Description
A rich and creamy dessert combining banana pudding and cheesecake with a velvety banana-flavored filling, crunchy vanilla wafers, and a buttery graham cracker crust.
Ingredients
Crust
15 vanilla wafers, crushed
1 (10-inch) store-bought graham cracker crust
Filling
2 (8 oz) blocks cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 (3.4 oz) box banana cream instant pudding mix (dry)
Instructions
Preheat oven to 300°F (149°C).
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing until combined.
Blend in dry pudding mix until smooth.
Gently fold in crushed vanilla wafers.
Pour batter into graham cracker crust.
Bake 55-60 minutes; center should be set but slightly jiggly.
Cool to room temperature, refrigerate at least 4 hours or overnight before serving.
Notes
Use room temperature ingredients for smooth batter.
Fold wafers gently to keep texture.
Ensure cheesecake is fully chilled before slicing.
Serve with whipped cream and extra crushed wafers for garnish.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American / Southern
Nutrition
- Serving Size: 1 slice (1/8 recipe)
- Calories: 335
- Sugar: 22 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: banana pudding cheesecake, no water bath cheesecake, banana dessert recipe, vanilla wafer cheesecake, creamy banana pie