Description
My classic banana pudding cheesecake blends two beloved desserts into one creamy, dreamy treat that always gets rave reviews at family gatherings. Rich cream cheese mingles with fresh bananas and vanilla wafer crust, creating a smooth southern-style dessert that feels like pure comfort on a plate.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese
- 1 cup mashed ripe bananas
- 3 large eggs
Supporting Ingredients:
- 1 cup granulated sugar
- ½ cup unsalted butter
- 2 cups vanilla wafers
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
Finishing Ingredients:
- 1 box (3.4 ounces/96 grams) instant banana pudding mix
- 1 ½ cups cold milk
- 1 cup whipped topping
- ¼ cup granulated sugar
- Fresh banana slices
- Whipped cream
Instructions
- Prepare a 9-inch springform pan by preheating the oven to 325°F (163°C). Crush 2 cups of vanilla wafers into fine crumbs using a food processor or rolling pin.
- Combine the wafer crumbs with ¼ cup granulated sugar and ½ cup melted unsalted butter. Press the mixture firmly into the bottom of the pan to create an even crust.
- Bake the crust for exactly 10 minutes, then remove and let cool completely at room temperature while preparing the filling.
- Soften 24 oz (3 blocks) of cream cheese at room temperature for about 30 minutes. Beat the cream cheese in a large mixing bowl until completely smooth and free of lumps.
- Gradually add 1 cup granulated sugar and 3 tablespoons all-purpose flour to the cream cheese, mixing until fully incorporated.
- Mash 2 medium ripe bananas to yield 1 cup, then fold into the cream cheese mixture. Add ¾ cup sour cream and 1 teaspoon vanilla extract.
- Incorporate 3 large eggs one at a time, gently mixing after each addition. Be careful not to overmix the batter, which can cause cracking.
- Pour the cheesecake filling over the cooled crust, ensuring an even distribution. Tap the pan gently on the counter to release any air bubbles.
- Bake for 55-60 minutes until the center is set but still slightly jiggly. The edges should be firm, and the center should have a subtle wobble when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes that can cause cracking.
- Remove the cheesecake from the oven and cool completely at room temperature. Refrigerate, covered, for at least 6 hours or overnight.
- Prepare the optional banana pudding layer by whisking 1 box (3.4 oz) instant banana pudding mix with 1½ cups cold milk until thickened.
- Fold 1 cup whipped topping into the pudding mixture. Spread evenly over the chilled cheesecake.
- Garnish with fresh banana slices, additional whipped cream, and a sprinkle of crushed vanilla wafers just before serving. Keep chilled until ready to serve.
Notes
- Letting the cheesecake cool slowly in the oven prevents cracking and helps create a smooth, silky texture.
- Use very ripe bananas for maximum flavor and natural sweetness in the filling.
- Gently fold eggs into the mixture to keep the cheesecake light and prevent dense, tough texture.
- For a gluten-free version, swap vanilla wafer crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 384 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1.2 g
- Protein: 6 g
- Cholesterol: 90 mg