Description

Banana Pudding Cheesecake is the ultimate fusion of Southern classics—combining the nostalgic flavors of banana pudding with the creamy decadence of cheesecake. Built atop a crunchy vanilla wafer crust and filled with banana-infused cheesecake, it’s crowned with a luscious banana pudding layer and finished with a flourish of whipped cream and cookie crumbs. Make this dreamy dessert to impress at any gathering or for a show-stopping treat at home!

Ingredients

Scale

For the Crust

2 cups vanilla wafer crumbs
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

4 ripe bananas, mashed
1 tablespoon lemon juice
3 (8 oz) packages cream cheese, softened
1½ cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
1 cup sour cream
2 teaspoons vanilla extract

For the Pudding Topping

1 (3.4 oz) box instant banana pudding mix
2 cups whole milk

For Garnish

Whipped cream, for garnishing
Extra vanilla wafer crumbs, for sprinkling

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Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan. In a medium bowl, combine the vanilla wafer crumbs and melted butter. Mix until the crumbs are evenly moistened, then press firmly into the bottom of the prepared pan to form a crust.
Bake and Cool the Crust: Place the pan in the oven and bake the crust for 10 minutes. Once baked, remove it from the oven and let it cool completely on a wire rack.
Mash Bananas: In a small bowl, mash the ripe bananas and mix with lemon juice to prevent browning. Set this mixture aside for later use.
Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Add the sugar and flour, then beat until everything is thoroughly combined with no lumps remaining. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract, making sure the mixture is smooth.
Incorporate the Bananas: Gently fold the banana and lemon juice mixture into the cream cheese batter, making sure it is evenly distributed but not over-mixed.
Assemble and Bake: Pour the cheesecake batter over the cooled crust and use a spatula to smooth the top. Bake the cheesecake for 1 hour, or until the center is just set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour—this helps prevent cracking.
Chill the Cheesecake: Remove the cheesecake from the oven and let it come to room temperature, then transfer it to the refrigerator and chill until completely cool, at least 2 hours.
Prepare the Pudding Topping: In a medium bowl, whisk together the instant banana pudding mix and cold whole milk until it thickens, about 2 minutes. Let it sit for an additional minute to set.
Add the Pudding Layer: Once the cheesecake is fully cooled, spread the thickened banana pudding evenly over the top of the cheesecake.
Chill and Garnish: Cover and refrigerate the assembled cheesecake for at least 4 hours, or overnight for best results. Before serving, garnish generously with whipped cream and a sprinkle of extra vanilla wafer crumbs.

Notes

For a neater slice, use a hot knife—wipe the blade between cuts.
Let the cheesecake chill overnight for the best flavor and texture.
Use ripe bananas for maximum sweetness and flavor.
If you don’t have a springform pan, line a regular cake pan with parchment for easier removal.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Desserts
Method: Baking
Cuisine: American (Southern-inspired)

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 475 kcal
Sugar: 35 g
Sodium: 320 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 120 mg