Experience the delightful fusion of classic banana pudding and creamy cheesecake in this indulgent dessert. With a buttery vanilla wafer crust, rich banana-infused cheesecake filling, and layers of fresh bananas, this treat is sure to impress at any gathering.
Why You’ll Love This Recipe
- Perfect combination – Classic banana pudding meets rich, creamy cheesecake.
- Buttery vanilla wafer crust – A crunchy, flavorful base that complements the filling.
- Real banana flavor – Uses fresh bananas and banana pudding mix for an authentic taste.
- Creamy and smooth – A luxurious texture with a melt-in-your-mouth feel.
- Make-ahead dessert – Perfect for preparing in advance for parties or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Vanilla wafer crumbs
- Granulated sugar
- Salted butter, melted
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- All-purpose flour
- Instant banana cream pudding mix (dry)
- Sour cream, at room temperature
- Eggs, at room temperature
- Pure vanilla extract
- Mashed ripe bananas
- Sliced bananas (for layering)
- Additional crushed vanilla wafers (for layering)
For the Whipped Topping:
- Heavy whipping cream, cold
- Powdered sugar
- Pure vanilla extract
- Whole vanilla wafers and banana slices (for garnish, optional)
Directions
Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the vanilla wafer crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and about halfway up the sides of the prepared pan.
- Bake for 10 minutes, then remove from the oven and let cool slightly.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese on medium-high speed until creamy and smooth (about 2 minutes).
- Add the granulated sugar and flour, mixing until well combined.
- Mix in the dry banana cream pudding mix until thoroughly incorporated.
- Add the sour cream and vanilla extract, mixing on low speed until combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Gently fold in the mashed bananas until evenly distributed.
Assemble the Cheesecake:
- Pour half of the cheesecake filling over the pre-baked crust.
- Arrange a layer of sliced bananas over the filling, then sprinkle with crushed vanilla wafers.
- Pour the remaining cheesecake filling over the banana layer, smoothing the top with a spatula.
Bake the Cheesecake:
- Place a large roasting pan on the lower rack of the oven 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 and slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Whipped Topping:
- In a large mixing bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Serve:
- Remove the chilled cheesecake from the springform pan and transfer it to a serving platter.
- Spread or pipe the whipped topping over the cheesecake.
- Garnish with whole vanilla wafers and banana slices, if desired.
- Slice and enjoy!
Servings and Timing
- Servings: 12
- Prep Time: 30 minutes
- Cooking Time: 1 hour 15 minutes
- Cooling Time: 5 hours
- Total Time: 6 hours 45 minutes
- Calories: Approximately 450 kcal per serving
Variations
- Chocolate Banana Cheesecake: Add a layer of chocolate ganache or drizzle melted chocolate on top.
- Nutty Twist: Sprinkle chopped pecans or walnuts between the banana layers for added crunch.
- Caramel Banana Cheesecake: Drizzle caramel sauce over the whipped topping for extra indulgence.
- Gluten-Free Version: Use gluten-free vanilla wafers for the crust.
- Extra Banana Flavor: Add banana extract for an even stronger banana taste.
Storage/Reheating
- Refrigeration: Store in the fridge, covered, for up to 5 days.
- Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
- No reheating needed! Enjoy this cheesecake chilled.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! It’s best when made a day in advance to allow the flavors to fully develop.
2. Do I have to use a water bath for baking?
Yes, it helps prevent cracks and ensures a smooth, creamy texture.
3. Can I use fresh whipped cream instead of whipped topping?
Absolutely! Homemade whipped cream gives the best flavor and texture.
4. What bananas work best for this cheesecake?
Ripe bananas with brown spots work best for the mashed portion, while firmer bananas are ideal for layering.
5. How do I prevent my cheesecake from cracking?
Use a water bath, don’t overmix the batter, and allow it to cool gradually in the oven.
6. Can I make this cheesecake without pudding mix?
Yes, but the pudding mix enhances the banana flavor and helps with the creamy texture.
7. What’s the best way to slice cheesecake neatly?
Use a sharp knife dipped in hot water and wipe it clean between slices.
8. Can I substitute graham crackers for vanilla wafers in the crust?
Yes, but vanilla wafers add an authentic banana pudding flavor.
9. How do I store leftover cheesecake?
Keep it covered in the fridge for up to 5 days or freeze slices for later enjoyment.
10. Can I make this into mini cheesecakes?
Yes! Use a muffin tin with cupcake liners and adjust the baking time to about 20–25 minutes.
Conclusion
Banana pudding cheesecake is the ultimate fusion of two beloved desserts, creating a creamy, rich, and flavorful treat that’s perfect for any occasion. Whether you’re making it for a holiday, special event, or simply to satisfy your sweet tooth, this indulgent cheesecake is sure to impress!
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Banana Pudding Cheesecake
This Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the nostalgic flavors of banana pudding. With a buttery vanilla wafer crust, banana-infused cheesecake filling, and layers of fresh bananas, this indulgent dessert is perfect for parties, holidays, or any time you crave a decadent treat!
- Total Time: 6 hours 45 minutes
- Yield: 12 servings
Ingredients
For the Crust:
- 2 cups vanilla wafer crumbs
- ¼ cup granulated sugar
- ½ cup salted butter, melted
For the 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
- 1–2 bananas, sliced (for layering)
- ½ cup crushed vanilla wafers (for layering)
For the Whipped Topping:
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp pure vanilla extract
- Whole vanilla wafers and banana slices (for garnish, optional)
Instructions
Prepare the Crust:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix vanilla wafer crumbs and granulated sugar. Stir in melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and halfway up the sides of the pan.
- Bake for 10 minutes, then let cool slightly.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese on medium-high speed until creamy (about 2 minutes).
- Add granulated sugar and flour, mixing until well combined.
- Mix in dry banana pudding mix until fully incorporated.
- Add sour cream and vanilla extract, mixing on low speed until combined.
- Add eggs one at a time, mixing on low speed after each addition until just combined.
- Gently fold in mashed bananas.
Assemble the Cheesecake:
- Pour half of the cheesecake filling over the pre-baked crust.
- Arrange a layer of sliced bananas over the filling, then sprinkle with crushed vanilla wafers.
- Pour the remaining cheesecake filling over the banana layer, smoothing the top.
Bake the Cheesecake:
- 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.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Whipped Topping:
- In a bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Serve:
- Remove the chilled cheesecake from the springform pan and transfer it to a serving platter.
- Spread or pipe the whipped topping over the cheesecake.
- Garnish with whole vanilla wafers and banana slices, if desired.
- Slice and enjoy!
Notes
- Best Bananas: Use ripe bananas with brown spots for the mashed portion; firmer bananas for layering.
- Crack Prevention: Use a water bath and allow the cheesecake to cool gradually.
- Make-Ahead Tip: This cheesecake tastes even better the next day!
- Storage: Refrigerate for up to 5 days or freeze slices for up to 2 months.
- Reheating: No reheating needed—serve chilled.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
