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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

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