Description
This rich banana cheesecake delivers all the flavor of classic banana pudding, but in thick, sliceable form. It starts with a buttery vanilla wafer crust, layers in smooth banana-infused cheesecake with fresh banana slices and cookie crumbles, and finishes with a cloud of whipped vanilla pudding on top. Every bite brings creamy texture, real banana flavor, and that nostalgic vanilla wafer crunch.
Ingredients
Scale
Vanilla Wafer Crust
- 1 box vanilla wafer cookies
- 2 tablespoons brown sugar (light or dark)
- ½ cup unsalted butter, melted
Banana Cheesecake Filling
- 24 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 ripe bananas, mashed until 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 (3.4-ounce) box instant vanilla pudding mix
- 1 cup cold milk
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy cream
- Extra crushed vanilla wafers for garnish
Instructions
- Prepare the Crust
- Heat the oven to 325°F. Coat a 9-inch springform pan with nonstick spray. Line the base with a parchment circle and spray lightly again.
- Pulse the vanilla wafers in a food processor until fine crumbs form. Add brown sugar and melted butter, then blend until evenly moistened.
- Transfer the mixture to the pan. Press firmly into the bottom and slightly up the sides using the bottom of a measuring cup to compact it well.
- Bake for 11 minutes. Set aside to cool while you prepare the filling.
- Make the Banana Cheesecake
- In a large mixing bowl, beat softened cream cheese and sugar on high speed for about 2 minutes until smooth and creamy. Scrape down the bowl.
- Add the mashed bananas, vanilla extract, sour cream, and heavy cream. Mix on medium speed until blended. The mixture may look slightly textured from the bananas.
- Add eggs and mix on low speed just until incorporated. Avoid overmixing. Scrape the bowl one more time to ensure everything is evenly combined.
- Pour half of the cheesecake batter over the baked crust.
- Arrange the thin banana slices evenly over the batter. Sprinkle crushed vanilla wafers on top of the banana layer.
- Gently spread the remaining cheesecake batter over the layered filling. Smooth the top.
- Prepare a Water Bath
- Use a large roasting pan and hot water for gentle baking. Choose one of the following methods:
- Method 1 (extra protection): Place the springform pan inside a slightly larger cake pan. Set that cake pan into the roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.
- Method 2 (foil wrap): Wrap the outside of the springform pan tightly with two layers of heavy-duty foil. Place it directly in the roasting pan. Add hot water halfway up the sides of the springform pan.
- Use a large roasting pan and hot water for gentle baking. Choose one of the following methods:
- Bake the Cheesecake
- Bake for 80–90 minutes. The center should have a gentle wobble, while the edges look set.
- Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 30 minutes.
- Remove the pan from the water bath and let it cool completely on a rack.
- Once fully cooled, cover tightly with foil and refrigerate for at least 6 hours, preferably overnight.
- Prepare the Whipped Vanilla Pudding
- In a large bowl, combine pudding mix and cold milk. Beat with a hand mixer for about 2 minutes until thickened. Chill briefly while preparing the whipped cream.
- In a separate chilled bowl, whip heavy cream and vanilla extract on high speed until stiff peaks form.
- Gently fold the whipped cream into the pudding mixture using a spatula. Fold carefully to maintain volume
- Assemble and Finish
- Remove the chilled cheesecake from the springform pan and peel away parchment paper.
- Spread the whipped pudding mixture evenly over the top.
- Sprinkle additional crushed vanilla wafers over the surface for decoration.
Notes
For best texture, take all refrigerated dairy ingredients out about 2 hours before baking so they can reach room temperature.
- 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