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Banana Pudding Cheesecake

Banana Pudding Cheesecake

Banana Pudding Cheesecake is a luscious mash-up of two classic desserts: creamy banana pudding and rich cheesecake. It features a vanilla wafer crust, silky banana-flavored cheesecake filling, and layers of fresh bananas and whipped topping. It’s nostalgic, indulgent, and perfect for any celebration or potluck.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 10
Calories 450 kcal

Ingredients
  

For the Crust:

  • 2 cups crushed vanilla wafers
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted

For the Cheesecake Filling:

  • 24 oz 3 blocks cream cheese, softened
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 cup mashed ripe bananas about 2 medium
  • ¾ cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract

Optional Banana Pudding Layer (no-bake style):

  • 1 3.4 oz box instant banana pudding mix
  • 1½ cups cold milk
  • 1 cup whipped topping or whipped cream

For Topping:

  • Fresh banana slices
  • Whipped cream or whipped topping
  • Crushed vanilla wafers

Instructions
 

  • Make the crust: Preheat oven to 325°F (163°C). Mix crushed vanilla wafers, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  • Make the cheesecake filling: In a large bowl, beat cream cheese until smooth. Add sugar and flour, then mix in mashed bananas, sour cream, and vanilla. Add eggs one at a time, mixing gently after each—do not overmix.
  • Bake: Pour the filling over the crust. Bake for 55–60 minutes, or until the center is set but still slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
  • Chill: Remove from oven and let cool completely at room temp. Cover and refrigerate for at least 6 hours or overnight.
  • Add optional pudding layer: (Optional but recommended) Whisk together banana pudding mix and cold milk until thick. Fold in whipped topping. Spread over chilled cheesecake.
  • Garnish and serve: Top with fresh banana slices, whipped cream, and crushed vanilla wafers. Slice and serve chilled.

Notes

  • Add lemon juice to bananas to prevent browning if assembling ahead of time.
  • Use a water bath while baking to prevent cracking (wrap pan in foil and place in larger pan with hot water).
  • For a no-bake version, use a banana pudding mousse-style filling with cream cheese and pudding mix.
  • Store leftovers in the refrigerator for up to 4 days.
Keyword Banana Pudding Cheesecake