Banana Pudding Cheesecake

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Prep Time25

Cook Time1

Course: Desserts

Keyword: banana pudding cheesecake, bananas, cheesecake

Servings:

Calories: 634.89kcal

Equipment

1 9" Springform Pan
Parchment Paper
Food Processor/Blender
Hand Mixer

Ingredients

Crust

2 cups graham crackers, crushed
¼ cup brown sugar
½ cup unsalted butter, melted

Cheesecake

24 ounces cream cheese
1 cup white granulated sugar
½ teaspoon salt
1.5 tablespoon all-purpose flour
3.4 ounces banana pudding mix
4 eggs
1 tablespoon vanilla extract
½ cup sour cream

Topping

13 vanilla wafers
1 banana
3 tablespoons Whipped Cream

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Instructions

Prepare a springform pan lined with parchment paper on the bottom and around the sides.
Blend the vanilla wafers in a food processor or blender until crumbs. In a mixing bowl add the crumbs and brown sugar. Mix together with a fork until evenly distributed.
Pour in the melted butter and stir again with the fork until combined. Pour this into the prepared springform pan. Press into the bottom of the pan evenly. The flat bottom of a small glass works perfectly for this. Place in the freezer.
Preheat the oven to 325 degrees Fahrenheit.
In a large mixing bowl, blend the cream cheese with a hand mixer until smooth for the cheesecake filling.
Add the white sugar, salt, flour and banana pudding mix to the cream cheese. Blend again until combined.
Add each egg to the mixture one at a time, mixing in between each addition. On the addition of the last egg, also add the vanilla extract and sour cream before mixing one last time until smooth.
Take the graham cracker crust and pour cheesecake filling into the pan.
Use a rubber spatula to smooth the top of the cheesecake.
Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is still a bit jiggly. Then turn off the oven and open the oven door. Let sit and finish cooking for another hour.
Remove from the oven and cover with plastic wrap. Place in the refrigerator to chill for at least 6 hours or overnight. Release from the springform pan and remove the parchment paper.
Finish the cheesecake by alternating between whipped cream, banana slices and vanilla wafers around the edge of the cheesecake.
Cut and serve.

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