Experience the ultimate fusion of two beloved desserts with this Banana Pudding Cheesecake. A velvety cheesecake infused with banana pudding flavor, nestled on a buttery vanilla wafer crust, and topped with fresh whipped cream. Every bite is a creamy, dreamy delight that’s perfect for any occasion!

FULL RECIPE:

Ingredients

For the Crust:

• 2 cups vanilla wafer cookies, finely crushed
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 (3.4-ounce) package instant banana pudding mix
• 1 cup whole milk
• 2 ripe bananas, sliced

For the Topping:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Additional vanilla wafer cookies and banana slices for garnish

Directions

1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, mix crushed vanilla wafer cookies with granulated sugar. Stir in melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
2. Make the Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract.
3. Prepare Banana Pudding Mixture: In a separate bowl, whisk together banana pudding mix and whole milk until thickened. Fold it into the cream cheese mixture, then gently fold in sliced bananas.
4. Assemble and Bake: Pour the filling over the cooled crust, smoothing the top. Bake for 60-70 minutes or until the center is set. Remove from oven and run a knife around the edges. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Prepare the Topping: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Serve: Spread whipped cream over the chilled cheesecake. Garnish with banana slices and vanilla wafer cookies before serving.

Nutrients

• Calories: 450 kcal per serving
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 130mg
• Sodium: 280mg
• Carbohydrates: 38g
• Fiber: 1g
• Sugars: 27g
• Protein: 7g

The Origin of Banana Pudding Cheesecake

Banana pudding is a well-loved dessert in the Southern United States, often associated with family gatherings, church potlucks, and summer cookouts. Traditional banana pudding consists of layers of vanilla wafers, banana slices, and vanilla custard, all topped with either meringue or whipped cream. Over the years, bakers have experimented with various ways to elevate this classic, and thus, the Banana Pudding Cheesecake was born. Cheesecake, on the other hand, dates back to ancient Greece and has evolved into countless variations around the world.

What Makes This Banana Pudding Cheesecake Special?

This Banana Pudding Cheesecake stands out for several reasons.

• Rich and Creamy Texture: The cheesecake layer is made with cream cheese, sour cream, and banana pudding mix, creating a smooth and velvety texture. The addition of ripe banana slices in the filling enhances both the flavor and the moisture of the cheesecake.
• Perfectly Balanced Flavors: The combination of sweet bananas, tangy cream cheese, and the buttery vanilla wafer crust creates a harmonious balance of flavors. Unlike some cheesecakes that can be overwhelmingly rich, this one maintains a light and refreshing taste.
• Whipped Cream Topping: Instead of a traditional meringue topping, this cheesecake is finished with a thick layer of homemade whipped cream. This not only adds a fluffy, cloud-like texture but also complements the rich banana flavor without making it too heavy.
• No Overpowering Artificial Taste: Some banana-flavored desserts can have an overpowering artificial banana taste, but this recipe keeps it natural by using real bananas in addition to banana pudding mix, ensuring an authentic banana flavor.
• Ideal for Any Occasion: This cheesecake is perfect for birthdays, holidays, and weekend indulgences. It presents beautifully and is sure to be the highlight of any dessert table.

Tips for Making the Best Banana Pudding Cheesecake

1. Use Ripe Bananas
The natural sweetness and softness of ripe bananas are key to achieving the best flavor and texture. Overly green or underripe bananas won’t provide the depth of flavor that this dessert needs.

2. Don’t Overmix the Batter
When preparing the cheesecake filling, mix the ingredients just until they are combined. Overmixing can incorporate too much air into the batter, leading to cracks in the cheesecake.

3. Bake in a Water Bath
Baking cheesecake in a water bath (bain-marie) helps regulate the temperature, preventing it from cracking. To do this, wrap the springform pan in aluminum foil and place it in a larger pan filled with hot water before baking.

4. Let It Cool Gradually
Once baked, allow the cheesecake to cool in the oven with the door slightly open for about an hour before transferring it to the refrigerator. This prevents sudden temperature changes that can cause cracks.

5. Chill for Maximum Flavor
For the best texture and flavor, refrigerate the cheesecake for at least four hours, but ideally overnight. This allows all the flavors to meld together beautifully.

6. Garnish Just Before Serving
If you’re using banana slices for garnish, add them just before serving to prevent them from browning. You can also lightly brush them with lemon juice to maintain their color.

Variations and Customizations

• Chocolate Banana Pudding Cheesecake
  For a chocolate twist, add a layer of melted chocolate or chocolate ganache between the crust and the filling. You can also drizzle chocolate syrup on top for extra indulgence.
• Caramel Banana Pudding Cheesecake
  Drizzle homemade caramel sauce over the cheesecake before serving for a rich, buttery finish. The combination of caramel and banana is a match made in dessert heaven.
• Nutty Banana Cheesecake
  For added crunch and depth of flavor, mix in chopped pecans or walnuts into the crust or sprinkle them over the whipped topping.
• Mini Banana Pudding Cheesecakes
  Instead of a large cheesecake, make individual mini cheesecakes using a muffin tin. This is a great option for parties or portion control.
• Vegan or Dairy-Free Option
  For a dairy-free version, use vegan cream cheese, coconut milk instead of sour cream, and a dairy-free banana pudding mix. The crust can be made with gluten-free cookies for a completely gluten-free dessert.

Serving Suggestions

Banana Pudding Cheesecake pairs wonderfully with a variety of toppings and side dishes.

• Fresh Fruit: Serve with fresh banana slices, strawberries, or caramelized bananas for added sweetness.
• Drizzles and Sauces: Try serving it with a drizzle of caramel sauce, chocolate syrup, or even a dollop of peanut butter for extra richness.
• Beverage Pairings: Enjoy with a cup of coffee, a vanilla latte, or even a glass of sweet dessert wine to enhance the flavors.

How to Store Banana Pudding Cheesecake

• Refrigeration
  Store the cheesecake in an airtight container in the refrigerator for up to five days. If you’re making it ahead of time, keep the whipped cream topping separate and add it just before serving.
• Freezing
  To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to three months. To serve, thaw it in the refrigerator overnight and add fresh toppings before serving.

Conclusion

Banana Pudding Cheesecake is a must-try dessert that brings together the nostalgia of banana pudding with the decadence of cheesecake. With its buttery vanilla wafer crust, creamy banana-infused filling, and fluffy whipped topping, this dessert is a true masterpiece. It’s easy to customize, making it suitable for different tastes and dietary preferences.