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.