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Southern Banana Pudding Cheesecake - featured image

Southern Banana Pudding Cheesecake: Easy 3-Layer Dessert

  • Author: Thea
  • Total Time: 90 minutes
  • Yield: 12 servings 1x

Description

A rich, three-layer dessert combining a crunchy vanilla wafer crust, a tangy baked cheesecake layer, and a fluffy banana pudding topping. This nostalgic Southern treat is make-ahead friendly and crowd-pleasing.

Ingredients

Scale
  • 2 cups (200g) vanilla wafers, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt
  • 24 ounces (680g) full-fat cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1 tablespoon (15ml) vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup (120g) full-fat sour cream
  • 2 boxes (5.1 oz each) instant vanilla pudding mix
  • 4 cups (960ml) whole milk, cold
  • 2 cups (480ml) heavy whipping cream, cold
  • 4 large fresh bananas, sliced
  • 1 sleeve (50 cookies) vanilla wafers, for layering
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 325°F (160°C). Crush vanilla wafers into fine sand or chunks.
  2. Mix crushed wafers with melted butter, 2 tablespoons sugar, and salt until resembling wet sand.
  3. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until toasted. Let cool completely.
  4. In a large bowl, beat softened cream cheese on medium-high speed until smooth (3-4 minutes). Scrape down sides.
  5. Add 3/4 cup sugar and vanilla extract; beat until combined.
  6. Add sour cream and mix on low speed just until incorporated.
  7. Add eggs one at a time, mixing on low speed after each addition. Do not overmix.
  8. Pour batter over cooled crust.
  9. Bake at 325°F for 45-50 minutes until edges are set but center jiggles slightly. Cool in pan on wire rack for 1 hour, then refrigerate for at least 2 hours or overnight.
  10. Whisk pudding mix and cold milk for 2 minutes; let sit 5 minutes to thicken.
  11. Whip heavy cream until stiff peaks form.
  12. Gently fold whipped cream into thickened pudding.
  13. Assemble dessert: Layer vanilla wafers on cheesecake, spread half pudding cream, add sliced bananas tossed with lemon juice. Repeat layers. Top with remaining pudding.
  14. Refrigerate for at least 4 hours or overnight to set before serving.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps and separation. Do not overmix the batter once eggs are added to avoid cracking. Use firm, ripe bananas to prevent mushiness. This dessert is best stored in the refrigerator for up to 5 days; freezing is not recommended as bananas will turn brown and watery.

  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 38
  • Sodium: 320
  • Fat: 24
  • Saturated Fat: 14
  • Carbohydrates: 52
  • Fiber: 1
  • Protein: 6

Keywords: banana pudding, cheesecake, southern dessert, vanilla wafer crust, no-bake option, make-ahead dessert, comfort food

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Find it online: https://rootrecipes.online/southern-banana-pudding-cheesecake-easy-3-layer-dessert/