Oh, friends, let me tell you about my Creamy Banana Pudding Cheesecake. This recipe isn’t just a dessert; it’s a trip down memory lane, a hug from my grandma, and a guaranteed crowd-pleaser all rolled into one delicious bite. I remember the first time I attempted this masterpiece. It was for a neighborhood potluck, and I was determined to impress. What I didn’t know was that cheesecake is a bit of a diva! My first attempt resulted in a cracked top and a slightly lopsided appearance. But you know what? It still tasted amazing! And that’s when I realized that perfection isn’t the goal; flavor and love are what truly matter.
This Creamy Banana Pudding Cheesecake has become a staple in our family, requested for birthdays, holidays, and even just because. It’s the kind of dessert that disappears in minutes, leaving everyone reaching for seconds. It also is one of the best banana cheesecake recipe I have ever made. One of my biggest struggles with baking, especially cheesecakes, was getting that perfectly smooth texture. I tried everything – water baths, low and slow baking, you name it. Then, I discovered the secret ingredient: patience. Letting the cheesecake cool completely in the oven, with the door slightly ajar, made all the difference. No more cracks!
Now, I know what you’re thinking: cheesecake sounds intimidating. But trust me, this Creamy Banana Pudding Cheesecake is surprisingly easy to make. It’s also a great project when you are looking for a easy banana pudding cheesecake to whip up. And even if it doesn’t turn out perfectly (and let’s be honest, sometimes life throws you a curveball), it will still be delicious.
That’s the beauty of cooking, isn’t it? It’s about experimenting, learning, and creating something that brings joy to yourself and others. This Creamy Banana Pudding Cheesecake recipe fits perfectly into my busy family life because it can be made ahead of time, which is a lifesaver when I’m juggling work, kids, and everything else. Plus, it’s a guaranteed hit with everyone, from the picky eaters to the dessert connoisseurs.
So, grab your apron, gather your ingredients, and let’s make some magic together! I promise, this Creamy Banana Pudding Cheesecake will become a cherished recipe in your family, just like it is in mine. Let’s get baking! This is a great recipe but if you are looking for something a little easier, why not try these Easy Banana Pudding Rice Krispie Treats Recipe
INGREDIENTS
Okay, let’s talk ingredients. For my Creamy Banana Pudding Cheesecake, I always use full-fat cream cheese. Trust me, it makes all the difference in the texture. It’s creamier, richer, and just plain better. I’ve tried using low-fat cream cheese before, and while it’s okay in a pinch, it just doesn’t have the same decadent flavor.
Here’s what you’ll need for this Creamy Banana Pudding Cheesecake recipe:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- For the Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- For the Banana Pudding Layer:
- 1 (3.4 ounce) package instant banana pudding mix
- 2 cups milk
- 2 ripe bananas, sliced
- For the Topping:
- Whipped cream (homemade or store-bought)
- Extra banana slices, for garnish
- Graham cracker crumbs, for garnish
When making Creamy Banana Pudding Cheesecake, I try to find the ripest bananas possible for the pudding layer. They add so much flavor and sweetness! And here’s a little trick I learned from my mom: to prevent the banana slices from browning, toss them with a little lemon juice before adding them to the cheesecake. You can usually find the banana pudding mix in the baking aisle of your local grocery store. I always stock up when it’s on sale! If you are struggling, why not ask for some advice in this Facebook Group
Here’s a cost-saving tip for you: buy cream cheese in bulk when it’s on sale and freeze it! Just make sure to thaw it completely before using it in your Creamy Banana Pudding Cheesecake. As for storage, leftover cream cheese should always be kept in an airtight container in the refrigerator. And those bananas? I like to keep them in a cool, dark place to prevent them from ripening too quickly. I know there are so many different ways to make a no bake banana cheesecake, but this way is my favorite!
HOW TO MAKE – STEP-BY-STEP
Alright, let’s get down to business and make this Creamy Banana Pudding Cheesecake! Don’t worry if you’re a beginner; I’ll walk you through every step.
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grease a 9-inch springform pan. Trust me, you’ll want a springform pan for this recipe; it makes removing the cheesecake so much easier. A springform pan has sides that can be removed from the base. This is very helpful when baking cheesecakes and other delicate desserts.
