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Irresistible Banana Pudding Cheesecake Recipe

★★★★★

4.8 from 92 reviews
  • Author: anna
  • Total Time: 3 hours 15 minutes
  • Yield: 13 servings 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://recipiana.com/irresistible-banana-pudding-cheesecake-recipe/