Combine the creamy, nostalgic flavors of banana pudding with the rich, luscious texture of cheesecake, and you have a dessert that’s pure magic! This Banana Pudding Cheesecake is the perfect centerpiece for family gatherings, holidays, or any time you want to impress. With its buttery crust, smooth banana-flavored filling, and irresistible whipped topping, this dessert is sure to become a household favorite.
Subscribe to our newsletter for more mouthwatering dessert recipes delivered to your inbox!
Why You’ll Love This Banana Pudding Cheesecake
- Two Desserts in One: Combines the best of banana pudding and cheesecake into one stunning treat.
- Creamy and Decadent: Every bite is rich, smooth, and full of banana flavor.
- Make-Ahead Friendly: Perfect for preparing a day ahead for stress-free entertaining.
- Beautiful Presentation: A showstopper dessert that looks as good as it tastes.
Ingredients for Banana Pudding Cheesecake
For the Crust:
- 1 ½ cups crushed vanilla wafer cookies
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 (3.4 oz) package instant banana pudding mix
- ¾ cup whole milk
- 2 ripe bananas, mashed
For the Topping:
- 1 ½ cups whipped topping or homemade whipped cream
- Sliced bananas, for garnish
- Crushed vanilla wafer cookies, for garnish
Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Spatula
- Baking sheet
How to Make Banana Pudding Cheesecake
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed vanilla wafer cookies, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool. Reduce the oven temperature to 325°F (165°C).
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the banana pudding mix and milk until smooth. Let it sit for 2 minutes to thicken.
- Add the mashed bananas and pudding mixture to the cream cheese filling and mix until smooth.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Place the springform pan on a baking sheet and bake at 325°F for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
Step 4: Chill and Decorate
- Refrigerate the cheesecake for at least 6 hours or overnight to fully set.
- Before serving, spread whipped topping over the cheesecake and garnish with sliced bananas and crushed vanilla wafer cookies.
Serving Suggestions
- Serve chilled for the best texture and flavor.
- Pair with a cup of coffee or tea for a delightful dessert experience.
- Add caramel drizzle for an extra layer of indulgence.
Tips for the Best Banana Pudding Cheesecake
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
- Avoid Overmixing: Overmixing can incorporate too much air and cause cracks.
- Water Bath: To prevent cracks, wrap the springform pan in foil and bake in a water bath.
- Quick Banana Ripening Tip: Place bananas in a paper bag with an apple overnight to speed up the ripening process.
Storage Instructions
- Refrigerate: Store in the refrigerator, covered, for up to 5 days.
- Freeze: Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use homemade banana pudding instead of instant?
A: Yes! Just ensure it’s thick enough to incorporate into the filling without being runny.
Q2: What can I use if I don’t have a springform pan?
A: Use a regular 9-inch round pan lined with parchment paper for easier removal.
Q3: Can I skip the whipped topping?
A: Absolutely! The cheesecake is delicious on its own, but the topping adds a creamy, decorative touch.
Conclusion: A Show-Stopping Dessert!
This Banana Pudding Cheesecake is the ultimate treat for banana lovers and cheesecake fans alike. With its creamy filling, buttery crust, and delightful toppings, it’s a dessert you’ll be proud to share with family and friends.
Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Chilling Time: 6 hours
Nutritional Information (per serving)
Calories: 360 | Protein: 7g | Carbohydrates: 40g | Fat: 20g | Fiber: 1g
Did you try this recipe? Share your thoughts and pictures with us on social media! Enjoy every creamy, dreamy bite!
Print
Banana Pudding Cheesecake
- Total Time: 7 hours 30 minutes
Description
Combine the creamy, nostalgic flavors of banana pudding with the rich, luscious texture of cheesecake, and you have a dessert that’s pure magic! This Banana Pudding Cheesecake is the perfect centerpiece for family gatherings, holidays, or any time you want to impress. With its buttery crust, smooth banana-flavored filling, and irresistible whipped topping, this dessert is sure to become a household favorite.
Subscribe to our newsletter for more mouthwatering dessert recipes delivered to your inbox!
Ingredients
For the Crust:
- 1 ½ cups crushed vanilla wafer cookies
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 (3.4 oz) package instant banana pudding mix
- ¾ cup whole milk
- 2 ripe bananas, mashed
For the Topping:
- 1 ½ cups whipped topping or homemade whipped cream
- Sliced bananas, for garnish
- Crushed vanilla wafer cookies, for garnish
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed vanilla wafer cookies, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool. Reduce the oven temperature to 325°F (165°C).
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the banana pudding mix and milk until smooth. Let it sit for 2 minutes to thicken.
- Add the mashed bananas and pudding mixture to the cream cheese filling and mix until smooth.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Place the springform pan on a baking sheet and bake at 325°F for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
Step 4: Chill and Decorate
- Refrigerate the cheesecake for at least 6 hours or overnight to fully set.
- Before serving, spread whipped topping over the cheesecake and garnish with sliced bananas and crushed vanilla wafer cookies.
Notes
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
- Avoid Overmixing: Overmixing can incorporate too much air and cause cracks.
- Water Bath: To prevent cracks, wrap the springform pan in foil and bake in a water bath.
- Quick Banana Ripening Tip: Place bananas in a paper bag with an apple overnight to speed up the ripening process.
- Prep Time: 20 minutes
- Chilling Time: 6 hours
- Cook Time: 1 hour 10 minutes
- Cuisine: American
