This Banana Pudding Cheesecake is the ultimate fusion of two classic desserts—creamy cheesecake and comforting banana pudding. With a buttery vanilla wafer crust, rich banana-infused cheesecake filling, and a luscious pudding topping, this dessert is pure heaven in every bite. Perfect for special occasions or when you’re craving something indulgent!
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Why You’ll Love This Banana Pudding Cheesecake
- Best of Both Worlds: Combines the flavors of banana pudding and cheesecake into one irresistible dessert.
- Creamy and Smooth: The rich cheesecake filling melts in your mouth.
- Crunchy Vanilla Wafer Crust: A perfect contrast to the creamy layers.
- Make-Ahead Friendly: Ideal for prepping in advance for parties and gatherings.
Ingredients for Banana Pudding Cheesecake
For the Crust
- 2 cups crushed vanilla wafer cookies
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- ½ cup sour cream
- ¼ cup heavy cream
For the Banana Pudding Topping
- 1 cup cold milk
- 1 package (3.4 oz) instant banana pudding mix
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- Sliced bananas
- Whipped cream
- Crushed vanilla wafers
Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Saucepan
- Whisk
How to Make Banana Pudding Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C).
Mix crushed vanilla wafers, sugar, and melted butter in a bowl until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Mix in mashed bananas, vanilla extract, and cinnamon.
Fold in sour cream and heavy cream until fully combined.
Step 3: Bake the Cheesecake
Pour the cheesecake batter over the cooled crust.
Place the springform pan in a water bath (a larger pan filled with hot water) to prevent cracks.
Bake for 60-70 minutes or until the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 30 minutes. Then remove and cool completely before refrigerating for at least 4 hours or overnight.
Step 4: Make the Banana Pudding Topping
Whisk together the cold milk and banana pudding mix until thickened.
In another bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the banana pudding.
Step 5: Assemble and Garnish
Spread the banana pudding topping evenly over the chilled cheesecake.
Top with sliced bananas, whipped cream, and crushed vanilla wafers.
Step 6: Serve and Enjoy
Slice and serve chilled for the best texture and flavor!
Serving Suggestions
- Pair with a drizzle of caramel sauce for extra indulgence.
- Serve with a side of fresh berries for a refreshing contrast.
- Enjoy with a cup of coffee or vanilla latte.
Tips for the Best Banana Pudding Cheesecake
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cheesecake will be.
- Chill Overnight: Allowing the cheesecake to fully set enhances the texture.
- Prevent Browning: Brush banana slices with lemon juice to keep them from turning brown.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze without toppings for up to 2 months. Thaw overnight before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use a graham cracker crust instead?
Yes! A graham cracker crust works just as well if you prefer it over vanilla wafers.
Q2: Can I make this cheesecake without a water bath?
Yes, but a water bath helps prevent cracks and keeps the cheesecake extra creamy.
Q3: Can I use fresh whipped cream instead of pudding?
Absolutely! If you prefer, just top the cheesecake with whipped cream and banana slices instead of the pudding layer.
Conclusion: The Perfect Banana Dessert
This Banana Pudding Cheesecake is a dreamy, creamy delight that brings the best of banana pudding and classic cheesecake together. It’s a must-try for banana lovers and a guaranteed crowd-pleaser!
Did you make this recipe? Leave a review and share your photos on Pinterest!
Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Chilling Time: 4+ hours
Cuisine: American
Nutritional Information (per serving)
Calories: 420
Protein: 7g
Carbohydrates: 45g
Fat: 25g
Fiber: 2g
Enjoy every creamy, banana-filled bite!
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Banana Pudding Cheesecake
- Total Time: 0 hours
Description
This Banana Pudding Cheesecake is the ultimate fusion of two classic desserts—creamy cheesecake and comforting banana pudding. With a buttery vanilla wafer crust, rich banana-infused cheesecake filling, and a luscious pudding topping, this dessert is pure heaven in every bite. Perfect for special occasions or when you’re craving something indulgent!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Crust
- 2 cups crushed vanilla wafer cookies
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- ½ cup sour cream
- ¼ cup heavy cream
For the Banana Pudding Topping
- 1 cup cold milk
- 1 package (3.4 oz) instant banana pudding mix
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- Sliced bananas
- Whipped cream
- Crushed vanilla wafers
Instructions
Preheat your oven to 325°F (163°C).
Mix crushed vanilla wafers, sugar, and melted butter in a bowl until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Mix in mashed bananas, vanilla extract, and cinnamon.
Fold in sour cream and heavy cream until fully combined.
Pour the cheesecake batter over the cooled crust.
Place the springform pan in a water bath (a larger pan filled with hot water) to prevent cracks.
Bake for 60-70 minutes or until the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 30 minutes. Then remove and cool completely before refrigerating for at least 4 hours or overnight.
Whisk together the cold milk and banana pudding mix until thickened.
In another bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the banana pudding.
Spread the banana pudding topping evenly over the chilled cheesecake.
Top with sliced bananas, whipped cream, and crushed vanilla wafers.
Slice and serve chilled for the best texture and flavor!
Notes
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cheesecake will be.
- Chill Overnight: Allowing the cheesecake to fully set enhances the texture.
- Prevent Browning: Brush banana slices with lemon juice to keep them from turning brown.
- Prep Time: 20 minutes
- Chilling Time: 4+ hours
- Cook Time: 1 hour 10 minutes
- Cuisine: American
