If you have a soft spot for creamy delights that bring nostalgic flavors in a fresh, decadent way, this Banana Pudding Cheesecake Recipe is about to become your new favorite indulgence. Imagine the luscious richness of a cheesecake marrying the sweet, comforting essence of banana pudding, layered thoughtfully with crisp vanilla wafers and fresh bananas to create a dessert that’s creamy, dreamy, and utterly irresistible. Whether you’re making it for a special occasion or simply because you deserve a treat, this recipe transforms classic elements into an elegant yet cozy masterpiece that’s guaranteed to wow everyone at your table.
Ingredients You’ll Need
The beauty of this Banana Pudding Cheesecake Recipe lies in its simple, approachable ingredients that work harmoniously to create a symphony of flavors and textures. Each ingredient is carefully selected to balance sweetness, creaminess, and a satisfying crunch, ensuring every bite is delightful.
- Vanilla wafer crumbs: These form the buttery, crisp crust that adds a nostalgic crunch beneath the creamy filling.
- Granulated sugar: Sweetens both the crust and cheesecake filling for that perfect level of tenderness.
- Salted butter: Provides richness and helps bind the crust with a golden finish.
- Cream cheese: The star of the cheesecake, delivering the smooth, tangy base that sets it apart.
- All-purpose flour: Adds just enough structure to keep the cheesecake luscious but stable.
- Instant banana cream pudding mix: Infuses the filling with bold banana flavor and a velvety texture.
- Sour cream: Brings a subtle tang and creaminess that enhances the cheesecake’s softness.
- Eggs: Essentials for binding the filling and giving it that classic cheesecake set.
- Pure vanilla extract: Elevates all the flavors with sweet, fragrant notes.
- Mashed ripe bananas: Real fruit that intensifies the banana pudding essence naturally.
- Banana slices and crushed vanilla wafers: Layered inside to create pockets of fresh fruit and crunch.
- Heavy whipping cream and powdered sugar: Whipped into a silky topping that crowns the cheesecake beautifully.
How to Make Banana Pudding Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Mix the vanilla wafer crumbs with granulated sugar and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom and halfway up the sides of a greased 9-inch springform pan. Baking this crust for 10 minutes gives it a golden, sturdy base that beautifully supports the creamy layers ahead.
Step 2: Make the Cheesecake Filling
Beat softened cream cheese until it’s luxuriously smooth, then add sugar and flour, mixing until well combined. Stir in the banana cream pudding mix for that unmistakable banana flavor, followed by sour cream and vanilla extract to deepen the richness. Add in the eggs one at a time, mixing gently so your filling remains silky without overbeating. Finally, fold in the mashed bananas to infuse the entire filling with natural fruit sweetness.
Step 3: Assemble the Layers
Pour half of the cheesecake filling over the crust. Arrange a layer of banana slices evenly on top, then sprinkle with crushed vanilla wafers for a delightful crunch hidden inside. Carefully add the remaining filling on top and smooth it out for an inviting finish before baking.
Step 4: Bake with a Water Bath
This cheesecake deserves gentle, even heat to set perfectly. Place a roasting pan filled halfway with hot water on the lower rack to create steam, then position your springform pan on the middle rack above it. Bake for 70-75 minutes until the center jiggles slightly but is mostly set. Let it cool in the oven with the door cracked to prevent cracking and ensure a smooth texture.
Step 5: Chill and Garnish
Once cooled to room temperature, chill the cheesecake for at least four hours or overnight to let the flavors meld and the texture firm up. Whip heavy cream with powdered sugar and vanilla until stiff peaks form, then spread or pipe this luscious topping over the cheesecake. Finish off by decorating with whole vanilla wafers and extra banana slices for a picture-perfect presentation.
How to Serve Banana Pudding Cheesecake Recipe
Garnishes
Top your Banana Pudding Cheesecake Recipe with a light dusting of cinnamon or freshly grated nutmeg for a warm aroma. Adding toasted pecans or a drizzle of caramel sauce can also enhance that homemade charm and bring complementary textures and tastes.
Side Dishes
A simple, fresh fruit salad or lightly sweetened whipped cream pairs wonderfully alongside this cheesecake. For a refreshing contrast, a scoop of vanilla bean ice cream or a few fresh berries adds a bright finish to every bite.
Creative Ways to Present
Serve individual cheesecake slices on dollops of whipped cream with a drizzle of chocolate or caramel sauce artistically swirled on the plate. Layering mini versions of this Banana Pudding Cheesecake in clear glasses with additional banana slices and wafers creates an elegant dessert parfait perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake tightly covered in the refrigerator. It will stay fresh and creamy for up to 4 days, making it a perfect make-ahead dessert that gets even better as the flavors deepen.
Freezing
Banana Pudding Cheesecake Recipe freezes well for up to 2 months. Wrap the cheesecake or individual slices carefully in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator overnight before serving for the best texture.
Reheating
This cheesecake is best enjoyed cold or at room temperature, but if you prefer, let slices sit out for about 15-20 minutes before eating. Avoid microwaving as it can alter the creamy texture and cause separation.
