Ok, let’s talk about a choice that is way too hard. Banana pudding or cheesecake? It feels wrong to have to pick just one. They’re both top-tier desserts.
So I thought, why not just smash them together? And that’s how this crazy good Banana Pudding Cheesecake was born. It’s creamy, it’s dreamy, and it has that cookie crunch we all love.
Don’t be scared by the word “cheesecake.” I’m going to walk you through this. You are going to feel like a baking superstar. Trust me.
What You’ll Need
Here’s everything you need to grab from the store. Nothing too weird or hard to find, I promise. It’s all pretty basic stuff.
| For the Crust | For the Cheesecake Filling | For the Topping |
|---|---|---|
| 1 ½ cups crushed vanilla wafers | 24 oz cream cheese, softened | 2 large bananas, sliced |
| 6 tablespoons unsalted butter, melted | 1 cup granulated sugar | 1 cup heavy whipping cream |
| 2 tablespoons granulated sugar | 3 large eggs | 2 tablespoons powdered sugar |
| 1 cup mashed ripe bananas | ½ teaspoon vanilla extract | |
| ¼ cup sour cream | Extra vanilla wafers for garnish | |
| 2 tablespoons all-purpose flour | ||
| 1 teaspoon vanilla extract |
Tools You’ll Need
You don’t need a bunch of fancy kitchen gadgets. Just the basics will get the job done.
- 9-inch springform pan
- Food processor or a plastic bag and rolling pin
- Electric mixer (handheld or stand mixer)
- Mixing bowls
- Measuring cups and spoons
- Spatula
How to Make Banana Pudding Cheesecake
Alright, let’s get into it. Just follow these steps, and you’ll be golden. Don’t overthink it, just have some fun.
Part 1: The Cookie Crust
Step 1: First, get your oven ready. Set it to 350°F (175°C). You want it nice and hot when the crust is ready to go in.
Step 2: Crush those vanilla wafers. You can use a food processor to get them into fine crumbs. Or, throw them in a zip-top bag and smash them with a rolling pin. That way is more fun.
Step 3: In a bowl, mix your cookie crumbs, melted butter, and sugar together. It should feel like wet sand.
Step 4: Press this mixture into the bottom of your springform pan. Make sure it’s packed down tight and goes up the sides a little bit.
Step 5: Bake it for about 10 minutes. Then, take it out and let it cool down completely while you make the filling.
Part 2: The Creamy Filling
Step 1: In a big bowl, beat the softened cream cheese with an electric mixer until it’s super smooth. No lumps allowed! Scrape down the sides of the bowl.
Step 2: Add the sugar and mix it in until it’s all combined and smooth.
Step 3: Now add the eggs, one at a time. Mix on low speed and just until each egg is mixed in. Don’t go crazy here, over-mixing causes cracks.
Step 4: Gently mix in the mashed bananas, sour cream, flour, and vanilla extract. Keep the mixer on low. You just want everything to be friends.
Step 5: Pour this beautiful filling over your cooled crust. Smooth out the top with a spatula.
Step 6: Bake for 55 to 65 minutes. The edges should be set, but the center will still have a little jiggle to it. That’s what you want.
Step 7: Turn the oven off. Crack the oven door open and let the cheesecake cool down in there for about an hour. This slow cool-down is a secret to preventing cracks.
Step 8: After an hour, take it out and let it cool on the counter. Once it’s at room temp, cover it with plastic wrap and stick it in the fridge for at least 6 hours, but overnight is even better.
Part 3: The Topping
Step 1: Don’t do this part until you’re ready to serve. Bananas turn brown and whipped cream can get sad if you do it too early.
Step 2: In a cold bowl, whip the heavy cream, powdered sugar, and vanilla with a mixer. Start on low and then crank it up to high until you get stiff peaks. That means when you lift the beaters out, the cream stands up straight.
Step 3: Spread the whipped cream over the top of your chilled cheesecake.
Step 4: Decorate with fresh banana slices and whole vanilla wafers. You can make it look as fancy or as simple as you want.
