If you’re craving a dessert that brings together the creamy richness of cheesecake with the nostalgic comfort of banana pudding, look no further than this Banana Pudding Cheesecake Recipe. It’s a magical combination of real bananas, crunchy vanilla cookies, and a luscious, velvety cheesecake filling, all resting on a golden cookie crust. Topped with fluffy whipped cream, extra cookies, and a drizzle of caramel, this dessert will effortlessly steal the spotlight at any gathering or a cozy night in. The way the textures and flavors meld together makes it feel like a love letter to Southern-style sweets.
Ingredients You’ll Need
Gathering the ingredients is delightfully simple, and each one plays an essential role in creating the perfect harmony of flavors and textures. From the crunchy cookie crust to the silky cheesecake filling, every component comes together to make this Banana Pudding Cheesecake Recipe truly irresistible.
- Crushed vanilla wafer cookies: Approximately 60 cookies create a buttery, crunchy base and rim for the crust.
- Melted butter: Binds the cookie crust together and ensures a golden, crisp finish.
- Granulated sugar: Adds just the right amount of sweetness to both crust and filling.
- Kosher salt: Enhances flavor and balances the sweetness.
- Cream cheese: The star of the cheesecake, providing a smooth and creamy texture.
- Sour cream: Adds tanginess and keeps the cheesecake moist and tender.
- Vanilla extract: Infuses the filling with warm, aromatic depth.
- Eggs: Help set the cheesecake while keeping it silky and rich.
- Coarsely chopped vanilla wafer cookies: Provide delightful crunch pockets inside the cheesecake.
- Bananas: Thinly sliced fresh bananas bring natural sweetness and soft texture.
- Heavy cream: Whipped into topping for light, fluffy contrast.
- Powdered sugar: Sweetens whipped cream without graininess.
- Whole vanilla wafer cookies: For decorating and adding extra crunch on top.
- Caramel sauce: Optional but perfect for an indulgent finishing drizzle.
How to Make Banana Pudding Cheesecake Recipe
Step 1: Preparing the Crust
Start by preheating your oven to 350°F to ensure it’s ready as you assemble the crust. Combine crushed vanilla wafer cookies, melted butter, sugar, and salt in a large bowl, stirring well until everything is evenly moistened. Press this mixture firmly across the bottom of a 9-inch springform pan, which forms the base of your cheesecake. For a stunning presentation and added cookie goodness, press 17 whole vanilla wafer cookies upright around the sides of the pan before baking. Pop it in the oven for about 8 to 10 minutes until it’s beautifully golden and set. Then, set it aside to cool slightly while you move on to the filling.
Step 2: Mixing the Cheesecake Batter
In the bowl of a stand mixer equipped with the paddle attachment, blend the cream cheese and sugar on medium speed until the mixture becomes delectably smooth. Be sure to scrape the sides of the bowl now and then for even mixing. On low speed, add the sour cream and vanilla extract, stirring just until combined. Next, add the eggs one at a time, mixing gently after each addition; overmixing can make the cheesecake dense, so keep it light. Pour half the batter evenly over the prepared crust, then sprinkle coarsely chopped vanilla wafer cookies across the top. Layer the thin banana slices on next, followed by the remaining cheesecake batter spread gently on top.
Step 3: Baking with a Water Bath
To achieve that perfect creamy texture without cracks, wrap the bottom of the springform pan tightly with double layers of foil, sealing well to prevent water from leaking in. Place this pan inside a larger baking dish, and pour hot water into the outer dish until it reaches about three-quarters of an inch up the side of the foil-wrapped pan. This water bath creates gentle, even heat. Bake for 60 to 70 minutes until the edges are set but the center still jiggles slightly. Once baked, carefully loosen the edges of the cheesecake with a knife and allow it to cool at room temperature for at least one hour. Then cover and refrigerate for a minimum of six hours or overnight for the best flavor and texture.
Step 4: Adding the Whipped Cream Topping and Decorations
When ready to serve, whip together heavy cream and powdered sugar in a chilled bowl using the whisk attachment on medium-high speed until stiff peaks form—a perfect fluffy finish. Release the sides of your springform pan, patting away any moisture that might have collected. Transfer your whipped cream to a piping bag with a wide tip or simply use a spoon to spread it generously on top of the cheesecake. Nestle whole vanilla wafer cookies into the whipped cream and drizzle with caramel sauce for that extra wow factor. This final step elevates your Banana Pudding Cheesecake Recipe from delicious to spectacular.
How to Serve Banana Pudding Cheesecake Recipe
Garnishes
Fresh banana slices arranged elegantly on the whipped cream and a sprinkle of crushed vanilla wafers instantly add charm and texture. A light drizzle of caramel sauce ties everything together, balancing sweetness with a buttery richness. For an extra pop, a dusting of cinnamon or nutmeg can warm up the flavors perfectly.
Side Dishes
This dessert shines on its own but pairs fabulously with a cup of freshly brewed coffee or a sweet dessert wine like Moscato. If you want a lighter touch on the side, a tart berry compote or a scoop of vanilla bean ice cream complements the creamy banana flavors beautifully without overpowering the cheesecake.
Creative Ways to Present
Try serving this cheesecake in individual clear glasses or mason jars for a charming, layered dessert feel. Another fun idea is to slice it into mini cheesecake bars for parties or potlucks—easy to eat and irresistible. You can also add edible flowers or banana chips on top to give it a fancy, festive look that will impress all your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying this Banana Pudding Cheesecake Recipe, store leftovers in an airtight container or cover the springform pan tightly with plastic wrap to keep it fresh in the fridge. It will stay delicious for up to 4 days, though it’s unlikely to last that long because it’s that good.
