If you are looking for a show-stopping dessert that brings together creamy richness and nostalgic flavors, this Banana Pudding Cheesecake Recipe is a dream come true. Combining the velvety texture of cheesecake with the unmistakable taste of banana pudding and a buttery vanilla wafer crust, each bite bursts with layers of flavor and comfort. Whether you’re impressing guests or treating yourself, this recipe delivers a decadent yet approachable twist on two beloved classics that everyone will rave about.
Ingredients You’ll Need
The ingredients for this Banana Pudding Cheesecake Recipe are simple but essential, each contributing to the perfect balance of creamy texture, sweet banana flavor, and that irresistible vanilla crunch. From cream cheese to ripe bananas, every item plays a key role in creating a dessert that tastes as amazing as it looks.
- 2 cups vanilla wafer crumbs: Provides a crunchy, buttery base that forms the crust’s foundation.
- ¼ cup granulated sugar: Adds sweetness to both crust and filling for balanced flavor.
- ½ cup salted butter, melted: Binds the crust crumbs and offers a rich, salty contrast.
- 24 oz cream cheese, softened: The star ingredient that makes the cheesecake smooth and creamy.
- 1 cup granulated sugar: Sweetens the creamy cheesecake filling perfectly.
- 2 tbsp all-purpose flour: Helps stabilize the cheesecake for a nice, firm structure.
- 1 box (3.4 oz) instant banana cream pudding mix (dry): Infuses a concentrated banana flavor and silky texture.
- ½ cup sour cream, at room temperature: Adds a subtle tanginess and extra creaminess.
- 3 large eggs, at room temperature: Bind the filling for a custardy smoothness.
- 1 tsp pure vanilla extract: Enhances all the flavors with its warm aromatic touch.
- ¾ cup mashed ripe bananas: Provides natural sweetness and fresh banana essence.
- 1-2 bananas, sliced (for layering): Adds texture contrast and visual appeal between the filling layers.
- ½ cup crushed vanilla wafers (for layering): Gives a delightful crunch right in the middle of the cheesecake.
- 1 cup heavy whipping cream, cold: Whipped to perfection to top the cheesecake with lightness.
- ¼ cup powdered sugar: Sweetens the whipped cream topping gently.
- 1 tsp pure vanilla extract: Adds depth and fragrance to the whipped cream.
- Whole vanilla wafers and banana slices (for garnish, optional): For a pretty and tempting finishing touch.
How to Make Banana Pudding Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan, lining the bottom with parchment paper to prevent sticking. Mix the vanilla wafer crumbs and sugar in a bowl, then stir in melted butter until the mixture looks like wet sand. Press it firmly into the pan’s bottom and halfway up the sides, creating a sturdy, golden base. Bake this crust for 10 minutes until set, then let it cool slightly to be ready for the luscious filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese until completely smooth and creamy—this usually takes about 2 minutes with an electric mixer. Add the sugar and flour and blend well. Next, stir in the dry banana pudding mix to distribute the banana flavor evenly. Mix in sour cream and vanilla extract on low speed for a creamy smoothness. Add the eggs one at a time, mixing gently after each addition to keep the batter light. Finally, fold in the mashed bananas with care to preserve the texture and flavor.
Step 3: Assemble the Layers
Pour half of the cheesecake filling over the cooled crust. Carefully layer sliced bananas evenly across the filling, then sprinkle crushed vanilla wafers over the bananas for a dreamy crunch. Pour the remaining cheesecake mixture on top and smooth the surface with a spatula. This layered approach brings multiple textures and banana flavors to every bite of the Banana Pudding Cheesecake Recipe.
Step 4: Bake with a Water Bath
To ensure the cheesecake bakes evenly and stays moist, place a large roasting pan filled halfway with hot water on the lower oven rack. Set your cheesecake on the middle rack above the water bath and bake for 70 to 75 minutes. The center should be just set with a slight jiggle, signaling it’s perfectly creamy inside.
Step 5: Cool and Chill
Once baked, turn off the oven and crack the door open, letting the cheesecake cool slowly inside for an hour—this prevents cracking. After that, remove it from the oven and allow it to reach room temperature before refrigerating it for at least 4 hours, preferably overnight. This chilling step helps the flavors meld and the texture set beautifully.
Step 6: Prepare the Whipped Topping and Finish
Beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe this fluffy whipped cream over the chilled cheesecake for a light and airy finish. Garnish with whole vanilla wafers and banana slices if you want to add a pretty, inviting look before slicing and serving.
How to Serve Banana Pudding Cheesecake Recipe
Garnishes
Fresh banana slices and whole vanilla wafers are classic garnishes that echo the flavors inside the cheesecake. For an extra festive touch, you can drizzle caramel sauce or sprinkle chopped nuts on top. These garnishes make your Banana Pudding Cheesecake Recipe look as delicious as it tastes and add layers of texture.
Side Dishes
This cheesecake shines best on its own, but if you want to complement it, serve alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. A fresh berry salad also pairs beautifully, adding tartness that balances the richness of the dessert.
Creative Ways to Present
If you’re making this for a party, slice the cheesecake into mini portions by using a lightly greased round cookie cutter—you’ll have elegant bite-sized treats. You can also turn this recipe into parfaits by layering cheesecake filling, wafers, and banana slices in glass cups for a playful presentation. No matter how you serve it, the Banana Pudding Cheesecake Recipe is sure to impress.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps beautifully in the refrigerator for up to 4 days. Store leftovers in an airtight container to maintain freshness and prevent it from absorbing other odors. Each slice tastes even better after a day when the flavors have melded perfectly.
Freezing
You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Thaw overnight in the refrigerator before serving to preserve the creamy texture and avoid watery separation.
