Description
A creamy banana pudding cheesecake with a buttery vanilla wafer crust that combines the best of both classic desserts into one indulgent, nostalgic treat.
Ingredients
Scale
- 1 ½ cups vanilla wafer crumbs (about 50 wafers, crushed finely)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces (450g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1 cup sour cream
- 1 box (3.4 oz / 96g) instant vanilla pudding mix
- 2 ripe bananas, mashed
- ¼ cup whole milk
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- Optional: vanilla wafer crumbs or sliced bananas for garnish
Instructions
- Preheat oven to 325°F (163°C). Crush vanilla wafers finely using a food processor or a resealable bag with a rolling pin.
- In a bowl, combine vanilla wafer crumbs, melted butter, and sugar until evenly mixed. Press firmly into the bottom of a 9-inch springform pan in an even layer.
- Bake crust for 10 minutes, then remove and let cool while preparing the filling.
- In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (2-3 minutes).
- Gradually add 1 cup granulated sugar and continue mixing until fully combined and silky.
- Add eggs one at a time, beating well after each addition. Mix in vanilla bean paste or extract.
- Stir in sour cream until smooth.
- Sprinkle instant vanilla pudding mix over the batter and fold in gently with a spatula until just combined.
- Stir in mashed bananas and milk; batter should be smooth but slightly thick.
- Pour filling evenly over cooled crust, smoothing the top with a spatula. Place springform pan on a baking sheet.
- Bake at 325°F (163°C) for 50-60 minutes, until edges are set but center jiggles slightly when shaken gently.
- Let cheesecake cool at room temperature for about 1 hour.
- Refrigerate for at least 4 hours, preferably overnight, to let flavors meld and texture set.
- Just before serving, whip heavy cream with powdered sugar until soft peaks form.
- Spread or pipe whipped cream over chilled cheesecake and garnish with extra crushed vanilla wafers or banana slices.
Notes
Use bananas that are ripe with a few brown spots but still firm to avoid watery filling. Soften cream cheese at room temperature to avoid lumps. Fold pudding mix gently to preserve light texture. Baking in a water bath can prevent cracking but is optional. Whip topping just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 375
- Sugar: 22
- Sodium: 320
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: banana pudding cheesecake, vanilla wafer crust, creamy cheesecake, easy dessert, homemade cheesecake, banana dessert, pudding cheesecake