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Banana Pudding Cheesecake

Simple Banana Pudding Cheesecake for Memorable Gatherings

Delight your guests with this creamy Banana Pudding Cheesecake that perfectly combines rich cheesecake and sweet banana pudding.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 6 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups vanilla wafer crumbs Substitute with graham cracker crumbs if desired.
  • 1/4 cup sugar No suitable substitution recommended.
  • 1/2 cup salted butter Unsalted butter can be used as an alternative.
For the Filling
  • 16 oz cream cheese Ensure it's at room temperature.
  • 1 cup sugar Can be replaced with an alternative sweetener.
  • 1/4 cup all-purpose flour
  • 1 pkg instant banana cream pudding mix Vanilla pudding mix can be used for a milder taste.
  • 1 cup sour cream Greek yogurt can be used as an alternative.
  • 3 large eggs
  • 2 tsp vanilla extract Use pure extract for the best results.
  • 2 ripe bananas Must be mashed; overripe bananas preferred.
For the Topping
  • 1 cup heavy whipping cream Coconut cream can be a dairy-free alternative.
  • 2 tbsp powdered sugar Substitute with a sugar alternative if desired.
  • 1 cup additional bananas For garnish.
  • 1 cup vanilla wafers For garnish.

Equipment

  • Mixing Bowl
  • springform pan
  • Roasting pan
  • Whisk
  • Spatula

Method
 

Directions
  1. Preheat your oven to 325°F (163°C). Mix vanilla wafer crumbs, sugar, and melted butter; press into a greased springform pan. Bake for 8-10 minutes, then let cool.
  2. Lower the oven to 300°F (148°C). In a bowl, beat cream cheese, sugar, flour, and pudding mix until smooth. Gradually add sour cream and eggs, mixing gently.
  3. Gently fold in mashed bananas and vanilla extract until evenly distributed.
  4. Pour the cheesecake batter into the cooled crust, spreading evenly. Smooth the top with a spatula.
  5. Prepare a water bath by placing the springform pan in a larger roasting pan and adding warm water halfway up the sides.
  6. Bake for 1 hour and 30-45 minutes. The edges should be set, but the center should remain slightly jiggly.
  7. Turn off the oven and leave the door closed for 30 minutes. Then, open the door ajar and let the cheesecake cool for an additional 30 minutes.
  8. Remove from the water bath and let cool completely on a wire rack, then refrigerate for at least 5-6 hours, preferably overnight.
  9. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  10. Slice the cheesecake, topping each piece with fresh banana slices and whipped cream. Garnish with additional vanilla wafers.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 40gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 250mgPotassium: 310mgFiber: 1gSugar: 24gVitamin A: 800IUVitamin C: 2mgCalcium: 70mgIron: 1mg

Notes

Ensure all ingredients are measured accurately for the best results. Serve chilled and garnish just before serving to avoid browning of bananas.

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