The Dreamiest Banana Pudding Cheesecake Recipe Ever Created

Sweet memories often swirl around this delectable banana pudding cheesecake that combines classic Southern comfort with creamy indulgence.

Layers of rich, velvety goodness promise a dessert that feels like a warm embrace.

Creamy cheesecake meets nostalgic banana pudding in a dance of textures and flavors.

Soft vanilla wafers provide a delightful crunch beneath smooth, silky filling.

Crumbled cookies and ripe bananas create a harmonious symphony of taste that lingers on your palate.

Childhood favorites merge into an irresistible treat that whispers of home and happiness.

Prepare to fall in love with every decadent bite that melts effortlessly in your mouth.

Why Banana Pudding Cheesecake Is A Dreamy Dessert

• Satisfy Sweet Cravings: Combine the rich, creamy texture of cheesecake with the classic comfort of banana pudding for an irresistible dessert that pleases every palate.
• Impress Guests Easily: This show-stopping dessert looks complicated but requires simple ingredients and straightforward steps that even novice bakers can master.
• Perfect Party Pleaser: Ideal for potlucks, family gatherings, and special celebrations where you want to create a memorable dessert that everyone will love and talk about.
• Customize with Ease: Adapt the recipe by adding extra toppings like chocolate shavings, caramel drizzle, or toasted nuts to make it uniquely yours and experiment with flavors.

Ingredients You’ll Need For Banana Pudding Cheesecake

• Graham Cracker Crumbs: A sweet and crunchy base that provides a delightful texture to the cheesecake.
• Unsalted Butter: Helps bind the crust ingredients and adds rich flavor.
• Granulated Sugar: Enhances the sweetness of the crust.

• Cream Cheese: The primary component that creates the smooth and creamy texture of the cheesecake.
• Granulated Sugar: Sweetens the cheesecake filling.
• Sour Cream: Adds tanginess and helps create a rich, creamy consistency.
• Vanilla Extract: Provides a warm, classic flavor to the cheesecake.
• Large Eggs: Bind the ingredients and help the cheesecake set properly.
• Ripe Bananas: Contribute a natural banana flavor and moisture to the filling.

• Banana Pudding Mix, Cold Milk: Creates a smooth and creamy banana-flavored layer on top of the cheesecake.
• Whipped Cream: Adds a light and airy texture to the dessert.
• Fresh Bananas: Provides a fresh banana garnish and additional flavor.
• Graham Cracker Crumbs: Sprinkled on top for added crunch and decoration.

Steps To Prepare Banana Pudding Cheesecake

Step 1: Prepare the Cheesecake Base

Get your oven warmed up to 325°F. Grab a springform pan and give it a light coating of grease to prevent sticking. This will ensure your delicious creation comes out perfectly.

Step 2: Create the Crunchy Crust

Combine graham cracker crumbs with melted butter and a touch of sugar. Press this mixture firmly into the bottom of the pan, creating a solid foundation for your cheesecake. Pop it in the oven for 10 minutes, then set aside to cool completely.

Step 3: Whip Up the Cheesecake Filling

In a large mixing bowl, beat cream cheese and sugar until the mixture becomes silky smooth and free of lumps. The key is to create a perfectly creamy texture that will melt in your mouth.

Step 4: Add Creamy Depth

Blend in sour cream and vanilla extract, mixing until fully incorporated. This adds a rich, tangy dimension to your cheesecake that will make taste buds dance.

Step 5: Incorporate the Eggs

Gently add eggs one at a time, mixing lightly after each addition. This careful approach prevents overmixing and keeps the filling light and fluffy.

Step 6: Fold in Banana Goodness

Carefully fold in mashed bananas, distributing them evenly throughout the cheesecake mixture. The bananas will provide natural sweetness and a subtle fruity flavor.

Step 7: Bake to Perfection

Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula. Bake for 50-60 minutes until the center is slightly jiggly but set.

Step 8: Cool Down Slowly

Turn off the oven and crack the door open, letting the cheesecake cool gradually for an hour. This prevents cracking and ensures a smooth, creamy texture.

Step 9: Chill and Set

Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.

Step 10: Prepare Banana Pudding Topping

Whisk pudding mix with cold milk until smooth and creamy. Gently fold in whipped cream to create a light, airy topping.

Step 11: Decorate and Finish

Spread the banana pudding mixture over the chilled cheesecake. Arrange fresh banana slices on top for an extra burst of flavor.

Step 12: Final Flourish

Top with a generous dollop of whipped cream and sprinkle with graham cracker crumbs for a delightful crunch and beautiful presentation.

Tips To Perfect Banana Pudding Cheesecake

• Choose Ripe Bananas: Select soft, spotted bananas for deeper flavor and natural sweetness that enhances the cheesecake's richness.
• Prevent Crust Sogginess: Cool the graham cracker crust completely before adding filling to maintain a crisp, sturdy base.
• Avoid Overbeating Eggs: Mix eggs gently to prevent incorporating too much air, which can cause cracking during baking.
• Control Moisture Levels: Pat banana slices dry before topping to prevent excess liquid from making the dessert watery.
• Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for smoother, lump-free mixing.

Tasty Takes On Banana Pudding Cheesecake

• Gluten-Free Banana Pudding Cheesecake: Replace graham cracker crumbs with gluten-free cookies or almond flour. Use gluten-free pudding mix to create a celiac-friendly version.
• Vegan Banana Cheesecake Alternative: Swap cream cheese with cashew-based cream cheese. Use coconut milk, silken tofu, and egg replacer. Create a nut-based crust with dates and almonds.
• Low-Carb Banana Pudding Cheesecake: Substitute graham crackers with crushed pecans or almond flour. Use sugar-free pudding mix and monk fruit sweetener instead of sugar. Replace bananas with minimal-carb flavoring like banana extract.
• Dairy-Free Banana Cheesecake Option: Use dairy-free cream cheese alternatives made from coconut or almonds.

