Banana Pudding Cheesecake
Creamy, rich cheesecake meets classic Southern banana pudding — layered with vanilla wafers, fresh bananas, and fluffy whipped topping. This is the ultimate crowd-pleasing dessert!
Why You’ll Love This Banana Pudding Cheesecake
- Ultra creamy baked cheesecake
- Real banana flavor + fresh slices
- Vanilla wafer crust for nostalgic flavor
- Perfect for holidays, potlucks, and birthdays
- Make-ahead friendly
Ingredients
Vanilla Wafer Crust
- 2 cups crushed vanilla wafer cookies
- ½ cup melted butter
- 2 tbsp sugar
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- ½ cup mashed ripe banana
Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla
- 1–2 sliced bananas
- Crushed vanilla wafers
Instructions
1️⃣ Make the Crust
- Preheat oven to 325°F (163°C).
- Mix crushed wafers, melted butter, and sugar.
- Press into a 9-inch springform pan.
- Bake 8–10 minutes. Cool slightly.
2️⃣ Prepare the Filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time.
- Mix in sour cream, vanilla, and mashed banana.
- Pour over crust.
3️⃣ Bake
- Bake 55–65 minutes until center is slightly jiggly.
- Turn off oven and crack door open. Let cool 1 hour.
- Refrigerate at least 4 hours (overnight is best).
4️⃣ Decorate
- Whip heavy cream with powdered sugar and vanilla.
- Pipe or spread on chilled cheesecake.
- Top with banana slices and crushed wafers before serving.
Pro Tips for Perfect Cheesecake
- Use room-temperature ingredients.
- Don’t overmix to avoid cracks.
- For extra smooth texture, bake in a water bath.
- Add a layer of banana pudding between crust and filling for extra indulgence.
Storage
- Store covered in fridge up to 4 days.
- Freeze slices individually for up to 2 months.