Freezing
You can freeze the cheesecake whole or in slices for up to two months. Wrap each piece carefully with plastic wrap and then with aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving to preserve texture and flavor.
Reheating
This cheesecake tastes best cold or at room temperature, so it does not require reheating. If you prefer it a little warmer, let slices sit out for 15 to 20 minutes before eating. Avoid microwaving, which can alter the creamy texture and melt the whipped topping.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While vanilla wafers are traditional and complement the banana flavor wonderfully, you can experiment with graham crackers or even shortbread cookies to customize the texture and taste of the crust.
Do I need to use a water bath for baking?
Using a water bath helps the cheesecake bake evenly and prevents cracks by maintaining gentle heat around the pan. If you skip the water bath, just be mindful of your oven temperature and try baking at a lower setting to avoid dryness or cracking.
How ripe should the bananas be?
Choose bananas that are ripe but still firm. Too green, and they won’t offer enough sweetness; too overripe, and they might get mushy and release too much moisture, affecting the cheesecake consistency.
Can I make this recipe vegan or dairy-free?
While this traditional Banana Pudding Cheesecake Recipe uses cream cheese and heavy cream, you can try plant-based cream cheeses and coconut cream as substitutes, but be aware that the texture and flavor will differ somewhat from the original.
How long should I chill the cheesecake before serving?
For the best results, chill the cheesecake in the refrigerator for at least six hours or ideally overnight. This gives the flavors time to meld and ensures a firm, sliceable texture.
Final Thoughts
Making this Banana Pudding Cheesecake Recipe is like giving yourself a sweet, comforting hug. It’s satisfying and indulgent, yet easy enough to become a new favorite in your dessert rotation. Whether you’re sharing it at a family dinner or enjoying it as a special treat, it promises smiles and endless compliments. I can’t wait for you to try it and discover just how magical bananas and cheesecake can be together.
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Banana Pudding Cheesecake Recipe
A decadent banana pudding cheesecake featuring a crunchy vanilla wafer crust, a creamy cheesecake layer studded with chopped cookies and fresh banana slices, all topped with fluffy whipped cream, extra cookies, and a drizzle of caramel sauce. Perfect for dessert lovers craving a nostalgic southern twist with a rich and smooth texture.
- Total Time: 1 hour 40 minutes (plus chilling time of at least 6 hours or overnight)
- Yield: 12 slices
Ingredients
For the Crust:
- 2 cups crushed vanilla wafer cookies (approximately 60), plus 17 more to rim the pan
- 5 tablespoons butter, melted
- ¼ cup granulated sugar
- 1/8 teaspoon kosher salt
For the Cheesecake:
- 4 (8-ounce) blocks cream cheese, room temperature
- 1 cup granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 eggs, room temperature
- 12 coarsely chopped vanilla wafer cookies
- 1 large or 2 small bananas, thinly sliced
Whipped Cream Topping:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 10 vanilla wafer cookies to decorate
- ¼ cup caramel sauce to drizzle
Instructions
- Make the Crust: Preheat your oven to 350°F (177°C). In a large bowl, combine crushed vanilla wafer cookies, melted butter, sugar, and kosher salt. Mix thoroughly to combine. Press this mixture evenly into the bottom of a 9-inch springform pan, then press the 17 whole vanilla wafer cookies around the sides to form a rim. Bake for 8-10 minutes until lightly golden. Remove and set aside.
- Prepare the Cheesecake Mixture: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar on medium speed until smooth and creamy, scraping down the sides as needed. Reduce mixer speed to low, add sour cream and vanilla extract, mixing well. Add eggs one at a time, mixing on low after each just until combined to avoid over-mixing.
- Assemble Cheesecake Layers: Pour half the cheesecake batter evenly over the prepared crust. Sprinkle the chopped vanilla wafer cookies over this layer, then cover with the sliced bananas. Spread the remaining cheesecake batter over the top, smoothing it out evenly.
- Bake in a Water Bath: Double wrap the bottom of the springform pan tightly with aluminum foil to prevent water leakage. Place the springform pan inside a larger roasting pan and pour hot water into the larger pan until it reaches a 3/4-inch depth, ensuring water does not rise above the foil. Bake the cheesecake for 60-70 minutes until the edges are set and the center jiggles slightly.
- Cool and Chill: Carefully remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Let cool at room temperature for at least one hour. Cover and refrigerate for at least 6 hours or overnight to fully set.
- Whip the Cream: When ready to serve, pour heavy cream into a clean bowl fitted with the whisk attachment. Add powdered sugar and whip on medium-high speed until stiff peaks form, approximately 2 minutes.
- Decorate the Cheesecake: Release and remove the springform pan sides. Pat dry any condensation if present. Use a piping bag or a spoon to apply the whipped cream decoratively on top of the cheesecake. Garnish with the remaining 10 vanilla wafer cookies and drizzle with caramel sauce for an extra indulgent finish.
Notes
- Ensure all dairy ingredients are at room temperature before mixing to avoid lumps and ensure a smooth batter.
- Do not overmix the cheesecake batter after adding eggs to prevent cracks during baking.
- Wrapping the springform pan with foil is crucial to prevent water from seeping in during the water bath baking.
- The water bath creates a moist baking environment that helps in achieving a creamy texture without cracks.
- Chilling the cheesecake overnight enhances flavor and texture allowing it to firm up perfectly.
- For best results, slice bananas thinly and add them just before baking to avoid browning.
- Prep Time: 20 minutes
- Cook Time: 70 minutes (plus 8-10 minutes for crust baking)
- Category: Dessert
- Method: Baking
- Cuisine: American
