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Banana Pudding Cheesecake Recipe

★★★★★

4.5 from 91 reviews
  • Author: Aiden
  • Total Time: 7 hours 10 minutes
  • Yield: 12 servings 1x

Description

This Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the nostalgic flavors of banana pudding and vanilla wafers. Featuring a buttery vanilla wafer crust, a smooth banana-infused cream cheese filling, and topped with whipped cream, fresh bananas, and more wafers, this dessert is perfect for banana lovers seeking a delightful, crowd-pleasing treat.

Ingredients

Scale

Crust

  • 2 ¼ cups (302g) vanilla wafer crumbs
  • 5 tbsp (65g) sugar
  • 10 tbsp (140g) salted butter

Cheesecake Filling

  • 24 oz cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3.4 oz instant banana cream pudding mix, dry
  • 1/4 cup (58g) sour cream
  • 3 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1 cup mashed ripe bananas (2–3 bananas)

Topping

  • 1 ¼ cups (300ml) heavy whipping cream, cold
  • 6 tbsp (43g) powdered sugar
  • 1 tsp vanilla extract
  • 2–3 medium sized bananas, sliced
  • 11 vanilla wafer cookies, whole

Instructions

  1. Preheat and prepare crust: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides to prevent sticking.
  2. Make crust: In a small bowl, combine vanilla wafer crumbs, sugar, and melted butter until evenly mixed. Press the mixture firmly into the bottom and up the sides of the prepared springform pan.
  3. Bake crust: Bake crust for 8-10 minutes until set. Remove from oven and allow to cool. Wrap the outside of the pan with aluminum foil to prevent water from reaching it during the water bath step.
  4. Reduce oven temperature: Lower the oven temperature to 300°F (148°C) in preparation for baking the cheesecake filling.
  5. Make cheesecake batter: In a large bowl, beat cream cheese, sugar, flour, and dry banana pudding mix on low speed until smooth and well combined. Be careful not to incorporate too much air to avoid cracks. Scrape down sides as needed.
  6. Add sour cream: Mix in sour cream on low speed until fully incorporated.
  7. Add eggs: Add eggs one at a time, mixing slowly after each addition. Scrape bowl sides to ensure thorough mixing.
  8. Add banana and vanilla: Fold in mashed bananas and vanilla extract on low speed until mixture is combined but slightly lumpy.
  9. Pour batter into crust: Pour the prepared cheesecake filling into the cooled crust, smoothing the top.
  10. Prepare water bath: Place the springform pan inside a larger pan and pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, taking care the water does not exceed the aluminum foil edge.
  11. Bake cheesecake: Bake for 1 hour 30-45 minutes until the center is set but still slightly jiggly.
  12. Initial resting: Turn off oven and keep the door closed. Allow cheesecake to rest inside for 30 minutes for gentle continued cooking.
  13. Cool gradually: Crack the oven door open and let cheesecake cool inside for another 30 minutes.
  14. Chill fully: Remove the cheesecake from the oven and water bath. Remove foil and refrigerate until fully cooled and firm, 5-6 hours or overnight.
  15. Make whipped cream topping: In a cold large bowl, whip heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  16. Assemble topping: Remove cheesecake from springform pan and place on serving plate. Layer sliced bananas on top, pipe or spread whipped cream swirls over bananas, then garnish with additional banana slices and whole vanilla wafers.
  17. Serve and store: Serve immediately for best freshness. Store covered in refrigerator for up to 3-4 days.

Notes

  • Ensure all dairy ingredients are at room temperature to create a smooth batter and prevent cracking.
  • Use low mixer speed when combining to minimize air incorporation and avoid cracks in the cheesecake.
  • Wrapping the springform pan in foil protects it from water getting into the batter during the water bath.
  • A water bath helps bake the cheesecake evenly and prevents the edges from drying out or cracking.
  • Use ripe bananas for a sweeter and more flavorful banana taste in the batter.
  • Fresh banana slices on top are best added just before serving to prevent browning.
  • Chilling the cheesecake is essential to set its texture properly before serving.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: banana cheesecake, banana pudding, vanilla wafer crust, creamy cheesecake, dessert, baked cheesecake

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