Name: Ultimate Banana Pudding Cheesecake Recipe | Creamy Southern Dessert
Ingredients: 2 cups crushed vanilla wafer cookies; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 32 oz (4 blocks) cream cheese, softened; 1 cup granulated sugar; ¾ cup sour cream; 1 tablespoon vanilla extract; 1 cup mashed ripe bananas (about 2 large bananas); 4 large eggs; 1 box instant banana pudding mix (3.4 oz); 1 ½ cups cold milk; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; ½ teaspoon vanilla; Sliced bananas; Whole or crushed vanilla wafers; Whipped cream (optional)

Ingredients

Scale

For the Crust:

2 cups crushed vanilla wafer cookies
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

32 oz (4 blocks) cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
1 tablespoon vanilla extract
1 cup mashed ripe bananas (about 2 large bananas)
4 large eggs

For the Banana Pudding Layer:

1 box instant banana pudding mix (3.4 oz)
1 ½ cups cold milk
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla

For the Topping & Garnish:

Sliced bananas
Whole or crushed vanilla wafers
Whipped cream (optional)

Instructions

Step 1: Make the Vanilla Wafer Crust

Start by preheating your oven to 325°F (165°C). Combine crushed vanilla wafers, granulated sugar, and melted butter in a bowl. Mix until everything resembles damp sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Prepare the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese until smooth and creamy—this step is crucial for preventing lumps. Add sugar and continue beating until fully incorporated. Mix in the sour cream, vanilla extract, and mashed bananas. The mixture should be thick and silky.

Step 3: Add the Eggs

Add the eggs one at a time, mixing gently after each addition. Avoid overbeating—this traps air and causes cracks. The batter should be just combined.

Step 4: Pour and Prepare for Baking

Pour the cheesecake mixture over the cooled crust. Tap the pan lightly on the counter to release air bubbles. For best results, bake using a water bath: wrap the springform pan in foil, place it in a larger baking dish, and pour hot water halfway up the sides.

Step 5: Bake the Cheesecake

Bake at 325°F (165°C) for 60–70 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This prevents cracking.

Notes

Cheesecake must cool slowly to prevent cracking.
Use room-temperature cream cheese for the smoothest texture.
Chill the cheesecake for at least 6 hours, but overnight is ideal.
The banana pudding topping must be added after the cheesecake cools completely.