Banana Pudding Cheesecake Recipe

ByThomas Greene
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Introduction

This Banana Pudding Cheesecake combines the creamy richness of cheesecake with the nostalgic flavors of banana pudding and vanilla wafers. It’s a delightful dessert perfect for any occasion, offering a smooth, luscious texture accented by fresh bananas and fluffy whipped cream.

A round cheesecake with three clear layers is shown on a white scalloped plate sitting on a white marbled surface. The bottom crust layer is thick, crumbly, and golden brown, sticking slightly to the plate edges. The middle cheesecake layer is smooth and pale yellow, about twice the height of the crust. The top layer is decorated with a circle of banana slices along the edge, each pale yellow with light brown spots, followed by rosettes of white whipped cream arranged in a ring inside the bananas. Between and on top of the whipped cream rosettes are small round orange cookies placed upright, contrasting with the creamy colors. The overall look is neat and inviting, with a few banana chips and crumbs scattered lightly around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 ¼ cups (302g) vanilla wafer crumbs
  • 5 tbsp (65g) sugar
  • 10 tbsp (140g) salted butter
  • 24 oz cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3.4 oz instant banana cream pudding mix, dry
  • 1/4 cup (58g) sour cream
  • 3 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1 cup mashed ripe bananas (2-3 bananas)
  • 1 ¼ cups (300ml) heavy whipping cream, cold
  • 6 tbsp (43g) powdered sugar
  • 1 tsp vanilla extract
  • 2-3 medium sized bananas (for topping)
  • 11 vanilla wafer cookies, whole (for garnish)

Instructions

  1. Step 1: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
  2. Step 2: In a small bowl, combine vanilla wafer crumbs, 5 tbsp sugar, and melted salted butter. Press this mixture firmly into the bottom and up the sides of the springform pan.
  3. Step 3: Bake the crust for 8-10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect it during the water bath later.
  4. Step 4: Reduce oven temperature to 300°F (148°C).
  5. Step 5: In a large bowl, beat cream cheese, 1 cup sugar, flour, and dry banana pudding mix on low speed until smooth and well combined. Scrape down the sides as needed.
  6. Step 6: Add sour cream and continue mixing on low speed until combined.
  7. Step 7: Add eggs one at a time, mixing slowly after each addition and scraping down the bowl to ensure even mixing.
  8. Step 8: Stir in mashed bananas and vanilla extract on low speed until blended. The batter may be slightly lumpy.
  9. Step 9: Pour the cheesecake batter into the cooled crust.
  10. Step 10: Place the springform pan inside a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan, making sure water does not reach above the foil.
  11. Step 11: Bake for 1 hour and 30-45 minutes until the center is set but still slightly jiggly.
  12. Step 12: Turn off the oven and leave the door closed for 30 minutes to allow gentle cooling while the cheesecake continues to cook.
  13. Step 13: Crack the oven door open and let the cheesecake cool another 30 minutes slowly.
  14. Step 14: Remove the cheesecake from the oven and water bath, unwrap the foil, and refrigerate for 5-6 hours or overnight until firm and fully chilled.
  15. Step 15: When ready to serve, remove the cheesecake from the springform pan and place it on a serving plate.
  16. Step 16: To make whipped cream, whip cold heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form.
  17. Step 17: Layer sliced bananas over the cheesecake, then pipe or spread whipped cream over the bananas.
  18. Step 18: Garnish with additional banana slices and whole vanilla wafer cookies just before serving for best freshness.

Tips & Variations

  • Use ripe bananas for the best natural sweetness and flavor in the batter and topping.
  • Be careful not to overbeat the cream cheese mixture to prevent cracks in your cheesecake.
  • For a more intense banana flavor, add a teaspoon of banana extract along with the vanilla.
  • If you don’t have a springform pan, line a regular 9-inch pan with parchment paper for easier removal.

Storage

Store the cheesecake in the refrigerator, well covered, for 3-4 days. Keep fresh banana slices separate and add them just before serving to prevent browning. Reheat is not recommended; enjoy chilled for the best texture and flavor.

