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Banana Pudding Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 26 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Sugar and Flour: Add the granulated sugar and all-purpose flour to the cream cheese and mix until fully incorporated and smooth.
  7. Incorporate Banana Pudding Mix: Mix in the dry instant banana cream pudding mix thoroughly into the cream cheese mixture until completely combined.
  8. Add Sour Cream and Vanilla: Stir in the sour cream and vanilla extract on low speed until the mixture is uniform and well combined.
  9. 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.
  10. Fold in Mashed Bananas: Gently fold in the mashed ripe bananas into the cheesecake batter to evenly distribute the banana flavor.
  11. 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.
  12. Add Crushed Wafers Layer: Sprinkle half a cup of crushed vanilla wafers over the sliced bananas to add texture and flavor.
  13. Add Remaining Filling: Pour the remaining cheesecake filling over the banana and wafer layer, smoothing the top evenly.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. Remove from Pan: Carefully remove the chilled cheesecake from the springform pan and transfer it to a serving platter.
  20. Top with Whipped Cream: Spread or pipe the whipped topping evenly over the surface of the cheesecake for a beautiful finish.
  21. Garnish: Decorate with whole vanilla wafers and banana slices if desired to enhance presentation and add extra flavor.
  22. 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.

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