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
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
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.
