If you have a soft spot for all things creamy, dreamy, and irresistibly fruity, then you’re in for a treat with this Banana Pudding Cheesecake Recipe. Combining the luscious smoothness of classic cheesecake with the nostalgic flavors of banana pudding and vanilla wafers, this dessert is a celebration of texture and taste in every forkful. It’s rich yet refreshing, perfectly balanced, and just the kind of homemade indulgence that will have everyone asking for seconds. Whether it’s a special occasion or a weekend delight, this Banana Pudding Cheesecake Recipe is destined to be your new favorite show-stopper dessert.
Ingredients You’ll Need
All of these ingredients come together to make a beautifully balanced dessert that hits all the right notes. They are simple pantry staples and fresh finds that contribute creaminess, sweetness, and that unmistakable banana pudding essence, plus a buttery crust that holds it all together.
- Vanilla wafers (1 1/2 cups crushed): The base of our crust, adding a sweet crunch and a subtle vanilla flavor that complements the creamy filling.
- Melted butter (1/3 cup): Binds the wafer crumbs into a perfect crust with a rich, buttery undertone.
- Ripe bananas (3, mashed): These infuse the cheesecake with fresh natural banana sweetness and moisture.
- Cream cheese (3 packages, softened): The star of the cheesecake, lending that signature velvety texture and tangy richness.
- Granulated sugar (1 cup): Sweetens the cream cheese mixture just enough without overpowering the banana flavor.
- Large eggs (3): Provide structure and help the cheesecake set up beautifully in the oven.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a burst of aromatic warmth.
- Heavy cream (1 cup): Whipped to soft peaks, it lightens the texture and adds a satisfying richness.
- Banana pudding mix (1/2 cup): Brings that classic banana pudding flavor and silky smoothness when folded into the cream.
- Sliced bananas and additional vanilla wafers (for garnish): Adds fresh texture and charm to the final presentation.
How to Make Banana Pudding Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Combine the crushed vanilla wafers with melted butter until the crumbs are evenly coated. Press this mixture firmly into the base of a 9-inch springform pan to form a compact, buttery crust that will hold every bite of your luscious cheesecake filling.
Step 2: Mix the Cream Cheese Base
In a large bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Next, fold in the mashed bananas and vanilla extract to infuse the batter with that unmistakable fruity aroma and flavor.
Step 3: Whip and Combine the Banana Cream
Whip the heavy cream until soft peaks form—this step is essential to keep the dessert light and airy. Gently fold in the banana pudding mix until the cream is smooth and uniform, creating a luscious banana cream layer that will elevate the overall texture of the cheesecake.
Step 4: Incorporate the Banana Cream into the Cheesecake
Carefully fold the banana cream mixture into the cream cheese batter, taking your time to keep the mixture light and fluffy while ensuring all the flavors are perfectly blended. Once combined, pour this rich filling over your prepared crust, smoothing the top gently.
Step 5: Bake to Perfection
Place your springform pan in the oven and bake for 50 to 55 minutes. You want the edges firm but the center to have a slight wobble—it will set as it cools. After baking, allow the cheesecake to cool completely at room temperature before moving it to the fridge.
Step 6: Chill and Garnish
Refrigerate the cheesecake for at least 4 hours to let all the flavors meld and the texture become perfectly creamy. Just before serving, decorate with sliced bananas and additional vanilla wafers to add freshness and a touch of crunch that makes each serving a delight.
How to Serve Banana Pudding Cheesecake Recipe
Garnishes
Fresh sliced bananas create an inviting, natural appeal while some extra vanilla wafers add a playful crunch. Dusting a little powdered sugar or even a drizzle of caramel sauce can also enhance both the look and the flavor, making the dessert even more irresistible.
Side Dishes
Pair this cheesecake with a light, fruity salad or a dollop of whipped cream infused with a hint of cinnamon or nutmeg. A chilled glass of milk or a cup of freshly brewed coffee complements the sweet, creamy notes beautifully as well.
