Description
A delightful twist on classic banana pudding and cheesecake combining creamy banana goodness with a crunchy topping.
Ingredients
Scale
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup crushed vanilla wafers (for topping)
- 1/4 cup chopped pecans (optional)
- 2 tbsp unsalted butter, melted (for topping)
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- Combine the crushed vanilla wafers, sugar, and melted butter for the crust. Press it evenly into the bottom of the springform pan.
- In a bowl, beat the softened cream cheese and sugar until smooth and fluffy.
- Add the mashed bananas, eggs, vanilla extract, sour cream, and flour to the cream cheese mixture and beat until creamy.
- Pour the filling over the prepared crust and spread evenly.
- Mix the crushed vanilla wafers, chopped pecans, and melted butter for the topping. Sprinkle it over the cheesecake filling.
- Bake for 55-60 minutes until the edges are set but the center is slightly jiggly.
- Turn off the oven, leave the cheesecake inside with the door slightly ajar for 1 hour.
- Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Remove from the pan, slice, and serve.
Notes
For a gluten-free option, substitute with gluten-free vanilla wafers. Store leftovers in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg