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Banana Pudding Cheesecake

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A decadent fusion of creamy New York-style cheesecake and Southern banana pudding, layered with vanilla wafers and fresh bananas. This showstopper dessert is perfect for special occasions!

Ingredients

Scale

For the Crust:

  • 2 cups vanilla wafer crumbs (about 45 cookies)

  • ¼ cup granulated sugar

  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 blocks) cream cheese, room temperature

  • 1 cup granulated sugar

  • 3 large eggs

  • 1 cup mashed ripe bananas (about 2–3 bananas)

  • ½ cup sour cream

  • 2 tsp vanilla extract

  • ¼ tsp salt

For the Banana Pudding Layer:

  • 1 box (3.4 oz) instant banana pudding mix

  • 1½ cups cold whole milk

  • 1 cup whipped topping (Cool Whip)

For the Topping:

  • 1 cup whipped cream or additional Cool Whip

  • ½ cup crushed vanilla wafers

  • Fresh banana slices (tossed in lemon juice to prevent browning)

Instructions

1. Prepare the Crust:

  • Preheat oven to 325°F (160°C).

  • Mix cookie crumbs, sugar, and melted butter. Press firmly into a 9-inch springform pan.

  • Bake for 10 minutes, then cool while preparing filling.

2. Make the Cheesecake Filling:

  • Beat cream cheese and sugar until smooth.

  • Add eggs one at a time, mixing just until combined.

  • Blend in mashed bananas, sour cream, vanilla, and salt.

  • Pour over crust and smooth the top.

3. Bake the Cheesecake:

  • Place springform pan in a water bath (roasting pan with hot water halfway up sides).

  • Bake for 50-60 minutes until edges are set but center slightly jiggles.

  • Turn off oven, crack door, and let cool inside for 1 hour.

  • Chill in refrigerator for at least 4 hours (preferably overnight).

4. Add Pudding Layer:

  • Whisk pudding mix and milk for 2 minutes until thick. Fold in whipped topping.

  • Spread evenly over chilled cheesecake.

5. Garnish & Serve:

  • Pipe or dollop whipped cream around edges.

  • Top with crushed wafers and banana slices just before serving.

Serving Suggestions

  • Drizzle with caramel sauce for extra richness

  • Serve with a scoop of vanilla ice cream

  • Pair with coffee or a dessert wine

Notes

Pro Tips

  • Use very ripe bananas for maximum flavor

  • Bring all dairy ingredients to room temperature for smoother texture

  • Prevent cracks by avoiding overmixing and cooling gradually

Common Mistakes to Avoid

  • Overbaking (center should still jiggle slightly)

  • Skipping the water bath (prevents cracks)

  • Adding banana slices too early (they’ll brown)

Storage Instructions

  • Refrigerate covered for up to 5 days

  • Freeze without toppings for up to 1 month

  • Add fresh bananas only when serving

Find it online: https://bakesbliss.com/banana-pudding-cheesecake/