Description
A delightful fusion of banana pudding and cheesecake with layers of creamy filling and fresh bananas.
Ingredients
Scale
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 3 ripe bananas, sliced
- 1 cup banana pudding (prepared)
- Whipped cream for topping
- Additional vanilla wafers for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the crushed vanilla wafers with melted butter until well combined. Press this mixture into the bottom of a springform pan to form a sturdy crust.
- In another mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until it is fully combined and creamy.
- Layer the cream cheese mixture over the crust, smoothing it out evenly. Spoon the banana pudding over this layer, then add the sliced bananas on top.
- Refrigerate the cheesecake for at least 4 hours, or until it is firmly set.
- Before serving, top the cheesecake with whipped cream and garnish with additional vanilla wafers for extra crunch and decoration.
Notes
Use ripe bananas for best flavor. The cheesecake is best served chilled.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 17g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg