Y’all, there are days when choosing between banana pudding and cheesecake feels like choosing a favorite child. So I stopped choosing and made Chocolate Banana Pudding Cheesecake instead. It’s creamy, chocolatey, full of banana dreams, and it brings that Southern potluck charm straight to your kitchen table.
Let’s Talk Ingredients
This cheesecake is built with layers of love and flavor. Each ingredient brings something to the party:
Ripe Bananas: You want ‘em spotty and sweet this adds natural flavor to your banana layer. It’s the heart of your banana cheesecake recipe.
Cream Cheese: The base of any great cream cheese cheesecake. Go full-fat and room temp trust me, cold cream cheese is a lumpy mess waiting to happen.
Sweetened Condensed Milk: This adds moisture and gives the cheesecake that dense pudding-like finish. It’s the quiet hero behind the cheesecake pudding texture.
Eggs: The glue. They set the structure of your cheesecake as it bakes. Don’t overbeat just a gentle mix does the trick.
Chocolate Chips: For the ganache layer, use semi-sweet or dark for that dramatic, rich finish.
Vanilla Wafers: We’re sticking to banana pudding roots here — these give us a nostalgic, crunchy base.
Whipping Cream: For that dreamy soft topping, we’ll whip it fresh. A classic touch for cheesecake with whipped cream.
How to Make It Without Losing Your Mind
Let’s break it down. Apron on? Oven preheated? Alright, let’s go.
Start with the crust: crush your vanilla wafers, mix ‘em with melted butter, and press into a springform pan. Bake for 5 minutes at 350°F.
For the banana layer: beat cream cheese until smooth, add mashed bananas, condensed milk, a splash of vanilla, and two eggs. Mix gently we want creamy, not airy.
Next, the chocolate layer: whip up another cream cheese base, stir in cocoa powder and melted chocolate, then fold in your eggs.
Layer the chocolate mixture first (it’s denser and anchors the bake), then pour your banana layer over it. Swirl if you’re feelin’ fancy.
Bake at 300°F for about an hour, or until the center jiggles like a southern belle on Sunday. Don’t overbake it’ll keep setting as it cools.
Once cooled, top it with that luscious ganache (just cream + melted chocolate, stirred smooth), and chill overnight. The next day? Pipe on that whipped cream like you mean it.
Common Slip-Ups to Watch For
Even seasoned bakers can slip. These are the biggies when making a chocolate banana pudding cheesecake:
- Overmixing the batter = cracks. Stir just until smooth.
- Cold cream cheese = lumpy cheesecake. Always room temp.
- Overbaking. Pull it when it’s still wobbly in the middle.
Yara’s Pro Tips from Her Tennessee Kitchen
When I say this dessert is worth it, I mean it. But let’s make it stress-free:
First, double-wrap your springform pan in foil if using a water bath. No one likes a soggy bottom. But honestly, with this one, you can skip the bath if you’re careful.
Use a thermometer. Pull it at 150°F that’s your cheesecake’s sweet spot. No guessing, no cracking.
Banana ripeness makes or breaks it. Super spotty bananas = flavor gold. Got time? Roast them for 15 minutes at 350°F. Trust me, the flavor deepens beautifully.
Let it chill overnight. It needs time to set, like any good Southern story.
A Little Bonus Tip For You
Want to add a twist? Layer some crushed vanilla wafers between the chocolate and banana layers. It adds a pudding-like texture and echoes that classic Southern banana pudding cheesecake bars vibe.
Or swirl in a spoonful of peanut butter into the chocolate layer for a twist that’ll have folks asking for seconds. You’re in charge make it your own.
How to Serve This Stunner
I like to serve thick slices with extra whipped cream, crushed wafers, and maybe a drizzle of hot fudge. Oh, and a strong cup of coffee this ain’t a light dessert.
Great for birthdays, potlucks, or as a showstopper at Thanksgiving when you wanna offer something other than pie. Speaking of holidays, it also pairs well with the Christmas Banana Pudding Cheesecake if you’re doing a dessert table.
Chocolate Banana Pudding Cheesecake
Equipment
- 9-inch springform pan
- Mixing Bowls
- electric mixer
Ingredients
Crust
- 2 cups vanilla wafer crumbs
- 5 tbsp unsalted butter melted
Banana Layer
- 24 oz cream cheese room temperature
- 1 cup mashed ripe bananas about 2–3 bananas
- 14 oz sweetened condensed milk
- 2 eggs room temperature
- 1 tsp vanilla extract
Chocolate Layer
- 24 oz cream cheese room temperature
- 0.5 cup cocoa powder
- 8 oz semi-sweet chocolate chips melted
- 2 eggs room temperature
Topping
- 1 cup heavy whipping cream cold, whipped
- vanilla wafers for garnish
Instructions
- Preheat oven to 350°F (175°C). Mix vanilla wafer crumbs with melted butter and press into the springform pan. Bake for 5 minutes, then set aside.
- Reduce oven temperature to 300°F (150°C). For the chocolate layer, beat cream cheese until smooth, mix in cocoa powder and melted chocolate, then gently mix in eggs.
- Spread chocolate mixture into the crust evenly.
- For the banana layer, beat cream cheese, then mix in mashed bananas, sweetened condensed milk, vanilla, and eggs until smooth.
- Pour banana mixture over the chocolate layer. Swirl for a marbled effect if desired.
- Bake for 60 minutes, or until the center is just set and still slightly jiggly.
- Cool gradually — let sit in the turned-off oven with door ajar for 30 minutes, then on the counter until room temperature. Refrigerate overnight (at least 6 hours).
- Top with whipped cream and garnish with crushed wafers. Serve chilled.
Notes
- Use very ripe bananas for best flavor.
- Avoid overmixing and overbaking to prevent cracks.
- This cheesecake freezes well once fully chilled slice before freezing for easy serving.
FAQs
Why did my cheesecake crack?
The most common cause? Overbaking. Cheesecake should still jiggle in the center when it comes out of the oven. It continues to set as it cools. Also, sudden temperature changes can cause cracks, so let it cool gradually.
Can I freeze this cheesecake?
Absolutely! Once it’s chilled and set, wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight. Slice while slightly frozen for cleaner cuts works like a charm.
What’s the best cream cheese for cheesecake?
Go for full-fat, brick-style cream cheese no whipped or spreadable kinds. That’s what gives this banana cream cheesecake its rich, dense bite.
Can I make this without a springform pan?
Technically, yes. You could use a deep cake pan lined with parchment, but removing the cheesecake will be trickier. A springform just makes it so much easier.
Sugar, This Dessert’s Got Magic
Making this Chocolate Banana Pudding Cheesecake is like bottling up Southern comfort. It’s sweet, rich, layered with love just like Grandma used to make, but with a little modern mischief. Whether you’re new to cheesecake recipes or a seasoned baker, this one’s got your name on it.
Need more ideas? I’ve been dreaming about these no-bake banana pudding crunch cheesecake delights too because a girl can never have too much banana and cream in her life.
For more tips on cheesecake textures, baking science, and how to layer like a pro, check out this helpful Chocolate Banana Cheesecake guide it’s full of useful tricks you’ll wanna bookmark.
