Description

A luscious mashup of two Southern dessert legends—banana pudding and cheesecake—this Homemade Banana Pudding Cheesecake is layered with rich banana flavor, a velvety cream cheese filling, and a crunchy vanilla wafer crust for the ultimate comfort dessert.

Ingredients

Scale

2 cups vanilla wafer cookies, finely crushed (about 60 cookies)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
¼ teaspoon salt
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs, at room temperature
¾ cup sour cream
2 teaspoons vanilla extract
¼ cup all-purpose flour
3 ripe bananas, mashed (about 1½ cups)
1 teaspoon fresh lemon juice
1 small box (3.4 oz) instant banana pudding mix
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract (for topping)
2 ripe but firm bananas, sliced (for garnish)
12 vanilla wafer cookies (for garnish)
Optional: caramel sauce for drizzling

Instructions

Preheat oven to 325°F (165°C) and wrap a 9-inch springform pan with a double layer of heavy-duty foil. Set aside a larger roasting pan for a water bath.
Combine vanilla wafer crumbs, melted butter, sugar, and salt. Press into bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then cool. Reduce oven temp to 300°F (150°C).
In a large bowl, beat cream cheese and sugar on medium-low speed until smooth (about 3 minutes), scraping down sides.
Add eggs one at a time, beating just until incorporated. Mix in sour cream and vanilla. Sprinkle flour on top and fold in gently.
In a separate bowl, mix mashed bananas with lemon juice. Fold bananas and pudding mix into cream cheese mixture.
Pour filling into the cooled crust. Place springform in roasting pan and pour hot water halfway up the sides.
Bake 60-70 minutes until edges are set but center jiggles slightly. Turn off oven, crack door open, and cool inside for 1 hour.
Remove from water bath, discard foil, and let cheesecake cool completely. Cover and refrigerate at least 6 hours or overnight.
Whip cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over chilled cheesecake.
Garnish with sliced bananas, vanilla wafers, and drizzle with caramel sauce if desired. Serve chilled.

Notes

Use ripe bananas with brown spots for the best flavor and add lemon juice to prevent oxidation. Avoid overmixing and be patient with cooling for a perfectly smooth cheesecake.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baked
Cuisine: Southern Fusion

Nutrition

Serving Size: 1 slice (1/12 cake)
Calories: 480
Sugar: 30g
Sodium: 320mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 7g
Cholesterol: 125mg

Keywords: banana pudding cheesecake, southern dessert, banana cheesecake, banana pudding hybrid