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4.88 from 8 votes

Banana Pudding Cheesecake Recipe

Bright, Summery, And Oh So Creamy Banana Pudding Cheesecake Will Have Your Mouth Watering For Seconds. This Rich Dessert Is A Cheerful Mash Up Of Two Crowd Pleasers. 
Prep Time1 hour
Cook Time1 hour 40 minutes
Total Time6 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 554kcal
Author: Andrea

Ingredients

For the crust:

  • 5 tbsp. unsalted butter
  • 2 c. graham cracker crumbs or vanilla wafer crumbs
  • 2 tbsp. granulated sugar
  • pinch coarse kosher sea salt
  • pinch ground cinnamon

For the filling:

  • 4 8 oz. blocks plain cream cheese, room temperature
  • 1 1/2 c. granulated sugar
  • 1/4 tsp. coarse kosher sea salt
  • 2 tsp. vanilla extract
  • 1 large ripe banana, mashed
  • 4 eggs, room temperature
  • 1/3 c. sour cream, room temperature
  • 1/3 c. heavy cream, room temperature

For the topping:

  • 2 large ripe banana, thinly sliced
  • 1 3.4 oz package vanilla or banana instant pudding
  • 1 1/4 c. cold milk
  • 1 tsp. vanilla extract
  • 1 1/2 c. heavy whipping cream
  • 3 tbsp. powdered sugar
  • vanilla wafers for decoration

Instructions

  • Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
  • Preheat oven to 350 degrees, placing the top rack in lower third of oven.
  • In a medium bowl add butter. Heat in microwave on half powder until melted. Add graham or vanilla wafer crumbs, sugar, salt, and cinnamon. Mix until crumbs are moistened.
  • Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1 1/2″ tall and approximately 1/4″ thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn oven down to 325 degrees.
  • In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, beat the cream cheese, sugar, salt, and vanilla for approximately 4 minutes, or until smooth and creamy. With mixing speed on low, add banana and eggs, one at a time, mixing until incorporated. Add the sour cream, then the heavy cream, beat on high for 1 minute.
  • Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 45 minuets. If you like extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours.
  • After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming.
  • Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 2 hours before preparing the topping. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).
  • To make the topping, layer sliced bananas on top of cooled cheesecake.
  • In a medium mixing bowl, combine the pudding, milk, and vanilla, whisk for 2 minutes then let rest.
  • In a bowl of a stand mixer or a large mixing bowl with a hand mixer, whip the heavy cream and powdered sugar until stiff peaks form. Fold half of the whipped cream into the pudding mixture and spread over top. Reserve the remaining whipped cream for piping swirls on top.
  • Chill for 2-4 additional hours before serving. When ready to serve, pipe whipped cream on top, add vanilla wafers and vanilla wafer crumbs for garnish.

Nutrition

Serving: 1serving | Calories: 554kcal | Carbohydrates: 75g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 353mg | Potassium: 269mg | Fiber: 2g | Sugar: 50g | Vitamin A: 869IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 2mg