Creamy Banana Pudding Cheesecake Recipe: My Southern Spin (Print Version)

Discover my creamy Banana Pudding Cheesecake Recipe, a delightful Southern-inspired dessert. Layers of banana, vanilla wafers, and rich cheesecake.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 120 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American (Southern)
Dietary: Vegetarian

# Ingredients:

→ For the Wafer Crust

01 - 1 ½ cups vanilla wafer crumbs (about 40 wafers)
02 - ½ cup unsalted butter, melted

→ For the Creamy Cheesecake

03 - 24 oz (3 blocks) full-fat cream cheese, softened
04 - 1 cup granulated sugar
05 - 3 large eggs, room temperature
06 - ½ cup sour cream, room temperature
07 - 1 tsp pure vanilla extract

→ For the Banana Pudding Layer

08 - 1 (3.4 oz) box instant vanilla pudding mix
09 - 2 cups cold whole milk
10 - 3-4 ripe bananas, sliced

→ For the Topping & Garnish

11 - 1 (8 oz) container whipped topping, thawed (or 2 cups homemade whipped cream)
12 - ½ cup extra vanilla wafers, for garnish
13 - 1-2 ripe bananas, freshly sliced for garnish

# Instructions:

01 - First things first, let’s get that crust ready. Crush your vanilla wafers in a food processor until they're fine crumbs, or if you're like me and enjoy a bit of kitchen therapy, pop them in a Ziploc bag and bash away with a rolling pin! Mix those crumbs with your melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. I always use the bottom of a glass to really compact it; this is where I always make sure it's super tight so it doesn't fall apart later. Pop it in the fridge while you get the cheesecake batter going.
02 - Now for the creamy goodness. In a large mixing bowl, beat your room temperature cream cheese until it's super smooth, no lumps allowed! Then gradually add the granulated sugar, mixing until it’s light and fluffy. Don’t rush this part; a smooth base makes for a smooth cheesecake. Beat in the eggs one at a time, just until combined. Overmixing eggs can lead to cracks, and trust me, I've had my share of those oops moments. Finally, stir in the sour cream and vanilla extract. The batter should be thick and dreamy. This is the heart of your Banana Pudding Cheesecake Recipe.
03 - Pour the cheesecake batter over your chilled wafer crust. Now, for a crack-free cheesecake, I always bake mine in a water bath. Wrap the bottom of your springform pan tightly with foil (I do two layers just to be safe, learned that the hard way!). Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform. Bake at 325°F (160°C) for about 60-75 minutes, or until the edges are set but the center still has a slight jiggle. It'll smell absolutely divine as it bakes, I promise!
04 - Once baked, turn off the oven and leave the cheesecake in the water bath with the oven door ajar for about an hour. This slow cooling helps prevent cracks. Remove it from the oven and water bath, let it cool completely on a wire rack, then cover and chill in the fridge for at least 4-6 hours, or even better, overnight. I know it's hard to wait, but this step is crucial for the cheesecake to fully set and firm up. Patience is a virtue here, my friend!
05 - When your cheesecake is perfectly chilled, it's time for the banana magic. In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens, usually about 2 minutes. Slice your ripe bananas – I like them about a quarter-inch thick. Arrange a layer of sliced bananas over the top of the chilled cheesecake, then spread about half of the prepared pudding over the bananas. Top with a layer of vanilla wafers, and then the remaining pudding. This creates those distinct, delicious layers in your Banana Pudding Cheesecake Recipe.
06 - Gently spread the whipped topping over the pudding layer. Now for the fun part: garnishing! Arrange a few more vanilla wafers and fresh banana slices on top. If you’re not serving it immediately, I recommend waiting to add the fresh banana slices until just before serving to prevent them from browning. Cover the whole thing loosely and chill for at least another hour to let those flavors meld beautifully. The final result should look like a dream and taste like a little slice of heaven!

# Notes:

01 - Don't overmix the cheesecake batter once the eggs are in; it introduces too much air and can lead to cracks, a lesson I learned the hard way!
02 - You can prep the crust and even the cheesecake layer a day ahead, just cover and chill. It actually helps.
03 - If you're out of vanilla wafers, graham crackers work, but the classic vibe is different, honestly.
04 - Serve this beauty chilled with extra whipped cream and a sprinkle of cinnamon for that extra special touch!

# Equipment Needed:

01 - 9-inch springform pan
02 - food processor (optional)
03 - large mixing bowls
04 - electric mixer
05 - roasting pan

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 30-40g
Total Carbohydrate: 40-50g
Protein: 8-12g

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