Easy & Dreamy Homemade Banana Pudding Cheesecake
Take classic, beloved banana pudding flavors and swirl them with a rich, velvety smooth cheesecake. This recipe combines the best of both worlds for a dessert that is pure comfort food magic and surprisingly easy to make.
Equipment
- 9-inch springform pan
- Large Bowl or Stand Mixer
- Roasting Pan (for water bath)
- Wire rack
Ingredients
For the Crust
- 2 cups crushed vanilla wafers or graham crackers
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1/2 cup sour cream full fat
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp banana extract optional
For the Banana Pudding Layer
- 1 packet banana-flavored instant pudding mix (3.4 oz)
- 1 3/4 cups cold milk
- 2 ripe bananas thinly sliced
For the Whipped Cream Topping
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For Garnish
- Vanilla wafers or crushed cookies
- Banana slices
Instructions
- Step 1: Prepare the Crust: Preheat oven to 325°F (165°C). Mix crushed cookies, sugar, and melted butter in a medium bowl until like wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until lightly golden. Let cool completely.
- Step 2: Make the Cheesecake Filling: Beat softened cream cheese with sugar in a large bowl (or stand mixer) on medium speed until smooth. Add eggs one at a time, mixing on low speed just until incorporated. Gently stir in sour cream, heavy cream, vanilla extract, and optional banana extract until combined and smooth.
- Step 3: Bake the Cheesecake: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place in a larger roasting pan. Pour filling into the cooled crust. Place the roasting pan on the oven rack and carefully pour hot water into the larger pan, halfway up the springform pan's sides. Bake for 55-65 minutes (edges set, center slightly wobbly). Turn off the oven, crack the door open, and let cool in the oven for 1 hour. Carefully lift pan from water bath, remove foil, and cool completely on a wire rack. Cover loosely and refrigerate for at least 6 hours, preferably overnight.
- Step 4: Add the Banana Pudding Layer: Once cheesecake is chilled, whisk instant pudding mix and cold milk in a medium bowl for a couple of minutes until no dry pockets remain. Let sit for about 5 minutes to thicken. Gently spread thickened pudding evenly over the chilled cheesecake. Arrange thinly sliced bananas in a layer over the pudding.
- Step 5: Make the Whipped Cream: In a clean bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Step 6: Assemble and Garnish: Spoon or pipe the whipped cream over the banana pudding layer. Garnish with extra vanilla wafers, crushed cookies, or fresh banana slices. Slice and serve.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth filling. Don't overmix after adding eggs. Using a water bath and slow cooling in the oven helps prevent cracks. Chill time (at least 6 hours, preferably overnight) is crucial for setting. Store leftovers tightly covered in the refrigerator for 3-4 days; bananas may brown over time.