Rich and Creamy Easy Banana Pudding Cheesecake Recipe
This easy banana pudding cheesecake is a creamy banana dessert featuring a buttery chessman cookie crust, velvety banana-infused filling, and the nostalgic flavors of banana pudding.
Ingredients
- 2 cups crushed chessman cookies
- 8 tbsp melted unsalted butter
- 1/2 cup granulated sugar
- 2 packages cream cheese, room temperature
- 1 1/3 cup sugar
- 1/8 tsp salt
- 2 tsp vanilla
- 3 large eggs
- 2/3 cup sour cream
- 1 mashed ripe banana
- Extra cookies for garnish
- Fresh banana slices for garnish
Instructions
- Preheat your oven to 350°F (175°C) to get the perfect, consistent baking temperature.
- Prepare the crust: Mix the crushed chessman cookies, melted butter, and granulated sugar in a bowl until crumbly. Press the mixture firmly into the bottom of an 8-inch cake pan to create an even crust.
- Bake the crust for 8 minutes until lightly golden, then let it cool while you move on to the filling.
- Make the filling: Beat the cream cheese until silky and smooth. Slowly add sugar, salt, and vanilla, blending until fully incorporated.
- Add the eggs one at a time, mixing in between to avoid breaking the emulsion.
- Gently fold in sour cream and the mashed banana with a rubber spatula, ensuring there are no visible streaks.
- Pour the filling over the cooled crust. Smooth the top with a spatula for a clean finish.
- Bake for 20-25 minutes, or until the center is set but still jiggles slightly.
- Remove from the oven and allow the cheesecake to cool to room temperature. Then, refrigerate for at least 4 hours (or overnight) to set completely.
- Top with homemade whipped cream (or store-bought), along with sliced bananas and cookies for garnish before serving.