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Benjamin

Easy Banana Pudding Cheesecake – A Delicious Crowd Pleaser!

Get ready to fall in love with the ultimate fusion dessert! This Banana Pudding Cheesecake combines the creamy richness of cheesecake with the nostalgic flavors of banana pudding. With a crunchy vanilla wafer crust, a luscious banana cheesecake layer, and a dreamy whipped topping, this dessert is perfect for any occasion. Whether it’s a family gathering or a casual dinner, one bite of this sweet treat will have everyone asking for the recipe!
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Prep Time 20 minutes
Total Time 5 hours 30 minutes
Servings: 10 -12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups crushed vanilla wafer cookies
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 3 8-ounce packages of cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed ripe bananas about 2 small bananas
  • 1 3.4-ounce package of instant banana pudding mix
  • 2 cups cold milk
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Sliced bananas and vanilla wafer cookies for garnish

Method
 

  1. Preheat and Prep: Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
  2. Make the Crust: Combine the crushed vanilla wafer cookies, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the springform pan, covering the base evenly. Bake for 10 minutes and let it cool.
  3. Prepare the Cheesecake Filling: Beat the softened cream cheese and granulated sugar together in a large bowl until smooth. Add sour cream and vanilla extract, mixing well. Beat in the eggs one at a time, followed by the mashed bananas.
  4. Assemble and Bake: Pour the cheesecake filling over the cooled crust. Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the center is slightly jiggly. Let it cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
  5. Make the Banana Pudding Layer: Whisk the banana pudding mix with cold milk until thickened. Spread it evenly over the chilled cheesecake.
  6. Prepare the Whipped Topping: Beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the banana pudding layer.
  7. Garnish and Serve: Top with sliced bananas and vanilla wafer cookies for decoration. Slice and enjoy!

Notes

  • Storage: Cover and refrigerate leftovers for up to 4 days.
  • Freezing: Wrap tightly in plastic wrap and foil before freezing for up to 3 months. Thaw in the refrigerator before serving.
  • Optional Add-Ins: Drizzle caramel or chocolate sauce over the cheesecake for extra indulgence.
  • Prevent Browning: To keep sliced bananas from browning, dip them in lemon juice before using as garnish.

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