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Banana Pudding Cheesecake

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A creamy fusion of classic banana pudding and rich cheesecake, layered with fresh bananas, vanilla wafers, and a smooth cheesecake filling. Perfect for a Southern-style dessert with a delicious twist.

Ingredients

  • 2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 2 large bananas, sliced
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • Whipped cream, for topping
  • Additional vanilla wafers, for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a medium bowl, combine vanilla wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form a crust. Bake for 8–10 minutes, then allow to cool.
  3. In a large mixing bowl, beat the cream cheese and 1 cup sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition.
  4. Stir in the sour cream and vanilla extract until fully combined.
  5. Pour half of the cheesecake batter over the cooled crust. Arrange banana slices evenly over the batter, then pour the remaining cheesecake mixture on top.
  6. In a separate bowl, whisk together the vanilla pudding mix and cold milk until thickened. Gently spread the pudding mixture over the cheesecake layer.
  7. Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
  8. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours before serving.
  9. Before serving, top with whipped cream and garnish with additional vanilla wafers.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth cheesecake batter.
  • For cleaner slices, chill overnight and wipe the knife clean between cuts.
  • Store covered in the refrigerator for up to 4 days.
  • You may toss banana slices in a little lemon juice to prevent browning.

Nutrition

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