This Banana Pudding Cheesecake combines the creamy richness of cheesecake with the beloved flavors of banana pudding, creating a dessert that’s both indulgent and comforting.

Ingredients

For the Crust:

1 1/2 cups vanilla wafer crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1 cup heavy cream
1 cup banana pudding mix (instant)
2 ripe bananas, sliced

For the Topping:

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup crushed vanilla wafers
Additional banana slices for garnish

Directions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes and let cool.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix well.
Add the eggs one at a time, mixing on low speed after each addition. Add the sour cream, heavy cream, and banana pudding mix, and mix until just combined.
Gently fold in the sliced bananas. Pour the cheesecake batter over the cooled crust in the springform pan.
Bake for 55-60 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Transfer to the refrigerator and chill for at least 4 hours, or overnight.
For the topping, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled cheesecake and sprinkle with crushed vanilla wafers and additional banana slices.
Serve chilled and enjoy!

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 6 hours (including chilling)
Yield: Approximately 12 slices

Variations

Add a layer of caramel sauce between the cheesecake and whipped cream for extra sweetness.
Incorporate chocolate chips into the cheesecake batter for a chocolate banana pudding twist.

Storage

Storage: Keep the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake before adding the topping.

10 FAQs

Can I use a different type of cookie for the crust?

Yes, graham cracker crumbs or crushed digestive biscuits work well.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making in advance. Just be sure to let it chill thoroughly before serving.

How can I prevent cracks in my cheesecake?

Bake the cheesecake in a water bath or avoid overmixing the batter to help prevent cracks.

Can I use fresh bananas instead of ripe ones?

Ripe bananas are recommended for their sweetness and flavor, but you can use fresh if needed.

Can I use homemade whipped cream for the topping?

Yes, homemade whipped cream is a great choice and can be flavored to your liking.

How do I prevent the cheesecake from sticking to the pan?

Make sure to grease the pan well or line it with parchment paper.

Can I use low-fat cream cheese?

Yes, but the texture and flavor may be slightly different from using full-fat cream cheese.

How do I fix a cracked cheesecake?

You can cover cracks with whipped cream or fruit toppings to mask imperfections.

Can I freeze this cheesecake?

Yes, freeze the cheesecake before adding the topping. Thaw in the refrigerator before serving.

What can I use instead of sour cream?
- Greek yogurt can be used as a substitute for sour cream.

Conclusion

Banana Pudding Cheesecake is a delightful fusion of creamy cheesecake and banana pudding, topped with a light whipped cream and crunchy vanilla wafers. It’s a showstopper dessert perfect for any special occasion or a sweet treat after dinner. Enjoy every bite of this irresistible dessert!