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Banana Pudding Cheesecake Recipe

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4.6 from 73 reviews

This Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the sweet, comforting flavors of banana pudding and vanilla wafers. Featuring layers of ripe banana slices, smooth cheesecake batter, and luscious banana pudding, all baked atop a crunchy vanilla wafer crust, this dessert is a delightful twist on two beloved classics. Perfect for banana lovers seeking a decadent yet refreshing treat.

Ingredients

Crust

  • 1½ cups vanilla wafer crumbs (about 40 wafers)
  • 4 tablespoons unsalted butter, melted

Cheesecake Filling

  • 2 (8 oz) packages cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon banana extract (optional)

Layers

  • 2 ripe bananas, thinly sliced
  • 1 cup prepared banana pudding (store-bought or homemade)

Garnish (Optional)

  • Extra vanilla wafer crumbs
  • Banana slices
  • Whipped cream

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine the vanilla wafer crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  2. Make the cheesecake filling: In a large bowl, use a mixer to beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Then incorporate the sour cream, vanilla extract, and banana extract if using, ensuring a silky and uniform batter.
  3. Assemble the layers: On top of the crust, layer half of the banana slices evenly. Pour half of the cheesecake batter over the bananas. Spoon half of the banana pudding evenly atop the batter. Repeat the layering process with the remaining bananas, cheesecake batter, and banana pudding to build the second layer.
  4. Bake the cheesecake: Place the springform pan into the preheated oven and bake for 45 to 55 minutes. The cheesecake is done when the edges are set and the center still slightly jiggles when gently shaken.
  5. Cool and chill: Remove the cheesecake from the oven and let it cool on a wire rack for about 30 minutes. Once cooled, cover the cheesecake and refrigerate for at least 4 hours or preferably overnight to allow it to set completely and develop flavors.
  6. Add garnishes and serve: Before serving, garnish the cheesecake with additional vanilla wafer crumbs, fresh banana slices, and dollops of whipped cream to enhance both presentation and flavor. Slice and enjoy your luscious Banana Pudding Cheesecake!

Notes

  • Use ripe bananas for the best sweetness and flavor.
  • You can make homemade banana pudding or use a good-quality store-bought version.
  • Make sure the cream cheese is softened to avoid lumps in the batter.
  • Chilling overnight is recommended for the best texture and flavor meld.
  • If you don't have banana extract, feel free to omit it; vanilla extract alone works well.
  • Use a springform pan to easily remove the cheesecake after baking.

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