If you have a sweet spot for creamy desserts that combine the rich texture of cheesecake with the nostalgic flavors of a beloved Southern treat, then you are going to absolutely adore this Banana Pudding Cheesecake Recipe. Imagine the silky smoothness of cream cheese meeting the luscious, naturally sweet banana pudding filling, all nestled on a crisp vanilla wafer crust. This dessert isn’t just a cake; it’s a love letter to comfort food, layered with real bananas and topped with whipped cream for that perfect balance of indulgence and freshness. Get ready to wow your taste buds and impress everyone at your next gathering with this unforgettable twist on two classic desserts combined into one irresistible masterpiece.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing its own magic to the Banana Pudding Cheesecake Recipe. From the buttery vanilla wafer crust that provides a crunchy base, to the creamy cheesecake filling enriched by real bananas and pudding mix, everything works in harmony to create texture, flavor, and that inviting golden hue.
- Vanilla wafer crumbs: The sweet, crunchy foundation that holds the entire cheesecake together and adds delightful texture.
- Granulated sugar: Sweetens both the crust and cheesecake layers perfectly without overpowering the banana flavor.
- Salted butter, melted: Combines with the wafer crumbs to form a rich, golden crust that stays firm.
- Cream cheese, softened: The creamy, tangy heart of the cheesecake, delivering that classic dense yet smooth mouthfeel.
- All-purpose flour: Helps stabilize the cheesecake while keeping it moist and tender.
- Instant banana cream pudding mix (dry): Intensifies the banana flavor and adds a luscious, velvety texture.
- Sour cream, room temperature: Adds subtle tang and moisture for a perfectly balanced filling.
- Eggs, large and at room temperature: Provides structure and richness, helping the cheesecake set beautifully.
- Pure vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- Mashed ripe bananas: Naturally sweet and creamy, they’re the star that makes this recipe uniquely banana-forward.
- Sliced bananas: Fresh layers inside the cheesecake for added texture and refreshing bursts.
- Crushed vanilla wafers: Sprinkled between layers for extra crunch and nostalgia.
- Heavy whipping cream, cold: Whipped into a fluffy topping that crowns this cheesecake with elegance.
- Powdered sugar: Sweetens the whipped cream without graininess, keeping it light.
- Whole vanilla wafers and banana slices: Optional but delightful garnishes to make your dessert look as incredible as it tastes.
How to Make Banana Pudding Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. Mix together the vanilla wafer crumbs, granulated sugar, and melted butter until the texture resembles wet sand. This simple mixture packs a ton of flavor and will become the deliciously crunchy base and partial sidewall for your cheesecake. Press it firmly into your pan, then bake it for 10 minutes and let it cool slightly so it sets nicely.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until creamy and smooth. Add sugar and flour, then blend until everything is well combined and silky. Stir in the banana pudding mix next, which is key to achieving that unmistakable banana flavor while creating a velvety texture. Mix in the sour cream and vanilla extract on low speed, then add eggs one at a time, taking care not to overmix. Lastly, gently fold in the mashed ripe bananas for that authentic fruity sweetness.
Step 3: Layer and Bake
Pour half of the cheesecake filling over your pre-baked crust, then evenly layer the sliced bananas on top followed by a sprinkle of crushed vanilla wafers. These layers introduce a wonderful contrast in texture and surprise bites throughout the cheesecake. Cover with the remaining filling, smooth the surface, then prepare a water bath to keep the cheesecake moist and prevent cracking. Bake for about 70-75 minutes until the center is just set but still slightly jiggly, then allow the cake to cool inside the oven with the door cracked open. Once cooled, transfer it to the fridge for a few hours or overnight to achieve perfect firmness.
Step 4: Whip and Garnish
Before serving, whip your cold heavy cream with powdered sugar and vanilla extract to stiff peaks, creating a light and airy topping. Remove your chilled cheesecake from the pan, transfer it onto a serving plate, and generously spread or pipe the whipped topping all over. For an extra touch of charm and nostalgia, decorate with whole vanilla wafers and banana slices. Your Banana Pudding Cheesecake Recipe is now ready to impress!
How to Serve Banana Pudding Cheesecake Recipe
Garnishes
Adding whole vanilla wafers and fresh banana slices as garnishes is a simple way to elevate the presentation while echoing the dessert’s core flavors. A sprinkle of crushed wafers on top of the whipped cream adds delightful crunch, and a few banana slices bring a fresh, vibrant look that invites everyone to dig in.
Side Dishes
This rich and creamy Banana Pudding Cheesecake Recipe pairs beautifully with light accompaniments like a simple fresh fruit salad or a scoop of vanilla bean ice cream. These sides balance the richness and provide a refreshing contrast, making your dessert experience well-rounded and memorable.
Creative Ways to Present
For a fun twist, serve smaller individual portions in clear glass jars layered with extra bananas and wafer crumbs, mirroring the full cake layers. Another idea is to add a drizzle of caramel or chocolate sauce on the plate for an elegant touch that guests will love. Presentation is half the joy when sharing this beautiful Banana Pudding Cheesecake Recipe!
