Banana Pudding Cheesecake (Gourmet Creation)

This Banana Pudding Cheesecake is a luxurious dessert that combines the creamy richness of classic cheesecake with the nostalgic flavors of banana pudding. Layers of smooth banana-infused cheesecake, vanilla wafer crust, and fluffy whipped topping create a dessert that feels both comforting and gourmet.

Banana pudding has long been a beloved dessert in the Southern United States, particularly associated with the culinary traditions of Southern United States.

Ingredients (Serves 10–12)

Crust

2 cups crushed vanilla wafer cookies
½ cup unsalted butter, melted
2 tablespoons sugar

Cheesecake Filling

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup mashed ripe bananas (about 2 large bananas)
½ cup sour cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ teaspoon banana extract (optional)

Banana Pudding Layer

1 box (3.4 oz) instant vanilla pudding mix
1½ cups cold milk

Topping

1½ cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Crushed vanilla wafers for garnish
Banana slices for decoration (optional)

Timing

Prep Time: 25 minutes
Bake Time: 55–65 minutes
Cooling & Chilling: 4–6 hours
Total Time: About 6–7 hours

Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F (163°C).

Mix crushed vanilla wafers, melted butter, and sugar in a bowl until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then remove and allow to cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing on low speed after each addition.

Blend in:

Mashed bananas
Sour cream
Cornstarch
Vanilla extract
Banana extract (if using)

Mix just until combined.

Step 3: Bake the Cheesecake

Pour the batter over the cooled crust.

Bake for 55–65 minutes, until the center is set but slightly jiggly.

Turn off the oven, crack the door slightly, and allow cheesecake to cool inside for 1 hour to prevent cracking.

Remove and chill in the refrigerator for at least 4 hours.

Step 4: Prepare Banana Pudding Layer

Whisk instant vanilla pudding mix with cold milk for about 2 minutes until thick.

Spread evenly over the chilled cheesecake.

Step 5: Make Whipped Topping

Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Spread or pipe whipped cream over the pudding layer.

Step 6: Garnish

Top with:

Crushed vanilla wafers
Banana slices (optional)

Chill another 30 minutes before serving.

Nutritional Information (Approximate per slice)

Calories: ~480
Carbohydrates: 42g
Fat: 30g
Protein: 7g

Flavor Tips

Use very ripe bananas for stronger banana flavor.
Add a layer of sliced bananas between the cheesecake and pudding for extra texture.
For deeper flavor, lightly toast the vanilla wafer crumbs before making the crust.

Common Mistakes to Avoid

Overmixing the batter (adds air and can cause cracks).
Skipping the gradual oven cooling step.
Using underripe bananas (less flavor).
Not chilling long enough before slicing.

Storage Tips

Store covered in the refrigerator for up to 4 days.
Freeze slices (without banana garnish) for up to 2 months.
Add fresh banana slices only right before serving to prevent browning.