Banana Pudding Cheesecake Recipe

Banana Pudding Cheesecake Recipe

by

A creamy, dreamy cheesecake that combines the classic flavors of banana pudding with the richness of cheesecake. It features a vanilla wafer crust, a smooth banana cheesecake filling, and is topped with whipped cream, vanilla wafers, and fresh banana slices.  

Ingredients:

For the Crust:

  • 2 cups vanilla wafer cookies, finely crushed (about 50-60 wafers)
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 24 ounces cream cheese, softened (3 standard 8-ounce packages)
  • 1 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon banana extract (optional, but enhances the banana flavor)
  • 4 large eggs
  • 1/2 cup mashed ripe bananas (about 1-2 medium bananas)
  • 1 box (3.4 ounces) instant vanilla pudding mix  

For the Topping:

  • 2 cups heavy whipping cream  
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Vanilla wafer cookies, for garnish
  • Fresh banana slices, for garnish

Instructions:

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine the crushed vanilla wafer cookies and melted butter. Mix well until the crumbs are evenly moistened.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 8-10 minutes, or until lightly golden.
  5. Remove from oven and let cool completely.

2. Make the Cheesecake Filling:

  1. In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy.
  2. Add the sour cream, vanilla extract, and banana extract (if using). Mix until well combined.
  3. Beat in the eggs one at a time, mixing until just combined after each addition. Do not overmix.
  4. Stir in the mashed bananas and instant vanilla pudding mix until evenly incorporated.
  5. Pour the cheesecake filling over the cooled crust.
  6. Bake for 50-60 minutes, or until the center is just set. The edges should be firm, and the center should have a slight jiggle.
  7. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
  8. Remove the cheesecake from the oven and let it cool completely at room temperature.
  9. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.

3. Prepare the Topping:

  1. In a large chilled bowl, using an electric mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

4. Assemble and Serve:

  1. Remove the cheesecake from the springform pan.
  2. Spread the whipped cream over the top of the cheesecake.
  3. Garnish with vanilla wafer cookies and fresh banana slices.
  4. Slice and serve.

Tips and Notes:

  • For a smoother cheesecake, make sure your cream cheese is at room temperature.
  • Do not overmix the batter after adding the eggs, as this can incorporate too much air and cause the cheesecake to crack.
  • Using a water bath (bain-marie) can help prevent cracking and ensure even baking. Wrap the outside of your springform pan with foil, and place it in a larger pan. Fill the larger pan with hot water halfway up the sides of the springform pan.  
  • For even stronger banana flavor, you can add a layer of sliced bananas on top of the crust before adding the cheesecake filling.
  • Make sure to use very ripe bananas for the best flavor.
  • If you do not have banana extract, the recipe will still taste delicious, but the banana flavor will be slightly less intense.
  • Keep leftover cheesecake refrigerated.

Leave a Comment