BANANA PUDDING CHEESECAKE

For the Crust:

• 1 ½ cups vanilla wafer crumbs (crush vanilla wafers finely)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Banana Pudding Cheesecake Filling:

• 3 ripe bananas, sliced
• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1/3 cup heavy cream
• ½ cup banana pudding mix (instant pudding powder works best)
• 1/4 cup milk

For Topping (Optional):

• Whipped cream
• Additional banana slices
• Crushed vanilla wafers

Step-by-Step Method to Make Banana Pudding Cheesecake

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. In a medium bowl, combine the vanilla wafer crumbs, melted butter, and sugar.
3. Mix until the crumbs are evenly coated and resemble wet sand.
4. Press this crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
5. Bake the crust for about 10 minutes until lightly golden.
6. Remove from oven and let it cool while you prepare the filling.

Step 2: Make the Banana Pudding Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy with an electric mixer.
2. Add the granulated sugar and vanilla extract, continuing to beat until fully incorporated.
3. Add the eggs one at a time, beating after each addition just until combined (don’t overmix).
4. Blend in the sour cream and heavy cream for extra creaminess.
5. In a small bowl, whisk together the banana pudding mix and milk until smooth.
6. Gradually add the pudding mixture to the cheesecake batter, mixing gently but thoroughly.

Step 3: Assemble the Cheesecake

1. Slice 2 of the bananas into thin rounds.
2. Layer half of the sliced bananas evenly over the cooled crust.
3. Pour half of the cheesecake batter over the banana layer and spread evenly.
4. Add another layer of the remaining banana slices on top of the batter.
5. Pour the rest of the cheesecake batter over the bananas, smoothing the surface with a spatula.

Step 4: Bake the Cheesecake

1. Place the springform pan on a baking sheet (to catch any drips).
2. Bake at 325°F (163°C) for about 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
3. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
4. Remove from oven and chill in the refrigerator for at least 6 hours, preferably overnight, to fully set and develop flavors.

Step 5: Garnish and Serve

1. Before serving, remove the sides of the springform pan.
2. Top the cheesecake with whipped cream, the remaining sliced banana (for freshness), and sprinkle crushed vanilla wafers over the top.
3. Slice with a warm knife (wipe clean between slices for neat cuts) and serve chilled.

Tips for Perfect Banana Pudding Cheesecake

• Use ripe bananas for the best natural sweetness and flavor.
• Don’t overmix the batter after adding eggs to avoid a dense cheesecake.
• A water bath (placing the cheesecake pan in a larger pan filled with hot water) helps prevent cracks, but it’s optional.
• Keep the cheesecake refrigerated until serving to maintain its creamy texture.
• Fresh banana slices on top should be added just before serving to avoid browning.

Why You’ll Love This Banana Pudding Cheesecake

This recipe brilliantly balances the creamy tang of cheesecake with the sweet, mellow flavor of bananas and the nostalgic crunch of vanilla wafers. It’s a layered dessert that offers an explosion of textures and tastes—smooth, fruity, crunchy, and sweet. Every bite transports you to your favorite comfort dessert, but with a luxurious cheesecake twist.

Give this Banana Pudding Cheesecake a try next time you want to impress guests or indulge yourself. It’s an unforgettable dessert experience that brings warmth, nostalgia, and creamy delight in every slice.

If you want, I can also provide tips on variations or how to store leftovers! Would you like that?