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Banana Pudding Cheesecake
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Banana pudding makes our heart sing — it's the world's perfect dessert: Classy enough to serve at a wedding, trashy enough to bring in an aluminum baking sheet to a barbecue. We've turned our classic recipe for Banana Pudding (bookmark it, seriously) into just about any dessert you can imagine: cheesecake bars, poke cake, and now this cheesecake.
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- Yields:
- 10 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 6 hrs 30 mins
Ingredients
- 1
(8-oz.) block cream cheese, softened
- 1/3 c.
granulated sugar
- 1 c.
heavy cream
- 1 tsp.
pure vanilla extract
- 1
(3.4-oz.) package instant vanilla pudding mix
- 1 c.
whole milk
- 1
prepared graham cracker crust
- 3
bananas, sliced, plus more slices for garnish
- 30
Nilla Wafers
Whipped topping, for garnish
Crushed Nilla Wafers, for garnish
Directions
- Step 1Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
- Step 2Add sugar and beat until combined. Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside.
- Step 3In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
- Step 4Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top.
- Step 5Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)
- Step 6Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.
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