Description
Get ready to indulge in a delightful fusion of classic banana pudding and rich cheesecake with this Banana Pudding Cheesecake. This show-stopping dessert features a buttery crust, creamy filling, and layers of fresh bananas and vanilla wafers.
Ingredients
Scale
- 1 ½ cups finely crushed Vanilla Wafers
- ½ cup Unsalted Butter, melted
- 2 tablespoons Granulated Sugar
- 4 (8-ounce) blocks Full-Fat Cream Cheese, at room temperature
- 1 ½ cups Granulated Sugar
- 4 Large Eggs, at room temperature
- ½ cup Sour Cream or Heavy Cream, at room temperature
- 1 tablespoon Vanilla Extract
- 2 small (3.4 oz) boxes Instant Vanilla Pudding Mix
- 4 cups Cold Milk
- 3–4 Fresh Bananas, sliced
- 1 cup whole Vanilla Wafers
- 1 (8-ounce) container Whipped Cream or Cool Whip, thawed
- ½ cup Additional Vanilla Wafers, some crushed, some whole
- Fresh Banana Slices, dipped in lemon juice
Instructions
- Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan, wrapping the bottom and sides with heavy-duty aluminum foil to prevent leaks.
- Pulse the vanilla wafers in a food processor until fine crumbs, then mix with melted butter and granulated sugar. Press this mixture into the bottom of the prepared springform pan and bake for 8-10 minutes until lightly golden. Let it cool on a wire rack.
- In a large mixing bowl, beat the room temperature cream cheese on medium speed until smooth. Gradually add the granulated sugar and mix until just combined, scraping down the sides of the bowl.
- Add the eggs one at a time, mixing on low speed until incorporated. Gently fold in the sour cream (or heavy cream) and vanilla extract until just combined.
- Pour the cheesecake filling over the cooled crust. Place the foil-wrapped springform pan into a larger roasting pan and add hot water to the roasting pan, halfway up the sides of the springform pan. Bake for 60-75 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven and prop the door open slightly, leaving the cheesecake in the water bath for another hour. Remove the cheesecake from the water bath, take off the foil, and let it cool completely on a wire rack. Once cool, cover loosely and refrigerate for at least 4-6 hours or overnight.
- Prepare the instant vanilla pudding according to package directions using cold milk, whisking until thickened and letting it sit for 5 minutes.
- Once the cheesecake is chilled and firm, remove it from the springform pan. Layer whole vanilla wafers over the top, spread the prepared vanilla pudding over the wafers, and layer sliced fresh bananas over the pudding.
- Just before serving, spread the whipped cream or Cool Whip over the banana and pudding layer. Garnish with fresh banana slices and crushed vanilla wafers.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Ensure all ingredients are at room temperature for the best texture. A water bath is essential for a smooth cheesecake, and patience during cooling will help prevent cracks. Toss banana slices in lemon juice to prevent browning.