Banana Pudding Cheesecake Delight (Print-Friendly Version)
Creamy banana pudding cheesecake with a vanilla wafer crust; topped with bananas and extra wafers.
# What You’ll Need to Make This:
→ Crust
01 -
180 g crushed vanilla wafers
02 -
75 g unsalted butter, melted
→ Filling
03 -
3 ripe bananas, mashed
04 -
680 g cream cheese, softened
05 -
200 g granulated sugar
06 -
3 large eggs
07 -
5 ml vanilla extract
→ Banana Cream
08 -
240 ml heavy cream
09 -
65 g banana pudding mix
→ Garnish
10 -
Sliced bananas
11 -
Additional vanilla wafers
# How to Prepare:
01 -
Preheat the oven to 163°C. Combine crushed vanilla wafers with melted butter until evenly moistened. Press the mixture firmly into the base of a 23 cm springform pan.
02 -
In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Incorporate mashed bananas and vanilla extract to blend thoroughly.
03 -
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold in banana pudding mix, ensuring a smooth consistency.
04 -
Carefully fold the banana cream mixture into the cream cheese batter until fully integrated. Pour the combined batter over the prepared crust, smoothing the top.
05 -
Place the pan on the centre rack and bake for 50–55 minutes or until the edges are set and the centre is slightly wobbly.
06 -
Remove from the oven and allow to cool to room temperature. Cover and chill in the refrigerator for a minimum of 4 hours to set completely.
07 -
Before serving, garnish with freshly sliced bananas and extra vanilla wafers as desired.
# Extra Tips:
01 -
Ensure cream cheese is fully softened and eggs are at room temperature for a smoother filling.
02 -
Chilling overnight enhances the cheesecake’s structure and flavour.