Description
Creamy cheesecake meets classic banana pudding in this irresistible dessert. A crunchy topping adds the perfect finish!
Ingredients
Scale
- 1 1/2 cups vanilla wafer crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 3 cups milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 ripe bananas, sliced
- 1 cup vanilla wafers, crushed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Instructions
- Preheat oven to 350°F (175°C).
- Combine vanilla wafer crumbs, melted butter, and sugar for the crust. Press into a 9-inch springform pan.
- Bake crust for 8-10 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Add vanilla extract, then eggs one at a time. Stir in sour cream.
- Pour filling over crust. Bake for 50-60 minutes until edges are set and center is jiggly. Cool in oven for 1 hour, then refrigerate for 4+ hours.
- Whisk milk and pudding mix until smooth. Let thicken slightly. Fold in bananas.
- Combine crushed vanilla wafers, melted butter, and sugar for the topping.
- Spread banana pudding over cheesecake. Sprinkle with crunch topping.
- Remove from pan. Slice and serve.
Notes
- Make Ahead: Cheesecake needs to chill for at least 4 hours or overnight.
- Serving Tip: Use a warm, wet knife for cleaner slices.
- Prep Time: 30 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Keywords: banana pudding, cheesecake, dessert, vanilla wafers, crunch topping
