Creamy cheesecake meets classic Southern banana pudding—rich, nostalgic, and absolutely irresistible.
Ingredients
Crust
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2 cups vanilla wafer crumbs
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½ cup melted butter
Cheesecake Filling
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3 (8 oz) packages cream cheese, softened
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¾ cup granulated sugar
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3 large eggs, room temperature
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1 cup mashed ripe bananas (about 2–3 bananas)
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½ cup sour cream
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1 tbsp vanilla extract
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1 (3.4 oz) box instant banana pudding mix
Topping
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1½ cups heavy whipping cream
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⅓ cup powdered sugar
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1 tsp vanilla extract
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Banana slices (for garnish)
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Crushed vanilla wafers
Instructions
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Preheat oven
Heat to 325°F (165°C).
Grease a 9-inch springform pan. -
Make the crust
Mix wafer crumbs and butter.
Press into bottom of pan.
Bake 10 minutes, then cool. -
Prepare filling
Beat cream cheese and sugar until smooth.
Add eggs one at a time.
Mix in bananas, sour cream, vanilla, and pudding mix until just combined. -
Bake cheesecake
Pour filling over crust.
Bake 60–70 minutes, until center is slightly jiggly. -
Cool slowly
Turn oven off, crack door, cool 1 hour.
Refrigerate at least 4 hours or overnight. -
Whipped topping
Beat cream, powdered sugar, and vanilla to stiff peaks. -
Decorate & serve
Spread whipped cream on cheesecake.
Garnish with banana slices and wafer crumbs just before serving.
Texture & Flavor
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Ultra-creamy banana cheesecake
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Buttery vanilla wafer crust
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Light, fluffy topping with nostalgic pudding flavor
Pro Tips
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Use very ripe bananas for maximum flavor
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Add banana slices at the last minute to prevent browning
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For extra indulgence, drizzle with caramel
Variations
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No-Bake Version: Use gelatin-stabilized filling
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Chocolate Twist: Add chocolate drizzle or chips
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Southern Style: Layer sliced bananas inside the cheesecake
If you want, I can create a mini cheesecake version, no-bake banana pudding cheesecake, or a banana foster-inspired twist 🍌✨