Description
This delightful recipe captures the essence of Southern comfort food, combining smooth and creamy banana-flavored cheesecake with a crunchy, buttery crust.
Ingredients
Scale
- 2 1/2 cups vanilla wafer crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons brown sugar (optional)
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 package (3.4 oz) instant banana cream pudding mix
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 cup crushed vanilla wafers
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- Fresh banana slices (for garnish)
- Optional: whipped cream swirls or extra wafers for decoration
Instructions
- Begin by processing the vanilla wafers in a food processor until they become fine crumbs. In a separate bowl, combine these crumbs with the melted butter and optional brown sugar. Press the crumb mixture firmly into the bottom of a springform pan, ensuring it’s evenly distributed. Chill in the refrigerator while preparing the filling.
- Using a hand mixer, beat the softened cream cheese until smooth. Gradually add in the granulated sugar, sour cream, banana cream pudding mix, vanilla extract, and salt. Mix until well blended and smooth.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Pour the cheesecake filling onto the chilled crust and smooth out the top. Cover and refrigerate for at least 6 hours or overnight.
- Mix crushed vanilla wafers with melted butter and brown sugar, toasting briefly in a skillet until golden. Let cool completely before topping the cheesecake.
- Top the set cheesecake with crushed wafer mixture and fresh banana slices. Add whipped cream swirls if desired, and slice to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 500 per slice
- Sodium: 350 mg
- Protein: 7 g