Banana Pudding Cheesecake Recipe

If you’ve ever found yourself hopelessly torn between a creamy cheesecake and the nostalgic comfort of banana pudding, prepare for your dessert dreams to come true. This Banana Pudding Cheesecake is pure sunshine in every slice, marrying the rich tang of classic cheesecake with the flavor-packed goodness of banana pudding and a sweet vanilla wafer crust. It’s a show-stopper for any gathering, yet simple enough to whip up for a cozy night in—each creamy bite brings a little bit of Southern charm right to your kitchen table.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Let’s talk about what goes into this Banana Pudding Cheesecake! Every ingredient has its big moment, giving this dessert its unforgettable layers of flavor, creamy texture, and irresistible crunch. Get ready for a short list that works wonders together.

• Vanilla wafer crumbs: These give the crust a nostalgic, signature crunch and a subtle, buttery vanilla flavor.
• Granulated sugar: Adds just the right amount of sweetness to both the crust and the creamy filling.
• Unsalted butter (melted): Binds the crust together and infuses it with rich, buttery goodness.
• Cream cheese (softened): The backbone of the cheesecake, providing a luscious, smooth base.
• Eggs: Help set the filling beautifully for that classic, dense-yet-silky cheesecake texture.
• Mashed ripe bananas: Bring unmistakable banana flavor and natural sweetness—use spotty bananas for best results!
• Instant banana pudding mix: A secret ingredient that boosts both flavor and the creamy pudding vibe.
• Sour cream: Lends tang and lightness to balance the sweetness and keep the texture supple.
• Vanilla extract: Rounds out the flavor, making every bite feel like home.
• Whipped topping or whipped cream: Adds a cloud-like finish and visual flair atop each slice.
• Crushed vanilla wafers & banana slices: The perfect pretty—and delicious—finishing touch right before serving.

How to Make Banana Pudding Cheesecake

Step 1: Prepare the Crust

Start with that irresistible vanilla wafer crust. Combine the crumbly vanilla wafers, a sprinkle of sugar, and melted butter in a bowl, stirring until everything is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure to get an even, compact layer. Bake in a preheated 325°F (163°C) oven for 10 minutes to set. Let it cool slightly while you move on—this gives the base a chance to become beautifully crisp and sturdy.

Step 2: Mix the Filling

In a large bowl, beat the cream cheese and sugar until you have a smooth, velvety mixture—with no lumps left in sight. Next, add the eggs one at a time, beating well after each addition to keep things extra creamy. Stir in the mashed bananas (the riper the better for bold banana flavor), then sprinkle in the instant banana pudding mix, sour cream, and a splash of vanilla extract. Mix it all together until just combined—don’t overdo it! The filling should look rich and billowy at this stage.

Step 3: Fill and Bake

Pour that glorious banana pudding cheesecake filling over your cooled crust, smoothing the top with a spatula. For extra banana love, you can layer a few sliced bananas between the crust and filling. Place the pan on the center rack, and—if you want to prevent cracks—slide a pan of water on the lower rack to create gentle steam. Bake for 60-70 minutes, until the center is just set but jiggles slightly when nudged. Turn off the oven, crack the door, and let your cheesecake chill inside for an hour so it finishes gently and stays perfectly silky.

Step 4: Chill and Top

After the oven rest, transfer your cheesecake to the fridge for at least four hours, or (ideally!) overnight. This chilling step is crucial—it gives the flavors time to mingle and the filling time to fully set. When you’re ready to serve, lavish the top with fluffy whipped topping or whipped cream, then shower on some crushed vanilla wafers and fresh banana slices for an unforgettably beautiful and tasty finish.

How to Serve Banana Pudding Cheesecake

Garnishes

The crowning glory for Banana Pudding Cheesecake is all in the garnish! A generous swirl of whipped cream, a sprinkle of crushed vanilla wafers, and a few cheerful banana slices make each slice sing. Not only do these finishing touches dial up the flavor and texture, but they also give every serving that wow-factor when you bring the cheesecake to the table.

Side Dishes

This luscious dessert pretty much steals the show, but you can offer a little freshness alongside it. Try slicing up some extra bananas, dishing out a bowl of fresh berries, or even pairing with a mug of strong, hot coffee. Each of these sides balances the richness perfectly while letting the Banana Pudding Cheesecake shine brightest.

Creative Ways to Present

Looking to impress? Serve Banana Pudding Cheesecake as mini jar desserts for parties, or try layering slices with extra pudding and whipped cream in a trifle glass. You can even use cookie cutters (once it’s chilled) to create petite, playful cheesecake bites for brunch or a dessert bar.

Make Ahead and Storage

Storing Leftovers

Once your Banana Pudding Cheesecake is chilled and topped, cover it tightly with plastic wrap or pop it in an airtight container. It keeps beautifully in the fridge for up to four days, and the flavor only improves over time as the pudding notes deepen. Just be sure to store any fresh garnishes separately to keep them looking pretty.

Freezing

Yes, you can freeze Banana Pudding Cheesecake! Wrap individual slices tightly in plastic wrap and foil, then tuck them into a freezer-safe bag or container. They’ll keep for up to two months. When you’re ready for a slice of happiness, thaw overnight in the fridge. Add fresh toppings after thawing for best results.

Reheating

Cheesecake is absolutely dreamy served cold, but if you prefer a slightly softer bite, just leave your slice at room temperature for about 30 minutes before enjoying. Avoid microwaving, as this can make the creamy filling go a little grainy. Let it rest, garnish, and dig in!

FAQs

How do I prevent cracks in my Banana Pudding Cheesecake?

The best trick is to use a pan of water on the lower oven rack while baking, which keeps things moist. Cooling the cheesecake slowly in the turned-off oven with the door cracked also prevents sudden temperature changes that can cause cracks.

Can I use homemade whipped cream instead of store-bought topping?

Absolutely! Freshly whipped cream gives your Banana Pudding Cheesecake an airy finish and can be sweetened or flavored just the way you like. Plus, it looks extra special piped onto each slice.

What kind of bananas work best?

Overripe, spotty bananas pack the most flavor and mash up easily for a sweet, fragrant filling. Using them ensures your cheesecake tastes unmistakably banana-forward—just the way it should be.

Is it okay to skip the instant pudding mix?

The instant banana pudding mix is a shortcut to deep, authentic flavor and gives the filling extra creaminess. While you could leave it out, the cheesecake won’t have quite the same irresistible banana pudding vibe.

Can I make Banana Pudding Cheesecake ahead for a party?

Definitely! This cheesecake needs time to chill, so making it a day or two ahead helps the texture set and the flavors bloom. Simply add your whipped cream and garnishes before serving for a fresh, beautiful finish.

Final Thoughts

If you love all things creamy, dreamy, and banana-filled, this Banana Pudding Cheesecake is destined to become your new go-to treat. Whether you’re baking for family or dazzling friends at a gathering, each slice is a little celebration. Give it a try—you won’t look at cheesecake (or banana pudding) the same way again!

Print