Description
A deliciously unique dessert combining the flavors of lemon and banana in a creamy cheesecake with a vanilla wafer crust.
Ingredients
- For the Vanilla Wafer Crust
- 2 cups finely crushed vanilla wafer cookies
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Lemon Cheesecake Filling
- 24 ounces cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs, at room temperature
- ½ cup sour cream
- ½ cup heavy cream
- 1 package (3.4 ounces) instant banana cream pudding mix
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the Banana Pudding Layer
- 1 package (3.4 ounces) instant banana cream pudding mix
- 1½ cups cold whole milk
- ½ cup heavy cream, whipped to soft peaks
- 2 medium ripe but firm bananas, sliced
- For the Whipped Topping
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- For Garnishing
- Extra vanilla wafer cookies
- 1 banana, sliced just before serving
- 1 teaspoon lemon zest
- Thin lemon slices, optional
Instructions
- Preheat the oven to 325°F. Lightly grease a 9-inch springform pan. Line the bottom with parchment paper if desired.
- In a medium bowl, combine the crushed vanilla wafers, melted butter, and granulated sugar. Stir until the crumbs resemble damp sand. Press the mixture firmly into the bottom of the springform pan, creating an even layer. Bake for 8–10 minutes, then remove from the oven and let cool slightly. Keep the oven on.
- In a large mixing bowl, beat the softened cream cheese and sugar on medium-low speed until smooth and creamy, scraping down the sides as needed. Add the banana cream pudding mix and mix until combined. Beat in the eggs one at a time on low speed, mixing just until each egg disappears into the batter. Add the sour cream, heavy cream, lemon juice, lemon zest, vanilla extract, and salt. Mix gently until smooth. Avoid overbeating.
- Pour the filling over the prepared crust and smooth the top. Place the springform pan on a baking sheet. Bake for 55–65 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. Remove it and cool to room temperature. Refrigerate for at least 4 hours.
- In a medium bowl, whisk the instant banana cream pudding mix with the cold milk for about 2 minutes, until it begins to thicken. Let it stand for 5 minutes. Gently fold in the whipped heavy cream until the mixture is light and creamy. Spread the banana pudding evenly over the chilled cheesecake. Arrange the banana slices over the pudding layer.
- In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Spread or pipe the whipped cream over the banana pudding layer.
- Refrigerate the assembled cheesecake for at least 2 more hours. Keep the cheesecake refrigerated until ready to serve.
- Just before serving, decorate with vanilla wafer cookies, fresh banana slices, a little lemon zest, and optional thin lemon slices. Run a warm knife around the edge before releasing the springform pan. Slice with a clean knife.
Notes
- For best results, add banana slices close to serving time to prevent browning.
- Ensure all ingredients are at room temperature for a smoother batter.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg