🍌 Banana Pudding Cheesecake 🍰
What You’ll Need:
For the Crust:
1½ cups graham cracker crumbs (about 8 full sheets)
⅓ cup unsalted butter, melted
2 tablespoons granulated sugar
For the Cheesecake Filling:
4 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon pure vanilla extract
3 large eggs
2 medium ripe bananas, mashed
For the Topping:
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon pure vanilla extract
1 box vanilla wafers (crushed for garnish)
Sliced bananas for decoration
Step-by-Step Guide:
Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
Make the Cheesecake Filling: Reduce the oven temperature to 325°F (165°C). In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, sour cream, and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, ensuring each is well blended before adding the next. Fold in the mashed bananas gently.
Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet lined with parchment paper to catch any drips.
Bake the Cheesecake: Bake for 55–65 minutes or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for an hour to prevent cracking.
Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 6 hours or overnight.
Create the Whipped Topping: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled cheesecake. Garnish with crushed vanilla wafers and sliced bananas.
Serve and Enjoy: Slice the cheesecake into portions and serve immediately. Store leftovers in the refrigerator.