Banana Pudding Cheesecake
Silky smooth banana cheesecake nestled inside a vanilla wafer crust. This banana pudding cheesecake is the perfect southern dessert.
Creamy, dreamy banana pudding is one of our favorite desserts. We've previously shared other similar desserts, like banana pudding poke cake and Banana Pudding Cupcakes However, this banana pudding cheesecake is my new favorite. It's the perfect way to finish off any meal. The first time I ever had it was at the Cheesecake factory, and it was love at first bite! It has that classic flavor thanks to a vanilla wafer crust and the creamiest banana cheesecake. If you like banana pudding, you'll love this cheesecake! It is perfect for dessert, birthdays, and potlucks. Love cheesecake? Try my cookie butter cheesecake next!
Why I Love This Recipe
- Perfect Banana Flavor: No boxed pudding here; we use real bananas.
- Classic Flavor: My Southern BF says it's not banana pudding without vanilla wafers, so I added them to the crust.
- Common Ingredients and no special equipment are required!
Ingredient Notes/Shopping Tips
- Vanilla Wafers: You can also use an equal amount of graham crackers if you'd like.
- Bananas: For this recipe, we want ripe, almost overripe bananas. Look for ones with a mostly brown peel that you can mash easily with a fork.
- Get to know your grocery store produce guy. My store sells ripe bananas at a discount once a week.
- Cream Cheese: Use full-fat softened cream cheese. I leave mine sit on the counter for about an hour.
- You can also soften it by placing the foil-wrapped brick of cream cheese in warm (not hot) water for a few minutes.
- Eggs: You can also bring eggs to room temperature by placing them on the counter about an hour before you're getting ready to bake.
- Bananas: For this recipe, we want ripe, almost overripe bananas. Look for ones with a mostly brown peel that you can mash easily with a fork. Get to know your grocery store produce guy. My store sells ripe bananas at a discount once a week.
❓FAQs❓
Cheesecake is done when the outside is set, but the center is still slightly jiggly. It will continue to firm up as it cools. The edges of the crust should also be golden brown. If the whole cheesecake is jiggy, it needs to be cooked more.
Yes, you can make it up to two days in advance. I suggest adding the whipped cream, bananas, and vanilla wafers right before serving.
Technically, no, but I highly suggest it. Without one, it may cook unevenly or crack.
If you choose to skip the water bath, you can also place a pan of hot water on the rack below to add some moisture to your baking environment.
I've got you covered; you can "ripen" them quickly.
a. Microwave (My favorite method): Poke holes in the peel and microwave for 30-60 seconds.
b. Oven: The oven works great too. Bake at 300 degrees for about 20-30 minutes. This method works best with bananas that are already beginning to ripen but are not speckled yet.
c. Paper Bag: If you plan ahead, you can also place the bananas in a paper lunch bag. To speed up the process, add another piece of fruit like an apple or a pear. They will ripen in about 24-48 hours.
️Tips️
- Use room temperature ingredients. This helps prevent lumps and also helps everything come together smoothly.
- Don't Overmix: This can add too much air, leading to cracks.
- Double-wrap your springform pan in foil to prevent moisture from leaking into the water bath. You can also place your springform pan inside a cake pan for extra protection.
- Add lemon juice to your banana garnish to prevent them from turning brown. For a crunchy garnish, you could also use banana chips or nuts.
Cool Gradually
Sudden temperature changes can also cause cracks. Cool in the oven with the door closed, then open the door, and then cool on the counter—finally, place in the fridge.
Craving More Cheesecake?
📖 Recipe
Ultimate Banana Pudding Cheesecake
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Ingredients
- 2 Cups Crushed Vanilla Wafers ~60 wafers
- ½ Cup 1 Stick Butter, Melted
- 4 Large Ripe Bananas Divided
- 1 Tablespoon Freshly Squeezed Lemon Juice
- ¼ Cup Light Brown Sugar Packed
- 4 Teaspoons Vanilla Extract Divided
- 4 8 Ounce Packages Cream Cheese, Softened
- 1 Cup White Sugar
- 4 Eggs
- 1 Cup Heavy Whipping Cream
- ¼ Cup Powdered Sugar
Instructions
For the Crust
- Preheat oven to 350°F. Grease a 9-inch cake or springform pan. Wrap the outsides with aluminum foil. Set aside.
