Introduction

Banana Pudding Cheesecake is the dessert that brings two classics together: the rich, velvety texture of a New York–style cheesecake and the nostalgic, creamy sweetness of old-fashioned banana pudding. It’s the kind of dessert that stops conversations at family gatherings, holidays, and Sunday dinners because it looks stunning, tastes incredible, and blends flavors that practically everyone loves.

Imagine layers of crunchy vanilla wafer crust, lush cheesecake filling infused with banana flavor, real sliced bananas, and a cloud-like banana pudding topping. It’s cool, creamy, silky, and comforting—all at the same time. This dessert is Southern at its heart, inspired by the iconic banana pudding served at picnics, potlucks, and BBQs across the country.

Whether you’re making it for Thanksgiving, Easter, a birthday party, or simply craving something sweet, this Banana Pudding Cheesecake guarantees rave reviews. It’s surprisingly easy to make, holds up beautifully, and gets even better after chilling. Let’s get straight into the ingredients, step-by-step directions, tips, and variations that will help you create the perfect cheesecake every time.

Print

🍪 Ingredients

For the Crust:

• 2 cups crushed vanilla wafer cookies
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 32 oz (4 blocks) cream cheese, softened
• 1 cup granulated sugar
• ¾ cup sour cream
• 1 tablespoon vanilla extract
• 1 cup mashed ripe bananas (about 2 large bananas)
• 4 large eggs

For the Banana Pudding Layer:

• 1 box instant banana pudding mix (3.4 oz)
• 1 ½ cups cold milk
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla

For the Topping & Garnish:

• Sliced bananas
• Whole or crushed vanilla wafers
• Whipped cream (optional)

🍰 Preparation

Step 1: Make the Vanilla Wafer Crust

Start by preheating your oven to 325°F (165°C). Combine crushed vanilla wafers, granulated sugar, and melted butter in a bowl. Mix until everything resembles damp sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Prepare the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese until smooth and creamy—this step is crucial for preventing lumps. Add sugar and continue beating until fully incorporated. Mix in the sour cream, vanilla extract, and mashed bananas. The mixture should be thick and silky.

Step 3: Add the Eggs

Add the eggs one at a time, mixing gently after each addition. Avoid overbeating—this traps air and causes cracks. The batter should be just combined.

Step 4: Pour and Prepare for Baking

Pour the cheesecake mixture over the cooled crust. Tap the pan lightly on the counter to release air bubbles. For best results, bake using a water bath: wrap the springform pan in foil, place it in a larger baking dish, and pour hot water halfway up the sides.

Step 5: Bake the Cheesecake

Bake at 325°F (165°C) for 60–70 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This prevents cracking.

🍌 Variation Ideas

1. Banana Pudding Cheesecake Bars

Use a 9×13 pan and bake for 35–40 minutes for portable party bars.

2. Caramel Banana Cheesecake

Drizzle salted caramel over the cheesecake layer before chilling.

3. Chocolate Banana Cheesecake

Add ½ cup melted chocolate chips into the batter for a chocolate swirl effect.

4. Banana Cream Pie Cheesecake

Add a layer of sliced bananas directly on top of the crust before pouring in the batter.

5. No-Bake Version

Use a no-bake cheesecake base and skip the oven entirely—perfect for summer.

🍽 Cooking Note

• Cheesecake must cool slowly to prevent cracking.
• Use room-temperature cream cheese for the smoothest texture.
• Chill the cheesecake for at least 6 hours, but overnight is ideal.
• The banana pudding topping must be added after the cheesecake cools completely.

🍰 Serving Suggestions

• Top with fresh banana slices right before serving to avoid browning.
• Add crushed vanilla wafers for crunch.
• Serve with a drizzle of caramel or white chocolate sauce.
• Pair with fresh berries for a lighter flavor contrast.
• Enjoy straight from the fridge for the creamiest texture.

💡 Tips

• Use ripe bananas—they blend smoother and add deeper banana flavor.
• Don’t overmix after adding eggs; it can cause cracks.
• A water bath ensures even baking and prevents dry edges.
• Wrap leftover slices tightly to prevent absorbing fridge odors.
• Add 1 tablespoon of cornstarch to the batter for extra stability.

⏱ Prep Time:

25 minutes

🔥 Cooking Time:

60–70 minutes

⏰ Total Time:

7–8 hours (including chilling time)

🍽 Nutritional Information (Approx per slice):

Calories: 480
Protein: 7g
Sodium: 320mg

(Exact values vary depending on brands and add-ins.)

❓ FAQs

1. Can I make Banana Pudding Cheesecake ahead of time?

Yes! It tastes even better the next day and holds its shape better.

2. Will the bananas turn brown?

Fresh slices will brown, so add them right before serving. The bananas inside the batter won’t brown.

3. Can I skip the banana pudding topping?

Yes, but it adds the classic banana pudding flavor that makes this recipe special.

4. My cheesecake cracked—what do I do?

Don’t worry. The banana pudding layer covers cracks perfectly.

5. Can I freeze this cheesecake?

Yes. Freeze slices individually and thaw in the fridge overnight.

🍌 Conclusion

Banana Pudding Cheesecake is truly the best of both worlds: the creamy richness of cheesecake paired with the sweet comfort of banana pudding. Every layer brings something special—from the crunchy vanilla wafer crust to the silky banana cheesecake and dreamy pudding topping. Whether you’re making it for a holiday, birthday, or family dinner, this dessert always steals the show. With simple ingredients and clear steps, you can create a bakery-level masterpiece right in your kitchen.