Christmas Banana Pudding Cheesecake
This Christmas Banana Pudding Cheesecake is a rich and creamy holiday dessert that blends the nostalgic flavors of banana pudding with classic cheesecake, topped with whipped cream and festive flair, perfect for Christmas gatherings
Equipment
- Springform Pan
- Mixer
- Mixing Bowls
Ingredients
Crust
- 2 cups vanilla wafers crushed
- 1/2 cup unsalted butter melted
Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 eggs room temperature
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 2 bananas mashed, ripe
- 1 package instant banana pudding mix (3.4 oz)
Topping
- 1 cup whipped cream
- 1 banana sliced, for garnish
- cinnamon optional, for garnish
Instructions
- Preheat your oven to 325°F. Line a springform pan with parchment paper.
- Crush vanilla wafers and mix with melted butter. Press into the bottom of the pan to form the crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
- Pour in heavy cream and vanilla extract. Mix just until combined.
- Stir in mashed bananas and banana pudding mix until creamy and thick.
- Pour the batter over the crust and smooth the top. Bake for 55–60 minutes or until the center is set but slightly wobbly.
- Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
- Top with whipped cream, banana slices, and a sprinkle of cinnamon before serving.
Notes
- To prevent cracks, avoid overmixing and allow the cheesecake to cool slowly.
- Chill overnight for best texture.
- For extra flair, drizzle with caramel before serving.