If you’ve ever dreamed of combining two classic Southern desserts into one irresistible treat, Banana Pudding Cheesecake is the answer to your sweetest wishes. This luscious dessert features a buttery vanilla wafer crust, creamy banana-infused cheesecake, and a fluffy whipped topping, crowned with extra banana slices and cookies for pure nostalgia. Every bite delivers that smooth, tangy cheesecake goodness with the comforting flavors of banana pudding, making it a showstopper for gatherings, potlucks, or just a special night in.
Ingredients You’ll Need
Every ingredient in this Banana Pudding Cheesecake recipe is simple but essential, each playing a role in creating the perfect balance of rich, creamy filling and that signature banana flavor. Gather these pantry staples, and you’re halfway to dessert bliss!
- Crushed vanilla wafer cookies: These cookies build the sweet, nostalgic base for the crust and add a lovely crunch.
- Unsalted butter (melted): Melted butter binds the crust together and lends a rich, golden flavor.
- Ripe bananas (mashed): Use bananas with plenty of brown spots for the deepest, most authentic banana flavor.
- Cream cheese (softened): Softening the cream cheese ensures your filling turns out smooth and lump-free.
- Granulated sugar: A touch of sweetness enhances both the bananas and the tangy cream cheese.
- All-purpose flour: Just a bit of flour stabilizes the cheesecake and helps create that perfect, creamy texture.
- Sour cream: Sour cream adds extra richness and a subtle tang that balances the sweetness.
- Large eggs: Eggs provide structure and help the cheesecake set to that classic, custardy finish.
- Vanilla extract: Vanilla deepens the flavor profile and ties the dessert together beautifully.
- Instant banana pudding mix: This secret weapon intensifies the banana flavor and adds a deliciously creamy consistency.
- Whole milk: Whole milk hydrates the pudding mix, giving it a silky texture.
- Heavy cream: For the topping, heavy cream whips up light, airy, and rich—just what you want atop cheesecake.
- Powdered sugar: A little powdered sugar sweetens the whipped topping without making it gritty.
- Extra vanilla extract: A splash in the whipped cream adds a final layer of flavor.
- Extra vanilla wafers and banana slices (optional): These make beautiful, classic garnishes for serving.
How to Make Banana Pudding Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. Then, blend your vanilla wafer cookies in a food processor until fine. Mix the crumbs with melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan, making sure to go slightly up the sides for a sturdy foundation. Bake for 10 minutes, then let it cool while you assemble the filling. This crust is the backbone of your Banana Pudding Cheesecake, so don’t rush this step!
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until fluffy and smooth—no lumps allowed. Add the granulated sugar, flour, and sour cream, mixing until everything is delightfully creamy. Then, beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract and mashed bananas, which instantly fill your kitchen with that sweet, comforting aroma.
Step 3: Add the Banana Pudding Layer
In a separate bowl, whisk the instant banana pudding mix with whole milk until it’s slightly thickened, about 2 minutes. Gently fold this banana pudding into your cheesecake mixture. This step is what makes the Banana Pudding Cheesecake so unique—each slice has an extra boost of banana flavor and an ultra-creamy texture.
Step 4: Bake the Cheesecake
Pour the luscious filling over your cooled crust, smoothing the top with a spatula. Tap the pan on the counter to release any bubbles. Bake for 60 to 70 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven, crack the oven door, and let the cheesecake cool inside for an hour. This gradual cooling prevents cracks and gives your Banana Pudding Cheesecake a perfect, silky finish.
Step 5: Chill and Top
After the hour in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight if you can wait that long. For the topping, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread this fluffy cloud of cream over your chilled cheesecake, then finish with extra vanilla wafers and banana slices for that irresistible, classic look.
How to Serve Banana Pudding Cheesecake
Garnishes
Add those finishing touches by arranging extra vanilla wafers and fresh banana slices on top just before serving. Not only do they look beautiful, but they also give each slice a little crunch and extra banana punch. A sprinkle of crushed cookies or a drizzle of caramel sauce can take it to the next level.
Side Dishes
Though this cheesecake truly shines on its own, a simple cup of coffee or a glass of cold milk makes the perfect partner. For a special occasion, serve with a fruit salad or a light, citrusy sorbet to balance the richness of the dessert.