What Goes Well With Banana Pudding Cheesecake

• Pair with Sweet Sips: Chilled cream sherry or moscato wine perfectly complement the dessert's creamy banana sweetness, enhancing each decadent bite with smooth, light alcohol notes.
• Brew the Perfect Match: Cold brew coffee or vanilla latte provide a robust contrast to the pudding's sweetness, cutting through the rich cheesecake layers with bold, roasted undertones.
• Refresh with Fruit: Sparkling white grape juice or chilled peach nectar offer a light, fruity accompaniment that echoes the banana's natural sweetness without overwhelming the delicate dessert.
• Crunch with Comfort: Toasted almond biscotti or vanilla wafer cookies create a delightful textural companion, adding crisp edges that beautifully contrast the pudding's silky smooth consistency.

Best Way To Store Banana Pudding Cheesecake

• Store the banana pudding cheesecake in an airtight container or cover tightly with plastic wrap. Keep refrigerated for up to 5 days, ensuring the top stays fresh and moist.
• Wrap the cheesecake securely in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving to maintain texture and flavor.
• Cut individual slices and place them in separate sealed containers or wrap each slice in plastic wrap. This prevents freezer burn and makes quick single-serving portions.
• Gently warm individual slices at room temperature for 15-20 minutes. Avoid microwave reheating to prevent the cheesecake from becoming rubbery or losing its creamy texture.

FAQs For Banana Pudding Cheesecake

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

You can substitute graham crackers with vanilla wafers or digestive biscuits for a similar texture and flavor profile.

• How ripe should the bananas be for this recipe?

Use very ripe, almost completely brown bananas for the most intense banana flavor and natural sweetness.

• Is it okay if my cheesecake cracks?

Slight cracks are normal and won’t affect taste. To minimize cracking, avoid overmixing eggs and let the cheesecake cool gradually in the oven.

• Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake up to 2 days in advance and keep it refrigerated until ready to serve.

Banana Pudding Cheesecake Recipe

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4.9 from 24 reviews

• Total Time: 5 hours 20-30 minutes
• Yield: 12 1x

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Description

Southern comfort meets creamy indulgence in this banana pudding cheesecake, blending classic dessert nostalgia with rich, silky layers. Smooth cream cheese and ripe bananas create a delightful harmony that beckons you to savor each luxurious spoonful.

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Ingredients

Scale 1x2x3x

Main Ingredients:

Crust:

• 2 cups (480 milliliters) graham cracker crumbs
• 1/2 cup (113 grams) melted unsalted butter
• 1/4 cup (50 grams) granulated sugar

Cheesecake Filling:

• 3 packages (8 ounces / 226 grams each) softened cream cheese
• 2 ripe bananas, mashed
• 3 large eggs
• 1 cup (200 grams) granulated sugar
• 1 cup (240 milliliters) sour cream

Supporting Ingredients:

• 1 package (3.4 ounces / 96 grams) instant vanilla pudding mix
• 1 1/2 cups (360 milliliters) cold milk
• 1 1/2 cups (360 milliliters) whipped cream
• 1 teaspoon vanilla extract

Garnish:

• 2–3 bananas, sliced
• Additional whipped cream
• Graham cracker crumbs or vanilla wafer crumbs

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Instructions

1. Preheat the oven to 325°F and prepare a 9-inch springform pan with a light grease coating.
2. Combine graham cracker crumbs, melted butter, and sugar, pressing firmly into the pan’s bottom to create a compact base.
3. Bake the crust for 10 minutes, allowing it to cool completely and set a solid foundation for the cheesecake.
4. In a spacious mixing bowl, thoroughly cream together cream cheese and sugar until achieving a silky, lump-free consistency.
5. Incorporate sour cream and vanilla extract, blending smoothly to enhance the cheesecake’s rich flavor profile.
6. Gradually introduce eggs, gently folding each into the mixture to maintain a delicate texture.
7. Carefully fold mashed bananas into the cheesecake batter, distributing them evenly throughout.
8. Transfer the creamy filling onto the cooled crust, using a spatula to create an even, smooth surface.
9. Bake for 50-60 minutes, watching for a slightly jiggly center that indicates perfect doneness.
10. Allow the cheesecake to rest in the oven with the door slightly ajar for one hour, facilitating a gradual cooling process.
11. Refrigerate the cheesecake for a minimum of 4 hours to ensure complete setting and optimal flavor development.
12. Whisk pudding mix and cold milk until achieving a smooth, creamy consistency, then gently fold in whipped cream.
13. Spread the banana pudding mixture evenly across the chilled cheesecake surface.
14. Artfully arrange fresh banana slices on top of the pudding layer.
15. Finish by adding a generous dollop of whipped cream and sprinkling graham cracker crumbs for a decorative touch.

Notes

• Prevent banana browning by tossing sliced bananas in lemon juice before topping the cheesecake.
• Swap graham cracker crust with gluten-free alternatives like almond or oat cookie crumbs for a dietary-friendly version.
• Reduce sugar content by using ripe, naturally sweet bananas and cutting sugar by one-third in the recipe.
• Create a lighter version by using low-fat cream cheese and Greek yogurt instead of sour cream for added protein and reduced calories.

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 364 kcal
• Sugar: 26 g
• Sodium: 210 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 32 g
• Fiber: 1.5 g
• Protein: 6 g
• Cholesterol: 80 mg