Banana Pudding Cheesecake is a delightful dessert that combines two beloved treats: cheesecake and banana pudding. This creamy, dreamy dessert is perfect for any occasion, whether it’s a family gathering or a casual get-together. With its layers of flavors and textures, it’s sure to impress anyone who takes a bite.
Why Make This Recipe
This recipe is a fantastic choice if you want to impress your friends and family without complicated techniques. It’s simple to make and uses ordinary ingredients. Plus, who doesn’t love the combination of bananas and vanilla wafers? This cheesecake is creamy, sweet, and has just the right amount of crunch from the cookie crust. It’s a crowd-pleaser that everyone will enjoy!
How to Make Banana Pudding Cheesecake
Ingredients:
- 40-50 vanilla wafer cookies (150-188 grams, plus more for topping)
- ¼ cup brown sugar (53 grams)
- ½ cup salted butter (113 grams, melted (1 stick))
- 16 ounces cream cheese (454 grams, room temperature (2 bricks))
- ½ cup powdered sugar (57 grams)
- 3.4 ounces instant banana pudding mix (96 grams (1 box))
- 1 teaspoon pure vanilla extract (4 grams)
- 1 cup sour cream (227 grams, room temperature)
- 2 cups whipped topping (120 grams, thawed if frozen; plus more for topping)
- 2 bananas (sliced and divided)
Directions:
- Using a food processor, pulse the vanilla wafers for 30 seconds or until well crushed.
- Add the brown sugar and melted butter and pulse again until thoroughly combined. It should be the consistency of wet sand.
- Press the cookie mixture into the bottom and a quarter up the sides of a 9-inch springform pan. Using slightly damp fingers works well.
- Cover your pan with plastic wrap and place in the freezer while you prepare your cheesecake.
- In a medium bowl, using a hand mixer, beat the cream cheese and powdered sugar until well combined and fluffy, about 3 minutes.
- Add in the banana pudding mix, vanilla, and sour cream. Beat well until the mixture is thick and creamy, about 2 minutes.
- Fold in the whipped topping with a rubber spatula. Mix gently until incorporated throughout.
- Remove the pan from the freezer and add one-half of your completed cheesecake mixture over the crust layer.
- Gently place 1 banana’s worth of banana slices over the cheesecake in a circular pattern until covered.
- Pour the remaining cheesecake over the bananas and smooth the top with a spatula or an icing knife.
- Cover the pan again with plastic wrap and place in the fridge for at least 5 hours or overnight.
- When ready to serve, decorate with whipped topping using a clean piping bag and a star-shaped tip. Pipe small flowers around the rim of the cheesecake.
- Gently place alternating slices of the remaining banana and wafer cookies on the edge of each flower.
- When finished decorating, gently run a knife along the inside edge of your springform pan and then remove the outside ring.
- Cut into desired slices and serve chilled. Enjoy!
How to Serve Banana Pudding Cheesecake
Serve Banana Pudding Cheesecake chilled. It’s a great idea to add extra whipped topping, sliced bananas, and crushed vanilla wafers on top for decoration. This not only looks great but also gives it an added crunch and flavor.
How to Store Banana Pudding Cheesecake
Store any leftover Banana Pudding Cheesecake in the refrigerator. Make sure it’s covered with plastic wrap or in an airtight container. It can stay fresh for up to 3-4 days. For longer storage, consider freezing it, but be aware that it may change texture when thawed.
Tips to Make Banana Pudding Cheesecake
- Ensure the cream cheese is at room temperature for a smoother mixture.
- If you prefer a stronger banana flavor, you can add mashed ripe bananas to the cheesecake mixture.
- For a little spice, consider adding a pinch of cinnamon or nutmeg to the crust for extra flavor.
Variation
You can try adding other fruits like strawberries or blueberries to the layers for a fruity twist. Alternatively, consider a chocolate twist by using chocolate pudding mix instead of banana pudding.
FAQs
Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making a day before serving. It allows the flavors to meld together better.Can I use fresh bananas?
Yes, using fresh bananas adds great flavor! Just make sure to slice them right before serving to prevent browning.Is there a gluten-free version?
Yes, you can use gluten-free vanilla wafers to make a gluten-free version of this cheesecake.What if I don’t have a springform pan?
You can use a regular pie pan, but removing the cheesecake might be tricky. Just be careful when serving!
With this easy recipe, you can enjoy a wonderful Banana Pudding Cheesecake that will satisfy your sweet tooth. Happy baking!
Banana Pudding Cheesecake
Ingredients
Crust
- 40-50 cookies vanilla wafer cookies, plus more for topping
- ¼ cup brown sugar
- ½ cup salted butter, melted (1 stick)
Cheesecake Filling
- 16 ounces cream cheese, room temperature (2 bricks)
- ½ cup powdered sugar
- 3.4 ounces instant banana pudding mix (1 box)
- 1 teaspoon pure vanilla extract
- 1 cup sour cream, room temperature
- 2 cups whipped topping, thawed if frozen (plus more for topping)
- 2 bananas sliced and divided
Instructions
Prepare the Crust
- Using a food processor, pulse the vanilla wafers for 30 seconds or until well crushed.
- Add the brown sugar and melted butter and pulse again until thoroughly combined. It should be the consistency of wet sand.
- Press the cookie mixture into the bottom and a quarter up the sides of a 9-inch springform pan.
- Cover your pan with plastic wrap and place it in the freezer while you prepare your cheesecake.
Make the Cheesecake Filling
- In a medium bowl, using a hand mixer, beat the cream cheese and powdered sugar until well combined and fluffy, about 3 minutes.
- Add in the banana pudding mix, vanilla, and sour cream. Beat well until the mixture is thick and creamy, about 2 minutes.
- Fold in the whipped topping with a rubber spatula. Mix gently until incorporated throughout.
Assemble the Cheesecake
- Remove the pan from the freezer and add one-half of your completed cheesecake mixture over the crust layer.
- Gently place 1 banana’s worth of banana slices over the cheesecake in a circular pattern until covered.
- Pour the remaining cheesecake over the bananas and smooth the top with a spatula or an icing knife.
- Cover the pan again with plastic wrap and place in the fridge for at least 5 hours or overnight.
Decorate and Serve
- When ready to serve, decorate with whipped topping using a clean piping bag and a star-shaped tip.
- Pipe small flowers around the rim of the cheesecake.
- Gently place alternating slices of the remaining banana and wafer cookies on the edge of each flower.
- When finished decorating, gently run a knife along the inside edge of your springform pan and then remove the outside ring.
- Cut into desired slices and serve chilled.
