Description

This Banana Pudding Cheesecake is a creamy, luscious dessert combining the rich texture of classic cheesecake with the sweet, comforting flavors of banana pudding. Featuring a buttery vanilla wafer crust, layers of sliced bananas and crushed wafers, and topped with fluffy whipped cream, this indulgent treat is perfect for gatherings or special occasions.

Ingredients

Scale

Crust

2 cups vanilla wafer crumbs
¼ cup granulated sugar
½ cup salted butter, melted

Cheesecake Filling

24 oz cream cheese, softened
1 cup granulated sugar
2 tbsp all-purpose flour
1 box (3.4 oz) instant banana cream pudding mix (dry)
½ cup sour cream, at room temperature
3 large eggs, at room temperature
1 tsp pure vanilla extract
¾ cup mashed ripe bananas

Layering

1–2 bananas, sliced
½ cup crushed vanilla wafers

Whipped Topping

1 cup heavy whipping cream, cold
¼ cup powdered sugar
1 tsp pure vanilla extract

Garnish (optional)

Whole vanilla wafers
Banana slices

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Instructions

Preheat and prepare crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine vanilla wafer crumbs and granulated sugar. Stir in the melted butter until the mixture looks like wet sand. Press this mixture firmly into the bottom and halfway up the sides of the pan. Bake for 10 minutes, then allow to cool slightly.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese on medium-high speed until creamy, about 2 minutes. Add granulated sugar and flour, mixing until fully combined. Mix in the dry banana pudding mix thoroughly. Add the sour cream and vanilla extract, mixing on low speed until just combined. Add eggs one at a time, mixing on low speed after each addition until incorporated. Gently fold in the mashed ripe bananas.
Layer and assemble: Pour half of the cheesecake filling over the pre-baked crust. Arrange a layer of sliced bananas over the filling and sprinkle with crushed vanilla wafers. Pour the remaining cheesecake filling over the banana layer, smoothing the top.
Bake with a water bath: Place a large roasting pan on the lower oven rack and fill it halfway with hot water to create steam. Place the cheesecake on the middle rack above the water bath. Bake for 70-75 minutes or until the center is set but slightly jiggly.
Cool the cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake, let it cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to set fully.
Prepare whipped topping: In a bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Finish and serve: Remove the chilled cheesecake from the springform pan and transfer it to a serving platter. Spread or pipe the whipped topping evenly over the cheesecake. Garnish with whole vanilla wafers and banana slices if desired. Slice and enjoy!

Notes

For best texture, make sure all the dairy ingredients (cream cheese, sour cream, eggs) are at room temperature before mixing.
Use ripe bananas for a sweeter, more pronounced banana flavor.
The water bath helps prevent cracks and ensures even baking for the cheesecake.
Refrigerating overnight enhances the flavor and texture of the cheesecake.
Leftover cheesecake can be stored covered in the refrigerator for up to 4 days.

Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Category: Dessert
Method: Baking
Cuisine: American