Everyone knows that banana pudding is an irresistible, classic American dessert. From the creamy vanilla pudding to the crisp vanilla wafer cookies, and, of course, the slices of fresh banana, there's a bit of nostalgia in every bite. This recipe combines everything you love about banana pudding in the form of a cheesecake.
The crust is made from crushed vanilla wafer cookies and the flavorful filling is prepared with mashed ripe bananas. The chilled cheesecake is then topped with a vanilla pudding whipped topping and garnished with fresh banana slices and whole vanilla wafer cookies before serving. If you thought banana pudding was delicious, wait until you try a slice of this banana pudding cheesecake!
- For the Crust:
- 2 cups vanilla wafer cookie crumbs (finely crushed)
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- For the Filling:
- 2 (8-ounce) packages cream cheese (softened)
- 3/4 cup granulated sugar
- 3/4 cup sour cream
- 4 large eggs
- 1 1/2 cups mashed very ripe bananas (about 4 large bananas)
- 2 teaspoons freshly squeezed lemon juice
- For the Topping:
- 1 cup cold milk
- 1 (3.4-ounce) package vanilla flavored instant pudding and pie filling mix
- 1/4 cup powdered sugar
- 1(8-ounce) tub frozen whipped topping (thawed)
- For the Garnish:
- 12 vanilla wafer cookies
- 12 slices fresh banana
Gather the ingredients. Preheat oven to 350 F.
In a large bowl combine crushed vanilla wafer cookies, melted butter, and sugar. In this recipe, vanilla wafer cookies are crushed and used in the crust, while whole vanilla wafer cookies are also used as a garnish on top of the finished cheesecake. When you purchase an 11-ounce box of vanilla wafer cookies, first remove 12 cookies for the garnish. Then, pulse the remaining cookies in the box in the food processor. They will measure out to the 2 cups of cookie crumbs necessary for the crust.
Pat the crust mixture into the bottom and halfway up the sides of a 10-inch springform pan. To prevent leaks, line the outside of the pan with aluminum foil or place the springform pan on a rimmed baking sheet.
In a large bowl, beat the cream cheese, sugar, sour cream, eggs, mashed bananas, and lemon juice until smooth.
Pour the mixture into the prepared pan and bake for 1 hour, or until the cheesecake is light brown on top.
Cool completely at room temperature. Wrap in plastic wrap and chill for at least 12 hours before serving.
When ready to serve, prepare the topping. In a medium bowl, whisk together the milk, pudding mix, and powdered sugar. Beat for 2 minutes. Gently stir in the whipped topping.
Spread the topping over the top of the cheesecake.
Remove the side of the springform pan and place on serving platter. Garnish with vanilla wafer cookies and fresh banana slices.