Banana Pudding Cheesecake – Treat yourself to the ultimate dessert fusion of creamy cheesecake and banana pudding. Decadent cream cheese, banana cream pudding, and fresh banana slices smother a buttery wafer crust. Every bite is pure heaven.
Have you experienced a dessert dilemma? So many desserts and so little time. If only I could have them all at once! My sweet tooth sometimes wants to take over. 😅
Then I met this banana pudding cheesecake for a fusion of three of my favorite desserts. Cheesecake blends seamlessly with banana cream pudding and fresh fruit for an incredible dessert experience. So get ready to experience the ultimate marriage of two classic comfort foods. ❤️
What Is Banana Pudding Cheesecake?
So, cheesecake is the decadence of cream cheese filling in a graham cracker crust. And banana pudding is vanilla pudding, fresh bananas, and sweet vanilla wafers combined for a classic Southern dessert. Then top it with whipped cream for pure comfort food.
Mix those two concepts into one awesome dessert to really blow your family’s mind. Try it out at your next family gathering and see for yourself. Cream cheese, banana cream pudding (store-bought to save time), and a vanilla wafer crust, all topped with whipped cream. I can hardly wait to dig in.
Recipe Ingredients
- Crust – Nothing fancy. Just combine crushed vanilla wafer cookies, melted butter, sugar, and a touch of salt, and you’re all set.
- Cream Cheese provides a rich and creamy texture that defines every cheesecake.
- Eggs build the structure while creating a smooth and velvety texture when baked.
- Flour – The secret to a fail-proof cheesecake that holds its shape.
- Instant Banana Cream Pudding – This one is a great time saver, but make your own if you have time.
- Bananas – Really ripe bananas are ideal for this recipe. This is the perfect opportunity to use up those overripe ones no one wants to eat.
- Lemon – The juice and zest deliver a refreshing citrus tang and a hint of brightness to balance the richness of the cheesecake. It also keeps your bananas from turning dark.
- Toppings – Keep it simple with whipped cream, sliced fresh bananas, and vanilla wafers for decoration.
How to Make Banana Pudding Cheesecake
The Crust
- Preheat your oven to 325°F (163°C). Then line a 9-inch (23cm) springform pan with parchment paper and grease the sides with baking spray.
- Crush – In a food processor or blender, crush the vanilla wafers until the mixture resembles fine crumbs. You can also seal them in a ziplock bag and crush them with a rolling pin.
- Mix the crushed vanilla wafers and sugar in a medium-sized bowl. Pour in the melted butter and stir until the butter moistens the crushed wafers. (Photos 1-3)
- Press – Transfer the vanilla wafer mixture to the prepared springform pan and press it down to form a nice smooth, even layer. (Photo 4)
- Bake the crust for 8-10 minutes. Then set it aside to cool.
- Cover the Sides – Once the crust has cooled down completely, cover the edges of the baking pan with aluminum foil. That way, the water from the water bath doesn’t get the crust wet. Set the prepared pan aside.
Make the Cheesecake
- Adjust Oven Temperature – Reduce oven temperature to 300°F (148°C).
- Beat the cream cheese and sugar on low-medium in the bowl of a stand mixer with the paddle attachment until smooth (2-4 minutes). You could also use a large mixing bowl and a handheld mixer. (Photo 5)
- Add Eggs – Scrape down the sides of your mixing bowl. Add your eggs one at a time, mixing well after each one. (Photo 6)
- Pudding – Next, add flour and dry instant banana pudding. Continue to mix on low until well combined. Be sure to use low speed to reduce the amount of air in the batter, which can cause cracks. Scrape down the bowl’s sides as needed to ensure everything is well combined. (Photo 7)
- Add Flavor – Add the mashed banana and mix to combine. Finally, add vanilla extract, lemon juice, and zest. Mix on low until thoroughly combined. The mixture will be a little lumpy because of the mashed bananas. (Photos 8-9)
- Assemble – Pour the cheesecake batter into the crust. (Photo 10)
- Prepare the Water Bath – Put the springform pan inside another larger pan. Then fill the outer pan with enough warm water to go about halfway up the inner pan’s sides. The water should not go above the top edge of the aluminum foil.
- Bake for 90-100 minutes or until the center becomes firm but still jiggly.
- Cool – Turn the oven off and leave the door closed for 30 minutes. The cheesecake will continue to bake for a short time while it slowly cools.
- Open Oven Door – Crack the oven door open for 30 minutes so the cheesecake cools slowly.
- Refrigerate – Take the cheesecake out of the oven and water bath and chill in the fridge until firm (5-6 hours or overnight).
Decorate
- Transfer – When your cheesecake cools and is ready to serve, remove it from the springform pan and place it on a serving plate.
- Make Whipped Cream – Pour the heavy whipping cream, confectioner’s sugar, and vanilla into a large mixing bowl. Whip it on high until stiff peaks form. (Photos 11-12)
- Decorate – Arrange a layer of sliced bananas on top of the cheesecake. Pipe a layer of whipped cream in swirls on top. (Photo 13)
- Final Touches – Top the cheesecake off with a few more banana slices and vanilla wafers. (Freshly sliced bananas are best when added just before serving.) (Photo 14)
Recipe Variations
- Fun Shapes – Enjoy a bite-sized version by dividing the mixture in a lined cupcake pan. Or layer it in a rectangular baking dish for that great banana flavor in a cheesecake bar. 😋
- Graham Crust – Do you like graham crackers better than vanilla wafers? Go for it.
