This creamy banana pudding cheesecake blends two nostalgic desserts into one irresistible treat. The banana pudding cheesecake delivers rich flavor with a silky finish and crunchy crust.
Mashed bananas, tangy cream cheese, and a layer of pudding create a perfect balance. Vanilla wafers add a nostalgic crunch that ties the whole dessert together.
What You’ll Need for Banana Pudding Cheesecake
Vanilla wafer crumbs – Crushed cookies form the buttery crust and bring classic banana pudding flavor.
Unsalted butter – Helps bind the crust while adding richness.
Ripe bananas – Naturally sweet and flavorful, they infuse the cheesecake with real banana taste.
Lemon juice – Prevents the bananas from browning and enhances their brightness.
Cream cheese – The creamy foundation of the cheesecake, adding a smooth and rich texture.
Granulated sugar – Sweetens the filling without overpowering the banana flavor.
All-purpose flour – Helps stabilize the cheesecake for a smooth, firm texture.
Eggs – Bind the filling while contributing to the custard-like consistency.
Sour cream – Adds tang and extra creaminess to the batter.
Vanilla extract – Deepens the dessert’s flavor with warm, aromatic notes.
Banana pudding mix – Creates the top layer, adding another creamy banana element.
Whole milk – Makes the pudding smooth and luscious.
Whipped cream & vanilla wafer crumbs – Final touches for a beautiful, dessert-worthy presentation.
How to Make Banana Pudding Cheesecake
Start by baking the vanilla wafer crust until golden. Blend ripe bananas with lemon juice, then mix with rich cream cheese, sugar, and flour. Add eggs, sour cream, and vanilla, then fold in the banana blend. Pour the batter into the crust and bake until set. Once cool, top with a creamy banana pudding layer and chill. Before serving, add whipped cream and cookie crumbles for a picture-perfect finish.
Tips for Perfect Banana Pudding Cheesecake
For the best banana flavor, use very ripe bananas—brown spots are ideal. Avoid overbaking; the center should jiggle slightly when done. Let the cheesecake cool completely before adding the pudding layer to keep textures distinct. Chill overnight for the easiest slicing and best flavor.
Storing Leftover
Store this cheesecake covered in the refrigerator for up to 5 days. To freeze, skip the pudding layer and wrap the baked, cooled cheesecake tightly. Thaw overnight in the fridge and add the pudding topping fresh.
FAQ About Banana Pudding Cheesecake
Can I use banana-flavored extract instead of real bananas?
For the richest flavor and best texture, real bananas are recommended. Extracts can taste artificial.
Can I use a graham cracker crust instead?
Yes, but vanilla wafers provide a more authentic banana pudding experience.
Do I need a water bath for this cheesecake?
Not for this recipe. Baking at 325°F avoids cracking, especially with the pudding topping to cover any imperfections.
Is it okay to make this ahead of time?
Absolutely. It’s best when chilled overnight, making it perfect for prepping a day in advance.
Creamy Banana Pudding Cheesecake
Ingredients
- 4 large eggs
- 1 3.4 oz box instant banana pudding mix
- 2 teaspoons vanilla extract
- 2 cups whole milk
- 2 cups vanilla wafer crumbs
- 1 tablespoon lemon juice
- 3 8 oz packages cream cheese, softened
- 6 tablespoons unsalted butter melted
- 1 1/2 cups granulated sugar
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 4 ripe bananas mashed
- Whipped cream and additional vanilla wafer crumbs for garnish
Instructions
- Preheat the oven to 325°F (160°C) and coat a 9-inch springform pan with non-stick spray.
- Stir together the vanilla wafer crumbs and melted butter in a mixing bowl, then firmly press the blend into the base of the prepared pan. Bake the crust for 10 minutes, then remove and let it cool fully.
- In a separate bowl, combine the mashed bananas with lemon juice and set aside.
- Using a large bowl, beat the cream cheese until its texture is completely smooth. Incorporate the granulated sugar and flour, mixing thoroughly.
- Add the eggs individually, mixing after each addition. Blend in the sour cream and vanilla extract.
- Gently fold the banana-lemon mixture into the cheesecake batter.
- Transfer the batter to the cooled crust, smoothing the top evenly.
- Place the cheesecake in the oven and bake for about 1 hour, or until the center appears mostly set.
- Remove the cheesecake from the oven and allow it to cool entirely at room temperature.
- Meanwhile, whisk the banana pudding mix with the whole milk following the instructions on the package.
- Spread the prepared pudding mixture over the cooled cheesecake, then refrigerate for no less than 4 hours, or preferably overnight, to fully set.
- Just before serving, garnish the top with whipped cream and a sprinkling of extra vanilla wafer crumbs.