Pro Tips
I’ve made a few… hundred cheesecakes in my day. Here are some tricks I’ve learned that really help.
- Room Temp Everything: I’m serious about this. Your cream cheese, eggs, and sour cream must be at room temperature. It helps everything mix together smoothly and prevents a lumpy filling. Just leave them on the counter for an hour or two before you start.
- Don’t Over-Mix: When you add the eggs, mix on the lowest speed possible. Over-mixing adds too much air, which causes the cheesecake to puff up in the oven and then crack as it cools. We don’t want cracks.
- The Jiggle is Key: Knowing when a cheesecake is done can be tricky. You want the edges to look set, but the center (about 2-3 inches) should still wobble like Jell-O. It will set up the rest of the way as it cools.
- Water Bath Magic: If you are really worried about cracks, use a water bath. Wrap the outside of your springform pan in a few layers of heavy-duty foil. Place it in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of your cheesecake pan. This creates steam in the oven and helps the cheesecake cook gently and evenly.
Substitutions and Variations
Don’t have something? Want to mix it up? No problem. Here are some easy swaps you can make.
| Original Ingredient | Substitution Idea | Why it Works |
|---|---|---|
| Vanilla Wafers | Graham crackers, shortbread cookies | They provide a similar crumbly, buttery base. |
| Sour Cream | Full-fat Greek yogurt | Gives that same tangy flavor and creamy texture. |
| Granulated Sugar | Brown sugar (in the crust) | Adds a little bit of a caramel flavor to the base. |
You could also add a caramel drizzle on top before serving. Or maybe some mini chocolate chips in the filling. Go wild.
Make-Ahead Tips
This cheesecake is perfect to make ahead of time. In fact, it’s better that way.
You can make the entire cheesecake (without the topping) up to 2 days in advance. Just keep it covered in the fridge. The flavors actually get better as it sits.
Just wait to add the whipped cream and fresh bananas until right before you plan to serve it.
Nutrition and Diet Swaps
Let’s be honest, this is not a health food. But here is a general idea of the nutrition. This can change based on the brands you use.
| Nutrition Facts | Amount Per Serving (approx.) |
|---|---|
| Calories | 450 kcal |
| Protein | 7 g |
| Carbohydrates | 40 g |
| Fat | 29 g |
| Sugar | 30 g |
For a Lower-Sugar Version: You can use a sugar substitute like erythritol in the filling. Just check the conversion on the package.
For a Gluten-Free Version: Use gluten-free vanilla wafers or gluten-free graham crackers for the crust. Also, make sure your flour in the filling is a gluten-free all-purpose blend.
Leftovers and Storage
If you somehow have leftovers, storing them is easy.
Cover the cheesecake tightly with plastic wrap or put it in an airtight container. It will last in the fridge for up to 4 days.
The bananas on top might get a little brown, but it will still taste amazing.
FAQs
Q1. Why did my cheesecake crack?
Ans: This is the most common cheesecake problem! It usually happens for two reasons: it was over-mixed after adding the eggs, or it cooled down too fast. Mixing on low and letting it cool in the turned-off oven should help a lot. But hey, a crack is just a place for more whipped cream to go.
Q2. Can I use frozen bananas?
Ans: Yes! Just make sure you thaw them completely and drain off any extra liquid before you mash them. You don’t want a watery filling.
Q3. Can I freeze this cheesecake?
Ans: You bet. It freezes really well. Let it cool completely, then freeze it whole or in slices on a baking sheet. Once solid, wrap it well in plastic wrap and then foil. It’ll keep for about a month. Thaw it in the fridge overnight. It’s best to freeze it without the topping.
Wrapping Up
See? You can totally do this. This Banana Pudding Cheesecake is a showstopper, and people will think you’re a baking genius.
It’s the perfect mix of two classic desserts. It’s creamy, full of banana flavor, and has that perfect cookie crust. What’s not to love?
So give it a try. And when you do, come back and leave a comment. I’d love to hear how it turned out for you