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–+ servings
creamy banana pudding dessert

Banana Pudding Cheesecake

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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 springform pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Electric mixer
  • 1 Rubber spatula
  • 1 food processor
  • 1 Saucepan
  • 1 Whisk
  • 1 Oven

Ingredients
  

  • 2 cups crushed vanilla wafers
  • 1/2 cup unsalted butter melted
  • 3 (8-ounce) packages cream cheese softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 ripe bananas mashed
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon banana extract
  • 1 box instant vanilla pudding mix
  • 2 cups whole milk

Instructions
 

  • Preheat the oven to 325°F (163°C).
  • Combine crushed vanilla wafers and melted butter in a medium mixing bowl and press into the bottom of a springform pan.
  • In a large mixing bowl, beat cream cheese and granulated sugar until smooth using an electric mixer.
  • Add sour cream and vanilla extract to the cream cheese mixture and blend until well combined.
  • Mix in eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Stir in mashed bananas until evenly distributed.
  • Pour the cheesecake batter over the prepared crust in the springform pan.
  • Bake for 1 hour, or until the center is set and the edges are lightly browned.
  • Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours.
  • In a saucepan, whisk together instant vanilla pudding mix and whole milk over medium heat until thickened; let cool.
  • In a separate bowl, whip heavy cream, powdered sugar, and banana extract until stiff peaks form.
  • Spread the cooled pudding over the chilled cheesecake.
  • Top with the whipped banana cream and spread evenly with a rubber spatula.
  • Garnish with additional crushed vanilla wafers or banana slices if desired.

Notes

Ensure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake batter. Allow the baked cheesecake to cool gradually to prevent cracking. If you want a more pronounced banana flavor, you can add more banana extract to the whipped cream topping.
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