Banana Pudding Cheesecake with Salted Caramel is a show-stopping dessert that blends the nostalgic flavors of classic banana pudding with the rich creaminess of cheesecake. Finished with a luscious salted caramel drizzle, this dessert is smooth, indulgent, and guaranteed to impress at holidays, celebrations, or anytime you want something truly special.
This recipe layers familiar comfort with bakery-style elegance, and it’s easier to make than it looks.
Why You’ll Love This Recipe
- Ultra Creamy Texture – Smooth, rich cheesecake every time
- Classic Flavor Twist – Banana pudding meets cheesecake
- Perfect for Special Occasions – A real crowd-pleaser
- Make-Ahead Friendly – Even better the next day
- Balanced Sweetness – Salted caramel cuts the richness
- Impressive but Simple – Straightforward steps, big payoff
Preparation and Cooking Time
- Prep Time: 25 minutes
- Bake Time: 60 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: About 5½ hours
Ingredients
Crust
- 2 cups vanilla wafer crumbs
- ½ cup melted butter
Cheesecake Filling
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas
- ½ cup sour cream
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Topping
- Salted caramel sauce (store-bought or homemade)
- Whipped cream (optional)
- Banana slices (optional, for garnish)
Step-by-Step Instructions
- Prepare the Crust:
Mix vanilla wafer crumbs with melted butter. Press firmly into the bottom of a greased springform pan. Chill while preparing the filling. - Make the Cheesecake Filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Blend in mashed bananas, sour cream, cornstarch, and vanilla until just combined. - Bake:
Pour filling over the crust. Bake at 325°F (165°C) for 55–65 minutes, until the center is slightly jiggly. - Cool Slowly:
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate at least 4 hours or overnight. - Finish with Caramel:
Drizzle salted caramel sauce over the chilled cheesecake before serving. - Serve & Enjoy:
Slice and top with whipped cream or banana slices if desired.
How to Serve
- Plating Tips: Clean slices using a warm knife
- Best Occasions: Holidays, birthdays, dinner parties
- Side Pairings: Coffee, espresso, or milk
- Presentation Tip: Add caramel just before serving for best shine
Additional Tips
- Use ripe bananas for the best flavor
- Avoid overmixing to prevent cracks
- Chill overnight for the cleanest slices
- Run a knife around the pan before releasing
Variations
- Extra Banana Flavor: Add banana extract
- Chocolate Lover’s Twist: Drizzle with chocolate sauce too
- No-Bake Version: Use a no-bake cheesecake base
- Nutty Crunch: Add chopped pecans to the crust
Storage & Freezing
- Refrigerate: Up to 5 days
- Freeze: Up to 2 months (wrap tightly)
- Serve from Frozen: Thaw overnight in fridge
Special Equipment
- Springform pan
- Electric mixer
- Mixing bowls
- Rubber spatula
Frequently Asked Questions
Can I use boxed banana pudding mix?
This recipe relies on real bananas, but pudding mix can be added for extra flavor.
Does this cheesecake crack easily?
Cooling slowly helps prevent cracks.
Can I make this ahead?
Yes, ideal for making a day in advance.
Is salted caramel necessary?
It’s optional but highly recommended for balance.
Conclusion
Banana Pudding Cheesecake with Salted Caramel is the ultimate dessert mash-up, rich, creamy, nostalgic, and indulgent. With its smooth banana filling, buttery crust, and luxurious caramel finish, it’s a recipe destined to become a favorite for special occasions and celebrations.