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared springform pan. I like to use the bottom of a measuring cup to really pack it down. Bake the crust for 8-10 minutes, or until it’s lightly golden brown. Let it cool completely before adding the filling. Using the bottom of a measuring cup helps to create an even and compact crust, which will prevent it from falling apart when you add the filling.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. This is where a stand mixer comes in handy, but a hand mixer works just as well. Just make sure the cream cheese is completely softened, or you’ll end up with lumps in your filling. Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition. Finally, stir in the sour cream. It’s important to add the eggs one at a time to ensure that they are fully incorporated into the batter. This will help to create a smooth and creamy cheesecake filling. Beating the cream cheese until smooth is crucial. Nobody wants a lumpy cheesecake!
Step 4: Pour and Bake
Pour the cheesecake filling over the cooled crust. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly. In my kitchen, this Creamy Banana Pudding Cheesecake usually takes about an hour. Keep a close eye on it! Every oven is different.
Step 5: Cooling is Key
Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for at least an hour. This is the secret to preventing cracks! Then, remove the cheesecake from the oven and let it cool completely on a wire rack. Once it’s cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The slow cooling process is essential for preventing cracks. The sudden change in temperature can cause the cheesecake to contract and crack.
Step 6: Make the Banana Pudding Layer
In a medium bowl, whisk together the instant banana pudding mix and milk until smooth. Let it sit for a few minutes to thicken. Gently fold in the sliced bananas. Make sure to use instant banana pudding mix, not the cook-and-serve variety. The cook-and-serve pudding will not set properly and will result in a runny cheesecake topping.
Step 7: Assemble and Serve
Once the cheesecake is completely chilled, remove it from the springform pan. Spread the banana pudding layer evenly over the top of the cheesecake. Garnish with whipped cream, extra banana slices, and graham cracker crumbs. And there you have it – your very own Creamy Banana Pudding Cheesecake!
I learned the hard way with Creamy Banana Pudding Cheesecake that overbaking is a no-no. It will dry out the cheesecake and cause it to crack. While the Creamy Banana Pudding Cheesecake is baking, I usually do the dishes or catch up on my favorite TV show. Your Creamy Banana Pudding Cheesecake should smell like sweet graham crackers and creamy vanilla. It should also have a slight wobble in the center when you gently shake the pan. This easy banana pudding cheesecake will be a hit!
SERVING
Now, let’s talk about serving this masterpiece! The kids love our Creamy Banana Pudding Cheesecake when I add a drizzle of caramel sauce on top. It’s their little secret indulgence.
My go-to side dishes that pair with Creamy Banana Pudding Cheesecake are fresh berries and a dollop of whipped cream. The berries add a touch of tartness that balances out the sweetness of the cheesecake, and the whipped cream just makes everything better. This Creamy Banana Pudding Cheesecake is perfect for potlucks, birthday parties, and holiday gatherings. It’s always a hit, no matter the occasion. I also like to make this for any holiday. My husband especially loves the banana cream pie cheesecake version. This dessert is always a crowd-pleaser.
For presentation, I like to arrange the banana slices in a decorative pattern on top of the pudding layer. It just makes the cheesecake look extra fancy. And if you have extra Creamy Banana Pudding Cheesecake (which is rare!), you can cut it into squares and freeze it for later. Just wrap each square individually in plastic wrap and store it in a freezer-safe container. I love to take this to parties!
As for seasonal variations, I’ve tried adding a sprinkle of cinnamon to the graham cracker crust in the fall. It adds a warm, cozy flavor that’s perfect for the season. My friends always ask for this Creamy Banana Pudding Cheesecake recipe, and I’m always happy to share it. It’s a recipe that’s meant to be shared and enjoyed. For another twist on this favorite, this Creamy Strawberry Cheesecake Salad is a perfect treat!
FAQs
Okay, let’s tackle some frequently asked questions about this Creamy Banana Pudding Cheesecake. I’ve gotten a lot of questions from readers and family members over the years, so I’m happy to share my answers.
- Q: My cheesecake cracked! What did I do wrong?
A: Cracking is a common cheesecake problem, but don’t worry, it doesn’t affect the taste! The most common cause of cracking is overbaking. Make sure to bake your Creamy Banana Pudding Cheesecake until the edges are set but the center still jiggles slightly. Also, letting the cheesecake cool slowly in the oven with the door ajar can help prevent cracks. Another cause is that the moisture in the oven was not enough. If this is the case, you can try using a water bath for the cheesecake. This will keep moisture in the oven while baking and help prevent cracking.
- Q: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, I don’t recommend it. The full-fat cream cheese gives the cheesecake a much creamier and richer texture. If you’re concerned about fat, you can use a combination of full-fat and low-fat cream cheese, but I wouldn’t use all low-fat.
- Q: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, I recommend making this Creamy Banana Pudding Cheesecake at least a day in advance. It needs time to chill in the refrigerator, and the flavors meld together even more overnight.
