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Creamy and indulgent banana pudding cheesecake features layers of vanilla wafer crust, banana pudding filling, and cheesecake topping, promising a delightful dessert experience.
Lady Maria

Banana Pudding Cheesecake Bliss

This Banana Pudding Cheesecake combines the creamy richness of cheesecake with the comforting flavors of banana pudding, creating a delightful symphony of textures and tastes. It features a vanilla wafer crust, a smooth cheesecake filling, a banana pudding layer, and a decorative topping, making it a show-stopping dessert perfect for any special occasion.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Servings: 12
Course: Dessert
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups vanilla wafer crumbs about 45 wafers
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 32 ounces cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 2 ripe bananas, sliced
  • Whipped cream homemade or store-bought
  • Vanilla wafers, for garnish
  • Banana slices, for garnish

Equipment

  • 9-inch springform pan
  • food processor
  • medium bowl
  • Large bowl
  • electric mixer
  • measuring cups and spoons
  • Rubber spatula
  • Aluminum foil
  • Roasting pan
  • whisk
  • Plastic wrap
  • knife
  • Cutting board

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, pulse the vanilla wafers until they are finely crushed. You should have about 1 1/2 cups of crumbs.
  3. In a medium bowl, combine the vanilla wafer crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly moistened.
  4. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create a smooth, even crust.
  5. Bake the crust for 8-10 minutes, or until lightly golden brown.
  6. Remove the crust from the oven and let it cool completely while you prepare the cheesecake filling.
  7. In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy (2-3 minutes).
  8. Add the sour cream, eggs, vanilla extract, and salt to the cream cheese mixture. Beat on low speed until just combined. Be careful not to overmix.
  9. Pour the cheesecake filling over the cooled vanilla wafer crust in the springform pan.
  10. Wrap the bottom of the springform pan tightly with aluminum foil.
  11. Place the wrapped springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  12. Bake in the preheated oven for 55-65 minutes, or until the edges of the cheesecake are set but the center still has a slight wobble.
  13. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  14. Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature.
  15. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  16. In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth.
  17. Let the pudding mixture stand for 5 minutes to thicken.
  18. Gently fold in the sliced bananas.
  19. Remove the cheesecake from the refrigerator and carefully remove it from the springform pan.
  20. Spread the banana pudding layer evenly over the top of the cheesecake.
  21. Decorate the cheesecake with whipped cream, vanilla wafers, and banana slices.
  22. Slice and serve. Enjoy!

Notes

For best results, ensure all ingredients, especially cream cheese, are at room temperature before starting. To prevent cracking, avoid overmixing the cheesecake filling and use a water bath during baking. Let the cheesecake cool gradually in the oven and refrigerator. Add the banana pudding layer just before serving to prevent the bananas from browning. The cheesecake can be stored in the refrigerator for up to 3 days. For a richer flavor, consider using a high-quality vanilla extract. You can also add a layer of sliced bananas between the crust and the cheesecake filling for an extra banana flavor boost.