Banana Pudding Cheesecake
A delicious fusion of creamy cheesecake and nostalgic banana pudding, perfect for any occasion.
Equipment
- 8-inch springform pan
- Mixing Bowls:
- Electric Mixer
Ingredients
- 2 8 oz blocks of cream cheese softened to room temperature
- 1/2 cup sugar
- 2 large eggs
- 3.4 oz box of banana cream instant pudding
- 15 count vanilla wafers
- 1 store-bought 10-inch graham cracker crust
Instructions
- Preheat your oven to 300°F (150°C).
- In a mixing bowl, combine softened cream cheese and sugar. Beat until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Incorporate the banana cream pudding mix and blend until fully combined.
- Crush the vanilla wafers and fold them into the batter.
- Pour the batter into the graham cracker crust and spread evenly.
- Bake for 55-60 minutes, or until the cheesecake is puffed and golden with a slight jiggle in the center.
- Cool at room temperature, then refrigerate for several hours or overnight before serving.
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Notes
Top with whipped cream and banana slices before serving for added flavor and presentation.