- Q: Can I freeze this cheesecake?
A: Yes, you can freeze this cheesecake. Just make sure to wrap it tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready to eat it, thaw it in the refrigerator overnight.
- Q: Can I use a different type of crust?
A: Of course! If you’re not a fan of graham crackers, you can use vanilla wafers or even chocolate wafers for the crust. Just adjust the amount of butter accordingly.
- Q: My banana pudding layer is too runny. What should I do?
A: Make sure you’re using instant banana pudding mix and not cook-and-serve. Also, be sure to use the correct amount of milk. If the pudding layer is still too runny, you can add a tablespoon of cornstarch to the mix.
- Q: Can I make this into banana pudding cheesecake bars?
A: Yes! Instead of using a springform pan, line a 9×13 inch pan with parchment paper and follow the recipe as directed. Once chilled, cut into bars. For more information, check out this Creamy Banana Cheesecake Bars recipe or this Banana Pudding Cheesecake Bars recipe
You know what I do when my Creamy Banana Pudding Cheesecake doesn’t turn out perfectly? I call it “rustic” and add extra whipped cream! No one ever complains. My husband prefers his Creamy Banana Pudding Cheesecake with a little bit of chopped pecans sprinkled on top. The kids, on the other hand, are purists and prefer it plain. You can even try using this recipe for this Banana Pudding Poke Cake!
My Final Thoughts:
This Creamy Banana Pudding Cheesecake recipe holds a special place in my heart because it’s a reminder of my grandma, who taught me everything I know about baking. It’s also a recipe that brings my family together, whether it’s for a special occasion or just a simple weeknight dessert. The aroma of it baking always takes me back to her kitchen.
Here are my Creamy Banana Pudding Cheesecake Pro Tips:
- Use room temperature ingredients: This will ensure that your cheesecake filling is smooth and creamy.
- Don’t overmix the batter: Overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack.
- Be patient: Let the cheesecake cool completely in the oven before refrigerating it. This will help prevent cracks and ensure that the cheesecake is firm enough to slice.
I’ve tried a few variations of this Creamy Banana Pudding Cheesecake with my family. One time, I added a layer of caramel sauce between the cheesecake filling and the banana pudding layer. It was a huge hit! Another time, I used a chocolate graham cracker crust instead of a regular one. The chocolate flavor paired perfectly with the banana and cream cheese. And then there was the time I added a sprinkle of cinnamon to the banana pudding layer. It added a warm, cozy flavor that was perfect for fall.
My youngest loves the chocolate crust version, while my eldest prefers the caramel layer. As for me, I love them all! I encourage you to make this Creamy Banana Pudding Cheesecake your own. Experiment with different crusts, toppings, and flavors until you find the perfect combination for your family. I hope that your Creamy Banana Pudding Cheesecake cooking experience is filled with joy, laughter, and deliciousness. Remember, baking is all about having fun and creating something that you and your loved ones will enjoy. So, don’t be afraid to get creative and put your own personal touch on this recipe.
Now go forth and bake your own Creamy Banana Pudding Cheesecake! I promise it will be a recipe you make for years to come.
Creamy Banana Pudding Cheesecake
This Creamy Banana Pudding Cheesecake is a decadent dessert that combines the best of both worlds. Layers of creamy cheesecake filling, sweet banana pudding, and vanilla wafer crumble create an irresistible treat.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Crust:
- 1 1/2 cups vanilla wafer crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup sour cream
- For the Banana Pudding:
- 1 (3.4 ounce) package instant banana cream pudding mix
- 3 cups cold milk
- 2 ripe bananas, sliced
- For the Topping:
- Whipped cream, for garnish
- Vanilla wafers, for garnish
- Banana slices, for garnish
Instructions
- Make the Crust: In a medium bowl, combine vanilla wafer crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
- Bake the Crust: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let cool completely.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and salt. Beat in eggs one at a time, then stir in sour cream.
- Pour Filling: Pour the cheesecake filling over the cooled crust.
- Bake the Cheesecake: Bake in the preheated oven for 55-65 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
- Make the Banana Pudding: In a large bowl, whisk together instant banana cream pudding mix and milk until smooth. Let stand for 5 minutes to thicken. Gently fold in sliced bananas.
- Assemble: Spread the banana pudding over the chilled cheesecake.
- Garnish: Garnish with whipped cream, vanilla wafers, and banana slices.
- Serve: Slice and serve chilled.
Notes
For a richer flavor, use homemade vanilla wafers. You can also add a layer of caramel sauce before adding the banana pudding.