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Chocolate Banana Pudding Cheesecake

This Southern-inspired Chocolate Banana Pudding Cheesecake combines two classic desserts in one show-stopping treat. With layers of chocolate and banana cream cheese filling on a vanilla wafer crust, it’s topped with whipped cream and ganache perfect for potlucks, holidays, or when you can’t choose between banana pudding and cheesecake.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
chill 6 hours
Total Time 8 hours
Course Dessert
Cuisine American, southern
Servings 12 slices

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.
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