Banana Pudding Cheesecake Bliss

This showstopping Banana Pudding Cheesecake brings together two iconic desserts for something truly special The creamy richness of classic cheesecake meets the nostalgic flavors of banana pudding with a buttery vanilla wafer crust It is perfect when you want a dessert that feels both familiar and extraordinary all at once

I baked this for a cousin’s birthday and there was not a crumb left by the end My family could not stop asking for the recipe and I love that it works for both potlucks and fancy occasions

Ingredients

• Crushed vanilla wafers: These form the crust and provide a classic banana pudding crunch Look for golden wafers with a fresh snap for best flavor
• Melted butter: Helps bind the crust together Use high quality unsalted butter for pure taste
• Ripe bananas: Essential for that true banana pudding taste Choose bananas with deep yellow peels speckled with brown
• Cream cheese: Brings the signature cheesecake texture Make sure it is very soft for a lump free filling
• Granulated sugar: Sweetens the filling without overpowering the banana or vanilla
• Large eggs: Give the cheesecake structure Let them come to room temperature for a silky smooth batter
• Vanilla extract: Adds warmth and depth Pure extract gives the most aroma
• Heavy cream: Delivers a lighter extra creamy texture as part of the banana cream swirl
• Banana pudding mix: Intensifies the pudding flavor and helps stabilize the swirl Choose an instant mix that smells strongly of ripe banana
• Sliced bananas and more vanilla wafers: For topping and gorgeous presentation Pick bananas that are just firm and vanilla wafers that still crunch

Step-by-Step Instructions

Prepare the Crust:

Combine your crushed vanilla wafers with melted butter in a bowl Stir until every crumb is moistened Press this mixture firmly across the bottom and a bit up the sides of a 9 inch springform pan Use the flat bottom of a glass to get it even and tight which keeps it from crumbling later

Beat the Cream Cheese Base:

Place softened cream cheese and granulated sugar into a large mixing bowl Beat on medium speed until the mixture is completely smooth with no lumps This step is key for a creamy cheesecake texture Scrape the bowl well

Add Eggs and Banana:

Crack eggs in one at a time beating on low after each addition This method prevents the batter from becoming too airy which can cause cracks Gently mix in the mashed bananas and pure vanilla extract Stir until just combined to avoid overmixing

Prepare Banana Cream:

In a separate bowl whip heavy cream using a hand mixer or stand mixer until soft peaks form Sprinkle in banana pudding mix and continue whipping until smooth and thickened This creates a fluffy banana cream layer to ripple through your cheesecake

Combine Layers:

Carefully fold the prepared banana cream into the cream cheese mixture using a spatula Fold until the mixes are just combined with gentle swirls Avoid deflating the cream

Bake the Cheesecake:

Pour the cheesecake filling onto your prepared crust Smooth the top Tap the pan on the counter to release air bubbles Place in the preheated oven and bake for fifty to fifty five minutes The outer edges should look set with a slight jiggle in the middle

Cool and Chill:

Remove cheesecake from the oven and cool on a rack at room temperature Refrigerate at least four hours or overnight for best slicing and flavor development

Garnish and Serve:

Before serving arrange fresh banana slices and more vanilla wafers on top This makes the cake extra beautiful and ensures every bite gets all the best flavors

Pin

My favorite part of this recipe is the way the banana pudding filling ripples through the cheesecake It reminds me of the way my grandma would layer vanilla wafers in old fashioned pudding bowls making every slice a little different and utterly irresistible

Storage Tips

Store leftover cheesecake in the refrigerator tightly covered with plastic wrap or foil It will keep fresh for up to four days For longer storage individual slices can be frozen on a tray then wrapped up for up to two months Let thaw overnight in the fridge before serving

Ingredient Substitutions

If you are out of vanilla wafers graham crackers or shortbread cookies make excellent crusts and still highlight the creamy filling For a dairy free version try using vegan cream cheese and coconut cream The banana pudding mix is essential for flavor but instant vanilla pudding with added banana extract can work in a pinch

Serving Suggestions

This cheesecake stands out all on its own but to make it even more special try topping each slice with a dollop of whipped cream and a drizzle of caramel sauce You can also serve it in small squares for easy party bites at potlucks or showers

Exploring Banana Pudding Roots

Banana pudding is a beloved Southern comfort dessert dating back over a century The marriage of creamy pudding sweet bananas and crunchy wafers was popularized in the American South and adding it to a cheesecake format gives you all that comfort in a celebration worthy treat

Recipe FAQs

→ What type of crust is used in this dessert?

A base of crushed vanilla wafers combined with melted butter forms a crisp, flavorful crust.

→ How do you incorporate banana flavor?

Mashed ripe bananas and banana pudding mix deliver a pronounced yet balanced banana essence.

→ How long does it need to chill before serving?

Chill for at least four hours after baking to ensure firmness and easy slicing.

→ What is the best way to serve this dessert?

Garnish with fresh banana slices and extra vanilla wafers for visual appeal and extra flavor.

→ Can this be made in advance?

Yes, it keeps well when chilled overnight, making it ideal for preparing ahead for gatherings.

→ Are there any tips for optimal texture?

Bring cream cheese to room temperature before mixing and avoid overbaking to prevent cracking.