Description
Southern charm meets creamy indulgence in this Banana Pudding Cheesecake, blending classic dessert nostalgia with rich, velvety layers. Silky cheesecake nestled between vanilla wafer crust and banana-speckled filling promises a delightful journey through comfort and elegance you won’t forget.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) full-fat block cream cheese, room temperature
- 4 large eggs, room temperature
- 1 to 2 medium bananas
- 2 medium bananas (for roasting)
Crust Ingredients:
- 1 ½ cups (180 grams) Nilla Wafer crumbs (about 32–34 cookies)
- ¼ cup (50 grams) granulated sugar
- 4 tablespoons (56 grams) unsalted butter, melted
- 1 tablespoon (13 grams) firmly packed light brown sugar
Additional Ingredients:
- 8 ounces (226 grams) full-fat sour cream, room temperature
- 1 tablespoon vanilla extract
- ½ box instant vanilla pudding
- 1 cup (240 milliliters) cold milk
- ½ cup (120 milliliters) heavy cream
- ½ tablespoon (6 grams) granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (204°C). Slice bananas lengthwise and dust with brown sugar. Roast cut-side down on a parchment-lined baking sheet for 10 minutes until caramelized. Mash roasted bananas and allow to cool completely.
- Reduce oven temperature to 325°F (162°C). Crush vanilla wafer cookies into fine crumbs. Mix cookie crumbs with granulated sugar and melted unsalted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Bake crust for 10 minutes, then remove and let cool.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth and creamy. Incorporate sour cream, mashed roasted bananas, and pure vanilla extract. Add large eggs one at a time, mixing thoroughly after each addition.
- Pour approximately one-third of the cheesecake batter over the prepared crust. Arrange thinly sliced fresh bananas in an even layer. Carefully pour remaining batter over banana slices.
- Place springform pan inside a larger roasting pan. Fill outer pan with hot water to create a water bath, reaching halfway up the sides of the cheesecake pan. Bake for 70 to 85 minutes until center is slightly jiggly but set.
- Prepare instant vanilla pudding mix according to package instructions using whole milk. Refrigerate pudding until completely chilled and set.
- Whip heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form.
- After cheesecake has cooled completely, spread chilled pudding evenly over the surface. Pipe or spread whipped cream on top. Garnish with additional banana slices and crushed vanilla wafers if desired.
Notes
- Elevate your dessert game with this decadent fusion of classic banana pudding and creamy cheesecake.
- Roasting bananas intensifies their natural sweetness, creating a deeper, more complex flavor profile for the cheesecake.
- Layering fresh banana slices between cheesecake batter adds texture and bursts of fresh fruit throughout each slice.
- Vanilla wafer crust provides a nostalgic crunch that perfectly complements the smooth, rich cheesecake filling.
- Homemade whipped cream and pudding transform this dessert from good to absolutely irresistible.
- Chilling the cheesecake overnight allows flavors to meld and develop, resulting in a more harmonious taste experience.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg