Banana Pudding Cheesecake Recipe: Creamy Southern Delight (Print Version)

Banana Pudding Cheesecake: Experience creamy layers of banana pudding, rich cheesecake, crunchy wafers, and fresh bananas. A dessert dream!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 30 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American, Southern
Dietary: Vegetarian

# Ingredients:

→ Crust & Banana Layers

01 - 1 ½ cups (about 5 oz) vanilla wafer crumbs (from about 30-35 wafers)
02 - ½ cup (1 stick) unsalted butter, melted
03 - 3-4 ripe bananas, sliced

→ Cheesecake Filling

04 - 2 (8 oz) blocks full-fat cream cheese, softened to room temperature
05 - ¾ cup granulated sugar
06 - ½ cup sour cream
07 - 1 teaspoon vanilla extract
08 - 1 cup heavy cream (for filling)

→ Flavor Boosters

09 - 1 tablespoon fresh lemon juice (for bananas)

→ Whipped Topping

10 - 1 cup heavy cream (for topping)
11 - 2 tablespoons powdered sugar
12 - ½ teaspoon vanilla extract

# Instructions:

01 - Okay, first things first, let's get that crust ready for our Banana Pudding Cheesecake Recipe. Grab those vanilla wafers and crush them into fine crumbs. I usually just toss them into a food processor; it's so much faster than a Ziploc bag and a rolling pin, though I've definitely done that too in a pinch, leaving a trail of crumbs everywhere. Melt your butter gently, then mix it into the crumbs until they’re all coated and smell wonderfully buttery. Press this mixture firmly into the bottom of a 9-inch springform pan. I use the bottom of a glass for extra firmness. This is where the foundation of your Banana Pudding Cheesecake Recipe begins, so make it good! Pop it into the fridge while you get the filling ready.
02 - Now for the star of the show! In a large bowl, beat the softened cream cheese with the granulated sugar until it's super smooth and fluffy. Seriously, scrape down the sides a few times to get everything incorporated. This is where I always get impatient and sometimes leave little lumps, so take your time! Stir in the sour cream and vanilla extract. In a separate, cold bowl, whip the heavy cream until you get soft peaks. Gently, gently fold this whipped cream into the cream cheese mixture. You want to keep all that beautiful air in there for a light, dreamy Banana Pudding Cheesecake Recipe texture. It should be thick and luscious.
03 - Time to get those bananas ready for our Banana Pudding Cheesecake Recipe. Slice your ripe bananas into even rounds. I always try to make them uniform, but honestly, sometimes they end up a bit wonky, and that’s perfectly fine! Arrange a single layer of these banana slices over your chilled wafer crust. Drizzle them with a tiny bit of lemon juice – this little trick helps prevent them from browning too quickly, which I learned after a few sad, discolored banana layers. This step adds that fresh, fruity burst that complements the rich cheesecake so well.
04 - Now for the layering magic! Carefully spoon about half of your creamy cheesecake filling over the banana layer in the springform pan. Spread it out gently to cover the bananas completely. This is where it starts to look like a proper Banana Pudding Cheesecake Recipe. Then, add another layer of sliced bananas on top of the cheesecake filling. Try to be neat, but if a slice goes rogue, it’s all part of the homemade charm. Spoon the remaining cheesecake filling over this second banana layer, smoothing the top as best you can. It should look like a beautiful, tall dessert now.
05 - This is the hardest part for me, the waiting game for this Banana Pudding Cheesecake Recipe. Cover the springform pan loosely with plastic wrap and transfer it to the refrigerator. You need to let it chill for at least 6 hours, but honestly, overnight is even better. I know, I know, the temptation to dig in is real, but this chilling time is crucial for the cheesecake to set properly and for all those amazing flavors to meld together. Trust me, a well-chilled cheesecake slices beautifully and tastes so much better. I’ve tried to rush it, and let's just say, things got a little messy!
06 - Once your Banana Pudding Cheesecake Recipe is perfectly chilled and firm, it's time for the grand finale! In a clean, cold bowl, whip the remaining heavy cream with powdered sugar and a splash of vanilla until you have stiff peaks. Carefully remove the sides of the springform pan. Spread the whipped cream over the top of the cheesecake. For a final flourish, you can crush a few extra vanilla wafers and sprinkle them over the whipped cream, or arrange a few fresh banana slices. This makes it look extra inviting and adds a nice texture contrast. Slice and serve! The smell of fresh bananas and creamy vanilla is just divine.

# Notes:

01 - Don't skimp on chilling time, honestly, it makes all the difference for a firm slice.
02 - This cheesecake holds up beautifully in the fridge for a few days, just cover it tight!
03 - Ran out of vanilla wafers once, used graham crackers. It worked, but the classic flavor was missed a little.
04 - A light dusting of cinnamon or extra crushed wafers makes it look extra inviting.

# Equipment Needed:

01 - 9-inch springform pan
02 - food processor (optional)
03 - electric mixer
04 - large mixing bowls
05 - rubber spatula
06 - measuring cups and spoons.

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 5g

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