Banana Pudding Cheesecake
Banana pudding cheesecake is creamy and sweet, with vanilla wafers baked right into the mix. This delicious twist on classic banana pudding is totally irresistible!
Servings: 6 servings
Calories: 440kcal
Ingredients
- 1 9-inch graham cracker pie crust
- 1 pound cream cheese
- 1/2 cup sugar
- 1 3.4 ounce box of banana cream instant pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ripe banana
- 15 vanilla wafers, finely chopped
- whipped cream
Instructions
- Preheat your oven to 300 degrees F.
- Beat the cream cheese and sugar together in your mixer until the cream cheese is smooth. Be sure to scrape down the sides of the bowl to ensure all the cream cheese is mixed in and there are no clumps.
- Add the eggs one at a time, mixing and scraping the bowl after each egg addition.
- Add the vanilla and mix.
- Add the banana to the mixer and blend into the batter. It will break apart as you mix.
- Add the instant pudding mix to the bowl and beat again.
- Stir the vanilla wafers into the cheesecake mix using a large spatula or spoon.
- Pour the cheesecake batter into the graham cracker pie crust. Smooth the surface with your spatula to make the filling nice and even inside the crust.
- Bake the cheesecake for about 50 to 55 minutes. The cheesecake will be a beautiful golden brown on the top and the center will be set.
- Let the cheesecake cool completely then top with some whipped cream, slice and serve!
Nutrition
Calories: 440kcal | Carbohydrates: 37g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 131mg | Sodium: 322mg | Potassium: 205mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1107IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 0.4mg