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Banana Pudding Cheesecake

A delightful dessert combining classic banana pudding flavors with creamy cheesecake, featuring a crunchy crust and topped with sliced bananas.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups Nilla Wafer cookies, crushed
  • 1/2 cup unsalted butter, melted
For the filling
  • 1 package cream cheese, softened (8 oz) Ensure it is at room temperature.
  • 1 cup powdered sugar
  • 1 package instant banana pudding mix (3.4 oz)
  • 2 cups milk
  • 1 cup whipped cream Fold gently into the mixture.
  • 1 cup sliced bananas for topping Add just before serving to prevent browning.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine crushed Nilla Wafers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  3. Bake the crust for 10 minutes, then let it cool.
Filling Preparation
  1. In a mixing bowl, beat together the cream cheese and powdered sugar until smooth.
  2. Add the instant banana pudding mix and milk to the cream cheese mixture and beat until thickened.
  3. Fold in the whipped cream softly until well combined.
Assembly and Chilling
  1. Pour the filling over the cooled crust and smooth out the top.
  2. Refrigerate for at least 4 hours or until set.
Serving
  1. Before serving, top with sliced bananas.
  2. Serve chilled and enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For variations, use vanilla pudding mix instead of banana pudding, or add chopped nuts or chocolate chips to the filling.