Banana Pudding Cheesecake

Banana Pudding Cheesecake is the dreamy combo of classic Southern banana pudding and rich, creamy cheesecake—all layered together into one unforgettable dessert. With a vanilla wafer crust, a smooth banana-infused cheesecake filling, and layers of whipped topping and sliced bananas, this cake is comforting, nostalgic, and downright irresistible.

Why You’ll Love This Recipe

I love how this cheesecake captures all the flavors of traditional banana pudding but with a decadent twist. The vanilla wafers give a buttery, crunchy base; the filling is ultra-creamy with real banana flavor; and the topping makes it feel light, sweet, and completely indulgent. It’s a showstopper for gatherings, holidays, or any time I want something that feels both comforting and elevated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Vanilla wafer cookies (crushed)

• Granulated sugar

• Unsalted butter (melted)

For the cheesecake filling:

• Cream cheese (softened)

• Granulated sugar

• Eggs

• Ripe bananas (mashed)

• Sour cream

• Vanilla extract

• All-purpose flour

• Optional: banana extract for enhanced flavor

For the topping:

• Whipped cream or whipped topping

• Sliced bananas

• Crushed vanilla wafers

• Optional: banana slices dipped in lemon juice to prevent browning

Directions

1. Preheat the oven and prepare pan
   I preheat the oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper. I grease the sides lightly.

2. Make the crust
   I mix crushed vanilla wafers with melted butter and sugar, then press the mixture firmly into the bottom of the pan. I bake the crust for 10 minutes, then let it cool slightly.

3. Make the filling
   In a large bowl, I beat the cream cheese until smooth, then add sugar and mix until fluffy. I beat in the eggs one at a time, then stir in mashed bananas, vanilla, sour cream, and flour. I mix until the batter is smooth and creamy.

4. Bake the cheesecake
   I pour the filling over the crust and gently tap the pan to remove air bubbles. I bake for 55–65 minutes, until the edges are set but the center still has a slight jiggle. I turn the oven off, crack the door, and let the cheesecake cool slowly for 30 minutes.

5. Chill
   I remove the cheesecake and let it come to room temperature, then refrigerate it for at least 4 hours or overnight for best results.

6. Top and garnish
   Before serving, I spread whipped cream over the top, decorate with sliced bananas, and sprinkle with crushed vanilla wafers. I serve it chilled for the best texture and flavor.

Servings and timing

This recipe makes 10–12 slices. It takes 20 minutes to prep, 1 hour to bake, and at least 4 hours to chill. I usually make it the night before to let it fully set.

Variations

• I sometimes layer whole vanilla wafers inside the cheesecake for texture, like in banana pudding.

• For extra richness, I add a swirl of caramel sauce on top before serving.

• I’ve also made this with a graham cracker crust when I don’t have vanilla wafers on hand—it still tastes amazing.

storage/reheating

I store the cheesecake covered in the fridge for up to 4 days. For longer storage, I freeze it (without banana topping) for up to 1 month, tightly wrapped. I let it thaw in the fridge overnight. I never reheat—it’s best served cold.

FAQs

Can I use banana pudding mix in the filling?

Yes, I’ve added instant banana pudding powder (dry) to the filling for extra flavor. I reduce the flour slightly if I do that.

How do I keep the banana slices from browning?

I dip the slices in lemon juice before placing them on top. It helps keep them fresh-looking longer.

Can I make this in advance?

Definitely. I usually bake it the day before and add the toppings just before serving.

Do I need a water bath?

Not for this recipe. I bake it at a lower temperature and let it cool gradually to prevent cracking.

Can I use frozen bananas?

Yes, but I thaw and drain them well before mashing. Frozen bananas add more moisture, so I reduce other liquids slightly.

Conclusion

Banana Pudding Cheesecake is the perfect fusion of creamy cheesecake and comforting banana pudding. It’s smooth, sweet, and bursting with banana flavor, with a buttery vanilla wafer crust and fluffy topping to finish it off. Whether I’m baking it for a celebration or just because I’m craving something special, it never lasts long once it’s sliced.

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