Make Ahead and Storage
Storing Leftovers
Cover your leftover banana pudding cheesecake tightly with plastic wrap or store it in an airtight container. Keep it refrigerated, where it will stay fresh and flavorful for up to 4 days. This cake actually benefits from resting, as the flavors deepen and meld beautifully over time.
Freezing
If you want to enjoy this Banana Pudding Cheesecake Recipe later, freezing is a great option. Wrap the cake securely in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months, then thaw slowly in the refrigerator overnight before serving to preserve its creamy texture.
Reheating
This cheesecake is best served chilled, so reheating is generally not recommended. If you prefer it slightly less cold, just let it sit at room temperature for 15-20 minutes before slicing and serving. This allows the flavors and textures to open up perfectly.
FAQs
Can I use fresh banana pudding instead of instant mix?
Using fresh banana pudding won’t provide the same firm structure and concentrated flavor that the instant mix delivers. The dry mix stabilizes the cheesecake while adding that signature banana cream taste, so it’s best to stick to the recipe’s recommendation for the best result.
How ripe should the bananas be for mashing and layering?
Use ripe bananas with plenty of yellow and just a few brown spots; they’re sweeter and mash smoothly while holding their shape well when sliced. Overripe bananas may be too mushy while underripe ones won’t add enough sweetness.
Can I make this recipe dairy-free?
While the recipe relies heavily on dairy ingredients for texture and flavor, you could experiment with vegan cream cheese, nondairy pudding mix substitutes, and coconut cream. However, expect some differences in taste and consistency.
Why is a water bath necessary when baking this cheesecake?
The water bath creates steam inside the oven, which slows the cooking process and prevents cracking. It helps maintain the cheesecake’s moist, creamy texture and gives that beautiful, even finish.
How long can I keep this cheesecake refrigerated before it starts to lose quality?
Properly wrapped and stored in the fridge, this cheesecake stays delicious for up to 4 days. Beyond that, it may start to dry out or the flavors may dull, so it’s best enjoyed within that window.
Final Thoughts
This Banana Pudding Cheesecake Recipe is truly a showstopper that combines the best of two classic desserts, guaranteeing smiles and second helpings all around. It’s easy enough to make for a special occasion yet impressive enough to become your new signature sweet treat. I can’t wait for you to try it and fall in love with this creamy, dreamy, banana-packed cheesecake just like I did!
Print
Banana Pudding Cheesecake Recipe
- Total Time: 6 hours 45 minutes
- Yield: 12 servings 1x
Description
This Banana Pudding Cheesecake is a creamy, luscious dessert combining the rich texture of classic cheesecake with the sweet, comforting flavors of banana pudding. Featuring a buttery vanilla wafer crust, layers of sliced bananas and crushed wafers, and topped with fluffy whipped cream, this indulgent treat is perfect for gatherings or special occasions.
Ingredients
Crust
- 2 cups vanilla wafer crumbs
- ¼ cup granulated sugar
- ½ cup salted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 box (3.4 oz) instant banana cream pudding mix (dry)
- ½ cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 tsp pure vanilla extract
- ¾ cup mashed ripe bananas
Layering
- 1–2 bananas, sliced
- ½ cup crushed vanilla wafers
Whipped Topping
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp pure vanilla extract
Garnish (optional)
- Whole vanilla wafers
- Banana slices
Instructions
- Preheat and prepare crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine vanilla wafer crumbs and granulated sugar. Stir in the melted butter until the mixture looks like wet sand. Press this mixture firmly into the bottom and halfway up the sides of the pan. Bake for 10 minutes, then allow to cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese on medium-high speed until creamy, about 2 minutes. Add granulated sugar and flour, mixing until fully combined. Mix in the dry banana pudding mix thoroughly. Add the sour cream and vanilla extract, mixing on low speed until just combined. Add eggs one at a time, mixing on low speed after each addition until incorporated. Gently fold in the mashed ripe bananas.
- Layer and assemble: Pour half of the cheesecake filling over the pre-baked crust. Arrange a layer of sliced bananas over the filling and sprinkle with crushed vanilla wafers. Pour the remaining cheesecake filling over the banana layer, smoothing the top.
- Bake with a water bath: Place a large roasting pan on the lower oven rack and fill it halfway with hot water to create steam. Place the cheesecake on the middle rack above the water bath. Bake for 70-75 minutes or until the center is set but slightly jiggly.
- Cool the cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake, let it cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to set fully.
- Prepare whipped topping: In a bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Finish and serve: Remove the chilled cheesecake from the springform pan and transfer it to a serving platter. Spread or pipe the whipped topping evenly over the cheesecake. Garnish with whole vanilla wafers and banana slices if desired. Slice and enjoy!
Notes
- For best texture, make sure all the dairy ingredients (cream cheese, sour cream, eggs) are at room temperature before mixing.
- Use ripe bananas for a sweeter, more pronounced banana flavor.
- The water bath helps prevent cracks and ensures even baking for the cheesecake.
- Refrigerating overnight enhances the flavor and texture of the cheesecake.
- Leftover cheesecake can be stored covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
