If you’re looking for the ultimate fusion of nostalgic Southern comfort and creamy, dreamy decadence, Banana Pudding Cheesecake is your answer. Imagine the classic crowd-pleasing banana pudding we all love, swirled masterfully into a rich, velvety cheesecake with a buttery vanilla wafer crust, layers of real bananas, and a billowy cloud of whipped topping. Every slice is the perfect marriage of textures: crunchy, creamy, and lush, with a sweet banana essence that makes this dessert irresistible for any occasion. Bring this showstopper to your next gathering and watch smiles bloom with every bite!

Ingredients You’ll Need

Banana Pudding Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Banana Pudding Cheesecake is how each simple ingredient plays a crucial role. From the crisp vanilla wafer base to the slices of banana tucked inside, every component is thoughtfully chosen to create layers of flavor and texture you won’t forget.

Vanilla wafer crumbs (1½ cups): These give the crust its classic, golden crunch and old-school banana pudding soul.
Melted butter (¼ cup): Binds those crumbs and adds a rich, toasty flavor to the crust.
Cream cheese, softened (3 packages/8 oz each): The backbone of your cheesecake layer—always go for full-fat for maximum creaminess.
Granulated sugar (1 cup): Sweetens the tangy cream cheese for that dreamy cheesecake balance.
Large eggs (3): Essential for setting the cheesecake and adding structure without heaviness.
Vanilla extract (1 teaspoon): Adds warmth and enhances all the other flavors beautifully.
Instant banana pudding mix (1 box/3.4 oz): Infuses the cheesecake with natural banana flavor and extra silkiness.
Whole milk (½ cup): Helps make the pudding luscious and smooth before folding it in.
Sour cream (1 cup): Brings a wonderful tang and makes the cheesecake filling ultra-smooth.
Bananas, sliced (2): Go for just-ripe, firm bananas for slices that hold their texture and flavor.
Whipped topping (1½ cups): The classic light-as-air cloud on top—store bought or homemade, both work beautifully.
Extra vanilla wafers and banana slices: For a gorgeous garnish, these double down on flavor and curb appeal.

How to Make Banana Pudding Cheesecake

Step 1: Prep Your Crust

Start by preheating your oven to 325°F. In a medium bowl, combine the vanilla wafer crumbs and melted butter, mixing until all the crumbs are evenly moistened. This buttery mix, when pressed firmly into the bottom of a 9-inch springform pan, forms the sturdy, golden foundation of your Banana Pudding Cheesecake. Bake the crust for 10 minutes, then set it aside to cool while you dream about the layers to come.

Step 2: Whip Up the Cream Cheese Base

In a large mixing bowl, beat the softened cream cheese and sugar until completely smooth and creamy—no lumps allowed! Add the eggs, one at a time, mixing on low after each, and pour in the vanilla extract. The result should be rich, pillowy, and ultra-luxurious. Take your time with this step; a silky-smooth base is the secret to a truly decadent Banana Pudding Cheesecake.

Step 3: Make and Fold in the Pudding

In a separate bowl, whisk your instant banana pudding mix with the whole milk until it thickens—a minute or two should do the trick. Fold this pudding mixture gently into your cream cheese base, taking care not to deflate the volume you’ve just created. Next, stir in the sour cream to give your filling that classic tang and unbeatable smoothness.

Step 4: Add Bananas and Assemble

Gently fold in the freshly sliced bananas, making sure they’re evenly distributed but not mashed. Pour this gorgeous, banana-studded batter over your cooled crust, smoothing the top with a spatula. This is the magical moment when all those classic banana pudding flavors join forces with cheesecake wonder.

Step 5: Bake to Perfection

Bake the cheesecake for 50–60 minutes, or until the center is set but still has a gentle jiggle—a key sign of creamy texture ahead. If you want to be extra cautious (and avoid any cracks), bake the cake using a water bath, or at least pop a pan of water on the lower rack to provide steam. Once baked, turn off the oven and crack the door so the cheesecake can cool for an hour. This helps prevent sinking or splitting, and it’s absolutely worth the wait!

Step 6: Chill, Top, and Garnish

After the hour resting in the oven, transfer your masterpiece to the refrigerator and chill for at least 4 hours, or overnight if you can resist! Before serving, spread a thick, fluffy layer of whipped topping over the cheesecake and finish with a cascade of extra banana slices and a ring of vanilla wafers. Each topping adds not just flavor, but a party-worthy flair to your Banana Pudding Cheesecake.

