Banana Pudding Cheesecake
This creamy cheesecake tastes just like banana pudding! Rich, creamy, and sweet, it's the perfect Southern treat.
- 2 (8 ounce each) pkgs cream cheese softened to room temperature
- 2/3 cup white sugar
- 2 eggs
- 1/4 cup sour cream full fat
- 1 tsp vanilla extract
- 1-2 tsp banana extract
- 2 medium bananas very ripe and mashed
- 1 Nilla Wafer crust prepared or homemade
- Whipped cream
- Banana slices for garnish
Preheat oven to 325 degrees F. Place the prepared pie crust on a baking sheet and set aside.
In the bowl of a stand mixer, beat the cream cheese and sugar on medium-high speed until creamed, about 2 minutes. Add the eggs, one at a time, until blended and creamy. Lastly, beat in the sour cream, extracts and bananas until combined and mostly smooth.
Pour the mixture into the prepared crust, smooth out the top. Bake for approx. 35-40 minutes or until the edges are set, the top is very lightly golden brown and the center is just slightly jiggly. Cool completely to room temperature, then refrigerate for at LEAST 3 hours, preferably overnight, before topping with whipped cream and sliced bananas if you'd like.
Cut into squares and serve! Store leftovers covered in the fridge for up to 3 days.