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.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil.
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.
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.
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.
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.
Top with whipped cream, banana slices, and crushed vanilla wafers just before serving.
Toppings
Caramel or dulce de leche drizzle
Extra vanilla wafers
Toasted pecans
Beverages
Coffee or espresso
Vanilla latte
Sweet iced tea or milk
12 servings