Irresistible Banana Pudding Cheesecake Recipe

Introduction

This Irresistible Banana Pudding Cheesecake combines the creamy richness of cheesecake with the sweet, nostalgic flavors of banana pudding. Perfect for dessert lovers, it features a buttery vanilla wafer crust and a luscious banana-infused filling topped with whipped cream and fresh bananas.

Ingredients

• 2.25 cups vanilla wafer crumbs
• 5 tbsp sugar
• 10 tbsp salted butter, melted
• 24 oz cream cheese, room temperature
• 1 cup sugar
• 3 tbsp all-purpose flour
• 3.4 oz instant banana cream pudding mix (dry)
• 0.25 cup sour cream
• 3 large eggs, room temperature
• 0.5 tsp vanilla extract
• 1 cup mashed ripe bananas (about 2–3 bananas)
• 1.25 cups heavy whipping cream, cold
• 6 tbsp powdered sugar
• 1 tsp vanilla extract
• 2-3 medium bananas, sliced
• 11 pieces vanilla wafer cookies (whole)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
2. Step 2: In a small bowl, combine the vanilla wafer crumbs, 5 tbsp sugar, and melted butter. Press this mixture firmly onto the bottom and up the sides of the springform pan to form the crust.
3. Step 3: Bake the crust for 8-10 minutes, then set it aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from leaking during the water bath.
4. Step 4: Reduce the oven temperature to 300°F (148°C).
5. Step 5: In a large bowl, beat the cream cheese, 1 cup sugar, flour, and banana cream pudding mix on low speed until smooth and combined.
6. Step 6: Add the sour cream and mix gently until combined.
7. Step 7: Add the eggs one at a time, mixing slowly after each addition. Scrape the sides of the bowl as needed to ensure even mixing.
8. Step 8: Mix in the mashed bananas and vanilla extract until fully incorporated.
9. Step 9: Pour the cheesecake batter into the cooled crust.
10. Step 10: Place the springform pan inside a larger baking pan. Pour warm water into the outer pan until it reaches halfway up the sides of the springform pan, creating a water bath.
11. Step 11: Bake for 1 hour 30-45 minutes. The center should be set but still slightly jiggly.
12. Step 12: Turn off the oven and keep the door closed for 30 minutes to allow gradual cooling.
13. Step 13: Crack the oven door open and let the cheesecake cool for another 30 minutes.
14. Step 14: Remove the cheesecake from the oven and refrigerate it until firm and thoroughly chilled, at least 5-6 hours or overnight.
15. Step 15: To prepare the topping, whip the cold heavy cream, powdered sugar, and vanilla extract in a large bowl on high speed until stiff peaks form.
16. Step 16: Arrange a layer of sliced bananas over the cheesecake, then pipe swirls of whipped cream on top.
17. Step 17: Garnish with extra banana slices and whole vanilla wafer cookies before serving.

Tips & Variations

• Use ripe bananas with brown spots for the best natural sweetness and flavor in the cheesecake batter.
• For added texture, sprinkle chopped nuts like pecans or walnuts over the whipped cream topping.
• Substitute the banana pudding mix with vanilla or chocolate pudding mix for a different twist.
• Make sure to let the cream cheese come to room temperature before mixing to avoid lumps in the batter.

Storage

Store the banana pudding cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other fridge odors. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the fridge, allowing the flavors to meld and the texture to firm up perfectly.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal without damaging the crust, but if you don’t have one, an 8 or 9-inch cake pan lined with parchment paper and greased well can work. Carefully invert the cheesecake onto a serving plate before topping.

Irresistible Banana Pudding Cheesecake Recipe

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★★★★★

4.8 from 92 reviews

• Author: anna
• Total Time: 3 hours 15 minutes
• Yield: 13 servings 1x

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Description

This irresistible Banana Pudding Cheesecake combines the creamy richness of cheesecake with the nostalgic flavors of banana pudding and vanilla wafers. Featuring a buttery vanilla wafer crust, smooth banana cream-infused filling, and topped with fresh bananas and homemade whipped cream, this dessert is perfect for banana lovers looking for a decadent, crowd-pleasing treat.

