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Banana Pudding Cheesecake Creation

A delightful dessert combining two Southern favorites: banana pudding and creamy cheesecake, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 2.5 cups crushed vanilla wafer cookies
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
For the filling
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped cream, divided
  • 2 ripe bananas, sliced
  • 1 cup banana pudding mix
  • 0.5 cup milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine crushed vanilla wafers, melted butter, and granulated sugar. Mix until well combined.
  3. Press the mixture into the bottom of a springform pan to form the crust.
Filling
  1. In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Fold in 1 cup of whipped cream.
  3. In a separate bowl, mix banana pudding with milk and let it thicken.
  4. Layer sliced bananas over the crust, then pour the banana pudding on top.
  5. Pour the cream cheese mixture over the pudding and smooth out the top.
  6. Top with remaining whipped cream.
Chilling
  1. Chill in the refrigerator for at least 4 hours before serving.

Notes

Let the cheesecake sit at room temperature for 10–15 minutes before slicing. For best results, make it a day ahead and keep covered in the refrigerator for up to 4 days. A no-bake version can be made by skipping the oven step.