Banana Pudding Cheesecake combines the creamy richness of cheesecake with the nostalgic flavors of banana pudding, creating a dessert that’s both comforting and sophisticated.
This recipe is perfect for those who love the classic banana pudding but want to elevate it into a show-stopping dessert.
With a crunchy vanilla wafer crust, a creamy banana-infused cheesecake layer, and a topping of whipped cream and banana slices, this cheesecake is sure to impress at any gathering.
Whether you’re a seasoned baker or a novice in the kitchen, this Banana Pudding Cheesecake recipe is straightforward and incredibly rewarding.
Ingredients
Crust:
- 2 cups vanilla wafer crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 box (3.4 oz) instant banana pudding mix
Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Banana slices, for garnish
- Crushed vanilla wafers, for garnish
Instructions
Preparation Instructions:
Preheat your oven to 325°F (163°C).
Grease a 9-inch springform pan.
In a medium bowl, combine the vanilla wafer crumbs and melted butter.
Press the mixture into the bottom of the prepared pan to form the crust.
Bake for 10 minutes, then let cool.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the mashed bananas and vanilla extract until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
Add the instant banana pudding mix and mix until well combined.
Baking Instructions:
Pour the cheesecake filling over the cooled crust.
Smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until the center is set and the edges are lightly golden.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Then refrigerate for at least 4 hours or overnight.
Topping Instructions:
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the chilled cheesecake.
Garnish with banana slices and crushed vanilla wafers before serving.
Nutritional Facts
- Serving Size: 1 slice (based on 12 servings)
- Calories: 480
- Total Fat: 32g
- Saturated Fat: 19g
- Cholesterol: 135mg
- Sodium: 320mg
- Total Carbohydrates: 38g
- Sugars: 28g
- Protein: 6g
FAQs
1. Can I use a different type of crust?
Yes, you can use a graham cracker crust or even a cookie crust instead of vanilla wafer crumbs for a different flavor.
2. How should I store the Banana Pudding Cheesecake?
Store the cheesecake in the refrigerator, covered, for up to 4 days. It’s best enjoyed chilled.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance. In fact, it tastes even better after the flavors have had time to meld.
4. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake without the whipped cream topping. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator before serving.
5. What if I don’t have instant banana pudding mix?
If you don’t have instant banana pudding mix, you can use vanilla pudding mix and add a bit more mashed banana for flavor.