If you’re craving a dessert that marries the creamy luxury of cheesecake with the comforting nostalgia of banana pudding, look no further. This Homemade Banana Pudding Cheesecake is a triumph of textures and flavors—silky cream cheese filling, caramelized banana sweetness, and a buttery vanilla wafer crust, all crowned with a fluffy banana pudding topping. Whether you’re hosting a holiday feast, impressing at a potluck, or simply treating yourself, this recipe delivers. Let’s create magic!
Thank you for reading this post, don't forget to subscribe!✨ Why This Recipe Will Become Your New Favorite
✅ Double the Delight: Combines two iconic desserts into one unforgettable treat.
✅ Versatile & Adaptable: Gluten-free? Vegan? We’ve got substitutions covered.
✅ Make-Ahead Marvel: Prepare it a day ahead for stress-free entertaining.
✅ Beginner-Approved: No water baths or complex techniques—just straightforward, delicious baking.
🍴 Ingredients for Banana Pudding Cheesecake Perfection
(Serves 12–16)
For the Crust
- 2 cups vanilla wafer cookies (or graham crackers/shortbread for variation)
- 6 tbsp unsalted butter (melted, or browned for a nutty twist)
- 2 tbsp granulated sugar
For the Cheesecake Filling
- 24 oz cream cheese (room temperature, softened)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 cup mashed ripe bananas (about 3 medium bananas, measured after mashing)
- 1 tsp vanilla extract
- ½ tsp banana extract (optional, for intensified flavor)
- ½ cup sour cream (or Greek yogurt for tang)
- ¼ cup all-purpose flour (or gluten-free 1:1 blend)
For the Banana Pudding Topping
- 1 box (3.4 oz) instant banana pudding mix
- 1 ½ cups cold whole milk (or almond milk for dairy-free)
- 1 ½ cups stabilized whipped cream (see pro tip below)
- Sliced bananas (tossed in lemon juice to prevent browning)
- Vanilla wafers, caramel drizzle, toasted pecans (for garnish)
📝 Step-by-Step Instructions with Pro Tips
1. Craft the Crust
- Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Crush cookies: Pulse vanilla wafers in a food processor until fine. Mix with melted butter and sugar until it resembles wet sand.
- Press & pre-bake: Firmly press the mixture into the pan’s base and up the sides. Bake for 10 minutes until golden. Cool completely.
🌟 Pro Tip: Brown the butter for a richer, nutty crust! Melt butter in a saucepan over medium heat until it foams and turns amber. Strain and cool slightly before mixing.
2. Whip the Cheesecake Filling
- Beat cream cheese & sugar: In a stand mixer, blend softened cream cheese and sugar for 3–4 minutes until smooth and lump-free.
- Add eggs: Incorporate eggs one at a time, mixing just until combined. Overmixing incorporates too much air, leading to cracks!
- Fold in flavor: Stir in mashed bananas, vanilla extract, banana extract (if using), sour cream, and flour. Mix until just smooth.
- Pour & prep: Pour filling over the cooled crust. Tap the pan gently to release air bubbles.
🌟 Pro Tip: Use overripe bananas with brown spots—they’re sweeter and pack more flavor!
3. Bake with Care
- Bake: Place the springform pan on a baking sheet (to catch drips) and bake for 45–55 minutes. The edges should be set, but the center will jiggle slightly when shaken.
- Cool slowly: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents cracks!
- Chill: Refrigerate for at least 4 hours, preferably overnight, to set fully.
4. Layer the Banana Pudding Topping
- Make pudding: Whisk pudding mix and cold milk for 2 minutes until thickened. Let sit for 5 minutes.
- Stabilize whipped cream: Fold 1 cup of whipped cream into the pudding. For extra stability, mix ¼ cup mascarpone or 1 tsp gelatin into the cream before whipping.
- Assemble: Spread the pudding mixture over the chilled cheesecake. Garnish with banana slices (brushed with lemon juice), crushed vanilla wafers, and a caramel drizzle.
🍽️ Nutritional Facts (Per Serving, 12 Slices)
- Calories: 485
- Fat: 29g (Saturated: 16g)
- Carbs: 49g (Fiber: 1g, Sugar: 35g)
- Protein: 7g
- Allergens: Dairy, gluten, eggs.
Substitute gluten-free cookies, dairy-free cream cheese, and flax eggs for dietary needs.
🌟 Expert Tips for Flawless Results
- Banana Boost: Add ½ tsp cinnamon or a splash of rum to the filling for depth.
- Crack Prevention: Avoid overmixing and cool the cheesecake gradually in the oven.
- Storage: Keep refrigerated for up to 5 days. Freeze (without topping) for 1 month.
- Serving: Use a hot knife to slice cleanly—dip it in hot water and wipe between cuts.
🍨 Serving Inspiration
- Elevate It: Serve with a scoop of bourbon vanilla ice cream or a dusting of cocoa powder.
- Brunch-Worthy: Pair with cold brew coffee or a mimosa for a decadent weekend treat.
- Kid-Friendly: Let little ones decorate their slices with rainbow sprinkles!
📢 Ready to Bake? Let’s See Your Creation!
This Banana Pudding Cheesecake is more than a dessert—it’s a conversation starter. Share your masterpiece on Instagram or Pinterest and tag us with #BananaCheesecakeMagic! 🌟 Don’t forget to pin this recipe for your next celebration.
👉Polia.blog for Weekly Recipe Inspiration & Exclusive Dessert Hacks!
Craving More? Explore These Recipes Next:
Recipe by Sofia Johnson | Photography by Polia
© 2023 Polia.blog. All rights reserved.
FAQs
Q: Can I use frozen bananas?
A: Yes! Thaw and drain excess liquid before mashing.
Q: How do I prevent the topping from sliding?
A: Ensure the cheesecake is fully chilled before adding the pudding layer.
Q: Can I make this vegan?
A: Substitute dairy-free cream cheese, flax eggs, and coconut whipped cream.
Hungry for more? Join our dessert-loving community and never miss a recipe! 🎉
