Description
Banana Pudding Cheesecake brings Southern comfort straight to your dessert table with layers of smooth cheesecake and classic banana pudding charm. Smooth cream cheese, ripe bananas, and vanilla wafer crumbles create a delightful fusion that feels like a warm hug from grandma’s kitchen.
Ingredients
Scale
Main Ingredients:
- 24 oz (680g) cream cheese
- 2 ¼ cups vanilla wafer crumbs
- 3 large eggs
- 1 cup granulated sugar
- 1 cup whole milk
- 1 cup sour cream
Supporting Ingredients:
- 1 package (3.4 oz) instant banana cream pudding mix
- 1 cup heavy whipping cream
Finishing Ingredients:
- 6 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- ¼ cup powdered sugar
- 2 medium ripe bananas
- Additional vanilla wafers
Instructions
- Crush 2 ¼ cups of vanilla wafers into fine crumbs using a food processor or rolling pin. Mix thoroughly with 6 tablespoons melted unsalted butter until the texture resembles damp sand.
- Press the buttery crumb mixture compactly into the bottom of a 9-inch springform pan, ensuring an even, dense layer. Bake at 325°F for 10 minutes, then allow to cool completely.
- Beat 24 oz softened cream cheese in a large mixing bowl until completely smooth. Incorporate 1 cup granulated sugar and ¾ cup sour cream, mixing until fully integrated.
- Add 3 large eggs individually to the cream cheese mixture, stirring gently after each addition to prevent potential cracking. Mix in 2 teaspoons vanilla extract.
- Pour the cheesecake filling over the cooled crust, carefully smoothing the surface with a spatula to create an even layer.
- Position the springform pan inside a larger roasting pan. Fill the outer pan with hot water halfway up the cheesecake pan’s sides to create a water bath.
- Bake at 325°F for 55-65 minutes until the edges appear set but the center remains slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool gradually.
- Refrigerate the cheesecake for a minimum of 4 hours or overnight to set completely.
- Whisk 1 package instant banana cream pudding mix with 1 cup cold whole milk until thickened and smooth.
- Whip 1 cup heavy cream with ¼ cup powdered sugar until soft peaks form. Gently fold the whipped cream into the pudding mixture.
- Slice 2 ripe bananas and arrange them over the chilled cheesecake. Spread the banana pudding cream evenly on top.
- Garnish with additional vanilla wafers around the edge of the cheesecake before serving.
Notes
- Check banana ripeness for maximum flavor, selecting bananas with brown speckles for deeper sweetness.
- Crush graham crackers finely to create a smooth, even crust that holds together perfectly.
- Let cream cheese soften at room temperature to prevent lumps and ensure silky smooth filling.
- Refrigerate cheesecake overnight for best texture and allow flavors to fully develop before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 460 kcal
- Sugar: 34 g
- Sodium: 260 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 110 mg