How to Serve Banana Pudding Cheesecake

Garnishes

This cheesecake shines with its crowning finish. Top with more banana slices for a fresh, fruity pop, and nestle vanilla wafers along the edge for a golden crunch. For a little extra flair, dust the whipped topping lightly with crushed wafers or a sprinkle of cinnamon. These simple touches turn your Banana Pudding Cheesecake into a visual and flavorful knockout.

Side Dishes

As a centerpiece dessert, Banana Pudding Cheesecake pairs beautifully with a few light accompaniments. Try a platter of fresh berries or a bowl of sliced mango for a burst of color and tartness. A little espresso or hot coffee cuts through the richness, keeping everyone ready for a second slice!

Creative Ways to Present

If you want to dazzle, try serving Banana Pudding Cheesecake in individual mason jars for a charming twist—perfect for parties or picnics. Another fun idea: Make mini cheesecakes using a muffin tin and paper liners, or add a caramel drizzle for an indulgent upgrade. However you present it, expect oohs, ahhs, and empty plates.

Make Ahead and Storage

Storing Leftovers

Banana Pudding Cheesecake keeps wonderfully in the fridge. Simply cover the pan or transfer slices to an airtight container and chill for up to 5 days. The flavors meld and deepen, and the bananas typically stay fresh thanks to the creamy filling hugging each slice.

Freezing

Want to stash some for later? This cheesecake freezes beautifully—just skip the whipped topping until serving. Wrap the whole cheesecake or individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before topping and serving.

Reheating

This cake is best enjoyed cold, straight from the fridge. If you prefer a softer texture, leave a slice out at room temperature for 10 to 15 minutes before digging in. There’s no need to microwave or heat it, as that can alter the luscious texture Banana Pudding Cheesecake is prized for.

FAQs

Can I use homemade banana pudding instead of instant?

Absolutely! While instant banana pudding is a huge time saver and provides consistent results, homemade banana pudding brings a deeper, richer banana flavor. Just make sure it’s thickened and chilled before folding it into your cheesecake batter.

What’s the best way to prevent cracks in my cheesecake?

To keep your Banana Pudding Cheesecake picture-perfect, always bake it slowly and gently. Using a water bath, or placing a pan of water on the lower oven rack, helps regulate the temperature. Also, let the baked cheesecake cool gradually in the oven with the door ajar—sudden changes in temperature are the main cause of cracks!

How do I keep the banana slices from turning brown?

Select just-ripe, firm bananas rather than overripe ones, and fold them gently into the filling, which helps shield them from air. If you’re worried about color, toss the slices in a little lemon juice before adding them in—this helps maintain their fresh look.

Can I make Banana Pudding Cheesecake gluten-free?

You sure can! Swap out regular vanilla wafers for your favorite gluten-free version. All other ingredients are naturally gluten-free, so this is an easy favorite to adapt for everyone at the table.

Is it possible to make this cheesecake in advance?

Definitely—Banana Pudding Cheesecake is a dream make-ahead dessert. Prepare it a day or two in advance, cover, and chill. Hold off on adding the whipped topping and garnishes until just before serving for the best texture and look.

Final Thoughts

Every slice of Banana Pudding Cheesecake brings a burst of Southern joy you’ll want to share again and again. If you’re searching for a dessert that’s beautifully familiar yet uniquely memorable, this is your go-to recipe. Give it a try, and let a single bite transport you and your guests to banana bliss!

Banana Pudding Cheesecake Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 6 hours 25 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy, dreamy goodness of this Banana Pudding Cheesecake that combines the best of both worlds – classic cheesecake and beloved banana pudding.

Ingredients

Scale

For the crust:

1½ cups vanilla wafer crumbs
¼ cup melted butter

For the filling:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 (3.4 oz) box instant banana pudding mix
½ cup whole milk
1 cup sour cream
2 bananas (sliced)
1½ cups whipped topping
Extra vanilla wafers and banana slices for garnish

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Instructions

Preheat the oven: Preheat the oven to 325°F.
Prepare the crust: Mix vanilla wafer crumbs with melted butter, press into a springform pan, and bake.
Make the filling: Beat cream cheese and sugar, add eggs, vanilla extract, prepared banana pudding mix, sour cream, and banana slices.
Bake: Pour filling over crust, bake until set but slightly jiggly.
Cool and chill: Cool in the oven with the door cracked, then refrigerate for at least 4 hours.
Final touches: Spread whipped topping over the cheesecake and garnish with banana slices and wafers before serving.