Introduction

This Banana Pudding Cheesecake is a delightful twist on two classic desserts combined into one creamy, luscious treat. With a vanilla wafer crust and layers of banana-infused cheesecake and pudding, it’s perfect for banana lovers looking for a rich, satisfying dessert.

A three-layered banana cream pie on a white plate with a slice missing, showing its smooth, creamy yellow middle layer and thick crumbly brown base. The top creamy white layer is decorated with swirls of whipped cream, topped with banana slices, small bits of crunchy crumbs, and round caramel pieces. The edges of the pie are slightly rough with crumbs falling on the plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups crushed vanilla wafers
1/3 cup melted butter
3 ripe bananas, mashed
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup heavy cream
1/2 cup banana pudding mix
Sliced bananas and additional vanilla wafers for garnish

Instructions

Step 1: Preheat your oven to 325°F (163°C). Mix the crushed vanilla wafers with the melted butter until combined, then press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Step 2: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then stir in the mashed bananas and vanilla extract until fully incorporated.
Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the banana pudding mix into the whipped cream until smooth and blended.
Step 4: Carefully fold the banana cream mixture into the cream cheese mixture, combining them thoroughly but gently. Pour the combined filling over the prepared crust in the springform pan.
Step 5: Bake the cheesecake in the preheated oven for 50 to 55 minutes, or until the center is almost set but still slightly jiggly. Remove from the oven and allow it to cool completely.
Step 6: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set and develop flavor.
Step 7: Just before serving, garnish the cheesecake with sliced bananas and additional vanilla wafers for an attractive finish and extra crunch.

Tips & Variations

For a richer flavor, use ripe, sweet bananas and consider adding a splash of banana liqueur to the filling.
Replace the vanilla wafers crust with graham cracker crust for a slightly different texture.
Add chopped nuts like pecans or walnuts to the crust or as a topping for added crunch.
To prevent bananas from browning in the garnish, brush sliced bananas with lemon juice before arranging them on the cheesecake.

Storage

Store the cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 3 days. When ready to serve, remove from the fridge and let it sit at room temperature for about 15 minutes for a creamier texture. Do not freeze, as the texture may become watery when thawed.

How to Serve

This image shows a round dessert with three visible layers placed on a white plate with a white marbled surface underneath. The bottom layer is crumbly and brown, resembling a biscuit crust. Above it is a thick, smooth, light brown layer, followed by a creamy, whitish top layer. The surface of the dessert is decorated with dollops of white whipped cream, topped with banana slices and small brown nut pieces. Some crumbs are scattered on the plate. A slice is cut out, revealing the inside layers clearly. The background is softly blurred with hints of bananas and kitchen items. 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 benefits from chilling overnight or at least 4 hours to set properly and develop the best flavor, making it ideal for preparing in advance.

What can I use if I don’t have banana pudding mix?

If banana pudding mix is unavailable, you can substitute with instant vanilla pudding mix and add a teaspoon of banana extract to mimic the flavor.

Banana Pudding Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 59 reviews

This Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the delightful flavors of banana pudding and vanilla wafers. Featuring a buttery cookie crust, smooth cream cheese filling blended with ripe bananas, and a luscious banana pudding-infused whipped cream topping, this dessert is perfect for banana lovers looking for an elegant and indulgent treat.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 5 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 1/2 cups crushed vanilla wafers
1/3 cup melted butter

Filling

3 ripe bananas, mashed
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

Topping

1 cup heavy cream
1/2 cup banana pudding mix

Garnish

Sliced bananas
Additional vanilla wafers

Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). Combine the crushed vanilla wafers with melted butter until well mixed. Press this mixture evenly into the bottom of a 9-inch springform pan to form the cheesecake crust.
Make the cream cheese filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then fold in the mashed ripe bananas and vanilla extract until fully incorporated.
Prepare the banana cream topping: In a separate bowl, whip the heavy cream until soft peaks form. Gradually fold in the banana pudding mix and continue folding until smooth and well combined.
Combine filling and topping: Gently fold the banana cream mixture into the cream cheese mixture, taking care not to deflate the whipped cream too much. Pour the combined filling evenly over the prepared vanilla wafer crust in the springform pan.
Bake the cheesecake: Place the springform pan in the preheated oven and bake for 50 to 55 minutes, or until the edges are set and the center is slightly jiggly but mostly firm.
Cool and chill: Remove the cheesecake from the oven and allow it to cool at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours to let it set fully and develop its flavors.
Garnish and serve: Before serving, decorate the top of the cheesecake with sliced bananas and additional vanilla wafers for an attractive presentation and added texture.

Notes

Ensure the cream cheese is softened to room temperature for a smooth filling to avoid lumps.
Use ripe bananas for maximum flavor and natural sweetness in the filling.
Fold the whipped cream topping gently to maintain a light and airy texture in the dessert.
Refrigerate the cheesecake thoroughly to ensure it sets properly before slicing.
Vanilla wafers can be substituted with graham crackers if preferred, but this will alter the classic flavor slightly.

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