Creative Ways to Present
For parties, try slicing the Banana Pudding Cheesecake into small bars or squares for a chic dessert tray. You can also assemble mini cheesecakes in jars, layering crust, filling, and toppings for individual servings. These creative touches are not only fun but also make serving and sharing a breeze.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover your Banana Pudding Cheesecake tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will keep beautifully for up to 4 days, and the flavors only deepen with time.
Freezing
This dessert freezes surprisingly well! Slice the cheesecake, wrap each piece tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving, and wait to add any fresh banana or whipped cream garnishes until ready to serve for best texture and flavor.
Reheating
While Banana Pudding Cheesecake is meant to be enjoyed chilled, you can let slices sit at room temperature for 15-20 minutes before serving if you prefer a softer texture. Avoid microwaving to keep the whipped topping light and the crust crisp.
FAQs
Can I use a different crust for this Banana Pudding Cheesecake?
Absolutely! If you prefer, swap out vanilla wafers for graham crackers or even shortbread cookies for a slightly different twist. Just be sure to use the same proportions for best results.
What’s the best way to mash bananas for the filling?
For smoothest results, use very ripe bananas and mash them well with a fork or potato masher. You can also blend them for an ultra-creamy texture, which blends seamlessly into the cheesecake batter.
Can I make Banana Pudding Cheesecake without the pudding mix?
The instant banana pudding mix gives the cheesecake its signature banana pudding flavor and creamy texture, but if you can’t find it, you can omit it and add an extra mashed banana. The flavor will be slightly different but still delicious!
How do I prevent my cheesecake from cracking?
Letting the cheesecake cool gradually in the oven with the door cracked helps prevent cracks. Also, don’t overmix the batter and avoid opening the oven door while baking, which can cause sudden temperature changes.
Is this cheesecake gluten free?
As written, this recipe isn’t gluten free due to the vanilla wafers and flour. However, you can use gluten free cookies for the crust and substitute a gluten free flour blend to make it suitable for gluten free diets.
Final Thoughts
If you’re looking for a dessert that brings joy to any table, Banana Pudding Cheesecake is truly a must-try. It’s creamy, nostalgic, and always gets rave reviews from everyone who takes a slice. Give it a try—you might just find your new favorite dessert!
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Banana Pudding Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A luscious Banana Pudding Cheesecake that combines creamy cheesecake with the beloved flavors of banana pudding and vanilla wafers. This rich dessert features a buttery vanilla wafer crust, a velvety banana-infused cream cheese filling, and a fluffy whipped cream topping, perfect for any occasion.
Ingredients
Crust
- 2 cups crushed vanilla wafer cookies
- 1/2 cup unsalted butter, melted
Filling
- 3 ripe bananas, mashed
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) package instant banana pudding mix
- 1 cup whole milk
Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Extra vanilla wafers and banana slices for garnish (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Mix together the crushed vanilla wafers and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
- Make the cream cheese filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, all-purpose flour, and sour cream, mixing until fully incorporated and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the mashed bananas, ensuring they are evenly distributed.
- Incorporate the banana pudding: In a separate bowl, whisk together the instant banana pudding mix and whole milk until the mixture is slightly thickened, about 1-2 minutes. Gently fold this pudding mixture into the cream cheese filling until fully combined.
- Assemble and bake: Pour the cream cheese and banana filling over the cooled crust, spreading it evenly. Bake the cheesecake for 60 to 70 minutes, or until the center is just set but still has a slight jiggle when gently shaken.
- Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. After this, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
- Prepare the topping: Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread this whipped cream over the chilled cheesecake evenly.
- Garnish and serve: Optionally, decorate the top with extra vanilla wafers and banana slices for an attractive presentation. Slice and serve chilled for the best flavor and texture.
Notes
- For added texture and flavor, layer whole vanilla wafers and banana slices on top of the crust before adding the filling.
- Cheesecake slices best when fully chilled, so plan to refrigerate overnight for the best results.
- Use ripe bananas for the sweetest and most flavorful filling.
- Be careful not to overbake; the cheesecake should still have a slight jiggle in the center when done.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 28g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
