banana cream cheesecake

Banana Cream Cheesecake tastes just like the one from Cheesecake Factory. This is an easy no bake recipe that's perfect for dessert!

Banana Cream Cheesecake

11 oz Vanilla Wafer Cookies

Sugar (divided)

tbsp melted Butter

oz Cream Cheese softened

tsp Vanilla Extract

oz Heavy Cream

box Banana Pudding

Milk

Bananas

Put vanilla wafers in the food processor and pulse until finely chopped.

Add 3/4 cup sugar and melted butter and pulse to incorporate.

Grease bottom and sides of 9&quot; springform pan.

Press mixture into bottom and slightly up sides of the pan.

Place in the freezer for 30 minutes.

Beat cream cheese, vanilla, and remaining sugar until smooth.

In a medium bowl, combine pudding mix and milk. Whisk until dissolved.

Set aside.

Once pudding has set add 1/2 of the pudding to the cream cheese mixture and fold to incorporate.

Spread mixture over crust in prepared pan. Set aside.

Place a single layer of banana slices over the cheesecake layer in the pan.

Whip heavy cream until peaks form.

Add remaining pudding to whipped cream and fold to incorporate.

Spread whipped cream mixture over banana layer in pan.

Refrigerate for at least 6 hours.

Banana cream cheesecake is a tropical lover’s delight. And with this Cheesecake Factory copycat recipe, you can make it whenever the craving hits.

Banana Cream Cheesecake(Easy Recipe)

vanilla cream-filled sandwich cookies (i.e. Golden Oreos)

butter or margarine, melted

cream cheese, softened

sugar

cornstarch

eggs, room temperature

bananas (about 2-3)

whipping cream

vanilla extract

Shredded coconut, for garnish (optional)

Preheat the oven to 350 degrees Fahrenheit.

To make the crust, place the cookies, creme filling included, in a blender. Pulse the cookies until finely ground. Pour the margarine and blend until the mixture is crumbly.

Press the mixture into the bottom of a 10-inch springform pan. Use the bottom of a measuring cup to smoothen it out. Refrigerate the crust while preparing the filling.

For the filling, beat the softened cream cheese with an electric mixer at medium speed until creamy, about 1-2 minutes.

Beat in the sugar and cornstarch until combined. Add the eggs, one at a time, beating after each addition.

Gently mix in the mashed bananas, whipping cream, and vanilla with a whisk until well-combined.

Pour the mixture into the prepared crust. Bake for 15 minutes at 350 degrees Fahrenheit. Without opening the oven door, reduce the temperature to 300 degrees Fahrenheit and bake for 50 more minutes.

Top the cheesecake with coconut, if using. Continue to bake for 25 minutes, or until the sides are set. The center should still jiggle a little.

Let the cheesecake cool completely in the pan.

Once cooled, run warm water over a knife and slide it around the edges of the cake so the cake cleanly separates from the rim.

Refrigerate the cake, covered with plastic wrap, for 6 hours to overnight. Slice, serve and enjoy.

Banana Pudding Cheesecake is an easy to make no bake dessert recipe from Serena Bakes Simply From Scratch.

Banana Pudding Cheesecake

Graham Crackers, Crushed (about 12 whole crackers)

Sugar

Butter, Melted

Flour

Sea Salt

Egg Yolks, Whisked

Vanilla Extract

Cream Cheese, Room Temperature

Bananas,

Whipped Cream

Sliced Bananas

No Bake Banana Pudding Cheesecake from scratch.

A Banana Pudding Cheesecake recipe that is a stunner. Classic Banana Pudding gets taken up a couple levels in this heavenly baked cheesecake. A delicious twist on a Southern favorite.

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Top 4 banana cream cheesecake recipes from across the web

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