FAQs
Can I use fresh banana pudding instead of instant mix?
The instant banana cream pudding mix helps to set the filling firmly and adds concentrated banana flavor. Fresh banana pudding may not achieve the same texture, so it’s best to stick with the instant mix for this recipe.
What if I don’t have a springform pan?
A springform pan makes removing the cheesecake easier without damaging it, but if you don’t have one, you can use a regular cake pan lined with parchment paper. Just be extra careful when removing the cheesecake.
Can I make this cheesecake dairy-free?
You can experiment with dairy-free cream cheese and whipping cream alternatives, but note that the texture might be slightly different. The classic cheesecake experience is best with traditional dairy ingredients.
Why is the water bath important for baking this cheesecake?
The water bath adds moisture to the oven which prevents the cheesecake from cracking and helps it bake evenly, resulting in a smooth, creamy texture.
How ripe should the bananas be for mashing?
Use ripe bananas with brown speckles for maximum sweetness and flavor. Overripe bananas will contribute the best natural sweetness and softness to the filling.
Final Thoughts
There’s something truly special about this Banana Pudding Cheesecake Recipe that makes it a standout dessert for any occasion. Its balance of creamy richness, fruity freshness, and crunchy wafer layers is simply irresistible. I encourage you to give it a try—it’s a guaranteed crowd-pleaser that will quickly become a beloved staple in your recipe collection. Happy baking and even happier indulging!
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Banana Pudding Cheesecake Recipe
- Total Time: 6 hours 45 minutes
- Yield: 12 servings 1x
Description
This Banana Pudding Cheesecake is a luscious and creamy dessert that combines the rich texture of cheesecake with the delightful flavors of banana pudding and vanilla wafers. Featuring a buttery vanilla wafer crust, layers of creamy banana cheesecake filling, fresh banana slices, and a light whipped cream topping, this recipe is perfect for banana lovers looking for an indulgent yet refreshing treat. The cheesecake is baked in a water bath to ensure a smooth, velvety texture and is best served chilled.
Ingredients
Crust
- 2 cups vanilla wafer crumbs
- ¼ cup granulated sugar
- ½ cup salted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 box (3.4 oz) instant banana cream pudding mix (dry)
- ½ cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 tsp pure vanilla extract
- ¾ cup mashed ripe bananas
Layering
- 1–2 bananas, sliced
- ½ cup crushed vanilla wafers
Whipped Topping
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp pure vanilla extract
Garnish (optional)
- Whole vanilla wafers
- Banana slices
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make crust mixture: In a medium bowl, combine vanilla wafer crumbs and granulated sugar, then stir in melted butter until the mixture has a wet sand texture.
- Form crust: Press the crust mixture firmly into the bottom and halfway up the sides of the springform pan.
- Pre-bake crust: Bake the crust for 10 minutes, then remove and let it cool slightly while preparing the filling.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese on medium-high speed until smooth and creamy, about 2 minutes.
- Add sugar and flour: Mix in granulated sugar and flour until well combined and smooth.
- Incorporate pudding mix: Add the dry instant banana pudding mix and blend thoroughly into the cream cheese mixture.
- Add sour cream and vanilla: On low speed, mix in sour cream and vanilla extract until just combined.
- Add eggs: Add eggs one at a time, mixing slowly after each addition until just incorporated to avoid overmixing.
- Fold in bananas: Gently fold in the mashed ripe bananas to maintain the light texture.
- First layer of filling: Pour half of the cheesecake filling over the pre-baked crust, spreading evenly.
- Layer bananas and wafers: Arrange a layer of sliced bananas on top of the filling, then sprinkle with crushed vanilla wafers.
- Top with remaining filling: Pour the remaining cheesecake filling over the banana layer, smoothing the surface evenly.
- Prepare water bath: Place a large roasting pan on the lower rack of the oven and fill it halfway with hot water to create steam for baking.
- Bake cheesecake: Place the springform pan on the middle rack above the water bath and bake for 70-75 minutes, until the center is set but still slightly jiggly.
- Cool in oven: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill cheesecake: Remove the cheesecake from the oven, cool completely to room temperature, then refrigerate for at least 4 hours or overnight to set fully.
- Make whipped topping: In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Release and garnish: Remove the chilled cheesecake from the springform pan and transfer to a serving platter. Spread or pipe the whipped cream topping evenly over the cheesecake.
- Add final garnish: Decorate with whole vanilla wafers and banana slices if desired.
- Serve: Slice and enjoy your creamy banana pudding cheesecake!
Notes
- To ensure a smooth cheesecake texture, avoid overmixing the batter once eggs are added.
- Using a water bath during baking helps prevent cracks and promotes even cooking.
- Chilling the cheesecake overnight improves flavor and texture.
- For best results, use ripe bananas for natural sweetness and enhanced flavor.
- If you don’t have a springform pan, use a regular 9-inch cake pan but line well for easy removal.
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
