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Banana Pudding Cheesecake

A luscious blend of creamy cheesecake and classic banana pudding, layered with vanilla wafers and topped with whipped cream, this Banana Pudding Cheesecake is a delightful dessert that will impress your guests.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup vanilla wafer crumbs finely crushed
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
For the Cheesecake Filling
  • 16 oz cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature
  • 2 medium ripe bananas mashed
  • 1 box instant vanilla pudding mix 3.4 oz
  • 1 cup milk room temperature
For the Topping
  • 1 cup heavy whipping cream chilled
  • 1/4 cup powdered sugar
  • 1 medium banana sliced for garnish
  • 1/2 cup vanilla wafers for garnish

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the bottom of a measuring cup to pack it tightly.
  4. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  2. Add the granulated sugar and sour cream to the cream cheese, mixing until well combined.
  3. Mix in the vanilla extract and mashed bananas until fully incorporated.
  4. Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix to prevent cracks in the cheesecake.
  5. In a separate bowl, whisk together the instant vanilla pudding mix and milk until smooth. Fold this mixture into the cheesecake batter gently using a rubber spatula.
  6. Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
  7. Bake in the oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracks.
  8. After cooling, refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
Prepare the Topping
  1. In a chilled mixing bowl, whip the heavy cream with an electric mixer on high speed until soft peaks form.
  2. Gradually add the powdered sugar while continuing to whip until stiff peaks form. This will create a stable whipped cream topping.
  3. Once the cheesecake is fully chilled, spread the whipped cream evenly over the top of the cheesecake.
  4. Garnish with banana slices and sprinkle vanilla wafers on top for added texture.
  5. Carefully remove the sides of the springform pan before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing. This helps achieve a smooth and creamy texture. You can also add a layer of sliced bananas between the cheesecake and whipped cream for extra flavor.

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