Banana Pudding Cheesecake (Print Version)

Cheesecake made with vanilla wafer crust, filled with cream cheese, mashed bananas, and banana cream pudding mix, topped with whipped cream and fresh banana slices.

# Ingredients:

→ For the Vanilla Wafer Crust

01 - 2 1/4 cups vanilla wafer crumbs (302g)
02 - 5 tablespoons sugar (65g)
03 - 10 tablespoons salted butter (140g)

→ For the Cheesecake Filling

04 - 24 oz cream cheese, room temperature
05 - 1 cup sugar (207g)
06 - 3 tablespoons all-purpose flour (24g)
07 - 3.4 oz instant banana cream pudding mix, dry
08 - 1/4 cup sour cream (58g)
09 - 3 large eggs, room temperature
10 - 1/2 teaspoon vanilla extract
11 - 1 cup mashed ripe bananas (2-3 bananas)

→ For the Topping

12 - 1 1/4 cups heavy whipping cream, cold (300ml)
13 - 6 tablespoons powdered sugar (43g)
14 - 1 teaspoon vanilla extract
15 - 2-3 medium bananas, sliced
16 - 11 vanilla wafer cookies, whole

# Instructions:

01 - Preheat your oven to 325 degrees. Line a 9-inch springform pan with parchment paper on the bottom and grease the sides well.
02 - In a small bowl, combine the vanilla wafer crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of the springform pan.
03 - Bake the crust for 8 to 10 minutes, then set aside to cool. Cover the outside of the pan completely with aluminum foil so water from the water bath doesn't seep in.
04 - Reduce the oven temperature to 300 degrees.
05 - In a large bowl, beat the room-temperature cream cheese, sugar, flour, and pudding mix on low speed until well combined and smooth. The mixture will be sticky. Use low speed to avoid adding too much air, which causes cracks. Scrape down the sides of the bowl.
06 - Add the sour cream and mix on low speed until well combined. Scrape down the sides as needed.
07 - Add the eggs one at a time, mixing on low speed and scraping down the bowl after each addition. Don't overmix - you want to keep air out of the batter.
08 - Add the mashed banana and vanilla extract and mix on low speed until well combined. The mixture will be a little lumpy, which is fine.
09 - Pour the cheesecake batter into the crust, smoothing the top.
10 - Place the springform pan inside a larger roasting pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the aluminum foil.
11 - Bake for 1 hour 30 to 45 minutes. The center should be set but still have a slight jiggle when you gently shake the pan.
12 - Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook slowly and begin cooling.
13 - Crack the oven door open and leave it that way for another 30 minutes. This gradual cooling helps prevent cracks.
14 - Remove the cheesecake from the oven and water bath. Refrigerate until cool and firm, 5 to 6 hours or overnight.
15 - When ready to serve, add the cold heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
16 - Remove the cheesecake from the springform pan and place on a serving plate. Layer fresh banana slices on top, then pipe whipped cream swirls over them. Finish with a few more banana slices and whole vanilla wafers. Serve immediately.

# Notes:

01 - Using room-temperature cream cheese and eggs is crucial for a smooth, lump-free cheesecake.
02 - Mix on low speed throughout to prevent incorporating too much air, which causes cracks.
03 - A water bath is essential for this cheesecake - it creates a humid baking environment for creamy results.
04 - The slow cooling process (oven off, door closed, then cracked) is key to preventing cracks.
05 - The banana pudding mix is what makes this taste like banana pudding - don't skip it!
06 - Add fresh banana slices just before serving so they don't brown or get soggy.

Back