Banana Pudding Cheesecake is the ultimate dessert mash-up that delivers the best of both worlds. Imagine the comforting, nostalgic flavor of banana pudding layered with the rich, creamy decadence of a classic cheesecake. Perfect for potlucks, holiday feasts, or weekend baking adventures, this dessert is both impressive and irresistibly satisfying. The crunchy vanilla wafer crust, luscious banana cheesecake filling, and smooth pudding topping combine into a truly indulgent treat that’s as beautiful as it is delicious.
Ingredients
Crust:
- 1½ cups crushed vanilla wafers
- ½ cup melted butter
- ¼ cup sugar
Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup mashed ripe bananas
Banana Pudding Layer:
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups milk
- 1 tsp vanilla extract
Toppings:
- Whipped cream
- Sliced bananas 🍌
- Extra vanilla wafers
Preparation
Step 1: Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
Step 2: In a medium bowl, mix crushed vanilla wafers, melted butter, and sugar. Press firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then cool slightly.
Step 3: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and eggs one at a time, mixing well after each. Stir in sour cream and mashed bananas until well combined.
Step 4: Pour the cheesecake filling over the crust and smooth the top. Bake for 50-60 minutes, or until the center is almost set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 5: While cheesecake cools, prepare the banana pudding layer. In a bowl, whisk together pudding mix, milk, and vanilla extract until thickened (about 2 minutes). Spread over the cooled cheesecake.
Step 6: Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
Step 7: Before serving, top with whipped cream, sliced bananas, and crushed vanilla wafers.
Variation
- Crust Option: Use graham crackers or shortbread cookies instead of vanilla wafers.
- Fruit Mix-In: Add chopped strawberries or pineapple to the pudding layer for a tropical twist.
- No-Bake Option: Prepare in a no-bake crust and use a whipped filling with gelatin instead of eggs.
COOKING Note
- Use ripe bananas for maximum flavor and natural sweetness.
- Avoid overmixing the batter to keep it from cracking.
- Let the cheesecake chill overnight for best texture.
Serving Suggestions
- Serve with a drizzle of caramel or chocolate sauce.
- Pair with hot coffee or sweet tea for a Southern-style dessert moment.
- Garnish with banana chips or mint leaves for a fancy finish.
Tips
- Line the springform pan with parchment for easy removal.
- Room-temperature cream cheese blends more smoothly.
- Tap the pan gently to remove air bubbles before baking.
Prep Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 6 hours (including chill time)
Nutritional Information (per serving)
Calories: 420
Protein: 6g
Fat: 28g
Carbohydrates: 36g
Sugar: 22g
Sodium: 290mg
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes! This dessert is best when chilled overnight, making it perfect to prepare a day in advance.
Q: How do I store leftovers?
A: Store in the fridge in an airtight container for up to 4 days.
Q: Can I freeze it?
A: Yes, freeze the cheesecake (without toppings) for up to 2 months. Thaw overnight in the fridge before serving.
Conclusion
Banana Pudding Cheesecake is the ideal dessert for when you want to make a statement. Creamy, rich, and layered with flavor, it satisfies both banana pudding lovers and cheesecake fans alike. Easy enough to make at home, yet impressive enough for special occasions, it’s the kind of dessert that leaves people asking for seconds—and the recipe. Bring a slice of Southern joy to your table and enjoy every decadent bite!
Print
Banana Pudding Cheesecake
- Total Time: 6 hours
Ingredients
Ingredients
Crust:
- 1½ cups crushed vanilla wafers
- ½ cup melted butter
- ¼ cup sugar
Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup mashed ripe bananas
Banana Pudding Layer:
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups milk
- 1 tsp vanilla extract
Toppings:
- Whipped cream
- Sliced bananas 🍌
- Extra vanilla wafers
Instructions
Preparation
Step 1: Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
Step 2: In a medium bowl, mix crushed vanilla wafers, melted butter, and sugar. Press firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then cool slightly.
Step 3: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and eggs one at a time, mixing well after each. Stir in sour cream and mashed bananas until well combined.
Step 4: Pour the cheesecake filling over the crust and smooth the top. Bake for 50-60 minutes, or until the center is almost set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 5: While cheesecake cools, prepare the banana pudding layer. In a bowl, whisk together pudding mix, milk, and vanilla extract until thickened (about 2 minutes). Spread over the cooled cheesecake.
Step 6: Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
Step 7: Before serving, top with whipped cream, sliced bananas, and crushed vanilla wafers.
Notes
- Use ripe bananas for maximum flavor and natural sweetness.
- Avoid overmixing the batter to keep it from cracking.
- Let the cheesecake chill overnight for best texture.
- Prep Time: 30min
- chill time: 4 hours 30 min
- Cook Time: 60min
Nutrition
- Calories: 420
- Sugar: 22g
- Sodium: 290 mg
- Fat: 28 g
- Carbohydrates: 36g
- Protein: 6 g