Introduction
Banana Pudding Cheesecake is the perfect fusion of two classic desserts, combining the rich creaminess of cheesecake with the nostalgic comfort of banana pudding. This dessert delivers layers of flavor and texture, from a buttery cookie crust to a silky banana-infused filling and a light pudding-style topping. I first made this cheesecake when I wanted something familiar yet elevated, and it quickly became a favorite at gatherings. The banana flavor is present but not overpowering, allowing the cream cheese to remain front and center. What truly makes this dessert special is how well the flavors complement each other. Each bite feels indulgent, smooth, and comforting, making it ideal for holidays, celebrations, or anytime you want a dessert that feels both classic and impressive.
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Banana Pudding Cheesecake – Creamy, Nostalgic, and Irresistibly Smooth
- Total Time: 1 hour 25 minutes plus chilling
- Yield: 12 servings
- Diet: Vegetarian
Description
A creamy banana pudding cheesecake combining a buttery vanilla wafer crust, smooth banana-infused cheesecake filling, and a fluffy whipped topping for a classic Southern-inspired dessert.
Ingredients
- 2 cups vanilla wafer cookie crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 package (3.4 oz) banana instant pudding mix
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Extra vanilla wafers and banana slices for topping (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix vanilla wafer crumbs with melted butter and press firmly into the bottom of the pan.
- Beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Mix in mashed bananas, sour cream, vanilla extract, and banana pudding mix until smooth.
- Pour filling over the crust and smooth the top.
- Bake for 55–60 minutes until the center is just set.
- Turn off oven, crack door slightly, and let cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Whip heavy cream with powdered sugar until stiff peaks form and spread over cheesecake.
- Garnish with vanilla wafers and banana slices if desired before serving.
Notes
- Use ripe bananas for the best flavor.
- Allow cheesecake to cool gradually to prevent cracking.
- Slice bananas just before serving to avoid browning.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
This cheesecake is ultra-creamy, beautifully layered, and packed with comforting banana flavor. It can be made ahead, slices cleanly, and always earns compliments.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Vanilla Wafer Cookies
Vanilla wafers form the crust, adding sweetness and classic banana pudding flavor.
Butter
Butter binds the crust and adds rich, buttery depth.
Cream Cheese
Cream cheese creates the smooth, rich base of the cheesecake filling.
Granulated Sugar
Sugar sweetens the filling while keeping the texture smooth.
Eggs
Eggs provide structure and help the cheesecake set properly.
Ripe Bananas
Bananas add natural sweetness and signature banana pudding flavor.
Sour Cream
Sour cream adds tang and enhances creaminess.
Vanilla Extract
Vanilla rounds out the flavors and enhances sweetness.
Banana Pudding Mix
Pudding mix reinforces banana flavor and adds a nostalgic note.
Heavy Cream
Heavy cream lightens the filling and improves texture.
Whipped Topping
Whipped topping creates a light, creamy finishing layer.
Additional Vanilla Wafers
Extra wafers add texture and visual appeal on top.
Directions
Begin by preparing the crust. Crush the vanilla wafer cookies into fine crumbs and mix with melted butter. Press firmly into the bottom of a springform pan and set aside.
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until fully combined. Beat in eggs one at a time, followed by mashed bananas, sour cream, vanilla extract, banana pudding mix, and heavy cream. Mix until smooth but do not overbeat.
Pour the filling over the prepared crust and smooth the top. Bake until the edges are set and the center still has a slight wobble. Remove from the oven and allow the cheesecake to cool completely.
Once chilled, spread whipped topping evenly over the cheesecake. Garnish with additional vanilla wafers or banana slices just before serving.
Equipment needed :
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 10 to 12 people. Preparation takes about 30 minutes, baking time is 55 minutes, and chilling time is at least 4 hours.
Storage/reheating
Store the cheesecake covered in the refrigerator for up to four days. Serve chilled. Reheating is not recommended.
Variations and Customizations
Banana Pudding Cheesecake is easy to adapt while keeping its classic flavor. For extra banana intensity, add banana extract or an additional ripe banana to the filling. If you prefer more texture, layer sliced bananas between the crust and filling.
You can swap the vanilla wafer crust for a graham cracker crust or shortbread cookies for a slightly different base. For a richer topping, use homemade whipped cream lightly sweetened with powdered sugar.
To make this dessert more decorative, pipe whipped topping around the edges and sprinkle crushed wafers in the center. Chocolate drizzle or caramel sauce also pairs beautifully with banana flavor.
This recipe can be made as individual mini cheesecakes using a muffin pan, adjusting baking time accordingly.
Nutrition and Dietary Info
This dessert is rich in carbohydrates, fats, and sugars, with natural nutrients from bananas. It is vegetarian-friendly and intended as an occasional indulgence.
Expert Tips & Customizations
Smooth filling
Ensure cream cheese is fully softened before mixing.
Avoid cracks
Do not overbake; the center should jiggle slightly.
Clean slices
Use a warm knife and wipe between cuts.
FAQs
Can I make this cheesecake ahead of time?
Yes, it is best made a day in advance.
Does it taste strongly like banana?
The flavor is balanced and not overpowering.
Can I use fresh whipped cream instead of topping?
Yes, homemade whipped cream works very well.
Can I freeze banana pudding cheesecake?
Freezing is not recommended due to texture changes.
Do I need a water bath?
It is optional but helps prevent cracking.
Can I use boxed pudding mix?
Yes, banana pudding mix is recommended.
What crust works best?
Vanilla wafer crust is the most traditional choice.
Why is my cheesecake dense?
Overmixing or overbaking can cause density.
Can I add sliced bananas on top?
Yes, add them just before serving.
Should this cheesecake be refrigerated?
Yes, always store it chilled.
Conclusion
Banana Pudding Cheesecake is a comforting, crowd-pleasing dessert that blends creamy cheesecake with nostalgic banana pudding flavor. Smooth, rich, and beautifully layered, it is a dessert that feels familiar yet special and is guaranteed to become a requested favorite.
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