If you’ve ever dreamed of combining the creamy indulgence of cheesecake with the nostalgic sweetness of banana pudding, you are in for a treat with this Banana Pudding Cheesecake Recipe. This dessert beautifully balances smooth, velvety cream cheese with the rich flavor of ripe bananas and the delightful crunch of vanilla wafers, creating a show-stopping centerpiece for any gathering. Whether you are a seasoned baker or someone looking to impress with minimal fuss, this recipe brings together familiar, comforting flavors in a way that feels both fresh and irresistible.
Ingredients You’ll Need
Each ingredient in this Banana Pudding Cheesecake Recipe plays a crucial role in achieving that perfect harmony of flavors and textures. From the buttery crust that adds a subtle crunch, to the luscious layers of banana and creamy filling, every component is simple but essential.
- Vanilla wafer crumbs: The base of our crust, providing a sweet, crunchy foundation for the cheesecake.
- Granulated sugar: Used in both crust and filling to ensure balanced sweetness throughout.
- Salted butter: Melted and mixed with crumbs to bind the crust with a rich flavor.
- Cream cheese: Softened for a creamy, smooth cheesecake texture.
- All-purpose flour: Adds structure to the filling, helping it set perfectly.
- Instant banana cream pudding mix: Infuses the cheesecake with that unmistakable banana pudding flavor.
- Sour cream: Contributes tanginess and moisture, keeping the filling luscious.
- Eggs: Bind the filling and give cheesecake its signature silky texture.
- Vanilla extract: Enhances the sweetness and adds aroma.
- Mashed ripe bananas: Bring natural banana essence and moistness to the filling.
- Sliced bananas: Layered inside for freshness and texture contrast.
- Crushed vanilla wafers: Provide crunch between layers, complementing the softness of the filling.
- Heavy whipping cream: Whipped for a light, airy topping.
- Powdered sugar: Sweetens the whipped cream without graininess.
- Optional garnishes of whole vanilla wafers and banana slices: For that extra wow factor on presentation.
How to Make Banana Pudding Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. Mix the vanilla wafer crumbs with granulated sugar, then stir in melted butter until the mixture has the texture of wet sand. Press this mixture firmly into the bottom and halfway up the sides of your pan. Bake the crust for 10 minutes until lightly golden, then let it cool slightly. This crust forms a sturdy, flavorful base that will hold all the luscious filling beautifully.
Step 2: Make the Creamy Filling
In a large bowl, beat the softened cream cheese on medium-high speed until creamy and smooth, approximately 2 minutes. Gradually add granulated sugar and flour, mixing until combined. Next, blend in the dry instant banana pudding mix until fully incorporated to infuse that signature pudding flavor right into the cheesecake. Add in the sour cream and vanilla extract and mix on low speed until everything comes together uniformly. Now, incorporate the eggs one at a time, mixing just until combined after each addition—overmixing can ruin the delicate texture. Lastly, gently fold in mashed ripe bananas, which will melt into the filling, making every bite tender and rich with natural banana goodness.
Step 3: Assemble the Cheesecake Layers
Pour half of your cheesecake filling over the pre-baked crust and smooth it out evenly. Then, layer thin slices of fresh banana over the filling, followed by a sprinkle of crushed vanilla wafers to add subtle crunch. Pour the remaining filling on top, gently smoothing the surface to create your final luscious layer. This layering is what sets the Banana Pudding Cheesecake Recipe apart, offering alternating textures that keep every mouthful interesting and satisfying.
Step 4: Baking in a Water Bath
To ensure a perfectly baked, crack-free cheesecake, place a large roasting pan on the lower rack of your oven and fill it halfway with hot water to create a steamy water bath environment. Set the cheesecake on the middle rack above the water. Bake for 70 to 75 minutes until the center is set but still slightly jiggly—this gentle baking method locks in moisture and creaminess, resulting in that signature melt-in-your-mouth texture.
Step 5: Cooling and Chilling
Once baking is done, turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for about an hour. This gradual cooling helps prevent cracks. Remove the cheesecake from the oven and let it reach room temperature before refrigerating it for at least four hours or, preferably, overnight. This chilling step is key to developing the rich flavor and perfect firmness that makes this Banana Pudding Cheesecake Recipe truly irresistible.
Step 6: Whip and Garnish
Before serving, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form, creating a light, fluffy topping that complements the rich filling. Remove the cheesecake carefully from the springform pan, transfer it to a serving platter, and spread or pipe the whipped topping generously over the surface. Garnish with whole vanilla wafers and banana slices for a picture-perfect finish that invites everyone to dig in.
Step 7: Slice and Enjoy
Slice your masterpiece into 12 generous servings and watch as smiles brighten the room. Each bite offers creamy, dreamy cheesecake layered with banana goodness and a hint of crunch—a true celebration of comfort and flavor.
How to Serve Banana Pudding Cheesecake Recipe
Garnishes
Simple garnishes elevate the appearance and add subtle texture contrasts. Whole vanilla wafers and fresh banana slices not only look beautiful but enhance the classic banana pudding experience. You can also sprinkle a light dusting of cinnamon or nutmeg for a warm, inviting aroma that pairs perfectly with the banana.
Side Dishes
This cheesecake pairs wonderfully with fresh berries or a tangy fruit compote to cut through its richness. A scoop of vanilla ice cream or a drizzle of caramel sauce on the side can amplify indulgence for those moments when you want to treat yourself and your guests extra special.
Creative Ways to Present
For gatherings, serve in individual jars layered with extra wafer crumbs, banana slices, and whipped cream for a playful and portable presentation. Alternatively, create a festive platter decorated with edible flowers and banana chips that showcase the banana pudding cheesecake in an eye-catching way. Your creativity will be the talk of the party.
