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Banana Pudding Cheesecake

Banana Pudding Cheesecake

A rich, creamy cheesecake layered with silky banana pudding, fresh bananas, and fluffy whipped cream—everything you love about classic banana pudding in decadent cheesecake form.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, mashed
  • 1 package instant banana pudding mix 3.4 oz
  • 1 1/4 cups cold milk
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • banana slices and vanilla wafers for garnish

Method
 

  1. Preheat oven to 325°F (162°C).
  2. Combine vanilla wafer crumbs, sugar, and melted butter. Mix until combined.
  3. Press crust mixture firmly into a 9-inch springform pan. Bake 10 minutes, then cool.
  4. Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing after each.
  5. Mix in sour cream and vanilla extract. Fold in mashed bananas.
  6. Pour cheesecake batter over cooled crust and smooth the top.
  7. Bake 50–60 minutes, until center is set but slightly jiggly. Cool to room temperature.
  8. Whisk pudding mix and cold milk until thickened. Spread evenly over cooled cheesecake.
  9. Beat heavy cream, powdered sugar, and vanilla to soft peaks. Spread or pipe over pudding layer.
  10. Chill at least 4 hours or overnight to fully set.
  11. Garnish with banana slices and vanilla wafers before serving.

Notes

For best texture, use ripe bananas and fully softened cream cheese. Add garnishes just before serving to prevent browning.