Banana Pudding Cheesecake

Banana pudding cheesecake beautifully combines the creamy richness of cheesecake with the nostalgic flavors of banana pudding.

This dessert delights with a smooth banana-infused filling layered over a crunchy vanilla wafer crust, creating a perfect balance of textures and tastes.

The subtle sweetness of ripe bananas paired with luscious cream cheese makes this cake irresistible for any occasion, whether it’s a family dinner or a special celebration.

This recipe breaks down each component, offering clear guidance to both novices and experienced bakers alike, ensuring you achieve a flawless and impressive dessert every time.

Ingredients Checklist

To make this luscious banana pudding cheesecake, gather fresh and quality ingredients for each distinct layer. Below is a categorized list to help you prepare efficiently.

For the Crust:

• 2 cups vanilla wafer crumbs (crushed Nilla wafers or similar)

• 6 tablespoons unsalted butter, melted (binds crumbs into crust)

• 2 tablespoons granulated sugar (adds sweetness)

For the Cheesecake Filling:

• 24 ounces full-fat cream cheese, softened (base for creamy texture)

• 1 cup granulated sugar (sweetens and balances tartness)

• ½ cup full-fat sour cream (adds tang and moisture)

• 3 large eggs, room temperature (structure and richness)

• 1 teaspoon vanilla extract (enhances flavor)

• 2 ripe bananas, mashed (banana flavor infusion)

• 1 tablespoon all-purpose flour (stabilizes filling)

• ¼ teaspoon salt (balances sweetness)

For the Banana Pudding Layer:

• 1 package (3.4 oz) instant banana pudding mix

• 2 ½ cups cold whole milk (for pudding preparation)

For Garnish:

• Fresh banana slices

• Whole vanilla wafers

• Whipped cream (optional)

Step-by-Step Instructions

Following a clear, sequential process ensures your banana pudding cheesecake turns out smooth, flavorful, and beautifully layered.

Preparing the Crust:

1. Preheat oven to 325°F (163°C).

2. Combine vanilla wafer crumbs, melted butter, and sugar in a bowl. Mix until crumbs are evenly coated.

3. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan.

4. Bake for 10 minutes to set the crust, then remove from oven and let cool.

Making the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 3 minutes.

2. Gradually add sugar and beat until fully incorporated.

3. Add sour cream, vanilla extract, mashed bananas, flour, and salt; mix until combined.

4. Add eggs one at a time, mixing on low speed after each addition to avoid incorporating excess air.

5. Pour half of the cheesecake filling over the cooled crust.

Layering Bananas:

1. Arrange a layer of thinly sliced bananas evenly over the cheesecake filling.

2. Pour the remaining cheesecake batter over the banana layer, smoothing the top.

Baking the Cheesecake:

1. Place the springform pan in a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the springform pan (creating a water bath).

2. Bake for 1 hour 15 minutes to 1 hour 30 minutes. The edges should be set, and the center slightly jiggly.

3. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually (prevents cracking).

4. Remove from oven and water bath, cool to room temperature.

Preparing the Banana Pudding:

1. Whisk instant banana pudding mix with cold milk according to package instructions until smooth and thickened.

2. Refrigerate until ready to assemble.

Assembling the Banana Pudding Layer:

1. Spread the chilled banana pudding evenly over the cooled cheesecake.

2. Refrigerate the entire cheesecake for at least 4 hours, preferably overnight, to fully set.

Tips for Perfect Results

Attention to detail makes all the difference when crafting a banana pudding cheesecake. Keep these tips in mind:

• Room temperature ingredients: Ensures a smooth, lump-free batter.

• Water bath baking: Maintains moisture and prevents cracks in the cheesecake.

• Gradual cooling: Essential to avoid cracking; do not rush cooling process.

• Use ripe bananas: For maximum natural sweetness and flavor depth.

• Layer bananas carefully: Use thin slices to prevent heaviness in the filling.

• Don’t overmix eggs: Mixing slowly after adding eggs prevents air bubbles and cracks.

• Chill thoroughly: Overnight refrigeration improves flavor melding and texture.

• Fresh garnish: Add banana slices just before serving to avoid browning.

Serving Suggestions

Elevate your banana pudding cheesecake experience with thoughtful serving ideas that complement its flavors:

• Whipped Cream: A dollop adds lightness and creamy contrast.

• Extra Vanilla Wafers: Provide crunch and reinforce the nostalgic element.

• Fresh Fruit: Blueberries or sliced strawberries add color and a tart balance.

• Caramel Drizzle: Adds a rich, buttery sweetness that complements bananas.

• Coffee or Tea: Pairs wonderfully with the creamy, sweet dessert.

• Ice Cream Side: Vanilla or banana-flavored ice cream enhances the indulgence.

Final Thoughts

Banana pudding cheesecake is a sophisticated dessert that brings together the best of two beloved classics: the creamy, tangy richness of cheesecake and the smooth, fruity sweetness of banana pudding.

By meticulously preparing each component and following essential baking techniques, you can create a dessert that is both visually stunning and irresistibly delicious.

This recipe offers enough detail for novices to succeed while giving experienced bakers room to personalize and perfect their creation.

Whether for a holiday feast or a weekend treat, this banana pudding cheesecake will quickly become a treasured favorite, bringing smiles and satisfied appetites with every slice.