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Banana Pudding Cheesecake

The flavors of the classic southern dessert get combined with a creamy and luscious cheesecake.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 45 minutes
Chilling Time: 6 hours
Servings: 8

Equipment

  • 1 mixing bowl/mixer
  • 1 9" round or 9x9 springform pan
  • 1 kitchen torch

Ingredients

Vanilla Wafer Crust

  • 6.3 oz vanilla wafers
  • 8 tbsp butter, melted
  • 1/2 cup walnuts

Banana Pudding Cheesecake Filling

  • 24 oz cream cheese, room temp
  • 8 oz sour cream
  • 3 eggs
  • 1 cup mashed bananas, approx 2 large bananas
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 2 tbsp vanilla extract

Instructions

Vanilla Wafer Crust

  • Add your vanilla wafers and walnuts to a blender. Pulse until they form a fine sand.
  •  Transfer the crumbs to a bowl and add melted butter. Mix well to ensure an even distribution of butter throughout.
  • Spray a 9" springform pan with nonstick baking spray.
  • Press the crust mixture firmly into the bottom of the pan, creating an even layer. You can you the bottom on the cup to help do this.
  •  Place the pan in the fridge to chill while you prepare the filling.

Banana Pudding Cheesecake Filling

  • Preheat oven to 325.
  • Mash the bananas in a bowl.
  • In a separate mixing bowl, add cream cheese and mix until smooth.
  • Add mashed bananas and sour cream to the cream cheese. Mix in the remaining ingredients until smooth. Aim for a super creamy consistency.
  •  Pour the creamy cheesecake mixture into a springform pan.
  • Set the rack in the center of the oven and bake for 70-85 minutes. The center should jiggle slightly, and the sides should be slightly browned. The top should not be glossy.
  • Place the cheesecake in the fridge for 8 hours before serving.
  • If desired, decorate the top with cream cheese frosting and chopped walnuts.
  • Enjoy!
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