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Banana Pudding Cheesecake with Vanilla Wafer Crust

A perfect slice of Banana Pudding Cheesecake with Vanilla Wafer Crust, topped with whipped cream and fresh banana slices.
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A rich, layered dessert combining a creamy baked cheesecake filling with classic banana pudding flavors and a crunchy vanilla wafer crust.

Ingredients

Scale
  • 1 1/2 cups vanilla wafer crumbs (about 60 wafers)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1/2 cup cold milk
  • 1 cup heavy cream, whipped
  • 2 ripe bananas, thinly sliced
  • 1/2 cup prepared banana pudding or custard (optional swirl)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine vanilla wafer crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour half of the cheesecake batter over the cooled crust.
  5. Prepare the pudding layer: In a separate small bowl, whisk the instant vanilla pudding mix and cold milk for 2 minutes until slightly thickened. Gently fold in the whipped cream.
  6. Spread half of the sliced bananas over the cheesecake layer. Dollop half of the prepared pudding mixture over the bananas. If using, swirl in half of the optional banana pudding/custard.
  7. Pour the remaining cheesecake batter over the pudding layer. Top with the remaining sliced bananas and the remaining pudding mixture. If swirling, add the remaining optional custard.
  8. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  11. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 6 hours, preferably overnight, before serving. Remove the foil before chilling.

Notes

  • For the smoothest crust, process the vanilla wafers in a food processor until fine crumbs form.
  • Use room temperature ingredients for the cheesecake batter to prevent lumps.
  • If you skip the water bath, watch the cheesecake closely to prevent cracking.
  • Top with extra whipped cream and wafer crumbs just before serving.

Nutrition

Find it online: https://whiskdaily.com/banana-pudding-cheesecake-with-vanilla-wafer-crust/