A rich, creamy, Southern-inspired Banana Pudding Cheesecake that blends silky cheesecake, real bananas, and a buttery vanilla-wafer crust. It’s the perfect dessert for gatherings, holidays, birthdays, or whenever you’re craving a nostalgic, comforting treat that tastes like classic banana pudding elevated into a decadent cheesecake.

Why You’ll Love This Recipe

Banana pudding lovers and cheesecake fans unite—this dessert brings together the best of both worlds.
The creamy banana-infused filling, paired with the smooth texture of cheesecake and the crunch of a vanilla-wafer crust, creates a dessert that’s indulgent yet familiar. Its make-ahead nature also makes it perfect for entertaining, as the flavors deepen beautifully overnight. The use of real bananas, instant pudding mix, and homemade whipped cream keeps the recipe simple while delivering impressive bakery-quality results.

Preparation and Cooking Time

Prep Time: About 25 minutes
Bake Time: About 75 minutes
Chill Time: 6–8 hours (preferably overnight)
Total Time: 8–9 hours (mostly hands-off chilling)

Ingredients

For the Vanilla-Wafer Crust

2 ½ cups crushed vanilla wafer cookies
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Filling & Banana-Pudding Layers

24 oz cream cheese (about 3 blocks), softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2–3 bananas)
½ cup sour cream (or full-fat yogurt)
1 (3.4 oz) package instant banana-cream pudding mix, dry
1 cup heavy cream
4 large eggs, room temperature

Toppings & Garnish

2–3 fresh bananas, sliced
Whipped cream (homemade or store-bought)
Extra vanilla wafers, whole or crushed
Optional: caramel drizzle or extra cookie crumbs

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 350°F (about 175°C).
Combine the crushed vanilla wafers, melted butter, and sugar in a medium bowl until the mixture resembles wet sand. Press the crumbs firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Bake for 8–10 minutes, then remove and set aside to cool completely while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and lump-free. Add the sugar and vanilla extract, mixing until creamy.
Blend in the mashed bananas, sour cream, and pudding mix until everything is combined.
With your mixer on low speed, add the eggs one at a time, mixing just until each egg disappears into the batter.
Finish by stirring in the heavy cream, creating a smooth, silky mixture.

Step 3: Assemble the Cheesecake

Pour the batter evenly over the cooled crust and smooth the top gently with a spatula.

Step 4: Bake

Bake for about 1 hour and 15 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven and let the cheesecake rest inside, undisturbed, for 30 minutes. This gradual cooling helps prevent cracks.

Step 5: Cool and Chill

Transfer the cheesecake to a wire rack and let it cool for 1 hour.
Refrigerate for at least 6–8 hours or, for the best texture and flavor, overnight.

Step 6: Add Toppings and Serve

Just before serving, top the cheesecake with fresh banana slices, a swirl of whipped cream, and extra vanilla wafers for crunch.
For added decadence, finish with a drizzle of caramel or a sprinkle of crushed cookies.
Slice and enjoy the luscious layers of banana, cream, and cookie goodness.

How to Serve

This Banana Pudding Cheesecake is delicious chilled, cut into generous slices.
Serve it with:
• A dollop of whipped cream
• Extra banana slices
• Vanilla wafers pressed around the edges
• Light caramel drizzle for added richness

It pairs wonderfully with coffee, iced tea, or a simple glass of cold milk.

Additional Tips

• Use ripe, speckled bananas for the best flavor and sweetness.
• Do not overmix after adding eggs—this prevents cracking.
• Let the cheesecake cool gradually to maintain a smooth, even top.
• Add the banana slices right before serving to keep them from browning.
• Lining the bottom of your pan with parchment paper makes removing and slicing easier.

Recipe Variations

• Chocolate Banana Version: Add ½ cup melted chocolate to the batter.
• Banana-Nut Cheesecake: Fold in chopped toasted pecans or walnuts.
• Caramel Banana Cheesecake: Add a thin layer of caramel sauce between the crust and filling.
• Coconut Banana Cheesecake: Swap heavy cream for coconut cream and sprinkle toasted coconut on top.
• Pudding Swap: Try vanilla, white chocolate, or cheesecake pudding mix for a different flavor profile.

Freezing and Storage

• Refrigerate: Store covered in the fridge for up to 4 days.
• Freeze: Freeze slices tightly wrapped in plastic and foil for up to 2 months.
• Thaw: Defrost overnight in the refrigerator before serving.
• Banana Topping: Add fresh bananas only at serving time to avoid browning.

Frequently Asked Questions

Can I use low-fat cream cheese?

It’s best to use full-fat cream cheese for the creamiest texture and proper structure.

Why did my cheesecake crack?

Cracking happens if the cheesecake cools too quickly or if the batter is overmixed. Allow the cheesecake to rest in the oven and avoid whipping too much air into the mixture.

Can I skip the pudding mix?

You can, but the pudding adds flavor and helps create the banana-pudding taste. Without it, the texture will be softer and less stable.

How do I keep the bananas from browning?

Add them right before serving, and optionally brush with a little lemon juice to slow browning.

Can this be made the day before?

Absolutely. In fact, chilling overnight improves the flavor and texture.

Banana Pudding Cheesecake

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• Author: Sophia

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Ingredients

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• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• For the Vanilla‑Wafer Crust
• 2 ½ cups crushed vanilla wafer cookies
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• For the Cheesecake Filling & Banana‑Pudding Layers
• 24 oz (about 3 blocks) cream cheese, softened
• 1 cup mashed ripe bananas (≈ 2–3 bananas)
• ½ cup sour cream (or full‑fat yogurt)
• 1 (3.4 oz) package instant banana‑cream pudding mix (dry)
• 1 cup heavy cream (or whipping cream)
• Toppings & Garnish
• 2–3 fresh bananas, sliced
• Whipped cream (homemade or store‑bought)
• Extra vanilla wafers (whole or crushed)
• Optional: a drizzle of caramel or sprinkle of cookie crumbs

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Instructions

1. Prepare the crust — Preheat your oven to 350 °F (≈ 175 °C). In a bowl, mix the crushed vanilla wafers, melted butter and sugar until the crumbs are evenly moistened. Press this mixture firmly into the bottom (and a bit up the sides) of a 9‑inch (or similar) springform pan. Bake for about 8–10 minutes, then remove and let cool while you prepare the filling.
2. Make the cheesecake filling — In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract and mix until creamy. Add the mashed bananas, sour cream, and pudding mix — stir until well combined. With the mixer on low speed, add the eggs one at a time, mixing gently after each until just incorporated. Finally, stir in the heavy cream until the batter is smooth and slightly fluffy.
3. Assemble cheesecake — Pour the filling over the cooled crust in the springform pan, smoothing out the top.
4. Bake — Place the pan in the preheated oven and bake about 1 hour 15 minutes, or until the edges are set and the center is mostly set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed for another 30 minutes (this helps prevent cracks from sudden cooling).
5. Cool & chill — Remove from oven and let cool on a wire rack for ~1 hour. Then refrigerate for at least 6–8 hours (preferably overnight) so the cheesecake fully sets.
6. Add toppings — Just before serving, top with a layer of sliced bananas, a generous swirl of whipped cream, and sprinkle or press extra vanilla wafers around the edge. For extra indulgence, drizzle a bit of caramel sauce or add crushed wafers on top.
7. Serve — Slice and enjoy! Each bite gives you creamy cheesecake, banana‑pudding flavor, and the crunchy‑sweet crust beneath.