Uptown Banana Pudding Cheesecake
Elevate your dessert game with this luxurious Uptown Banana Pudding Cheesecake—a decadent fusion of two beloved treats! This showstopping dessert features a buttery vanilla wafer crust, a lusciously creamy banana-infused cheesecake layer, and a luscious topping of velvety banana pudding. For the ultimate indulgence, it’s crowned with fluffy homemade whipped cream, fresh banana slices, and a sprinkle of crushed vanilla wafers for added crunch. Perfectly balanced in flavor and texture, this cheesecake is a must-make for banana lovers and a standout centerpiece for any special occasion. With its smooth, creamy layers and irresistible presentation, this recipe is a foolproof way to impress family and friends. Prep it ahead for an effortless yet stunning dessert that’s guaranteed to wow!
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Recipe Information
Ingredients
- 2 cups vanilla wafers
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 ripe bananas, mashed
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3.4 ounces instant banana pudding mix
- 2 cups milk
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 2 fresh bananas, sliced
- 1 cup additional vanilla wafers, crushed
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
In a food processor, crush 2 cups of vanilla wafers into fine crumbs. Combine with melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to form a crust. Bake for 10 minutes, then remove from oven and let cool.
In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat on medium speed until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Then add the mashed bananas, sour cream, and vanilla extract. Mix until fully combined.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake the cheesecake for 50-60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Prepare the banana pudding layer by whisking together the instant banana pudding mix and milk according to package instructions. Refrigerate until slightly thickened, about 5 minutes.
Once the cheesecake is completely cooled, spread the banana pudding evenly over the top.
In a chilled mixing bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the banana pudding layer.
Top the cheesecake with fresh banana slices and additional crushed vanilla wafers for garnish.
Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set before serving.
Carefully remove the springform pan, slice, and enjoy this decadent Uptown Banana Pudding Cheesecake!
Nutrition Facts
Calories |
7635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 424.7 g | 544% | |
| Saturated Fat | 253.4 g | 1267% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1459 mg | 486% | |
| Sodium | 4271 mg | 186% | |
| Total Carbohydrate | 884.7 g | 322% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 640.1 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1508 mg | 116% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4334 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
