The Best Creamy Banana Pudding Cheesecake Recipe

The Best Creamy Banana Pudding Cheesecake Recipe

This decadent masterpiece combines the classic flavors of creamy banana pudding with the richness of cheesecake, resulting in a heavenly fusion of textures and tastes. With layers of velvety cheesecake filling, ripe banana slices, and buttery vanilla wafer crust, each bite is a symphony of sweet, creamy perfection.

Prep Time30

Cook Time1 25

Cooling TIme1

Total Time3

Course: Dessert

Cuisine: American

Keyword: Banana Cheesecake, Creamy Banana Pudding Cheesecake

Servings: servings

Calories: 941kcal

Author: George - U Keep Cooking

Equipment

9 Inch Springform Cheesecake Pan

Ingredients

VANILLA WAFER CRUST:

1⅔ Cups Vanilla Wafers (crushed)
¼ Cup Sugar
6 Tbsp Butter (unsalted and melted)

BANANA PUDDING CHEESECAKE:

32 ounces Cream Cheese softened to room temperature (4 blocks)
1 Cup Banana ripe and mashed
½ Cup Sour Cream full fat
1 Cup Sugar
1 3.4 oz Banana Pudding (or instant vanilla pudding)
1 Tsp Vanilla Extract
3 Eggs room temperature
2 Egg Yolks room temperature

OPTIONAL DECORATING INGREDIENTS :

2 Cups Whipped Topping (homemade or store-bought)
2 Bananas (sliced)
10 Vanilla Wafer Cookies

HOMEMADE WHIP CREAM INGREDIENTS:

1 Cup Heavy Whipping Cream
3 Tbsp Powdered Sugar
1 Tsp Vanilla Extract

Instructions

Prepare the Vanilla Wafer Crust:

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan, wrap the outside of the pan with a few layers of heavy-duty aluminum foil, and set aside.
In a mixing bowl, combine the crushed vanilla wafers, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom of the prepared springform pan, forming an even layer.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.

Make the Banana Pudding Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the mashed banana, sour cream, sugar, instant banana cream pudding mix, and vanilla extract to the cream cheese. Beat until well combined and smooth.
Add the eggs and egg yolks, one at a time, mixing well after each addition, until the mixture is smooth and creamy.

Assemble and Bake the Cheesecake:

Pour the banana pudding cheesecake filling over the cooled vanilla wafer crust in the springform pan.
Tap the pan gently on the countertop to release any air bubbles.
Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack-free.
Bake in the preheated oven for 1 hour 25 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.

Optional Decorating:

Before serving, decorate the chilled cheesecake with whipped topping, sliced bananas, and vanilla wafer cookies as desired.

Serve and Enjoy:

Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
Slice the creamy banana pudding cheesecake into pieces and serve chilled. Enjoy this delightful dessert with friends and family!

Making Homemade Whip Cream:

Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.
Once the bowl has chilled, remove it from the freezer and add heavy cream, powdered sugar, and vanilla extract.
Using a KitchenAid Mixer or handheld mixer, beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form.

Nutrition