How to Make Banana Pudding Cheesecake - A Step-by-Step Guide

Banana pudding and cheesecake - two classic desserts that are beloved by many. But have you ever thought about combining the two? Well, that's exactly what we're going to do with this delicious Banana Pudding Cheesecake recipe! This dessert is a heavenly blend of creamy, rich cheesecake and the comforting flavors of banana pudding, all nestled on top of a buttery graham cracker crust. It's the perfect treat for any occasion, whether it's a family gathering, a potluck, or just a weekend indulg...

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Ingredients

  • 1 (11 ounce) box vanilla wafer cookies
  • 2 tablespoons unsalted butter, melted
  • 1 (14 ounce) can sweetened condensed milk
  • 2 medium bananas
  • ¼ cup all-purpose flour
  • 1 tablespoon vanilla extract
  • 2 (8 ounce) packages cream cheese, softened
  • ¾ cup white sugar
  • ¼ cup milk, or as needed
  • 2 large eggs
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups cold milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (5 ounce) package cheesecake pudding mix
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 cup caramel dessert topping, or to taste
  • 4 medium bananas, sliced
  • ½ (11 ounce) box vanilla wafer cookies, or as needed

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr
  • Additional Time: 7 hrs
  • Total Time: 8 hrs 35 mins
  • Servings: 24
  • Yield: 1 9x13-inch cheesecake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Crush wafers in a food processor into fine crumbs. Transfer to a medium bowl and mix with melted butter. Press into the bottom of the prepared dish.
  • Combine condensed milk, bananas, flour, and vanilla in a blender; process until smooth.
  • Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Blend in milk, then mix in eggs, one at a time, mixing just enough to incorporate. Add banana mixture and mix until smooth. Pour filling into the prepared crust; it will be about 1/2 inch thick.
  • Bake in the preheated oven for 1 hour. Turn oven off and let cake cook in the oven with the door closed for 5 to 6 hours; this prevents cracking. Remove from the oven and place in the refrigerator for 2 hours.
  • Prepare pudding: Beat cream cheese in a large bowl until fluffy. Add cold milk, condensed milk, pudding mix, and vanilla; beat until smooth. Fold in 1/2 of the whipped topping and set remaining topping aside.
  • Remove the cheesecake from the refrigerator. Layer some caramel over the cheesecake, then top with 1/2 of the sliced bananas. Arrange vanilla wafers evenly over bananas. Spread pudding mixture over wafers and top with remaining whipped topping. Repeat caramel, wafers, and remaining bananas.
  • Nutrition

    465 cal.

    • Total Fat: 20g
    • Saturated Fat: 12g
    • Cholesterol: 63mg
    • Sodium: 335mg
    • Total Carbohydrate: 64g
    • Dietary Fiber: 1g
    • Total Sugars: 35g
    • Protein: 8g
    • Vitamin C: 4mg
    • Calcium: 171mg
    • Iron: 1mg
    • Potassium: 351mg