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Banana Pudding Cheesecake Recipe

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4.5 from 50 reviews

This rich and creamy Banana Pudding Cheesecake combines the classic flavors of banana pudding with a smooth cheesecake texture atop a buttery vanilla wafer crust. Perfectly layered with ripe bananas and luscious pudding, this dessert is both visually appealing and irresistibly delicious, ideal for banana lovers seeking a decadent treat.

Ingredients

Crust

  • 1 ½ 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 and Garnish

  • 2 ripe bananas, thinly sliced
  • 1 cup prepared banana pudding (store-bought or homemade)
  • Optional garnish: extra wafer crumbs, banana slices, whipped cream

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (165°C). In a bowl, mix the vanilla wafer crumbs with the melted butter until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  2. Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Then incorporate the sour cream, vanilla extract, and banana extract if using, mixing until just combined.
  3. Layer the Bananas and Batter: Arrange half of the thinly sliced bananas evenly over the crust. Pour half of the cheesecake batter over the bananas, smoothing the surface gently. Spoon half of the prepared banana pudding on top of the batter.
  4. Repeat Layering: Repeat the process by layering the remaining bananas, followed by the remaining cheesecake batter, and then the remaining banana pudding on top.
  5. Bake the Cheesecake: Place the springform pan in the oven and bake for 45 to 55 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
  6. Cool and Chill: Remove the cheesecake from the oven and let it cool on a wire rack for 30 minutes. Once cooled, cover it and refrigerate for at least 4 hours or preferably overnight to set fully.
  7. Serve and Garnish: Before serving, garnish the cheesecake with whipped cream, additional banana slices, and extra vanilla wafer crumbs as desired.

Notes

  • Ensure the cream cheese is fully softened at room temperature to avoid lumps in the batter.
  • For a stronger banana flavor, add banana extract, but it’s optional.
  • The cheesecake is best served chilled for a smooth, creamy texture.
  • You can make your own banana pudding or use a quality store-bought version.
  • Use a springform pan for easy removal without damaging the crust.
  • Allow the cheesecake to chill overnight for best flavor and texture.
  • If you prefer, garnish with chopped nuts or caramel drizzle for extra flair.

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