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The Ultimate Banana Pudding Cheesecake

This Banana Pudding Cheesecake marries comforting, creamy banana pudding with the smooth, decadent richness of cheesecake. It's surprisingly simple to make, looks stunning, and is an instant crowd-pleaser, bringing back memories of potlucks and Sunday dinners.
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Cook Time 1 hour
Chill Time 4 hours
Course Dessert
Cuisine American, Southern

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Large bowl
  • Medium bowl
  • Wire rack

Ingredients
  

For the Crust

  • 1.5 cups vanilla wafer cookies crushed
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar

For the Cheesecake Filling

  • 3 packages cream cheese (8 oz each) softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup mashed ripe bananas about 2 medium bananas

For the Banana Pudding Layer

  • 1 package instant vanilla pudding mix (3.4 oz)
  • 2 cups milk
  • 1 tsp vanilla extract

For the Topping

  • Whipped cream Homemade or store-bought
  • Sliced bananas
  • Additional vanilla wafers

Instructions
 

  • Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan well.
  • Step 2: In a medium bowl, toss together crushed vanilla wafers, melted butter, and ¼ cup sugar. Mix until coated. Press mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool completely on a wire rack.
  • Step 3: While the crust cools, make the cheesecake filling. In a large bowl, beat softened cream cheese until smooth. Gradually add 1 cup sugar and 1 tsp vanilla extract, beating until combined and fluffy.
  • Step 4: Add eggs one at a time, mixing on low speed just until incorporated. Gently stir in sour cream and mashed bananas until just combined and smooth.
  • Step 5: Pour cheesecake filling over the cooled crust. Gently tap the pan on the counter to remove air bubbles. Bake for 50-60 minutes, until edges are set but the center is slightly jiggly.
  • Step 6: Turn off the oven, prop the door open slightly with a wooden spoon, and leave the cheesecake inside for 1 hour to cool slowly. Remove from oven and let cool completely at room temperature on a wire rack.
  • Step 7: While the cheesecake cools, whisk together the instant pudding mix, 2 cups milk, and 1 tsp vanilla extract in a medium bowl until smooth and thickening. Let sit for about 5 minutes to set.
  • Step 8: Once cheesecake is completely cool, spread the thickened banana pudding evenly over the top. Cover carefully and refrigerate for at least 4 hours (ideally overnight) to chill and set properly.
  • Step 9: When ready to serve, carefully remove the springform pan sides. Top generously with whipped cream, slices of fresh banana (sliced right before serving), and extra vanilla wafers. Slice and enjoy!

Notes

Ensure cream cheese and eggs are at room temperature for a smoother texture. Don't overmix the filling once eggs are added. Allow gradual cooling in the oven and full chilling in the fridge to prevent cracks. Slice bananas for topping just before serving to prevent browning. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; add fresh toppings to individual slices. You can use a different crust like graham cracker or add caramel, chocolate chips, or spices like nutmeg/cinnamon. A tablespoon of bourbon can be added to the mashed bananas or pudding for a grown-up version.
Keyword banana pudding, Cheesecake, No-Bake Dessert