- Place ~60 vanilla wafers into a plastic bag. Finely crush with a rolling pin. In a medium bowl, combine wafter crumbs and melted butter.
- Press vanilla wafer mixture evenly into pan. Bake for 8-10 minutes. Cool completely.
For the Cheesecake
- In a small saucepan, mash (3) bananas with a fork until smooth. Stir in brown sugar, and lemon juice. Cook for 3-5 minutes until sugar is melted and bananas are cooked. Remove from heat.
- Stir in 1 teaspoon of vanilla extract. Cool completely.
- In a large bowl stir cream cheese until light and fluffy. Cream in sugar until fully combined.
- Stir in eggs and 2 teaspoons of vanilla. Stir in banana mixture until just combined.
- Evenly pour filling into prepared crust. Place cake pan into a roasting pan. Fill pan around halfway full with hot water.
- Bake at 350 degrees F for 45-60 minutes or until the center is firm. Cool on a wire rack. Refrigerate for a few hours before serving.
For the Topping
- For the Topping
- In a large chilled bowl, whip cream with a chilled whisk. Whisk until thickened. Stir in powdered sugar and 1 teaspoon of vanilla. Whip until soft peaks form.
- Garnish with whipped cream, sliced banana, and vanilla wafers if desired.
Notes
-
- Bananas: For this recipe, we want ripe, almost overripe bananas. Look for ones with a mostly brown peel that you can mash easily with a fork.
- Cream Cheese: Use full-fat softened cream cheese. I leave mine sit on the counter for about an hour.
- Eggs: You can also bring eggs to room temperature by placing them on the counter about an hour before you're getting ready to bake.
- Use room temperature ingredients. This helps prevent lumps and also helps everything come together smoothly.
- Don't Overmix: This can add too much air, leading to cracks.
- Double-wrap your springform pan in foil to prevent moisture from leaking into the water bath. You can also place your springform pan inside a cake pan for extra protection.
- Cool Gradually: Sudden temperature changes can also cause cracks. Cool in the oven with the door closed, then open the door, and then cool on the counter—finally, place in the fridge.
Nutrition
This worked exactly as written, thanks!
My family loved this!
Made this and it's perfection.
Made this for Easter/Birthday! Everyone loved it.
Hi Terese,
So honored to a part of your celebrations.
I’ve used this recipe before. Tonight m attempting it with gluten free wafers. Wish me luck!
This recipe looks delicious, I made it tonight and going to refrigerate over night. But I do have some problems with it, the vanilla days divided but it doesn’t tell you how much to put in what. Because the bananas with sugar have some, so does the cheesecake mix and the whipping cream. So that part I had to pretty much taste test for myself. Looking forward to trying it!
Thanks for your feedback Saily! I'll work to make this more clear in the future.
The recipe says the bananas should be divided. How should they be divided? Do you put all 4 bananas into the cheesecake?
Great question Beth! I used 3 in the cheesecake and one sliced on top! 🙂
Do you think this would freeze well?
Yes Lisa I think so! I would just top with whipped cream, and bananas before serving.
I would like to sign-up for your recipes
Hi Michele!
Thanks so much for your interest, you can sign up here: https://bakingbeauty.us18.list-manage.com/subscribe?u=de513310976d734f3d1c8b8ab&id=9e098f4ad1
Banana pudding is so tasty! It would be so amazing in a cheesecake!
I love this recipe so much... I selected it as my favorite to feature this week in our Delicious Dishes recipe party.
This cheesecake is amazing! Thanks for linkin' up with What's Cookin' Wednesday!
What a yummy summer treat. Will surely be giving this one a try.
This is one dreamy dessert!!!
This is so beautiful!