Description
A delicious dessert that combines the creamy goodness of cheesecake with the popular flavors of banana pudding.
Ingredients
Scale
- 1 1/2 cups crushed Nilla Wafers
- 1/4 cup melted butter
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1 box (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
- Sliced bananas
- Whipped cream or drizzle of condensed milk
- Crushed Nilla Wafers and Chessmen cookies
Instructions
- Preheat the oven to 350°F (175°C). For the crust, mix the crushed Nilla Wafers with melted butter and press into a 9-inch springform pan. Bake for 10 minutes until golden and let it cool.
- For the cheesecake filling, beat the cream cheese and sugar until smooth. Add the mashed bananas, then mix in the eggs, sour cream, vanilla, and flour until creamy. Pour this mixture over the cooled crust.
- Bake for 1 hour. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate it for at least 4 hours or overnight.
- For the banana pudding layer, whisk the pudding mix with cold milk until thickened and spread it over the cheesecake.
- Decorate with sliced bananas, Nilla Wafers, and Chessmen cookies. Drizzle with condensed milk or whipped cream.
- Slice, serve, and enjoy!
Notes
Store any leftovers in the refrigerator. Best enjoyed within a few days but can be stored for up to a week. For a more intense banana flavor, use very ripe bananas.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: banana pudding, cheesecake, dessert, sweet treat, potluck