Homemade Banana Pudding Cheesecake Recipe

🍰 Banana Pudding Cheesecake

🧾 Ingredients

Crust

• 2 cups vanilla wafer crumbs (about 50 wafers)

• ¼ cup sugar

• ½ cup melted butter

Cheesecake Filling

• 24 oz (3 blocks) cream cheese, room temp

• 1 cup sugar

• 3 large eggs, room temp

• 1 cup mashed ripe bananas (2–3 bananas)

• ½ cup heavy cream or sour cream

• 1 tablespoon vanilla extract

• 1 tablespoon cornstarch or flour

• ½ teaspoon salt

Banana Pudding Layer

• 1 box (3.4 oz) instant vanilla pudding mix

• 1½ cups cold milk

• 1 cup heavy cream (whipped)

Topping

• Whipped cream

• Banana slices

• Vanilla wafers

🧁 Instructions

1. Make the Crust

1. Preheat oven to 325°F (165°C).

2. Mix wafer crumbs, sugar, and melted butter.

3. Press firmly into bottom of a greased 9-inch springform pan.

4. Bake 10 minutes → cool.

2. Make the Cheesecake Filling

1. Beat cream cheese and sugar until smooth.

2. Add eggs one at a time.

3. Mix in mashed bananas, cream, vanilla, cornstarch, and salt.

4. Pour over cooled crust.

Water bath recommended
Wrap pan with foil, place in larger pan, add hot water halfway up sides.

Bake 60–70 minutes until center is just set.

Turn oven off, crack door, let cool 1 hour, then refrigerate at least 4 hours (overnight best).

3. Banana Pudding Layer

1. Whisk pudding mix with cold milk until thick.

2. Fold in whipped cream.

3. Spread over chilled cheesecake.

Refrigerate 1 more hour.

4. Finish & Serve

Top with whipped cream, banana slices, and vanilla wafers before serving.

🧡 Pro Tips

• Use very ripe bananas for best flavor.

• Dip banana slices in lemon juice to prevent browning.

• For extra decadence, drizzle with caramel or white chocolate.