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Benjamin

Best Banana Pudding Cheesecake Recipe – A Must-Try Dessert!

Creamy, dreamy, and packed with the nostalgic flavors of banana pudding, this Banana Pudding Cheesecake is the ultimate dessert. With a buttery vanilla wafer crust, rich cheesecake filling, and a luscious banana pudding layer, this treat is as delicious as it is beautiful. Perfect for family gatherings, special occasions, or just because, this cheesecake will quickly become your go-to dessert recipe.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 2 cups vanilla wafer crumbs about 50 wafers
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
For the Cheesecake Filling:
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 ripe bananas mashed
For the Banana Pudding Layer:
  • 1 3.4-ounce box instant banana pudding mix
  • 1 1/2 cups cold milk
For the Topping:
  • 1 1/2 cups whipped topping or whipped cream
  • 1 cup vanilla wafers crushed or whole
  • Sliced bananas optional, for garnish

Method
 

Prepare the Crust:
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix vanilla wafer crumbs, granulated sugar, and melted butter until combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes and set aside to cool.
Make the Cheesecake Filling:
  1. In a large mixing bowl, beat the cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing after each addition.
  3. Stir in sour cream, vanilla extract, and mashed bananas until well combined.
Bake the Cheesecake:
  1. Pour the cheesecake filling over the cooled crust.
  2. Place the springform pan on a baking sheet and bake for 60-70 minutes, or until the center is set but slightly jiggly.
  3. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
Prepare the Banana Pudding Layer:
  1. In a medium bowl, whisk together the banana pudding mix and cold milk until thickened.
  2. Spread the pudding evenly over the cooled cheesecake.
Add the Topping:
  1. Spread whipped topping or whipped cream over the banana pudding layer.
  2. Sprinkle crushed vanilla wafers on top and add sliced bananas if desired.
Chill and Serve:
  1. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
  2. Carefully remove the springform pan, slice, and serve.

Notes

  • Make Ahead: This cheesecake can be made a day in advance, making it perfect for entertaining.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: To freeze, wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight.
  • Banana Garnish: Add fresh banana slices just before serving to prevent browning.

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