Creamy Banana Pudding Cheesecake Recipe: A Homestyle Twist (Print Version)

This Banana Pudding Cheesecake Recipe blends creamy banana pudding with rich cheesecake. A nostalgic dessert, perfect for sharing or a sweet escape.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Eggs, Gluten

# Ingredients:

→ For the Vanilla Wafer Crust

01 - 2 cups (about 5 oz) vanilla wafers, finely crushed
02 - 1/2 cup (1 stick) unsalted butter, melted

→ For the Creamy Cheesecake Layer

03 - 24 oz (3 blocks) full-fat cream cheese, softened
04 - 1 cup granulated sugar
05 - 3 large eggs, room temperature
06 - 1/2 cup sour cream
07 - 1 tsp vanilla extract

→ For the Banana Pudding Topping

08 - 1 (3.4 oz) box instant vanilla pudding mix
09 - 2 cups whole milk, cold
10 - 3-4 ripe bananas, sliced

→ For the Whipped Cream Finish

11 - 1 1/2 cups heavy cream, cold
12 - 1 tbsp granulated sugar (optional)

# Instructions:

01 - First things first, let's get that crust going for our Banana Pudding Cheesecake Recipe. Preheat your oven to 350°F (175°C). Grab your vanilla wafers and crush them up. I usually pop them in a food processor, but a Ziploc bag and a rolling pin work just as well, maybe even more satisfyingly! Melt your butter, then stir it into the crumbs until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. I always use the bottom of a glass to get it really compact. Bake for 8-10 minutes, then let it cool on a wire rack while you get to the good stuff. This step fills the kitchen with such a comforting, buttery smell!
02 - Now for the creamy heart of this Banana Pudding Cheesecake Recipe! In a large mixing bowl, beat the softened cream cheese with the granulated sugar until it's super smooth and fluffy. Seriously, beat it for a good 3-5 minutes, scraping down the sides often. This is where you banish those cream cheese lumps I mentioned earlier! Beat in the sour cream and vanilla extract until just combined. Don't overmix once the sour cream is in, or you risk deflating the air you just whipped in. I always take a little taste test here – purely for quality control, you know?
03 - Next, crack in those room-temperature eggs, one at a time, beating just until each is incorporated. Overmixing eggs can introduce too much air, which can lead to cracks in your cheesecake, and nobody wants a cracked cheesecake, right? I learned that the hard way, once, after getting a little too enthusiastic with the mixer. Pour this luscious cheesecake batter over your cooled vanilla wafer crust. Give the pan a gentle tap on the counter to release any air bubbles. This step always makes me feel like a proper baker, so satisfying!
04 - Time for the oven! Place your springform pan on a baking sheet (just in case of any leaks, trust me on this one). Bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble when you gently shake the pan. This wobble is key! Don't overbake, or it'll be dry. Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This gradual cooling prevents cracking. Then, take it out and let it cool completely on a wire rack. After that, it's straight to the fridge for at least 4 hours, or better yet, overnight. Patience is vital for this Banana Pudding Cheesecake Recipe!
05 - Once your cheesecake is chilled, it's time for the banana pudding magic. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens, about 2 minutes. Don't worry if it seems a little loose at first; it'll firm up. Slice your ripe bananas into ¼-inch rounds. Arrange a single layer of banana slices over the top of your chilled cheesecake. Then, gently spread the prepared vanilla pudding over the bananas. Make sure to get it right to the edges for a nice, even layer. This is where the Banana Pudding Cheesecake Recipe starts to really look the part!
06 - For the grand finale! In a cold bowl with cold beaters, whip the heavy cream with a tablespoon of sugar (if you like it a bit sweeter, otherwise skip it) until stiff peaks form. Spread this dreamy whipped cream over the pudding layer. You can make pretty swirls with a spoon or a piping bag, or just go rustic like I often do! For an extra touch, garnish with a few more vanilla wafers or banana slices. Pop the whole Banana Pudding Cheesecake Recipe back into the fridge for at least another hour to let everything set up beautifully. Then, slice, serve, and watch the smiles!

# Notes:

01 - Always use room temperature cream cheese for a smooth, lump-free batter; it’s a game-changer!
02 - Chill the cheesecake thoroughly, ideally overnight, before adding the pudding layers for clean, perfect slices.
03 - Greek yogurt can substitute sour cream in the cheesecake, but the texture might be slightly different.
04 - For extra flair, a light dusting of cinnamon or a drizzle of caramel takes this dessert to the next level.

# Equipment Needed:

01 - 9-inch springform pan
02 - food processor (optional)
03 - large mixing bowls
04 - electric mixer
05 - whisk
06 - baking sheet

# Nutrition (Per Serving):

Calories: 450 calories
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 7g

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