Banana Pudding Cheesecake

Banana Pudding Cheesecake

Banana Pudding Cheesecake is a combo of my two most favorite classic desserts! Real bananas and vanilla cookies fill the cheesecake, which all sits on a vanilla cookie crust and topped with fluffy whipped cream, more cookies and caramel! A total signature dessert!

I have partnered on with Nellie’s Free Range Eggs on this fun campaign.  All opinions expressed are my own.

If you’ve been following me for any length of time, you KNOW how much I love cheesecake. Like, SO much. Last year I even shared my Perfect Cheesecake Recipe with you guys. And not only that, I happen to make the BEST Banana Pudding. Tall claims, I know…but they are both actually recipes that I make on the regular when I’m having company over.

MY OTHER RECIPES

Which brings me to today’s recipe…this Banana Pudding Cheesecake is the ULTIMATE signature dessert, because it combines my two most beloved dessert recipes into one. And I’m not gonna lie…it is pretty freaking fantastic.

Banana Pudding Cheesecake

You start this Banana Pudding Cheesecake recipe with an integral part of banana pudding…the vanilla cookies! I crushed these up and used them in the crust. I didn’t stop there, though…I pressed more cookies up against the side of the pan!

Banana Pudding Cheesecake

You bake the cheesecake crust for just a few minutes, until it’s lightly golden. While the crust is baking, you prepare your cheesecake filling. It’s a very simple process, that produces a cheesecake that is not overly sweet and very creamy.

To assemble the cheesecake, you spread half of the cheesecake mixture into the baked crust. Then chop up some more vanilla cookies, and slice up a banana and spread those on top of the filling.

Banana Pudding Cheesecake

Finally spread the remaining cheesecake on top. To bake the banana pudding cheesecake, you will wrap the bottom of your pan in foil and place the springform pan into a larger pan filled with about an inch of hot water. This is called a water bath, and it helps steam the cheesecake in the oven as it bakes. It will help the cheesecake bake evenly, and prevent cracking. I have lots of tips about how to make cheesecake in my Perfect Cheesecake Recipe, which is a great reference!

Once it’s baked, you will need to let it cool completely, and then chill it for at least 3 hours, or overnight. Cheesecake is a perfect dessert when you’re entertaining because not only CAN you make it ahead, you actually SHOULD!

When you’re ready to serve your cheesecake, run a butter knife around the edge of the pan and remove the sides of the springform pan.

Banana Pudding Cheesecake

Now’s the fun part. The extra few steps that will really impress people.

I made some homemade whipped cream and filled a piping bag fitted with a large star tip. I just piped on all different sized swirls on top. You can easily spread the whipped cream, or even pipe it on with a zip-top bag with the corner snipped off.

Banana Pudding Cheesecake

Next garnish it with some extra vanilla cookies, and give it a pretty drizzle of caramel!

Banana Pudding Cheesecake

Wait until you’re ready to serve the cheesecake before you top it with whipped cream. The longer the whipped cream sits, the softer it gets.

And of course cut yourself a slice. Or two.

Banana Pudding Cheesecake

This is one dessert no one will able to resist.

Banana Pudding Cheesecake

I KNOW you will love this Banana Pudding Cheesecake recipe just as much as we do at my house. I can’t wait for you to make it!

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Banana Pudding Cheesecake

Banana Pudding Cheesecake

  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Real bananas and vanilla cookies fill the cheesecake, which all sits on a vanilla cookie crust and topped with fluffy whipped cream, more cookies and caramel! A total signature dessert!


Ingredients

Crust:

  • 2 cups crushed vanilla wafer cookies (approximately 60), plus 17 more to rim the pan
  • 5 tablespoons butter, melted
  • ¼ cup granulated sugar
  • 1/8 teaspoon kosher salt

Cheesecake

  • 4 (8- ounce) blocks cream cheese, room temperature
  • 1 cup granulated sugar
  • ½ cup sour cream, room temperature
  • 2 teaspoons vanilla
  • 3 eggs, room temperature
  • 12 coarsely chopped vanilla wafer cookies
  • 1 large, or 2 small bananas thinly sliced

Topping

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 10 vanilla wafer cookies to decorate
  • ¼ cup caramel sauce to drizzle

Instructions

Crust:

  1. Preheat oven to 350° F.
  2. In a large bowl combine the crushed vanilla wafer cookies, melted butter, sugar, and salt. Stir to combine.
  3. Press the mixture evenly into the bottom of a 9- inch springform pan. Press the 17 whole vanilla wafer cookies around the sides of the pan.
  4. Bake for 8-10 minutes until lightly golden, and set aside while you make your cheesecake.

