Description
Indulge in a delightful Banana Pudding Cheesecake that perfectly combines creamy cheesecake with the nostalgic flavors of banana pudding. This dessert is sure to impress your guests and evoke fond memories with every bite.
Ingredients
Scale
- 16 oz softened cream cheese
- 1 cup granulated sugar
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas (mashed)
- 1 ½ cups crushed graham crackers
- ¼ cup melted butter
- 2 tablespoons sugar for crust
- Whipped topping for serving
- Banana slices for garnish
- Crushed vanilla wafers for garnish
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine 1 ½ cups of crushed graham crackers, ¼ cup of melted butter, and 2 tablespoons of sugar. Mix until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then remove and let it cool.
- In a large mixing bowl, beat 16 oz of softened cream cheese until smooth. Add 1 cup of granulated sugar and continue mixing until creamy. Then, mix in 1 cup of sour cream, 2 large eggs, 1 teaspoon of vanilla extract, and 2 ripe bananas (mashed) until fully blended.
- Pour the cheesecake filling over the cooled graham cracker crust. Smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool gradually for about an hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
- Before serving, spread a layer of whipped topping over the cheesecake and garnish with banana slices and crushed vanilla wafers for that classic banana pudding look.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: Use bananas that are just ripe to avoid an overly mushy filling. To minimize cracks in your cheesecake, avoid overmixing the batter and keep the oven door slightly ajar during the cooling process.