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If you’re looking for a dessert that beautifully marries nostalgia with indulgence, look no further than the banana pudding cheesecake. This delectable dessert combines the creamy, dreamy texture of traditional cheesecake with the comforting flavors of classic banana pudding, creating a treat that appeals to both cheesecake aficionados and banana lovers alike. Imagine a slice of rich, velvety cheesecake topped with the delightful essence of ripe bananas and the crispness of vanilla wafers. This banana pudding cheesecake is not just a dessert; it’s an experience that evokes joyful memories and is perfect for any gathering or celebration.

Banana Pudding Cheesecake

Experience the ultimate dessert fusion with this Banana Pudding Cheesecake! This delightful treat combines the rich, creamy texture of classic cheesecake with the nostalgic flavors of banana pudding and crunchy vanilla wafers. Perfect for any occasion, it's a crowd-pleaser that will impress family and friends alike. Discover the step-by-step guide to creating this creamy masterpiece that evokes joyful memories. #BananaPuddingCheesecake #DessertRecipe #BakingFromScratch #SweetTreats #CheesecakeLove #FoodieFaves
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Ingredients
  

2 cups crushed vanilla wafers (plus extra for topping)

1/2 cup unsalted butter, melted

1 1/2 cups cream cheese, softened

1 cup granulated sugar

2 teaspoons vanilla extract

3 large eggs

1 cup sour cream

3 ripe bananas, mashed

1 cup banana pudding mix (instant)

2 cups whole milk

Whipped cream, for topping

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from oven and allow to cool.

    Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and vanilla extract, mixing until combined.

      Add eggs: Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix.

        Blend in sour cream and bananas: Add the sour cream and mashed bananas to the cream cheese mixture. Mix just until incorporated.

          Add pudding mix: In a separate bowl, whisk together the banana pudding mix and whole milk until smooth. Gradually fold this mixture into the cheesecake batter until well combined.

            Combine and bake: Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

              Cool and chill: Once done, remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight for best results.

                Serve: When ready to serve, carefully remove the sides of the springform pan. Top the cheesecake with whipped cream and a sprinkle of crushed vanilla wafers for garnish. Slice and enjoy!

                  Prep Time: 30 min | Total Time: 7 hrs | Servings: 12