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Banana Pudding Cheesecake

Banana Pudding Cheesecake Recipe

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 cups vanilla wafer crumbs (about 60 wafers)
  • 6 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 package (3.4 oz) instant banana cream pudding mix
  • 1 cup cold whole milk
  • 1 tsp vanilla extract
  • 1 tsp fresh lemon juice
  • 1 container (8 oz) frozen whipped topping, thawed
  • 3 to 4 ripe but firm bananas, sliced
  • Additional vanilla wafers for layering (about 20)

Method
 

  1. Stir crumbs and melted butter together, press into a 9-inch springform pan, and chill.
  2. Beat cream cheese until smooth and lump-free, about 2 minutes.
  3. Add sweetened condensed milk, pudding mix, milk, vanilla, and lemon juice; whip on medium-high until thick and glossy, 2 to 3 minutes.
  4. Fold in whipped topping, then layer half the filling over the crust, top with sliced bananas and wafers, and cover with remaining filling; cover and refrigerate at least 6 hours.
  5. Run a knife around the edge, release the ring, and slice with a warm knife to serve.

Notes

Chilling time is not included in the prep or cook time; plan on at least 6 hours, or overnight for the cleanest slices. The banana slices may darken slightly on top after a day, but that does not affect the taste.