Creative Ways to Present
For a wow factor, serve individual cheesecake slices with a small scoop of banana ice cream or layered banana pudding parfaits made from the same ingredients. Another fun idea is to add toasted coconut or chopped nuts on top for extra texture and tropical vibes.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake tightly covered in the refrigerator for up to 4 days. This will help maintain its creamy texture and prevent it from absorbing other fridge odors. Serving it chilled keeps the flavors vibrant and the texture perfect.
Freezing
This Banana Pudding Cheesecake Recipe freezes beautifully. Wrap the cooled cheesecake securely in plastic wrap and then aluminum foil before placing it in the freezer. It will keep well for up to 2 months. When you’re ready, thaw it overnight in the fridge for best results.
Reheating
Cheesecake is typically best enjoyed chilled, so reheating isn’t usually necessary. However, if desired, let slices come to room temperature for 20 minutes before serving to soften the texture gently and release the flavor nuances.
FAQs
Can I use instant banana pudding mix instead of homemade?
Absolutely! The banana pudding mix included in the recipe is typically an instant variety, which is what gives that classic pudding flavor effortlessly. Just follow the folding instructions carefully to get the right consistency.
What type of bananas work best for this cheesecake?
Ripe but firm bananas are ideal. Overripe bananas with brown spots add sweetness and moisture but can overpower the flavor, so balance is key for the best texture and taste.
Can I make this cheesecake dairy-free?
While the recipe relies heavily on dairy ingredients for its creamy texture, you could experiment with dairy-free cream cheese and non-dairy whipped cream, but expect some differences in texture and flavor.
Is it necessary to use a springform pan?
A springform pan makes removing the delicate cheesecake much easier without damaging the crust or the appearance. If you don’t have one, a regular cake pan lined with parchment may work but be extra careful when unmolding.
How long does the cheesecake need to chill before serving?
At least 4 hours in the refrigerator is essential for the cheesecake to fully set and develop its flavors. Overnight chilling is even better if you can plan ahead.
Final Thoughts
Trust me, once you try this Banana Pudding Cheesecake Recipe, it will become a beloved staple in your dessert repertoire. It’s a perfect blend of creamy, fruity, and crunchy all wrapped into one unforgettable treat. Gather your ingredients, follow these steps, and get ready to enjoy something truly special that will delight family and friends alike.
Print
Banana Pudding Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 75 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Banana Pudding Cheesecake brings together creamy cheesecake, sweet mashed bananas, and a delightful banana pudding cream layer all atop a crunchy vanilla wafer crust. Perfectly baked to silky perfection and chilled for a refreshing finish, this dessert offers a wonderful blend of textures and rich flavors that banana and cheesecake lovers will adore.
Ingredients
Crust
- 1 1/2 cups crushed vanilla wafers
- 1/3 cup melted butter
Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
Banana Cream Topping
- 1 cup heavy cream
- 1/2 cup banana pudding mix
Garnish
- Sliced bananas
- Additional vanilla wafers
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the crushed vanilla wafers with melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Fold in the mashed bananas and vanilla extract, mixing gently until combined.
- Prepare the banana cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it’s light and fluffy. Gradually fold in the banana pudding mix, blending gently until smooth and well combined without deflating the whipped cream.
- Combine mixtures: Carefully fold the banana cream mixture into the cream cheese mixture until fully incorporated, maintaining as much airiness as possible. Pour this combined filling over the prepared crust in the springform pan, smoothing the top.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 50 to 55 minutes, until the edges are set and the center slightly jiggles when you gently shake the pan. Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours to set fully.
- Garnish and serve: Before serving, garnish the cheesecake with sliced bananas and additional vanilla wafers for added texture and flavor. Slice and enjoy this creamy, banana-infused dessert.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Use ripe bananas for the best natural sweetness and flavor.
- Chill the cheesecake thoroughly to achieve the perfect set and texture.
- If you prefer, substitute banana pudding mix with homemade pudding for a fresher taste.
- Store leftover cheesecake in the refrigerator for up to 4 days.