- Fruity Additions – You can add coconut flakes and pineapple slices to incorporate more texture and a tropical twist to this cake.
- Nuttylicious – Chopped nuts (cashew, almonds, walnuts, and pecans) in the crust and on top add a wow factor and wonderful texture.
- Sweet Drizzles – You can’t go wrong with caramel or chocolate sauce for added sweetness and flavor. A thin peanut butter layer is also a great idea.
Tips and Tricks
- Don’t skip the water bath. It is a must as it prevents the cheesecake from cracking and distributes the heat for even cooking.
- Don’t worry if your cheesecake cracks on top. You can decorate it to cover.
- Don’t overbeat the cheesecake mixture to avoid putting more air into the batter than desired.
- Make sure to bring the eggs and cream cheese to room temperature for easier mixing and baking.
Make-Ahead Instructions
This banana pudding cheesecake recipe is great for making ahead. In fact, you need to bake it a day ahead because it needs 6-8 hours in the fridge to set. Then you can prepare the toppings and decorations on the day of serving. That way, you’ll save time for prepping other dishes.
Serving and Storage Instructions
Serve this fabulous dessert chilled.
Keep leftover cheesecake (if you have leftovers) in an airtight container, or wrap it in a cling wrap. It will last in the fridge for 4-5 days or 3 months in the freezer.
Frozen banana pudding cheesecake is a lot like an ice cream cake. Yum!
FAQs
Eggs are essential for almost any custard, and cheesecake is an incredibly delicious custard. The eggs provide a creamy texture and firm up when cooking, giving you a solid (not runny) finished dessert. Easy to slice and serve.
Flour and cornstarch both act as thickening agents to ensure a firm and creamy texture. This is important if your cheesecake is crustless.
Drizzle some lemon juice on the mashed or sliced bananas to slow browning. Besides protecting the bananas, lemon juice improves flavor without anyone noticing the lemon flavor.
Another way to keep them from turning brown is to mash them right until you need to use them. The same is true for slicing the bananas that go on top.
What to Serve With Banana Pudding Cheesecake
This incredible dessert deserves a great cup of coffee (a pumpkin spice latte is a good choice). Chai tea latte or ginger tea are both excellent coffee-free options.
More Decadent Cheesecake Recipes to Try
- Red Velvet Cheesecake
- Sopapilla Cheesecake Bars
- No-Bake Cheesecake Bites
- Pumpkin Cheesecake
- Pecan Pie Cheesecake
Conclusion
This banana pudding cheesecake is truly a dessert perfect for both banana and cheesecake lovers. Are you looking for more decadent Southern recipes? Follow me on Instagram! ❤️
Banana Pudding Cheesecake
Ingredients
Vanilla Wafer Crust
- 1½ cups finely crushed vanilla wafer cookies
- ¼ cup (55g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
Cheesecake Filling
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 3.4-ounce box instant banana cream pudding mix, dry (don't follow the recipe on the box)
- 1 cup bananas very ripe and mashed (2-3 bananas)
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest
Whipped Cream Topping
- ¼ cup powdered sugar
- 2 cups (475ml) heavy whipping cream
- 1 teaspoon vanilla extract
- 8-12 vanilla wafer cookies
- 1 medium firm banana, sliced
Instructions
Vanilla Wafer Crust
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides using baking spray.
- Crush the vanilla wafers in a food processor or blender until the mixture resembles fine crumbs. You can also place them in a sealed Ziplock bag and crush them with a rolling pin.
- Combine the crushed vanilla wafer crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.
- Transfer the vanilla wafers mixture to the bottom of the prepared springform pan and press it down to form a nice smooth, even layer.
- Bake the crust for 8-10 minutes, then set aside to cool.
- Once the crust has cooled down completely, cover the outsides of the baking pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside.
Cheesecake Filling
- Reduce oven temperature to 300°F (148°C).
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a handheld mixer, beat the cream cheese and sugar on low-medium speed until smooth, about 2 to 4 minutes.
- Scrape down the sides of the bowl. Add the eggs one at a time, mixing slowly to combine after each addition. Next, add flour and dry instant banana pudding. Continue to mix on low until well combined. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Add the mashed banana, and mix to combine. Finally, add vanilla extract, lemon juice, and zest. Mix on low until thoroughly combined. The mixture will be a little lumpy because of the mashed bananas.
- Pour the cheesecake batter into the crust.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the aluminum foil. The water should not go above the top edge of the aluminum foil.
- Bake for 90-100 minutes or until the center is set but still jiggly.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook but slowly begin to cool as well.
- Crack the oven door open for 30 minutes to allow the cheesecake to cool slowly.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight.
Whipped Cream Topping
- When cooled and ready to serve, remove the cheesecake from the springform pan and place it on a serving plate.
- To make the whipped cream, add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixing bowl and whip on high speed until stiff peaks form.
- Place a layer of sliced bananas on top of the cheesecake, then pipe a layer of whipped cream swirls on top.
- Finish off the cheesecake with a few more banana slices and vanilla wafers. The fresh banana slices are best when added just before serving.
Tips & Notes:
- Don’t skip the water bath. It is a must as it prevents the cheesecake from cracking and distributes the heat for even cooking.
- Don’t worry if your cheesecake cracks on top. You can decorate it to cover.
- Don’t overbeat the cheesecake mixture to avoid putting more air into the batter than desired.
- Make sure to bring the eggs and cream cheese to room temperature for easier mixing and baking.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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