Gluten-Free Banana Pudding Cheesecake
1 h 35 min
|
intermediate
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
This gluten-free banana pudding cheesecake is a two-for-one stunner that marries silky New York style cheesecake with real banana and pudding mix on a buttery gluten-free graham crust, topped with clouds of whipped cream and crunchy vanilla wafers.
Make it ahead for birthdays, cookouts, or Sunday dinner, and trust me, no one will clock that it is gluten free because the flavor is big, the slice is clean, and the texture hits creamy, banana rich, and cookie crunch.
Ingredients (12 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Crust
- 2 cups gluten-free graham crackers, crushed gluten-free graham crackers 8 oz
- ¼ cup granulated sugar granulated sugar
- ½ cup unsalted butter, melted unsalted butter 4 oz
Ingredients for the Cheesecake Filling:
- 3 packages of (8 oz) cream cheese, softened cream cheese 24 oz (8 oz)
- ¾ cup granulated sugar granulated sugar
- 1 box of 3.4 oz instant gluten-free banana pudding mix instant gluten-free banana pudding mix 1 box 3.4 oz
- 2 large bananas, mashed bananas 2 ct large
- 3 large eggs large eggs 3 ct
- ⅓ cup heavy whipping cream heavy cream 2.64 fl oz
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- ½ tsp salt salt
For the Topping:
- 1 cup heavy whipping cream heavy cream 8 fl oz
- 2 Tbsp powdered sugar powdered sugar 0.55 oz
- ½ tsp vanilla extract pure vanilla extract 0.5 tsp
- 1 cup gluten-free vanilla wafers, crushed gluten-free vanilla wafers 2.63 oz
- 1 banana, sliced banana 1 ct
How to Make Gluten-Free Banana Pudding Cheesecake
-
Prep the pan and oven
Heat oven to 350 F and set a rack in the center, then boil a full kettle of water for the bath.
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil, line the bottom with a parchment circle, and lightly grease the sides.
-
Make and prebake the crust
In a bowl, combine the gluten-free graham crumbs, sugar, and melted butter until the mixture feels like damp sand and holds when pinched.
Press firmly into the pan bottom and slightly up the sides using a flat-bottom glass, then bake 8 to 10 minutes until fragrant and set; cool 5 minutes and drop oven to 325 F.
-
Mix the creamy base
Beat softened cream cheese and sugar on medium speed until ultra smooth and glossy with no lumps, about 2 minutes, scraping the bowl and paddle often.
Beat in the instant banana pudding mix, mashed ripe bananas, vanilla, salt, and heavy cream just until combined and silky.
-
Add eggs the right way
Mix in eggs one at a time on low speed just until each disappears to avoid extra air, scraping the bowl and bottom after the last egg.
Tap the bowl firmly on the counter a few times to pop any sneaky bubbles.
-
Set up the water bath and bake
Pour batter into the crust and smooth the top, then place the foil-wrapped pan in a deep roasting pan and set it on the oven rack.
Carefully pour the hot water into the roasting pan to come halfway up the springform, then bake at 325 F for 55 to 65 minutes until the edges are set and the center wobbles like soft Jell-O.
-
Cool slowly like a pro
Turn off the oven, crack the door, and let the cheesecake rest in the bath 45 to 60 minutes so it sets gently and avoids cracks.
Remove the pan, discard foil, run a thin knife around the edge, cool to room temp, then cover and chill at least 8 hours or overnight.
-
Whip the topping
Beat cold heavy cream with powdered sugar and vanilla to medium peaks that hold lines but look plush, not stiff.
Keep chilled until ready to spread so it stays lush and stable.
-
Finish and serve
Spread or pipe whipped cream over the chilled cheesecake, then shower with crushed gluten-free vanilla wafers.
Toss banana slices lightly in a few drops of lemon juice, pat dry, and add just before serving for bright flavor and no browning.
-
Alternative no-leak method
If you hate wrapping pans, place a pan of hot water on the lower rack for steam and bake the cheesecake on the center rack; start checking at 55 minutes.
Substitutions
- Gluten-free graham crumbs -> Gluten-free vanilla wafer crumbs
- Swap equal volume of crushed gluten-free vanilla wafers for a sweeter, nostalgic banana-pudding vibe with a slightly crunchier snap.
- Instant banana pudding mix (GF) -> Instant vanilla pudding mix (GF) + banana boost
- Use the same amount of gluten-free instant vanilla pudding mix and add 2 to 3 tablespoons finely ground freeze-dried banana or 1 teaspoon banana extract for clean banana flavor without extra moisture.
- Heavy cream in filling -> Sour cream
- Replace the 1/3 cup heavy cream with 1/3 cup full-fat sour cream for a gently tangy finish and a slightly denser, New York-style texture that plays beautifully with ripe bananas.
Tips
- Room-temp dairy is non-negotiable
- Softened cream cheese blends silky-smooth and prevents lumps that lead to overmixing and cracks.
- Use instant pudding only
- Instant pudding stabilizes the batter while baking, while cook-and-serve needs heat to set and will throw off the texture.
- Steam means no cracks
- A proper water bath or a pan of hot water on a lower rack evens heat and moisture so the top stays glossy and uncracked.
- Knife around the edge while warm
- Run a thin knife around the sides right after baking to release the cake from the pan and prevent fissures as it contracts.
- Stabilize whipped cream like a boss
- Whisk in 1 teaspoon instant pudding powder or 1 tablespoon mascarpone to keep peaks plush for hours without weeping.
- Bananas that pop
- For deeper banana flavor, roast whole bananas in their peels at 350 F for 15 minutes until blackened, cool, then mash and use.
- Slice clean
- Dip a long sharp knife in hot water, wipe, slice, and repeat so every piece looks bakery-perfect.
Nutrition Facts *
| Energy | 865 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 55 | g |
| Carbohydrates | 83 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cheesecake cracked; what happened and how do I fix it?
- Cracks come from overmixing, overbaking, or cooling too fast; cover with whipped cream, then next time use steam, stop baking when the center jiggles, and cool in the oven with the door cracked.
- How do I know it is done if the center still moves?
- You want a 2 to 3 inch jiggly circle in the center and set edges; it will finish setting during the slow cool and chill.
- How do I avoid a soggy crust?
- Prebake the crust until fragrant, wrap the pan tightly in heavy foil or use a silicone wrap, and cool the crust a few minutes before adding filling.
- Can I skip the water bath?
- Yes, use a pan of hot water on a lower rack for steam and bake at 325 F; the top may be slightly more rustic but the texture stays creamy.
- Can I make this ahead or freeze it?
- Yes, it holds in the fridge up to 3 days without the topping, and it freezes well wrapped tightly up to 1 month; thaw overnight in the fridge and top before serving.
- Is my pudding mix gluten-free for sure?
- Check the label for certified gluten-free and watch for barley malt or wheat derivatives, and stick to instant varieties only.
Serving Suggestions
Cold slices love a drizzle of warm caramel sauce and a pinch of flaky salt, which wakes up the banana and makes the vanilla cream sing.
Pour coffee or a not-too-sweet dark rum old fashioned, and if you are feeling extra, torch a little sugar on top of a few banana slices for a bruleed crunch right before serving.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
