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
Scale
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
