This Banana Pudding Cheesecake is a luxurious twist on two all-time favorites—classic banana pudding and rich, velvety cheesecake. Imagine a smooth, creamy filling infused with ripe bananas and banana pudding mix, nestled on a vanilla wafer crust and topped with fresh banana slices and crispy wafers. Whether it’s a holiday, celebration, or sweet craving, this dessert will be the highlight of your table.
Why You’ll Love This Recipe
- Combines two classic desserts in one: banana pudding + cheesecake
- Rich, smooth texture from cream cheese and whipped heavy cream
- Buttery vanilla wafer crust adds crunch and nostalgia
- Stunning presentation with fresh banana slices and wafers on top
- Ideal for make-ahead—gets even better as it chills!
Ingredients
- 1 1/2 cups crushed vanilla wafers
- 1/3 cup melted butter
- 3 ripe bananas, mashed
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup banana pudding mix
- Sliced bananas and additional vanilla wafers for garnish
Directions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly or line the bottom with parchment paper if desired.
Make the Crust
In a medium mixing bowl, combine 1 1/2 cups crushed vanilla wafers with 1/3 cup melted butter. Stir until the mixture resembles wet sand.
Form the Crust
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust layer. Use the bottom of a flat glass or measuring cup to help compact it tightly.
Make the Cheesecake Base
In a large bowl, beat 3 softened packages of cream cheese and 1 cup granulated sugar using a hand or stand mixer. Beat until smooth and creamy, scraping down the sides as needed.
Add Eggs and Banana
Add 3 large eggs one at a time, beating well after each addition to fully incorporate. Stir in the 3 mashed bananas and 1 teaspoon vanilla extract. Mix just until everything is smooth and blended.
Prepare the Banana Cream
In a separate bowl, whip 1 cup heavy cream until soft peaks form. This may take about 3–4 minutes on medium-high speed. Once whipped, fold in 1/2 cup banana pudding mix. Stir until completely smooth and lump-free.
Combine Mixtures
Gently fold the banana cream mixture into the cream cheese mixture using a spatula. Do this slowly and carefully to keep the mixture light and fluffy.
Fill the Pan
Pour the final cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula or the back of a spoon.
Bake
Bake the cheesecake in the preheated oven for 50–55 minutes. It should look set around the edges and slightly jiggly in the center.
Cool and Chill
Once baked, remove from the oven and cool on a wire rack for 1 hour. Then transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight until fully firm.
Garnish and Serve
Just before serving, top the cheesecake with sliced fresh bananas and additional vanilla wafers for decoration and crunch.
Pro Tips and Variations
- Soften Cream Cheese: Bring cream cheese to room temperature for smooth blending.
- Room Temp Eggs: Prevent curdling by using eggs that aren’t cold.
- Avoid Cracks: Do not overmix the batter and bake using a water bath if desired.
- Flavor Twist: Add a swirl of caramel or chocolate into the batter before baking.
- Topping Ideas: Try whipped cream, caramel drizzle, or crushed nuts.
Serving Suggestions
- Slice with a warm knife for clean cuts.
- Serve chilled with whipped cream or ice cream.
- Add a caramel or chocolate drizzle for extra indulgence.
- Best served within a few hours of adding fresh banana garnish.
Storage/Reheating
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 2–3 months. Thaw overnight in the fridge.
- Avoid Soggy Crust: Ensure cheesecake is fully cooled before sealing to prevent condensation.
Notes
- Do not skip the chilling step—it’s key to the structure.
- Banana slices are best added just before serving to avoid browning.
- The flavor deepens after a full overnight chill.
FAQs
Can I use store-bought banana pudding instead of pudding mix?
Yes, though the mix provides a stronger flavor and firmer texture.
Can I substitute graham crackers for vanilla wafers?
Absolutely, but it will change the flavor slightly. Shortbread cookies are another great option.
How do I prevent cracks?
Avoid overmixing, and bake in a water bath if you’re concerned about cracking.
Can I make this a day ahead?
Yes! In fact, it tastes even better when made the day before serving.
Conclusion
Banana Pudding Cheesecake brings together the silky decadence of cheesecake with nostalgic banana pudding flavors in every bite. It’s rich, elegant, and surprisingly easy to make. Perfect for potlucks, celebrations, or any time you’re craving a next-level dessert—this is a showstopper your guests will request again and again.