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Banana Pudding Cheesecake

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This Banana Pudding Cheesecake brings together the classic charm of banana pudding and the creamy indulgence of cheesecake in one irresistible dessert. With a buttery vanilla wafer crust, a rich banana-infused filling, and a dreamy whipped topping, it’s a crowd-pleasing treat perfect for any occasion.

  • Total Time: 1 hour 25 minutes
  • Yield: 12 1x

Ingredients

Scale

For the Crust:

  • 2 cups vanilla wafer cookie crumbs
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, mashed
  • 1 tablespoon lemon juice
  • 1 cup sour cream (or plain Greek yogurt)
  • 1 tablespoon all-purpose flour (optional, for thickening)

For the Layering (optional):

  • 1 cup vanilla wafer cookies
  • 1 banana, sliced

For the Topping:

  • 1 cup whipped cream (homemade or store-bought)
  • Crushed vanilla wafers
  • Additional banana slices
  • Optional: 1 package instant banana pudding + 1½ cups milk

Instructions

  1. Step 1 – Prepare the Crust:
    Preheat the oven to 175°C (350°F). Crush vanilla wafers into fine crumbs. Combine with melted butter until well mixed. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8–10 minutes. Let cool.
  2. Step 2 – Make the Filling:
    In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy. Mix in eggs one at a time, then stir in vanilla and lemon juice. Fold in mashed bananas and sour cream. Add flour if needed for firmness.
  3. Step 3 – Assemble:
    Pour half the filling over the crust. Add a layer of banana slices and whole vanilla wafers. Pour the remaining filling on top and smooth it out.
  4. Step 4 – Bake:
    Place a pan of hot water on the lower oven rack. Bake the cheesecake at 160°C (325°F) for 55–65 minutes, until the edges are set and the center is slightly jiggly. Turn off oven and let cheesecake cool inside with door slightly open for 30 minutes. Then cool completely at room temperature.
  5. Step 5 – Chill:
    Cover and refrigerate for at least 4 hours or overnight.
  6. Step 6 – Add Topping:
    If using banana pudding, prepare it with milk and spread a thin layer on top of the chilled cheesecake. Pipe whipped cream over it, then decorate with banana slices and crushed wafers.

Notes

For a firmer texture, add 1 tablespoon of flour to the batter.

To prevent browning, dip banana slices in lemon juice before layering or topping.

Always chill the cheesecake fully before slicing to get clean cuts.

This recipe works with graham crackers or shortbread cookies if vanilla wafers are unavailable.

  • Author: Emily
  • Prep Time: 25
  • Cook Time: 60

Find it online: https://recipesmars.com/2025/06/banana-pudding-cheesecake/