Banana Pudding Cheesecake
This banana pudding cheesecake is a dreamy union of two Southern dessert staples—banana pudding and rich, velvety cheesecake. It begins with a buttery graham cracker crust, layered with luscious cream cheese filling, topped with silky banana pudding, fresh banana slices, and crowned with fluffy whipped cream and classic Nilla wafers. The combination of textures—crunchy, creamy, soft—and the sweet banana-vanilla essence make every bite a nostalgic delight. It’s the kind of dessert that earns applause at potlucks and disappears first at family dinners. Whether you’re baking it for a special occasion or simply to treat yourself, this cheesecake is a delicious labor of love.
KEY INGREDIENTS IN BANANA PUDDING CHEESECAKE
Each ingredient adds to the magic of this dessert, combining layers of flavor, texture, and comfort. Here’s what you’ll need:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 1/2 cups heavy cream
- 2 tablespoons all-purpose flour
For the banana pudding layer:
- 2 cups whole milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 3 ripe bananas, sliced
For the topping:
- Whipped cream (store-bought or homemade)
- Nilla wafers
- Additional sliced bananas
HOW TO MAKE BANANA PUDDING CHEESECAKE
Follow these steps to build your masterpiece:
- Preheat and prepare: Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the base with parchment paper.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the pan base and bake for 10 minutes. Let cool.
- Mix the filling: Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing between each. Stir in sour cream, heavy cream, and flour until fully blended.
- Bake the cheesecake: Pour the filling over the crust. Smooth the top and bake for 55-60 minutes. Let it cool to room temperature.
- Make the pudding: In a saucepan, whisk milk and pudding mix over medium heat until thickened. Remove from heat, stir in vanilla, and let cool slightly.
- Layer and chill: Spread pudding on cooled cheesecake. Top with banana slices. Chill for at least 4 hours or overnight.
- Garnish and serve: Top with whipped cream, more banana slices, and Nilla wafers. Slice and enjoy!
SERVING SUGGESTIONS FOR BANANA PUDDING CHEESECAKE
- Clean slices: Use a hot, clean knife for each cut.
- Garnish creatively: Add caramel drizzle, fresh mint, or toasted coconut.
- Pair with drinks: Iced coffee, chai, or a crisp white wine make great companions.
- Serve chilled: This dessert shines when served cold and firm.
HOW TO STORE BANANA PUDDING CHEESECAKE
- Refrigerator: Store covered for up to 4 days.
- Freeze whole: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
- Freeze slices: Wrap individually and freeze. Thaw overnight in the fridge.
- Add toppings fresh: Only garnish with banana and whipped cream just before serving.
CONCLUSION
This banana pudding cheesecake blends the homey feel of banana pudding with the elegance of cheesecake. Whether you’re celebrating or craving something special, it’s a dessert worth the effort. With creamy layers and nostalgic flavor, it’s sure to win hearts and satisfy sweet tooths. Don’t forget to explore the FAQs below and share your baking adventures in the comments!
Frequently Asked Questions
Can I make this in advance?
Yes, and it stores well in the fridge or freezer.
What can I use instead of graham cracker crumbs?
Try crushed vanilla wafers, digestive biscuits, or Biscoff cookies.
Do I need a springform pan?
It’s highly recommended for easy removal and presentation.
How do I get clean slices?
Use a sharp knife dipped in hot water and wiped clean between cuts.
Can I customize the flavors?
Absolutely! Swap vanilla pudding for banana or add peanut butter to the crust.
