Banana Pudding Cheesecake

This Banana Pudding Cheesecake combines the creamy richness of cheesecake with the comforting flavors of classic banana pudding. Layers of smooth, velvety cheesecake are paired with sweet banana slices, vanilla wafers, and a dreamy banana pudding topping. Perfect for a crowd or as a special treat, this dessert is sure to impress!

Why You’ll Love This Dessert

• Banana Pudding Flavors: The nostalgic flavors of banana pudding combined with cheesecake create a perfect dessert mash-up.
• Creamy & Decadent: The cheesecake filling is rich and creamy, with a soft texture that melts in your mouth.
• Perfectly Sweet: Sweet banana slices and the classic crunch of vanilla wafers add texture and flavor in every bite.
• Make-Ahead: This dessert can be made ahead of time, making it an easy choice for parties and gatherings.

Ingredients for Banana Pudding Cheesecake For the Crust:

• 1 1/2 cups vanilla wafer crumbs (about 1 package of vanilla wafers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream

For the Banana Pudding Layer:

• 2 cups whole milk
• 1 (5.1 oz) box instant banana pudding mix
• 1/2 cup heavy cream
• 1 tablespoon powdered sugar
• 2 ripe bananas, sliced

For the Topping:

• 1 cup whipped cream (store-bought or homemade)
• 10-12 vanilla wafers, crushed (for garnish)
• Fresh banana slices for garnish

Tools You’ll Need

• 9-inch springform pan
• Hand mixer or stand mixer
• Mixing bowls
• Whisk
• Spatula
• Knife

How to Make Banana Pudding Cheesecake
Step 1: Prepare the Crust Preheat your oven to 325°F (163°C).
In a mixing bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes, then remove from the oven and allow it to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
Add the sugar and vanilla extract, then mix until fully combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream and heavy cream until smooth and creamy.
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
Bake at 325°F (163°C) for 50-60 minutes or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then remove from the oven and cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set.

Step 3: Prepare the Banana Pudding Layer In a medium saucepan, whisk together the whole milk and banana pudding mix. Bring to a simmer over medium heat, stirring constantly. Once thickened, remove from the heat and let it cool slightly.
In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
Gently fold the whipped cream into the cooled banana pudding mixture until smooth.

Step 4: Assemble the Cheesecake Once the cheesecake has set, carefully spread the banana pudding layer over the top of the cheesecake.
Arrange the sliced bananas over the pudding layer.

Step 5: Add the Toppings Top the cheesecake with whipped cream, spreading it evenly over the banana pudding.
Sprinkle crushed vanilla wafers on top for garnish and add a few more banana slices for decoration.

Step 6: Serve Chill the cheesecake for an additional 1-2 hours before slicing and serving to ensure the layers hold together.
Cut into slices and enjoy the creamy, banana-flavored goodness!

Serving Suggestions

• Serve with an extra dollop of whipped cream and additional crushed vanilla wafers.
• Pair with a cup of coffee or a glass of cold milk to enhance the dessert experience.

Tips for the Best Banana Pudding Cheesecake

• Use Ripe Bananas: Ripe bananas add the best flavor to this dessert.
• Let it Set: Be sure to chill the cheesecake long enough to set the layers—overnight is best for optimal texture.
• Add Extra Crunch: If you prefer more crunch, sprinkle extra crushed vanilla wafers on top before serving.

Storage Instructions

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: You can freeze the cheesecake (without the whipped cream topping) for up to 1 month. Thaw in the fridge overnight before serving.

Frequently Asked Questions (FAQ) Q1: Can I make this dessert gluten-free?
Yes! Simply use gluten-free vanilla wafer cookies for the crust.

Q2: Can I use fresh banana pudding instead of instant?
You can, but using instant banana pudding makes this recipe easier and quicker. Fresh banana pudding will need more time to set.

Q3: Can I use a regular pie pan instead of a springform pan?
A pie pan works, but a springform pan is ideal for easily removing the cheesecake without damaging the crust.

Conclusion: The Ultimate Banana Pudding Cheesecake! This Banana Pudding Cheesecake is the perfect way to enjoy the best of both worlds—creamy cheesecake and classic banana pudding—combined into one decadent dessert. Whether it’s for a special occasion or a simple weeknight treat, it’s sure to be a crowd favorite!

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Preparation Time: 30 minutes
Cooking Time: 1 hour
Chill Time: 4 hours
Cuisine: American / Dessert

Nutritional Information (per slice)
Calories: 450
Protein: 7g
Carbohydrates: 55g
Fat: 25g
Fiber: 2g

Enjoy this indulgent Banana Pudding Cheesecake with your loved ones!

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