There’s something magical about this Christmas Banana Pudding Cheesecake. It’s creamy, festive, and feels like a warm holiday hug in every bite. If you love rich banana flavor mixed with silky cheesecake and soft whipped cream, this dessert will easily become the star of your holiday table.
Why You’ll Love This Recipe
- Rich and creamy texture that melts in your mouth.
- Perfect holiday dessert for banana and cheesecake lovers.
- Easy to make ahead and serve chilled for Christmas gatherings.
Ingredients
Here’s what you’ll need to make this cozy Christmas cheesecake. Each ingredient adds its own little magic.
- Cream cheese: The heart of any Cream Cheese Cheesecake, giving it that smooth and rich texture.
- Mashed ripe bananas: Adds a natural sweetness and creamy body to this Banana Pudding Cheesecake Recipe.
- Vanilla wafers: Crushed to create a buttery crust that pairs beautifully with the banana flavor.
- Granulated sugar: Balances the tang of cream cheese.
- Eggs: Helps the cheesecake set perfectly without cracks.
- Heavy cream: Makes the batter silky and adds a touch of indulgence.
- Instant banana pudding mix: Infuses the dessert with deep banana flavor for that classic Banana Cheesecake Recipe taste.
- Whipped cream: For topping and decorating the Cheesecake With Whipped Cream finish.
- Vanilla extract: Enhances the overall flavor and aroma.
Step-by-Step Instructions
Making this Banana Cream Cheesecake is easier than it looks! Just follow these simple steps and your Christmas dessert will shine.
- Preheat your oven to 325°F and line a springform pan with parchment paper. Crush the vanilla wafers, mix with melted butter, and press into the pan for your crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then pour in heavy cream and vanilla extract, mixing just until combined.
- Stir in mashed bananas and the banana pudding mix. Blend gently until the mixture is creamy and thick.
- Pour the batter into your crust. Bake for about 55 to 60 minutes until the center is just set but slightly wobbly. Let it cool completely before refrigerating.
- Once chilled, top with fresh whipped cream and banana slices for a dreamy Cheesecake Pudding finish.
Pro Tips
- Use room temperature ingredients for a lump-free cheesecake.
- Don’t overmix once the eggs are added to keep it fluffy.
- Cool slowly to prevent cracks on top.
- For extra flavor, drizzle caramel sauce before serving.
Mistakes to Avoid
When making a Christmas Banana Pudding Cheesecake, don’t rush the cooling process. Avoid overbaking as it can dry out the center. Never skip the banana pudding mix—it’s the secret to that nostalgic flavor everyone loves!
Serving Suggestions
Serve your Banana Pudding Cheesecake chilled with a layer of whipped cream, crushed wafers, and a sprinkle of cinnamon for a Christmas touch. It pairs beautifully with hot cocoa or peppermint lattes. If you love banana treats, you might also enjoy trying this Light Fluffy Banana Pudding Cake or the Easy Mile High Banana Pudding Pound Cake Recipe. For something crunchier, check out these Creamy Banana Pudding Crunch Bars or Trisha Yearwood’s Banana Pudding Cake.
Christmas Banana Pudding Cheesecake
Equipment
- Springform Pan
- Mixer
- Mixing Bowls
Ingredients
Crust
- 2 cups vanilla wafers crushed
- 1/2 cup unsalted butter melted
Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 eggs room temperature
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 2 bananas mashed, ripe
- 1 package instant banana pudding mix (3.4 oz)
Topping
- 1 cup whipped cream
- 1 banana sliced, for garnish
- cinnamon optional, for garnish
Instructions
- Preheat your oven to 325°F. Line a springform pan with parchment paper.
- Crush vanilla wafers and mix with melted butter. Press into the bottom of the pan to form the crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
- Pour in heavy cream and vanilla extract. Mix just until combined.
- Stir in mashed bananas and banana pudding mix until creamy and thick.
- Pour the batter over the crust and smooth the top. Bake for 55–60 minutes or until the center is set but slightly wobbly.
- Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
- Top with whipped cream, banana slices, and a sprinkle of cinnamon before serving.
Notes
- To prevent cracks, avoid overmixing and allow the cheesecake to cool slowly.
- Chill overnight for best texture.
- For extra flair, drizzle with caramel before serving.
FAQs
Why did my cheesecake crack on top?
This happens when the oven temperature is too high or if it cools too fast. Bake your Banana Cheesecake in a water bath and let it cool slowly in the oven with the door slightly open.
Can I make this cheesecake ahead of time?
Yes, this Banana Pudding Cheesecake Recipe tastes even better the next day! Chill it overnight so the flavors blend and the texture sets perfectly before serving on Christmas Day.
How do I store leftovers?
Store your Cheesecake With Whipped Cream covered in the fridge for up to 4 days. For longer storage, freeze slices without the whipped topping, then thaw overnight in the refrigerator.
Conclusion
Whether you serve it after dinner or as a Christmas morning treat, this Christmas Banana Pudding Cheesecake brings joy, comfort, and that irresistible banana-cream flavor that everyone will talk about all season long. Save or pin it now to make your holidays extra sweet!
