This Banana Pudding Cheesecake is one of the best homemade desserts you’ll ever taste! It’s creamy, delicious and the perfect ending to any meal!
BEST. DESSERT. EVER.
I’ve always been a fan of banana pudding with the chessman cookies and cheesecake so the idea of combining two favorite desserts into one is genius. Could you just have one slice? Maybe, but I doubt it. It’s just that good.
This recipe is all homemade and I can promise you it’s worth the time and steps when making it. The filling is rich and has the right amount of banana flavor that will have your taste buds asking for more. It’s a great dessert to feed a crowd where everyone will be asking you for the recipe. Enjoy!
Tips for the Best Banana Pudding Cheesecake
- Make sure the cream cheese is at room temperature for this recipe. I like to take it out of the fridge a few hours before I bake.
- To prevent air bubbles and cracks in the cheesecake make sure to add the eggs one at a time and don’t over beat once the eggs have been added.
- Chessman cookies made by Pepperidge Farm hold up best with the pudding and don’t get soggy. Can use vanilla wafers if you don’t have any one hand but they do get soggy fast.
- If you want to make these as individual servings follow the same recipe instructions but decrease the recipe by half. Cook for the same amount of time in a water bath.
Ingredients
For the Crust:
2 cups chessman cookies, crushed
8 tablespoons melted unsalted butter
1/2 cup granulated sugar
For the Filling:
2 8oz. packages cream cheese, room temp
1 1/3 cup sugar
1/8 tsp salt
2 tsp vanilla
3 large eggs
2/3 cup sour cream
1 mashed ripe bananas
Chessman cookies and banana to garnish
For the Homemade Whipped Cream:
2 cups heavy cream
1/2 cup granulated sugar
1 tsp vanilla
How to Make Banana Pudding Cheesecake
Make the Crust
Preheat oven to 350.
In a bowl, combine all crust ingredients until thoroughly mixed and press into bottom of 8 inch cake pan. For easy clean up and easy removal from pan place a piece of parchment paper at the bottom of the cake pan or use a springform pan.
Bake in a 350 degree oven for 8 mins, remove and let cool while you prepare the filling.
Prepare the Filling
Beat cream cheese and butter until smooth. Add sugar, salt and vanilla extract.
Beat until combined. Add eggs one at a time until combined to not break the emulsion.
Using a rubber spatula, fold in the sour cream and mashed bananas until streaks disappear.
Pour filling over top of baked crust and bake for 20-25 min or until the middle is set. Cool to room temperature then chill for 4 hours.
Mix the Whipped Topping
Pour heavy cream into a bowl or clean mixing bowl and beat with an electric mixer on medium speed until very frothy.
Slowly pour in the granulated sugar and vanilla and beat on medium high. The cream will gradually become thicker. Once the whipped cream has thickened you’re ready to pipe it.
Decorate
Drop a 1M or 2D Piping tip inside of a piping bag or into the corner of a large ziplock
bag. Using a pair of scissors mark a line under the teeth of the piping tip.
Push the piping tip out of the way and cut a straight line across creating a hole at the bottom of the bag. Push the piping tip through the hole. It should not fall out or have room to wiggle. If it does, when you add the whipped cream the pressure from piping will push the tip out.
Add Whipped cream to the piping bag. Holding the bag straight up and down squeeze the whipped cream with constant pressure making a small circle. This will create the rose pattern.
Create the roses at the top, bottom, left and right. Create a rose in between the previously completed roses. Break a chessman cookie in half and place in the roses.
Banana Pudding Cheesecake
This Banana Pudding Cheesecake is one of the best homemade desserts you'll ever taste! It's creamy, delicious and the perfect ending to any meal!
Ingredients
For the Crust:
- 2 cups chessman cookies, crushed
- 8 tablespoons melted unsalted butter
- 1/2 cup granulated sugar
For the Filling:
- 2 8oz. packages cream cheese, room temp
- 1 1/3 cup sugar
- 1/8 tsp salt
- 2 tsp vanilla
- 3 large eggs
- 2/3 cup sour cream
- 1 mashed ripe bananas
- Chessman cookies and banana to garnish
For the Homemade Whipped Cream:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla
Instructions
Make the Crust
- Preheat oven to 350.
- In a bowl, combine all crust ingredients until thoroughly mixed and press into bottom of 8 inch cake pan.
- Bake in a 350 degree oven for 8 mins, remove and let cool while you prepare the filling.
Prepare the Filling
- Beat cream cheese and butter until smooth. Add sugar, salt and vanilla extract. Beat until combined. Add eggs one at a time until combined to not break the emulsion.
- Using a rubber spatula, fold in the sour cream and mashed bananas until streaks disappear.
- Bake for 20-25 min or until the middle is set. Cool to room temperature then chill for 4 hours.
- Make homemade whipped cream or add store bought whipped to the top.
Mix the Whipped Topping
- Pour heavy cream into a bowl or clean mixing bowl and beat with an electric mixer on medium speed until very frothy.
- Slowly pour in the granulated sugar and vanilla and beat on medium high. The cream will gradually become thicker. Once the whipped cream has thickened you’re ready to pipe it.
Decorate
- Drop a 1M or 2D Piping tip inside of a piping bag or into the corner of a large ziplock bag. Using a pair of scissors mark a line under the teeth of the piping tip.
- Push the piping tip out of the way and cut a straight line across creating a hole at the bottom of the bag. Push the piping tip through the hole. It should not fall out or have room to wiggle. If it does, when you add the whipped cream the pressure from piping will push the tip out.
- Add Whipped cream to the piping bag. Holding the bag straight up and down squeeze the whipped cream with constant pressure making a small circle. This will create the rose pattern.
- Create the roses at the top, bottom, left and right. Create a rose in between the previously completed roses. Break a chessman cookie in half and place in the roses.
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