Reheating
This dessert is best enjoyed chilled, so reheating is generally not recommended. However, if you want to take the chill off, let slices sit at room temperature for 15-20 minutes before serving—it softens the texture and brings out the flavors without losing creaminess.
FAQs
Can I use fresh banana pudding instead of instant mix?
The instant banana pudding mix is key for thickening the filling and delivering that classic banana flavor concentrated in this recipe. Fresh pudding won’t provide the same texture or consistency, so it’s best to stick to the dry mix for the perfect Banana Pudding Cheesecake Recipe.
What’s the purpose of baking the crust partially before adding filling?
Pre-baking the crust helps it firm up and develop structure so it holds the creamy filling without getting soggy. It also enhances the buttery flavor and gives the crust a lovely golden color, creating the perfect base for your cheesecake.
Why do we use a water bath during baking?
The water bath creates steam and a moist environment in the oven, which ensures the cheesecake cooks evenly without drying out or cracking. This gentle heat helps maintain the smooth and creamy texture critical to the Banana Pudding Cheesecake Recipe.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free vanilla wafers or substitute with gluten-free cookies of your choice for the crust and layering. Just be sure your pudding mix is gluten-free as well to make the entire recipe safe for gluten-sensitive eaters.
Is it okay to substitute low-fat cream cheese?
For the creamiest texture and best flavor, full-fat cream cheese is recommended. Low-fat versions can alter the richness and cause the cheesecake to have a less smooth consistency, so try to stick with the original ingredient for the best Banana Pudding Cheesecake Recipe results.
Final Thoughts
This Banana Pudding Cheesecake Recipe is truly a labor of love that rewards you with layers of creamy, dreamy banana goodness and a delightful crunch all in one slice. Once you try it, you’ll find it hard to go back to ordinary desserts. So gather your ingredients, get baking, and share this luscious treat with everyone you adore. Happy indulging!
Print
Banana Pudding Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 6 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the nostalgic flavors of banana pudding and vanilla wafers. Featuring a buttery wafer crust layered with a smooth banana-infused cheesecake filling, topped with whipped cream and garnished with bananas and wafers, this dessert is perfect for any occasion where a luscious, crowd-pleasing treat is desired.
Ingredients
Crust
- 2 cups vanilla wafer crumbs
- ¼ cup granulated sugar
- ½ cup salted butter, melted
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
Layering
- 1–2 bananas, sliced (for layering)
- ½ cup crushed vanilla wafers (for layering)
Whipped Topping
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp pure vanilla extract
Garnish (optional)
- Whole vanilla wafers
- Banana slices
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to ensure easy removal of the cheesecake later.
- Make Crust Mixture: In a medium bowl, combine the vanilla wafer crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand, ensuring the crumbs are evenly moistened.
- Form Crust: Press the crust mixture firmly into the bottom and halfway up the sides of the prepared springform pan, creating an even layer that will hold during baking.
- Pre-Bake Crust: Bake the crust in the preheated oven for 10 minutes to set it. Remove from oven and let it cool slightly before adding the filling.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium-high speed until creamy and smooth, about 2 minutes, to avoid lumps.
- Add Sugar and Flour: Add the granulated sugar and all-purpose flour to the cream cheese and mix until fully incorporated and smooth.
- Incorporate Banana Pudding Mix: Mix in the dry instant banana cream pudding mix thoroughly into the cream cheese mixture until completely combined.
- Add Sour Cream and Vanilla: Stir in the sour cream and vanilla extract on low speed until the mixture is uniform and well combined.
- Add Eggs: Add the eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing which could cause cracks.
- Fold in Mashed Bananas: Gently fold in the mashed ripe bananas into the cheesecake batter to evenly distribute the banana flavor.
- Layer Filling and Bananas: Pour half of the cheesecake filling over the pre-baked crust, then arrange a layer of sliced bananas evenly over the filling.
- Add Crushed Wafers Layer: Sprinkle half a cup of crushed vanilla wafers over the sliced bananas to add texture and flavor.
- Add Remaining Filling: Pour the remaining cheesecake filling over the banana and wafer layer, smoothing the top evenly.
- Prepare Water Bath: Place a large roasting pan on the lower oven rack and fill it halfway with hot water to create steam which will help the cheesecake bake evenly and prevent cracking.
- Bake Cheesecake: Place the springform pan with cheesecake batter on the middle oven rack above the water bath. Bake for 70-75 minutes, or until the center is set but still slightly jiggly.
- Cool Gradually in Oven: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes.
- Cool and Refrigerate: Remove cheesecake from oven and let it cool completely to room temperature. Then refrigerate for at least 4 hours or overnight for best texture and flavor melding.
- Make Whipped Topping: In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, creating a light and fluffy topping.
- Remove from Pan: Carefully remove the chilled cheesecake from the springform pan and transfer it to a serving platter.
- Top with Whipped Cream: Spread or pipe the whipped topping evenly over the surface of the cheesecake for a beautiful finish.
- Garnish: Decorate with whole vanilla wafers and banana slices if desired to enhance presentation and add extra flavor.
- Serve: Slice the cheesecake and serve chilled. Enjoy the creamy, banana-infused delight!
Notes
- Ensure all dairy ingredients like cream cheese, sour cream, and eggs are at room temperature for a smoother batter and to avoid lumps.
- Using a water bath (bain-marie) during baking helps prevent cracks in the cheesecake by maintaining a moist heat.
- Allow the cheesecake to chill overnight when possible, as it enhances flavor and texture significantly.
- If bananas brown quickly during layering or garnish, brush them with a little lemon juice to keep them fresh-looking.
- For a lighter version, you can substitute sour cream with Greek yogurt and reduce sugar slightly.
- Make sure to use cold heavy whipping cream for the best volume and stability in the whipped topping.