Cheesecake:

  1. In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
  2. Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour half of the cheesecake over crust and spread evenly.
  3. Sprinkle the coarsely chopped vanilla wafer cookies evenly on top of the cheesecake, and top with the sliced bananas. Spread the remaining cheesecake on top, and spread evenly.
  4. Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
  5. Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
  6. Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
  7. Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.

Topping and Assembly

  1. When you’re ready to serve the cheesecake, pour heavy cream into the bowl of your stand mixer fitted with the whisk attachment.
  2. Add the powdered sugar and mix on medium-high speed for approximately 2 minutes, until cream is thickened and stiff peaks form.
  3. Release the sides of the springform pan, and pat dry with a paper towel if any condensation has built up.
  4. Fill a piping bag fitted with a large tip with the whipped cream. Artfully pipe the whipped cream on top of the cheesecake. Alternately, you can simply spread the whipped cream on with a spoon or offset spatula.
  5. Place the remaining 10 vanilla wafer cookies into the whipped cream and drizzle with caramel sauce, if desired.

Notes

Cheesecake can be stored airtight before topping with whipped cream for up to 5 days in the refrigerator.

If storing with the whipped cream on top, cover tightly and refrigerate. Please note the whipped cream will deflate, and become soft the longer it is stored.

Keywords: cheesecake recipe, banana dessert recipe

12 Responses

  1. Karyn

    I made this recipe yesterday to bring to work today for a coworkers birthday. It turned out awesome! Since I was bringing in to work, I did not make it “pretty”, but brought some Cool whip (gasp) for people to add as they like–it really does add that bit of extra that makes it so like banana pudding. (I also did not add any caramel) It was very easy to make, and I was so proud that the cake did not crack, and no water got down inside my tin foil (this happens to me a lot). It cooked up very creamy, and tastes divine. I had the right 9″ pan and it took about 65 minutes. I did use an entire box of wafers, but did not have any left for the top. Everyone loved it, and it will go into my stash of great dessert recipes, thanks!

    1. Shelly

      LOVE hearing this and so glad you made it and reported back! And also, no shame using Cool Whip in my book…I love that stuff!

  2. I made this recipe yesterday to bring to work today for a coworkers birthday. It turned out awesome! Since I was bringing in to work, I did not make it “pretty”, but brought some Cool whip (gasp) for people to add as they like–it really does add that bit of extra that makes it so like banana pudding. (I also did not add any caramel) It was very easy to make, and I was so proud that the cake did not crack, and no water got down inside my tin foil (this happens to me a lot). It cooked up very creamy, and tastes divine. I had the right 9? pan and it took about 65 minutes. I did use an entire box of wafers, but did not have any left for the top. Everyone loved it, and it will go into my stash of great dessert recipes, thanks!

  3. Kimberly

    I made this recipe for family gathering and WOW! It was a hit. Personally, it was the best cheesecake I’ve ever tasted, and I only had to make one modification. I only have a 10 inch springform pan so I used a whole box of vanilla wafers, 1/3c of sugar, and 1 stick of butter for the crust. Perfect. Had plenty of filling and the one banana sliced for the middle was just enough banana flavoring. Great recipe! Will definitely bake again. Thank you!!!!

  4. Ann Marie

    Recipe looks great, but as for the Nellie’s Eggs, I’d remove the “made without… animal byproducts.” part. Since eggs are.. A byproduct. Printed the recipe, will definitely try! 🙂

    1. Shelly

      Yes, just be careful not to overmix the cream cheese mixture. You don’t want to add too much air into the batter, which will cause it to puff up and then deflate 🙂

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