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Banana Pudding Cheesecake

Indulgent Banana Pudding Cheesecake for Sweet Nostalgia

A delightful Banana Pudding Cheesecake combining silky cheesecake with classic banana pudding flavors.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Vanilla Wafer Crumbs Can substitute with graham cracker crumbs if preferred.
  • 1/4 cup Granulated Sugar No direct substitutions recommended.
  • 1/2 cup Unsalted Butter Melted; can use coconut oil for a dairy-free option.
For the Filling
  • 16 oz Cream Cheese (softened) Use vegan cream cheese for a plant-based version.
  • 3/4 cup Granulated Sugar Can adjust to taste or substitute with a sweetener.
  • 1/4 cup All-Purpose Flour Use gluten-free flour blend for gluten-free option.
  • 3.4 oz Instant Banana Pudding Mix Do not use fresh pudding mix.
  • 1 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1 teaspoon Vanilla Extract
  • 3 large Eggs Use flax eggs for a vegan version.
  • 2 medium Ripe Bananas (mashed and sliced) Choose bananas with a few brown spots.
For the Topping
  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Powdered Sugar Mix to desired level of sweetness.
  • 1 cup Whole Vanilla Wafers For garnish.
  • 1 medium Banana Slices For garnish.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric mixer
  • Baking dish for water bath

Method
 

Step-by-Step Instructions for Banana Pudding Cheesecake
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, combine vanilla wafer crumbs, granulated sugar, and melted unsalted butter until it resembles wet sand. Press into the prepared pan.
  3. Bake the crust for about 10 minutes until lightly golden; allow to cool slightly.
  4. Beat softened cream cheese in a large bowl until smooth. Gradually mix in granulated sugar and flour until combined.
  5. Add instant banana pudding mix, sour cream, and vanilla extract; mix on low until fully combined. Add eggs one at a time, mixing just until incorporated.
  6. Fold in the mashed bananas gently.
  7. Pour half of the cheesecake filling over the cooled crust, layer sliced bananas, sprinkle crushed vanilla wafers, and top with remaining filling.
  8. Prepare a water bath and bake for 70-75 minutes or until the center is set.
  9. Cool gradually in the oven for 1 hour. Chill in the refrigerator for several hours or overnight.
  10. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  11. Top the cheesecake with whipped cream and garnish with vanilla wafers and banana slices before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Always use a water bath during baking to maintain texture. Let it chill overnight for the best flavor and presentation.

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