Creamy Banana Pudding Cheesecake made with real bananas, vanilla pudding flavor, and a buttery vanilla wafer crust. This decadent dessert combines classic banana pudding with rich baked cheesecake, perfect for holidays and special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 35 minsCook Time 1 hr 15 minsTotal Time 1 hr 50 minsVanilla Wafer Crust
2 cups vanilla wafer crumbs (about 60 cookies)
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Banana Cheesecake Filling
32 oz full-fat cream cheese, room temperature
¾ cup granulated sugar
¼ cup light brown sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
2 ripe bananas, mashed (about ¾ cup)
1 tsp vanilla extract
½ tsp banana extract (optional, for stronger flavor)
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Optional Toppings
Whipped cream
Sliced bananas
Crushed vanilla wafers
Caramel drizzle
Prepare the Pan
Make the Crust
2
Mix vanilla wafer crumbs, sugar, and melted butter until evenly combined.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth.
Add granulated sugar, brown sugar, and cornstarch; mix gently.
Blend in mashed bananas, vanilla extract, and banana extract (if using).
Mix in sour cream and heavy cream until smooth.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth top.
Place pan in a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Decorate & Serve
6 Top with whipped cream, banana slices, and crushed vanilla wafers just before serving.
Pairing Suggestions
7 Toppings
Beverages
Coffee or espresso
Vanilla latte
Sweet iced tea or milk
Ingredients Vanilla Wafer Crust
2 cups vanilla wafer crumbs (about 60 cookies)
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Banana Cheesecake Filling
32 oz full-fat cream cheese, room temperature
¾ cup granulated sugar
¼ cup light brown sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
2 ripe bananas, mashed (about ¾ cup)
1 tsp vanilla extract
½ tsp banana extract (optional, for stronger flavor)
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Optional Toppings
Whipped cream
Sliced bananas
Crushed vanilla wafers
Caramel drizzle
Directions Prepare the Pan
Make the Crust
2
Mix vanilla wafer crumbs, sugar, and melted butter until evenly combined.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth.
Add granulated sugar, brown sugar, and cornstarch; mix gently.
Blend in mashed bananas, vanilla extract, and banana extract (if using).
Mix in sour cream and heavy cream until smooth.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth top.
Place pan in a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Decorate & Serve
6 Top with whipped cream, banana slices, and crushed vanilla wafers just before serving.
Pairing Suggestions
7 Toppings
Beverages
Coffee or espresso
Vanilla latte
Sweet iced tea or milk
Banana Pudding Cheesecake