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Ingredients

Scale 1x2x3x

Crust

• 2.25 cups vanilla wafer crumbs
• 5 tbsp sugar
• 10 tbsp salted butter (melted)

Cheesecake Filling

• 24 oz cream cheese (room temperature)
• 1 cup sugar
• 3 tbsp all-purpose flour
• 3.4 oz instant banana cream pudding mix (dry)
• 0.25 cup sour cream
• 3 large eggs (room temperature)
• 0.5 tsp vanilla extract
• 1 cup mashed ripe bananas (about 2–3 bananas)

Topping

• 1.25 cups heavy whipping cream (cold)
• 6 tbsp powdered sugar
• 1 tsp vanilla extract
• 2–3 medium bananas (sliced)
• 11 pieces vanilla wafer cookies (whole)

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Instructions

1. Preparation: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and grease the sides to prevent sticking.
2. Make Crust: In a small bowl, combine vanilla wafer crumbs, sugar, and melted butter. Press this crumb mixture firmly into the bottom and up the sides of the springform pan to form an even crust.
3. Bake Crust: Bake the crust in the preheated oven for 8-10 minutes until set. Remove from oven and allow it to cool. Wrap the outside edges of the pan with aluminum foil to prevent water from seeping in during the water bath baking.
4. Reduce Oven Temperature: Lower the oven temperature to 300°F (148°C) to prepare for baking the cheesecake filling.
5. Prepare Cheesecake Filling: In a large mixing bowl, beat the cream cheese, sugar, flour, and banana cream pudding mix on low speed until smooth and well combined.
6. Incorporate Sour Cream: Add sour cream and mix on low speed until fully incorporated for extra creaminess.
7. Add Eggs: Add the eggs one at a time, mixing slowly after each addition to combine fully. Scrape the bowl sides as needed to ensure an even mixture.
8. Add Banana and Vanilla: Fold in the mashed ripe bananas and vanilla extract, mixing gently on low speed until uniform.
9. Assemble Cheesecake: Pour the prepared filling into the cooled crust, smoothing the top evenly.
10. Water Bath Setup: Place the springform pan inside a larger roasting pan or baking dish. Carefully pour warm water into the outer pan to come about halfway up the sides of the springform pan, creating a water bath to ensure even baking and prevent cracking.
11. Bake Cheesecake: Bake the cheesecake for 1 hour 30 to 45 minutes until the center is set but still slightly jiggly when gently shaken.
12. Initial Cooling: Turn off the oven but leave the door closed and let the cheesecake sit inside the residual heat for 30 minutes.
13. Slow Cooling: Crack the oven door open and allow the cheesecake to cool slowly for another 30 minutes, which helps prevent cracking.
14. Refrigerate: Remove the cheesecake from the oven and water bath. Refrigerate it uncovered until completely cool and firm, about 5-6 hours or preferably overnight.
15. Prepare Whipped Cream Topping: In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
16. Assemble Topping: Layer sliced bananas evenly over the chilled cheesecake. Pipe or spread whipped cream swirls on the bananas.
17. Decorate: Garnish the top with additional banana slices and whole vanilla wafer cookies for added crunch and visual appeal.

Notes

• Use room temperature cream cheese and eggs to ensure a smooth, lump-free batter.
• Wrapping the springform pan in aluminum foil prevents water from leaking into the crust during the water bath baking.
• Slow cooling in the oven reduces the chance of cracks on the cheesecake surface.
• Chilling the cheesecake overnight improves flavor and texture for the best result.
• For a stronger banana flavor, use ripe bananas that are spotted or very soft.

• Prep Time: 25 minutes
• Cook Time: 1 hour 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: banana pudding cheesecake, banana dessert recipe, vanilla wafer crust, creamy banana cheesecake, whipped cream topping, baked banana cheesecake