Make Ahead and Storage
Storing Leftovers
Store leftover cheesecake in an airtight container in the refrigerator to keep it fresh and moist. Properly stored, it will stay delicious for up to 4 days, allowing you to enjoy this dessert multiple times without sacrificing quality.
Freezing
You can freeze this cheesecake for longer storage. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When ready to enjoy, thaw overnight in the fridge to maintain texture and flavor integrity, then refresh the whipped topping if needed.
Reheating
Because this is a cheesecake, reheating is typically not recommended. However, if you prefer it slightly warmer, allow slices to sit at room temperature for 15-20 minutes before serving. This brings out the creamy textures without affecting structure.
FAQs
Can I use fresh banana pudding instead of instant in this Banana Pudding Cheesecake Recipe?
The instant banana pudding mix provides the right texture and consistency in the filling that fresh pudding may not achieve. It helps set the cheesecake properly while delivering intense banana flavor.
What is the purpose of the water bath when baking this cheesecake?
The water bath creates a moist environment in the oven, which prevents cracks and ensures even baking. This technique is ideal for creamy cheesecakes like this Banana Pudding Cheesecake Recipe.
Can I make this recipe dairy-free or vegan?
This particular recipe relies heavily on cream cheese, sour cream, and whipping cream for its rich texture. While substitutions are possible, they require specialty ingredients and adjustments to maintain taste and texture.
How ripe should the bananas be for best results?
Use ripe bananas with plenty of brown speckles for the sweetest flavor and softest texture. They blend smoothly into the filling and contribute natural sweetness.
Is it okay to prepare this cheesecake a day in advance?
Absolutely! In fact, making this Banana Pudding Cheesecake Recipe a day ahead allows the flavors to meld beautifully, and the texture to set perfectly for the best eating experience.
Final Thoughts
This Banana Pudding Cheesecake Recipe is truly a celebration of classic flavors reinvented in a decadent, creamy form that everyone will love. It’s surprisingly straightforward to make but impressively delicious, making it perfect for special occasions or whenever you want to treat yourself to something extraordinary. Dive in and let each bite transport you to a blissful blend of comfort and indulgence!
Print
Banana Pudding Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Banana Pudding Cheesecake combines creamy cheesecake with the nostalgic flavors of banana pudding and vanilla wafers. Featuring a buttery vanilla wafer crust and layers of banana slices and crushed wafers, this dessert is finished with a luscious whipped cream topping. Perfect for banana lovers seeking a rich, creamy, and perfectly balanced treat that’s ideal for special occasions or cozy gatherings.
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
Layers
- 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 Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the Crust Mixture: In a medium bowl, combine vanilla wafer crumbs and granulated sugar, then stir in melted butter until the mixture resembles wet sand, ensuring it will bind well when pressed.
- Form Crust: Firmly press the crust mixture into the bottom and halfway up the sides of the prepared pan for a sturdy base and edge.
- Bake Crust: Bake the crust for 10 minutes to set it. Allow it to cool slightly before adding the filling.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium-high speed for about 2 minutes until smooth and creamy.
- Add Sugar and Flour: Mix in granulated sugar and all-purpose flour until well combined to create the cheesecake batter base.
- Incorporate Pudding Mix: Stir in the dry banana cream pudding mix thoroughly for that signature banana pudding flavor.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract on low speed until just blended to keep the batter light and smooth.
- Add Eggs: Add eggs one at a time, mixing on low speed after each addition until just combined to avoid overmixing and ensure a creamy texture.
- Fold in Mashed Bananas: Gently fold the mashed ripe bananas into the batter to maintain some texture and flavor pockets.
- Layer Filling and Bananas: Pour half of the cheesecake filling over the pre-baked crust, smoothing it out evenly.
- Add Banana Slices and Wafers: Arrange a layer of sliced bananas over the first filling layer, then sprinkle with crushed vanilla wafers for added texture and flavor.
- Add Remaining Filling: Pour the remaining cheesecake filling over the banana and wafer layer and smooth the top carefully.
- Prepare Water Bath: Place a large roasting pan on the lower oven rack and fill it halfway with hot water to create steam for gentle baking.
- Bake Cheesecake: Set the springform pan with the cheesecake on the middle rack above the water bath and bake for 70-75 minutes, or until the center is set but slightly jiggly, indicating perfect doneness.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking.
- Room Temperature and Refrigerate: Remove the cheesecake from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight for best texture and flavor melding.
- Make Whipped Topping: In a chilled bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, creating a light and fluffy topping.
- Remove Cheesecake from Pan: Carefully release the springform pan sides and transfer the cheesecake to a serving platter.
- Apply Whipped Cream: Spread or pipe the whipped cream topping over the chilled cheesecake evenly.
- Garnish and Serve: Decorate with whole vanilla wafers and fresh banana slices as desired. Slice and enjoy this rich, creamy banana pudding cheesecake dessert!
Notes
- Ensure all dairy ingredients like cream cheese and eggs are at room temperature for a smooth batter and even baking.
- Using a water bath (bain-marie) helps the cheesecake bake evenly and prevents cracking.
- For best flavor and texture, refrigerate the cheesecake overnight before serving.
- You can customize garnish with additional toppings such as caramel sauce or chopped nuts if desired.
- Be gentle when folding in the bananas to maintain some texture and subtle banana pockets.
- If you don’t have a springform pan, use a regular cake pan lined with parchment and remove cheesecake carefully after it is chilled.
