✨Banana Pudding Cheesecake✨

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If banana pudding and cheesecake had a dessert baby, this would be it! Creamy, dreamy, and bursting with banana flavor, this Banana Pudding Cheesecake brings together everything you love: a vanilla wafer crust, a silky-smooth banana-infused cheesecake, and a topping that tastes just like classic pudding. Whether you’re hosting a party, celebrating something sweet, or just in the mood for something indulgent, this dessert is guaranteed to steal the show!

Why You’ll Love This Cheesecake

🍌 Combines two classic desserts in one—banana pudding + cheesecake!
💛 Uses real mashed bananas AND banana pudding mix for double the flavor.
🥄 Super creamy and rich, yet light and fruity at the same time.
🍰 The vanilla wafer crust adds just the right amount of nostalgic crunch.
🎉 Perfect for birthdays, holidays, or anytime you want to wow a crowd.

What Does Banana Pudding Cheesecake Taste Like?

This cheesecake is ultra-smooth and creamy, with the unmistakable flavor of ripe bananas and sweet vanilla. The texture is rich like traditional cheesecake but with a soft, custard-like quality thanks to the banana pudding layer. The vanilla wafer crust adds buttery crunch, and the whipped cream topping makes it feel light, luscious, and oh-so-special.

Ingredients You’ll Need

Here’s what goes into each dreamy layer:

Crust:

  • 2 cups vanilla wafer crumbs – About 45–50 cookies crushed finely

  • 6 tablespoons unsalted butter, melted – Helps bind the crust

Cheesecake Filling:

  • 4 ripe bananas, mashed – The riper, the better for full flavor

  • 1 tablespoon lemon juice – Keeps the bananas from browning

  • 3 (8 oz) packages cream cheese, softened – Room temp is key for smooth mixing

  • 1 ½ cups granulated sugar – For sweetness

  • ¼ cup all-purpose flour – Helps set the cheesecake

  • 4 large eggs – Adds richness and structure

  • 1 cup sour cream – Adds a tangy, creamy finish

  • 2 teaspoons vanilla extract – For that warm, bakery-style flavor

Banana Pudding Topping:

  • 1 (3.4 oz) box instant banana pudding mix – Just the powder, don’t make it first

  • 2 cups whole milk – Cold, so the pudding sets properly

Garnish (Optional but SO good):

  • Whipped cream

  • Crushed vanilla wafer crumbs

  • Banana slices (add just before serving)

Tools You’ll Need

  • 9-inch springform pan

  • Mixing bowls

  • Electric mixer or stand mixer

  • Rubber spatula

  • Food processor or zip-top bag (to crush wafers)

  • Baking sheet with water for a water bath (optional for best texture)

How to Make Banana Pudding Cheesecake

Step 1: Prep the Crust

Mix vanilla wafer crumbs and melted butter in a bowl until the texture is like wet sand. Press firmly into the bottom of a greased 9-inch springform pan. Chill in the fridge while you prep the filling.

Step 2: Mash the Bananas

In a small bowl, mash the ripe bananas and mix with lemon juice. Set aside.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add sugar and flour, mixing until fully combined. Beat in the eggs one at a time. Stir in the sour cream, vanilla extract, and mashed bananas. Mix just until smooth—don’t overbeat.

Step 4: Bake the Cheesecake

Pour the filling into your prepared crust. Optional but recommended: Place the pan inside a larger baking dish and fill the outer dish with an inch or so of hot water for a gentle water bath.
Bake at 325°F (165°C) for 60–70 minutes, or until the center is set but still has a slight jiggle.

Step 5: Cool and Chill

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then chill in the fridge for at least 4 hours or overnight for best results.

Step 6: Add Banana Pudding Layer

Whisk the banana pudding mix with cold milk for 2 minutes until thick. Spread gently over the chilled cheesecake in an even layer. Chill for 30 minutes to set.

Step 7: Garnish and Serve

Top with whipped cream, crushed vanilla wafers, and fresh banana slices if using. Slice and serve cold. Each bite is a creamy, banana-filled slice of heaven!

Tips for the Best Banana Pudding Cheesecake

✔ Use room temperature cream cheese for the smoothest filling.
✔ Don’t skip the lemon juice – it keeps the bananas bright and fresh-tasting.
✔ Chill completely before adding pudding and slicing—it’s worth the wait!
✔ For a fun twist, add a layer of whole vanilla wafers between the crust and the filling.
✔ Want to go next-level? Add a swirl of caramel sauce on top before serving.

How to Store

  • Refrigerator: Store covered for up to 4–5 days.

  • Freezer: Freeze slices (without garnish) for up to 2 months. Thaw overnight in the fridge.

  • Make-Ahead: This dessert actually tastes better the next day—make it the night before your event!

Final Thoughts: Banana Pudding + Cheesecake = Dessert Perfection

If you love banana pudding or classic cheesecake, this dessert is going to blow your mind. It’s creamy, comforting, and bursting with nostalgic flavor—and the best part? It’s surprisingly easy to pull off! One bite and you’ll want to make this again and again.

More Crowd-Pleasing Cheesecake Desserts:

🍓 Strawberry Shortcake Cheesecake
🍫 Chocolate Swirl Cheesecake Bars
🥥 Coconut Cream Pie Cheesecake

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