There’s something undeniably comforting about the combination of banana pudding and cheesecake. It’s the perfect blend of creamy, sweet, and nostalgic flavors, bringing together two beloved desserts in one irresistible treat. If you grew up enjoying classic banana pudding at family gatherings or Sunday dinners, this recipe will take you right back to those cherished moments—but with a decadent cheesecake twist.
Imagine a rich, velvety cheesecake infused with banana flavor, layered over a crunchy vanilla wafer crust, and topped with a luscious banana pudding topping. Every bite is smooth, creamy, and packed with banana goodness, making it the ultimate dessert for banana lovers. Whether you’re making it for a holiday, a birthday, or just a weekend indulgence, this Banana Pudding Cheesecake will impress everyone at the table.
Why You’ll Love This Recipe
- Best of Both Worlds – It combines the creamy richness of cheesecake with the nostalgic comfort of banana pudding.
- Crunchy and Creamy Contrast – The vanilla wafer crust adds the perfect amount of crunch to balance the smooth cheesecake.
- Great for Any Occasion – Whether it’s a family gathering, holiday dessert, or a simple treat for yourself, this cheesecake is always a hit.
- Make-Ahead Friendly – Cheesecake always tastes better the next day, making this a great dessert to prepare in advance.
Ingredients You’ll Need
For the Crust
- 2 cups vanilla wafer crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 cup mashed ripe bananas
For the Banana Pudding Topping
- 1 cup whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 2 egg yolks
- ½ teaspoon vanilla extract
- 1 ripe banana, mashed
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Vanilla wafers and banana slices for garnish
How to Make Banana Pudding Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a food processor, crush the vanilla wafers into fine crumbs. Transfer them to a bowl and mix in the granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the springform pan, making sure it’s evenly distributed. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue beating until fully combined. Mix in the sour cream, vanilla extract, and salt.
Next, add the eggs one at a time, beating just until incorporated after each addition. Overmixing can cause cracks in the cheesecake, so mix gently.
In a small bowl, whisk together the cornstarch and mashed bananas, then fold them into the cheesecake batter. This helps distribute the banana flavor evenly throughout the filling.
Pour the cheesecake batter over the cooled crust and smooth out the top.
Step 3: Bake the Cheesecake
Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a large roasting dish and fill the dish with about 1 inch of hot water to create a water bath.
Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the oven door open, letting the cheesecake cool inside for 1 hour.
Afterward, transfer the cheesecake to the refrigerator and let it chill for at least 6 hours or overnight for best results.
Step 4: Prepare the Banana Pudding Topping
While the cheesecake is chilling, make the banana pudding. In a saucepan, whisk together the milk, heavy cream, sugar, and cornstarch over medium heat.
In a small bowl, whisk the egg yolks. Slowly add a few tablespoons of the warm milk mixture into the egg yolks to temper them, then pour the egg mixture back into the saucepan. Stir continuously until the pudding thickens, about 3-5 minutes.
Remove from heat and stir in the vanilla extract and mashed banana. Let the pudding cool to room temperature before spreading it over the chilled cheesecake.
Step 5: Make the Whipped Cream
In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread the whipped cream over the banana pudding layer.
Garnish with vanilla wafers and banana slices for an extra touch of nostalgia.
Helpful Tips
- Use Ripe Bananas – The riper the bananas, the better the flavor in both the cheesecake and pudding. Look for bananas with brown spots.
- Don’t Skip the Water Bath – This prevents cracks in the cheesecake and ensures a smooth, creamy texture.
- Let It Chill Completely – Cheesecake is best after being refrigerated for at least 6 hours, but overnight is even better.
- Slice Bananas Just Before Serving – To prevent browning, add fresh banana slices right before serving.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Chill Time: 6 hours
- Total Time: 7 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Room Temperature Ingredients: For the best texture, make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smooth, lump-free cheesecake.
- Banana Flavor Intensity: If you want a stronger banana flavor, add an extra ½ mashed banana to the cheesecake filling. However, too much banana can affect the cheesecake’s texture, so don’t overdo it.
- Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecake. Mix just until the ingredients are combined.
- Chilling is Essential: Letting the cheesecake chill for at least 6 hours (or overnight) allows the flavors to develop and ensures a firm texture.
- Prevent Soggy Crust: If you’re worried about a soggy crust, brush the crust with a thin layer of melted white chocolate before adding the cheesecake filling. This creates a barrier that helps keep it crisp.
- Decorate Just Before Serving: Fresh banana slices can brown quickly, so add them as a garnish right before serving for the best presentation.
- Serving Tip: For clean slices, run a sharp knife under hot water, wipe it dry, and slice. Repeat between cuts for neat slices.
Storage Instructions
- Refrigerator: Store the cheesecake in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap the cheesecake tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! Cheesecake tastes even better the next day, making it a perfect make-ahead dessert.
