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Banana Pudding Cheesecake: The Ultimate Dessert Recipe

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Banana pudding cheesecake with vanilla wafer crust, creamy filling, banana pudding layer, and fresh banana topping.

Ingredients

Scale
  • 1 ½ cups vanilla wafer crumbs (about 45 wafers)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 ounces cream cheese, softened
  • 1 ½ cups granulated sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 ripe bananas, mashed
  • 3 cups milk
  • 1 (3.4 ounce) package instant banana cream pudding mix
  • 1 cup heavy cream, whipped to stiff peaks
  • 2 ripe bananas, sliced
  • Vanilla wafers, for garnish
  • Whipped cream, for garnish (optional)
  • Caramel sauce, for drizzling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, pulse the vanilla wafers until they are finely ground into crumbs. Alternatively, place the wafers in a large zip-top bag and crush them with a rolling pin.
  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.
  5. Bake the crust in the preheated oven 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 with an electric mixer until smooth and creamy.
  8. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
  9. Add the sour cream and vanilla extract and mix until just combined.
  10. Add the eggs one at a time, beating well after each addition.
  11. Gently fold in the mashed bananas until evenly distributed throughout the filling.
  12. Pour the cheesecake filling over the cooled crust in the springform pan. Spread the filling evenly.
  13. Wrap the bottom of the springform pan tightly with aluminum foil.
  14. Place the wrapped springform pan inside a larger roasting pan.
  15. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  16. Bake the cheesecake in the preheated oven for 55-70 minutes, or until the edges are set and the center is slightly jiggly.
  17. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  18. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  19. Once the cheesecake is completely cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  20. In a large bowl, whisk together the milk and instant banana cream pudding mix until well combined.
  21. Let the mixture stand for 5 minutes, or until it thickens slightly.
  22. Gently fold in the whipped heavy cream until the pudding is light and airy.
  23. Carefully remove the chilled cheesecake from the springform pan. Run a thin knife around the edges of the cheesecake to loosen it from the pan before releasing the sides.
  24. Spread the banana pudding layer evenly over the top of the cheesecake.
  25. Arrange the sliced bananas on top of the banana pudding layer.
  26. Garnish with vanilla wafers and whipped cream (if desired).
  27. Drizzle with caramel sauce (if desired).
  28. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Notes

  • Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother, lump-free cheesecake filling.
  • Don’t Overmix: Overmixing the cheesecake batter can incorporate too much air, leading to cracks during baking. Mix until just combined.
  • Water Bath is Key: The water bath is crucial for a creamy, crack-free cheesecake. Don’t skip this step!
  • Cooling Process: Allow the cheesecake to cool gradually in the oven and then in the refrigerator to prevent cracking and ensure a smooth texture.
  • Fresh Bananas: Use ripe but firm bananas for the topping to prevent them from becoming mushy.

Find it online: https://mmmflavors.com/banana-pudding-cheesecake/