Description

This creamy banana pudding cheesecake combines the nostalgic comfort of Southern banana pudding with a luscious cheesecake filling and a buttery vanilla wafer crust. It’s an easy, crowd-pleasing dessert perfect for celebrations or cozy nights in.

Ingredients

Scale

2 cups vanilla wafer cookies (about 200g), crushed
6 tbsp unsalted butter (85g), melted
2 tbsp granulated sugar (25g)
Pinch of salt
3 blocks cream cheese (24 oz / 680g), softened
2 large ripe bananas (about 1 cup / 230g), mashed
1 cup granulated sugar (200g)
3 large eggs, room temperature
2 tsp vanilla extract (10ml)
1/2 cup sour cream (120g)
2 tbsp all-purpose flour (16g)
Pinch of salt
1 cup whole milk (240ml)
2 egg yolks, lightly beaten
1/3 cup granulated sugar (65g)
2 tbsp cornstarch (16g)
1 tsp vanilla extract (5ml)
1 ripe banana, sliced thin
Pinch of salt
1 cup heavy cream (240ml) (optional, for whipped topping)
2 tbsp powdered sugar (16g) (optional, for whipped topping)
1/2 tsp vanilla extract (2.5ml) (optional, for whipped topping)
Banana slices and extra vanilla wafers for garnish (optional)

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper if desired.
Crush vanilla wafers in a food processor until fine. Mix with melted butter, granulated sugar, and a pinch of salt. Press mixture firmly into the pan’s base. Bake for 10 minutes, then let cool.
In a large bowl, beat softened cream cheese for 2 minutes until creamy. Add mashed bananas and sugar, mix until smooth. Beat in eggs one at a time, mixing just until combined. Add vanilla, sour cream, flour, and salt. Blend until just incorporated.
Pour cheesecake filling over cooled crust. Tap pan gently to release air bubbles. Bake at 325°F (163°C) for 50-60 minutes, until edges are set and center is slightly jiggly. Tent with foil if browning too quickly.
Remove from oven and let cool on rack for 1 hour. Run a knife around the edge to loosen. Chill in refrigerator for at least 4 hours, ideally overnight.
In a medium saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla, and salt. Cook over medium heat, whisking constantly, until thickened (about 5-7 minutes). Remove from heat. Stir in sliced banana. Let cool to room temperature.
Spread banana pudding layer over chilled cheesecake. Top with whipped cream, banana slices, and extra vanilla wafers if desired. Refrigerate for another hour for neat slices.
Slice with a sharp knife dipped in hot water for clean cuts. Wipe between cuts. Serve chilled.

Notes

For best results, use ripe bananas with brown spots. Room temperature ingredients prevent lumps in the filling. Don’t overmix the batter to avoid cracks. Chill the cheesecake overnight for optimal flavor and texture. Gluten-free and dairy-free adaptations are possible by swapping ingredients. The dessert can be made ahead and freezes well.

Prep Time: 35 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 410
Sugar: 25
Sodium: 220
Fat: 27
Saturated Fat: 16
Carbohydrates: 38
Fiber: 2
Protein: 6

Keywords: banana pudding cheesecake, creamy cheesecake, southern dessert, homemade cheesecake, banana dessert, vanilla wafer crust, easy cheesecake, potluck dessert, birthday cake alternative