Can I use store-bought banana pudding instead of making it from scratch?
Absolutely! If you’re short on time, you can use pre-made banana pudding, but homemade always tastes better.
What can I use instead of vanilla wafers for the crust?
Graham crackers or shortbread cookies work well as substitutes.
Why did my cheesecake crack?
Cracks can happen if the cheesecake is overmixed, baked without a water bath, or cooled too quickly. To fix small cracks, you can cover them with banana pudding and whipped cream.
Related Recipes
If you loved this Banana Pudding Cheesecake, you might also enjoy:
- Homemade Banana Pudding Cupcakes
- Cookie Dough Overnight Oats: The Sweetest Way to Start Your Day
- Creamy Banana Pudding Cheesecake
- Bananas Foster Banana Pudding
Conclusion
Banana Pudding Cheesecake is the ultimate fusion of two beloved desserts, bringing together the best of both worlds in one creamy, dreamy bite. With a crunchy vanilla wafer crust, smooth banana-infused cheesecake, and a luscious banana pudding topping, this dessert is perfect for any occasion. Whether you’re a longtime banana pudding lover or just looking for a unique cheesecake recipe, this one is guaranteed to impress.
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Banana Pudding Cheesecake
Description
There’s something undeniably comforting about the combination of banana pudding and cheesecake. It’s the perfect blend of creamy, sweet, and nostalgic flavors, bringing together two beloved desserts in one irresistible treat. If you grew up enjoying classic banana pudding at family gatherings or Sunday dinners, this recipe will take you right back to those cherished moments—but with a decadent cheesecake twist.
Imagine a rich, velvety cheesecake infused with banana flavor, layered over a crunchy vanilla wafer crust, and topped with a luscious banana pudding topping. Every bite is smooth, creamy, and packed with banana goodness, making it the ultimate dessert for banana lovers. Whether you’re making it for a holiday, a birthday, or just a weekend indulgence, this Banana Pudding Cheesecake will impress everyone at the table.
Ingredients
For the Crust
- 2 cups vanilla wafer crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 cup mashed ripe bananas
For the Banana Pudding Topping
- 1 cup whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 2 egg yolks
- ½ teaspoon vanilla extract
- 1 ripe banana, mashed
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Vanilla wafers and banana slices for garnish
Instructions
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a food processor, crush the vanilla wafers into fine crumbs. Transfer them to a bowl and mix in the granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the springform pan, making sure it’s evenly distributed. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue beating until fully combined. Mix in the sour cream, vanilla extract, and salt.
Next, add the eggs one at a time, beating just until incorporated after each addition. Overmixing can cause cracks in the cheesecake, so mix gently.
In a small bowl, whisk together the cornstarch and mashed bananas, then fold them into the cheesecake batter. This helps distribute the banana flavor evenly throughout the filling.
Pour the cheesecake batter over the cooled crust and smooth out the top.
Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a large roasting dish and fill the dish with about 1 inch of hot water to create a water bath.
Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the oven door open, letting the cheesecake cool inside for 1 hour.
Afterward, transfer the cheesecake to the refrigerator and let it chill for at least 6 hours or overnight for best results.
While the cheesecake is chilling, make the banana pudding. In a saucepan, whisk together the milk, heavy cream, sugar, and cornstarch over medium heat.
In a small bowl, whisk the egg yolks. Slowly add a few tablespoons of the warm milk mixture into the egg yolks to temper them, then pour the egg mixture back into the saucepan. Stir continuously until the pudding thickens, about 3-5 minutes.
Remove from heat and stir in the vanilla extract and mashed banana. Let the pudding cool to room temperature before spreading it over the chilled cheesecake.
In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread the whipped cream over the banana pudding layer.
Garnish with vanilla wafers and banana slices for an extra touch of nostalgia.
Notes
- Room Temperature Ingredients: For the best texture, make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smooth, lump-free cheesecake.
- Banana Flavor Intensity: If you want a stronger banana flavor, add an extra ½ mashed banana to the cheesecake filling. However, too much banana can affect the cheesecake’s texture, so don’t overdo it.
- Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecake. Mix just until the ingredients are combined.
- Chilling is Essential: Letting the cheesecake chill for at least 6 hours (or overnight) allows the flavors to develop and ensures a firm texture.
- Prevent Soggy Crust: If you’re worried about a soggy crust, brush the crust with a thin layer of melted white chocolate before adding the cheesecake filling. This creates a barrier that helps keep it crisp.
- Decorate Just Before Serving: Fresh banana slices can brown quickly, so add them as a garnish right before serving for the best presentation.
- Serving Tip: For clean slices, run a sharp knife under hot water, wipe it dry, and slice. Repeat between cuts for neat slices.
