Banana Pudding Cheesecake

Indulge in the Creamy Bliss of Banana Pudding Cheesecake

Step into dessert heaven with this Banana Pudding Cheesecake recipe, a luscious fusion of rich cheesecake and the nostalgic charm of banana pudding. Each bite delivers smooth creaminess, fresh banana flavor, and the perfect crunch from a buttery vanilla wafer crust.

Whether you are hosting a holiday gathering, celebrating a birthday, or craving a sweet weekend treat, this Banana Pudding Cheesecake brings comfort and delight straight to your table. With its creamy layers and elegant topping, it is a dessert that feels both homey and special.

Ideal for family occasions or festive dinners, this recipe transforms the classic Southern favorite into a show-stopping cheesecake. Ready to wow your guests and satisfy your sweet tooth? Let’s dive into this dreamy Banana Pudding Cheesecake.

The Perfect Fusion: Banana Pudding Meets Cheesecake

Banana Pudding Cheesecake blends two beloved desserts into one irresistible creation. The rich cheesecake filling, enhanced with banana pudding mix and ripe bananas, creates a smooth texture that melts in your mouth. Paired with the classic crunch of vanilla wafers, it offers balance between creamy and crisp.

When topped with whipped cream, sliced bananas, and whole wafers, this cheesecake is not only indulgent but also beautiful to serve. Much like other comforting classics such as Easy Homemade Lasagna, this dessert brings warmth, tradition, and joy to every table.

Pro Tips for the Best Banana Pudding Cheesecake:

1. Use Room Temperature Ingredients: Allow cream cheese and eggs to come to room temperature for smooth mixing and fewer lumps.
2. Prepare the Pan Well: Wrapping the springform pan in foil helps keep water out of your cheesecake during the bath.
3. Avoid Overmixing: Mix slowly on low speed to reduce air bubbles, preventing cracks in the cheesecake.
4. Cool Gradually: The cooling process in the oven is crucial for texture and prevents collapsing.
5. Add Bananas Just Before Serving: Fresh banana slices are best added last to keep them from browning too soon.

Banana Pudding Cheesecake Recipe

• Preparation time: 30 minutes
• Cooking time: 1 hour 45 minutes
• Chilling time: 5–6 hours or overnight
• Servings: 12
• Equipment: 9-inch springform pan, mixer, mixing bowls, foil, larger roasting pan

This Banana Pudding Cheesecake is sure to be a centerpiece, much like an Old-Fashioned Peach Cobbler or a Chocolate Cheesecake—recipes that shine in both flavor and presentation.

Ingredients:

Crust:

• 2 ¼ cups (302g) vanilla wafer crumbs
• 5 tablespoon (65g) sugar
• 10 tablespoon (140g) salted butter

Cheesecake Filling:

• 24 oz cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tablespoon (24g) all-purpose flour
• 3.4 oz instant banana cream pudding mix, dry
• ¼ cup (58g) sour cream
• 3 large eggs, room temperature
• ½ teaspoon vanilla extract
• 1 cup mashed ripe bananas (2–3 bananas)

Topping:

• 1 ¼ cups (300ml) heavy whipping cream, cold
• 6 tablespoon (43g) powdered sugar
• 1 teaspoon vanilla extract
• 2–3 medium bananas, sliced
• 11 vanilla wafer cookies, whole

Directions:

Crust:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment on the bottom and grease the sides.
2. Combine crust ingredients in a bowl. Press mixture into bottom and sides of the pan.
3. Bake for 8–10 minutes, then cool. Wrap the outside of the pan with foil to protect against water.

Cheesecake Filling:

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat cream cheese, sugar, flour, and pudding mix on low speed until smooth. Scrape the bowl.
3. Add sour cream and mix on low.
4. Add eggs one at a time, mixing slowly. Scrape sides as needed.
5. Add mashed bananas and vanilla, then mix gently until combined.
6. Pour batter into crust. Place springform pan inside a larger pan. Fill the outside pan with warm water, halfway up the sides.
7. Bake 1 hour 30–45 minutes. The center should be set but still slightly jiggly.
8. Turn off oven, leave door closed for 30 minutes. Then crack door for another 30 minutes.
9. Remove from oven, unwrap foil, and refrigerate 5–6 hours or overnight.

Topping:

1. Remove cheesecake from springform pan and place on serving plate.
2. Whip cream, powdered sugar, and vanilla until stiff peaks form.
3. Layer sliced bananas on top of cheesecake. Pipe whipped cream swirls over bananas.
4. Garnish with more banana slices and whole vanilla wafers. Add them just before serving for best freshness.

Ready to Serve and Savor!

This Banana Pudding Cheesecake is more than dessert—it’s an experience. The creamy cheesecake, rich banana flavor, and light whipped topping create a blend that is both familiar and exciting.

It pairs beautifully with other comfort classics like Impossibly Easy Cheeseburger Pie or a Best Cauliflower Soup, giving you endless menu combinations.

Store leftovers in the fridge for up to four days, well covered to keep the flavors fresh. Whether you serve it for a dinner party or a casual family night, Banana Pudding Cheesecake delivers joy in every slice.

Print

📖 Recipe