Banana Pudding Cheesecake

Course Dessert

Cuisine American

Keyword banana-pudding-cheesecake

Prep Time 25

Cook Time 1

Chill time 12

Total Time 13 25

Servings servings (may vary)

Calories 543kcal

Preheat oven to 325°F. Place an 8 x 8 pan on bottom rack and fill halfway with boiling water.
To Make the Crust: Spray a 9 inch springform pan with cooking spray. Wrap outside of pan with aluminum foil. Set aside.
In a medium-size mixing bowl toss together vanilla wafer crumbs 2 Tbsp granulated sugar and butter until fully moistened. Press onto bottom and halfway up sides of pan. Place pan into freezer while you make filing.
To Make the Filling: Using an electric mixer, whip together cream cheese on medium speed until fluffy. Add 1 cup sugar, banana pudding mix, cornstarch and salt beating on medium speed until completely smooth.
Add eggs one at a time beating well after each addition. Stop and scrape sides and bottom of bowl as needed.
Add bananas, cream and vanilla. Beat on low speed just until fully combined without beating too much air into the filling.
Pour filling mixture evenly into crust. Bake on middle rack of oven for 1 hr 15 minutes - 1 hr 30 minutes or until the center is set when gently shaken. Remove to a cooling rack, and allow to cool for 30 minutes then run a knife gently around the top edge.
Cool completely to room temperature with ring in place then refrigerate uncovered with ring in place for 12 hours or overnight.
To serve, use a sharp knife to slice into desired size servings topped with whipped cream, banana slices and vanilla wafers.