How to Serve

A slice of banana cheesecake is shown on a white plate with a lace-like border, placed on a yellow cloth over a white marbled surface. The cheesecake has three layers: a golden brown crumb crust at the bottom, a thick creamy light yellow cheesecake layer in the middle speckled with tiny bits, and a thick white whipped cream layer on top. On the whipped cream, there are two small golden brown round cookies and three banana slices, one of which is inside a swirl of whipped cream. A silver fork rests on the plate next to the slice, and some crumbs and banana slices are scattered around. In the blurred background, there is more cheesecake and a white bowl with oval golden cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from chilling overnight to fully set and develop flavors. Just cover it tightly and store in the fridge.

Why do you use a water bath to bake the cheesecake?

The water bath helps the cheesecake cook evenly and prevents cracks by providing gentle, moist heat during baking.

Print
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Banana Pudding Cheesecake Recipe

★★★★★

4.6 from 51 reviews
  • Author: Thomas
  • Total Time: 7 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the sweet, comforting flavors of banana pudding, layered on a crispy vanilla wafer crust and topped with fresh bananas and whipped cream. Perfect for dessert lovers looking for a luscious, fruity treat.

Ingredients

Scale

Crust

  • 2 ¼ cups (302g) vanilla wafer crumbs
  • 5 tbsp (65g) sugar
  • 10 tbsp (140g) salted butter

Cheesecake Filling

  • 24 oz cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3.4 oz instant banana cream pudding mix, dry
  • 1/4 cup (58g) sour cream
  • 3 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1 cup mashed ripe bananas (2–3 bananas)

Topping

  • 1 ¼ cups (300ml) heavy whipping cream, cold
  • 6 tbsp (43g) powdered sugar
  • 1 tsp vanilla extract
  • 2–3 medium sized bananas, sliced
  • 11 vanilla wafer cookies, whole

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, combine vanilla wafer crumbs, sugar, and melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan to form the crust.
  2. Bake the crust: Place the crust in the preheated oven and bake for 8-10 minutes until it firms up. Remove from oven and let cool. Wrap the outside of the pan with aluminum foil to prevent water seepage during the water bath step, then set aside.
  3. Reduce oven temperature: Lower the oven heat to 300°F (148°C) for baking the cheesecake filling.
  4. Make cheesecake filling: In a large mixing bowl, beat the cream cheese, sugar, flour, and banana cream pudding mix on low speed until smooth and well combined. Use low speed to minimize air incorporation which can cause cracking. Scrape down the bowl sides.
  5. Add sour cream and eggs: Mix in the sour cream on low speed until just combined. Then add eggs one at a time, mixing slowly after each addition. Scrape down the sides as needed to ensure a smooth mixture.
  6. Add bananas and vanilla extract: Stir in the mashed ripe bananas and vanilla extract on low speed until combined. The batter will appear slightly lumpy.
  7. Pour batter into crust: Transfer the cheesecake filling evenly over the prepared crust in the springform pan.
  8. Prepare water bath: Place the springform pan inside a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan. Ensure water does not exceed the aluminum foil edge to avoid leaks.
  9. Bake the cheesecake: Bake for 1 hour and 30 to 45 minutes. The center should be set but still slightly jiggly.
  10. Initial cooling in oven: Turn off oven and close door, allowing the cheesecake to slow-cook and cool for 30 minutes without opening.
  11. Further cooling with door cracked: Open the oven door slightly and leave the cheesecake inside for another 30 minutes to cool gradually.
  12. Refrigerate: Remove the pan from the water bath and dry off the foil wrap. Refrigerate the cheesecake for 5-6 hours or overnight until fully cooled and firm.
  13. Make whipped cream topping: In a large bowl, whip heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  14. Assemble topping: Remove the cheesecake from the springform pan and place on a serving plate. Layer sliced bananas over the top, then pipe whipped cream swirls. Garnish with remaining banana slices and whole vanilla wafers just before serving.
  15. Storage: Store leftovers covered in the refrigerator for 3-4 days for best freshness and flavor.

Notes

  • Use room temperature ingredients for best mixing and texture.
  • Low mixing speed helps prevent cracks in the cheesecake surface.
  • Bananas in topping are best added just before serving to prevent browning.
  • Water bath helps cook cheesecake evenly and prevents cracking.
  • Ensure aluminum foil is wrapped tightly around pan to prevent water leakage.
  • Cheesecake needs several hours of refrigeration to set properly.
  • Leftover cheesecake can be stored covered in the fridge up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: banana pudding cheesecake, creamy banana dessert, vanilla wafer crust cheesecake, whipped cream topping, banana cream dessert

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