Banana Pudding Cheesecake

Indulge in the decadent fusion of two beloved desserts with our Banana Pudding Cheesecake. This delightful treat combines the creamy richness of classic cheesecake with the nostalgic flavors of banana pudding. Picture a velvety, banana-infused cheesecake filling nestled atop a buttery graham cracker crust, crowned with layers of luscious banana slices and vanilla wafers. It’s a dessert dream come true, bringing together the best of both worlds in every blissful bite.

How To Make Banana Pudding Cheesecake

Vanilla Wafer Crust

1. Blend vanilla wafers and walnuts until fine.

2. Mix with melted butter and press into a springform pan.

3. Chill in the fridge while preparing the filling.

Banana Pudding Cheesecake Filling

4. Mash bananas.

5. Mix cream cheese until smooth, add mashed bananas and sour cream.

6. Blend in remaining ingredients for a super creamy consistency.

7. Pour into the prepared pan and bake.

8. Chill for 8 hours before serving.
9. Optionally, decorate with cream cheese frosting and chopped walnuts.

10. Enjoy!

Variations & Substitutions

Feel free to experiment with almonds or pecans for a nutty twist in the crust.

Let’s Talk About Dairy Free Cheesecake Jiggle

I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance. Note that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle.   

Banana Pudding Cheesecake

The flavors of the classic southern dessert get combined with a creamy and luscious cheesecake.

Print Pin Rate

Course: Dessert

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Chilling Time: 6 hours hours

Servings: 8

Equipment

• 1 mixing bowl/mixer
• 1 9" round or 9×9 springform pan
• 1 kitchen torch

Ingredients

Vanilla Wafer Crust

• 6.3 oz vanilla wafers
• 8 tbsp butter, melted
• 1/2 cup walnuts

Banana Pudding Cheesecake Filling

• 24 oz cream cheese, room temp
• 8 oz sour cream
• 3 eggs
• 1 cup mashed bananas, approx 2 large bananas
• 1 cup sugar
• 1/4 cup brown sugar
• 2 tbsp vanilla extract

Instructions

Vanilla Wafer Crust

• Add your vanilla wafers and walnuts to a blender. Pulse until they form a fine sand.
•  Transfer the crumbs to a bowl and add melted butter. Mix well to ensure an even distribution of butter throughout.
• Spray a 9" springform pan with nonstick baking spray.
• Press the crust mixture firmly into the bottom of the pan, creating an even layer. You can you the bottom on the cup to help do this.
•  Place the pan in the fridge to chill while you prepare the filling.

Banana Pudding Cheesecake Filling

• Preheat oven to 325.
• Mash the bananas in a bowl.
• In a separate mixing bowl, add cream cheese and mix until smooth.
• Add mashed bananas and sour cream to the cream cheese. Mix in the remaining ingredients until smooth. Aim for a super creamy consistency.
•  Pour the creamy cheesecake mixture into a springform pan.
• Set the rack in the center of the oven and bake for 70-85 minutes. The center should jiggle slightly, and the sides should be slightly browned. The top should not be glossy.
• Place the cheesecake in the fridge for 8 hours before serving.
• If desired, decorate the top with cream cheese frosting and chopped walnuts.
• Enjoy!

Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

More Recipes You’ll Love

Apple Cider Cupcakes

Apple Mini Cheesecakes

Banana Sticky Toffee Pudding

Orange Almond Cake

Sweet Potato Cheesecake

Apple Cider Donut Cake