Banana pudding cheesecake is a dessert that combines two beloved classics into one decadent creation. Imagine the rich, creamy texture of a New York-style cheesecake infused with the nostalgic flavor of banana pudding—sweet, smooth, and perfectly balanced. Every bite features a buttery vanilla wafer crust, a velvety cheesecake filling, and a luscious banana pudding layer topped with whipped cream and crushed wafers. I remember making this cheesecake for a family gathering, and it was the first dessert to disappear from the table! It’s elegant enough for special occasions but simple enough for weekend baking. I once added a drizzle of caramel sauce over the top, and it took the flavor to another level of indulgence. This recipe captures all the comfort of banana pudding while delivering the rich satisfaction of cheesecake—truly the best of both worlds.
Why You’ll Love This Recipe
Banana pudding cheesecake is creamy, luxurious, and bursting with Southern charm. The combination of velvety cheesecake and banana pudding creates a smooth, dreamy texture with a touch of nostalgia. The vanilla wafer crust adds crunch and buttery flavor, while the whipped cream topping keeps it light and airy. It’s a show-stopping dessert that’s surprisingly easy to make and perfect for holidays, birthdays, or any gathering where you want to impress. Each slice delivers a perfect blend of banana sweetness and cheesecake richness.
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Banana Pudding Cheesecake – Creamy, Dreamy, and Irresistibly Southern
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the nostalgic flavors of banana pudding — layers of vanilla wafers, ripe bananas, and silky cheesecake filling topped with whipped cream.
Ingredients
- For the Crust:
- 2 cups crushed vanilla wafers
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ½ cup sour cream
- For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Crushed vanilla wafers and banana slices, for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- In a bowl, combine crushed vanilla wafers, sugar, and melted butter. Press mixture into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy.
- Beat in eggs one at a time, followed by mashed bananas, vanilla extract, flour, and sour cream. Mix just until smooth.
- Pour the batter over the cooled crust and smooth the top.
- Place the pan in a larger roasting pan and add hot water halfway up the sides to create a water bath.
- Bake for 60–70 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from oven, refrigerate for at least 4 hours or overnight to set completely.
- Before serving, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over the chilled cheesecake.
- Garnish with banana slices and crushed vanilla wafers before serving.
Notes
- Use ripe but firm bananas to prevent browning in the cheesecake.
- Let the cheesecake chill overnight for the best flavor and texture.
- Top just before serving to keep bananas and whipped cream fresh.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Vanilla wafers – Crushed to form the classic banana pudding-style crust with a buttery crunch.
Butter (melted) – Helps bind the crust and adds rich flavor.
Cream cheese – The base of the cheesecake layer; use full-fat cream cheese for the creamiest texture.
Granulated sugar – Sweetens the cheesecake without overpowering the banana flavor.
Eggs – Provide structure and richness, giving the cheesecake a smooth consistency.
Vanilla extract – Adds warmth and enhances the overall flavor.
Mashed ripe bananas – Infuse the cheesecake with sweet banana flavor.
Instant banana pudding mix – Creates the signature pudding layer for a creamy, dreamy finish.
Milk – Used to prepare the pudding and keep the texture silky.
Whipped cream or whipped topping – Adds a light, fluffy topping to balance the richness.
Extra vanilla wafers – Crushed or halved for garnish on top.
Directions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix crushed vanilla wafers with melted butter until combined. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 8–10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed until just incorporated. Stir in vanilla extract and mashed bananas. Pour the batter over the cooled crust and smooth the top.
Bake for 55–65 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool gradually for one hour. Refrigerate for at least 4 hours or overnight to set completely.
Once chilled, prepare the instant banana pudding according to package directions, using milk. Spread the pudding evenly over the cheesecake. Top with whipped cream and garnish with crushed or whole vanilla wafers. Keep refrigerated until ready to serve.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 10–12 people.
Preparation time: 25 minutes
Baking time: 65 minutes
Cooling and chilling time: 6 hours
Total time: Approximately 7 hours 30 minutes
Storage/reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze it (without the pudding and whipped topping) for up to 2 months. Thaw in the refrigerator overnight before adding the toppings. Keep chilled until serving for the best texture and flavor.
Variations and Customizations
Caramel Banana Cheesecake – Add a drizzle of caramel sauce between layers or on top for extra richness.
Chocolate Banana Cheesecake – Add a layer of chocolate ganache over the cheesecake before topping with pudding.
Mini Banana Pudding Cheesecakes – Make individual portions using a muffin tin for easy serving.
Nilla Wafer Crust Substitute – Use graham crackers or shortbread cookies instead of vanilla wafers.
Nutty Twist – Add a sprinkle of toasted pecans or walnuts for crunch.
Banana Cream Layer – Mix some whipped cream into the pudding for an extra fluffy layer.
Dairy-Free Option – Use dairy-free cream cheese, milk, and whipped topping for a lactose-free version.
FAQs
Can I use fresh bananas instead of pudding mix?
Yes, but the pudding mix gives the dessert its creamy, stable texture.
How do I prevent cracks in the cheesecake?
Avoid overmixing and let it cool gradually with the oven door slightly open.
Can I make this ahead of time?
Absolutely! It’s best made a day ahead so the flavors can develop.
Can I use banana-flavored yogurt instead of mashed bananas?
Yes, it will work in a pinch, but the flavor will be milder.
Do I have to bake the crust?
Yes, baking helps it hold together and adds a richer flavor.
What kind of pudding should I use?
Instant banana pudding mix works best—avoid cook-and-serve varieties.
Can I skip the pudding layer?
Yes, it’ll still taste delicious, but the pudding makes it extra creamy.
Can I use whipped cream instead of whipped topping?
Yes, but stabilize it with a bit of powdered sugar to keep it firm.
How long should I chill the cheesecake?
At least 4 hours, but overnight is ideal for the best texture.
Can I use graham crackers instead of vanilla wafers?
Yes, graham crackers make a great alternative crust.
Conclusion
Banana pudding cheesecake is a decadent fusion of creamy cheesecake and classic banana pudding, offering layers of flavor and texture in every bite. With its buttery crust, silky filling, and fluffy whipped topping, this dessert is as beautiful as it is delicious. Perfect for family gatherings, holidays, or when you simply crave something sweet and comforting, it’s a guaranteed crowd-pleaser. Once you try it, you’ll understand why this cheesecake is the ultimate Southern-inspired indulgence that everyone will ask for again and again.