Description
This dessert is what happens when classic banana pudding decides to glow up as a cheesecake. You get a buttery vanilla wafer base, a smooth banana-infused cheesecake center layered with real bananas and cookie crunch, and a fluffy vanilla pudding topping that seals the deal. It’s rich, nostalgic, and seriously hard to stop eating.
Ingredients
Scale
Vanilla Wafer Crust
- 1 standard box vanilla wafer cookies
- 2 tablespoons packed brown sugar (light or dark both work)
- ½ cup melted unsalted butter
Banana Cheesecake Filling
- 24 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ripe yellow bananas, mashed smooth
- ½ cup sour cream, room temperature
- ¼ cup heavy cream, room temperature
- 4 large eggs, room temperature
- 1 cup crushed vanilla wafers
- 2 bananas, thinly sliced
Whipped Vanilla Pudding Topping
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 teaspoon vanilla extract
- 1 cup cold heavy cream
- Extra crushed vanilla wafers for garnish
Instructions
- Prepare the Wafer Crust
- Heat the oven to 325°F. Lightly grease a 9-inch springform pan, line the bottom with parchment paper, then spray again for extra insurance.
- Pulse the vanilla wafers in a food processor until finely ground. Add the brown sugar and melted butter, then blend until the crumbs resemble damp sand.
- Press the mixture firmly into the bottom of the pan and about halfway up the sides. Use the bottom of a measuring cup to really pack it in.
- Bake the crust for 11 minutes, then set aside while you make the filling.
- Make the Banana Cheesecake
- In a large mixing bowl, beat the cream cheese and sugar on high speed for about 2 minutes until completely smooth. Scrape down the bowl so everything blends evenly.
- Stir in the mashed bananas, vanilla, sour cream, and heavy cream. Mix on medium speed just until combined—the bananas will naturally leave some texture.
- Add the eggs one at a time, mixing on low speed only until incorporated. Overmixing here can lead to cracks later.
- Pour half of the cheesecake batter over the baked crust. Arrange the banana slices evenly on top, then sprinkle with crushed wafers.
- Spoon the remaining batter over the layers and smooth the surface.
- Set Up the Water Bath
- Choose one of the following methods using a large roasting pan filled with hot water:
- Pan-inside-pan method: Place the springform pan inside a slightly larger cake pan, then set it in the roasting pan. Fill with hot water halfway up the outer pan to keep moisture out of the crust.
- Foil-wrap method: Wrap the springform pan tightly with two layers of heavy-duty foil before placing it directly in the water bath.
- Bake and Chill
- Bake for 80–90 minutes, until the edges are firm and the center still has a gentle jiggle.
- Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 30 minutes to cool gradually.
- Remove from the water bath and cool completely on a rack.
- Cover tightly and refrigerate for at least 6 hours, preferably overnight.
- Whipped Vanilla Pudding Topping
- In a large bowl, whisk the pudding mix with cold milk using a hand mixer for about 2 minutes until thick. Chill while preparing the whipped cream.
- In a separate chilled bowl, beat the heavy cream with vanilla until stiff peaks form.
- Gently fold the whipped cream into the pudding until smooth and fluffy—slow and gentle is the key here.
- Remove the chilled cheesecake from the pan, spread the pudding topping evenly over the surface, and finish with crushed vanilla wafers.
Notes
For the smoothest cheesecake texture, take all dairy ingredients out of the fridge about 2 hours before baking. Room-temperature ingredients blend better and reduce lumps.
- Prep Time: 1 hour
- Cook Time: 1 hour 25 minutes
- Category: Desserts
Nutrition
- Calories: 370 kcal
- Sugar: 23 g
- Sodium: 189 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 82 mg