Banana Pudding Cheesecake

Love banana pudding? Obsessed with cheesecake? This Banana Pudding Cheesecake combines both into one irresistible dessert. With a buttery vanilla wafer crust, creamy banana-infused cheesecake filling, and a luscious banana pudding topping, every bite delivers smooth, rich flavor with just the right hint of nostalgia. Whether you’re serving it at a party or indulging on a quiet night in, this dessert is a total showstopper.

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Why You’ll Love This Recipe

• Two Classics in One – The perfect combo of banana pudding and cheesecake.
• No Water Bath – Bakes beautifully without the extra hassle.
• Make-Ahead Friendly – Gets even better after chilling overnight.
• Family Favorite – A crowd-pleaser for kids and adults alike.
• Beautiful Layers – Creamy, crunchy, and topped to impress.

Ingredients You’ll Need

For the Crust:

• 2 cups vanilla wafer cookies, crushed into crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1 tsp vanilla extract
• ¼ cup sour cream
• 2 tbsp all-purpose flour

For the Banana Pudding Layer:

• 1 (3.4 oz) box instant banana pudding mix
• 1½ cups cold milk
• ½ cup heavy cream
• 1 tsp vanilla extract

For Topping & Garnish:

• 2 cups whipped cream or whipped topping
• Vanilla wafers (whole or crushed)
• Fresh banana slices (added right before serving)

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Sharp knife
• Baking sheet (for stability in the oven)
• Parchment paper (optional, for lining the bottom)

Step-by-Step Instructions

Step 1: Make the Crust

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix crushed vanilla wafers, sugar, and melted butter until it resembles wet sand.
3. Press firmly into the bottom of a 9-inch springform pan to form an even crust.
4. Bake for 10 minutes, then set aside to cool.

Step 2: Prepare the Cheesecake Layer

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add sugar and beat until light and fluffy.
3. Mix in the eggs one at a time, beating after each addition.
4. Add mashed bananas, vanilla extract, sour cream, and flour. Mix until well combined.
5. Pour the batter over the baked crust and smooth the top.

Step 3: Bake the Cheesecake

1. Place the springform pan on a baking sheet and bake at 325°F for 55–65 minutes.
2. The center should be slightly jiggly but mostly set.
3. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
4. Remove from oven and cool completely at room temperature.
5. Refrigerate for at least 4 hours or overnight.

Step 4: Make the Banana Pudding Layer

1. In a mixing bowl, whisk together the banana pudding mix, cold milk, heavy cream, and vanilla extract for 2–3 minutes until thickened.
2. Once the cheesecake is fully chilled, spread the pudding evenly over the top.
3. Return to the refrigerator for at least 30 minutes to set.

Step 5: Garnish and Serve

1. Pipe or spread whipped cream on top of the pudding layer.
2. Decorate with vanilla wafers and fresh banana slices just before serving.
3. Slice and enjoy this creamy, dreamy dessert!

Tips for Success

• Use ripe bananas – They add the best natural sweetness and flavor.
• Let it chill – Overnight chilling helps everything set and makes slicing easier.
• Keep it neat – Wipe your knife between slices for clean cuts.
• Add bananas last – They brown quickly, so garnish just before serving.
• Customize – Add a layer of caramel drizzle or chocolate chips for a twist.

Serving Suggestions

• Coffee or Tea – Pairs beautifully with a hot cup of your favorite brew.
• After Dinner – A rich dessert to cap off a nice meal.
• Potlucks – Make ahead and watch it disappear.
• Special Occasions – Ideal for birthdays, holidays, or Sunday dinner.

How to Store & Reheat

Storing:

• Refrigerate: Keep covered in the fridge for up to 4 days.
• Freeze: Wrap individual slices in plastic wrap and foil, freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:

• Not needed – Serve chilled straight from the fridge.

Frequently Asked Questions

1. Can I use store-bought banana pudding?
   Yes, but the homemade version using pudding mix holds its texture better.
2. What can I substitute for sour cream?
   Plain Greek yogurt works well as a 1:1 substitute.
3. Do I need a springform pan?
   It’s highly recommended for easy removal and a clean presentation.
4. Can I use frozen bananas?
   Yes, just thaw and drain excess liquid before mashing.
5. Can I make this gluten-free?
   Use gluten-free vanilla wafers and swap all-purpose flour for a gluten-free blend.

Final Thoughts
Banana Pudding Cheesecake is the dessert of your dreams—rich, creamy, nostalgic, and packed with banana flavor in every bite. With its buttery crust, smooth cheesecake filling, and soft pudding layer, it’s a unique twist that’s sure to impress anyone lucky enough to get a slice.

Give it a try and share your masterpiece with us! Whether you’re baking for a celebration or just because, this recipe will earn a permanent spot in your dessert rotation.

Preparation Time: 25 minutes
Cooking Time: 65 minutes
Chilling Time: 5 hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 420 | Protein: 6g | Carbohydrates: 36g | Fat: 29g | Fiber: 1g | Sodium: 260mg

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