There’s something deeply nostalgic about banana pudding, especially when it’s homemade and chilled to perfection. Now imagine pairing that creamy goodness with the decadence of cheesecake.

That’s exactly what this Banana Pudding Cheesecake delivers—a dreamy fusion of two iconic desserts that feels like a warm hug on a plate. Whether you’re looking for a crowd-pleasing party dessert or a comforting treat for family night, this recipe brings the best of both worlds.

Each slice is rich with banana flavor, velvety creaminess, and that irresistible crunch of vanilla wafers. Even if you’ve never baked a cheesecake before, don’t worry. With a little guidance, you’ll pull off this stunner like a pro.

Recipe Snapshot

Category	Details
Yield	1 cheesecake (9-inch)
Serving Size	1 slice
Prep Time	30 minutes
Bake Time	55 minutes
Total Time	6 hours (includes cooling and chilling)
Calories per Serving	~410
Primary Cooking Method	Baking + Chilling
Cooling Time	1 hour
Chilling Time	4 hours (minimum)
Occasion	Holidays, Family Gatherings
Diet Type	Vegetarian
Special Prep Notes	Room temp ingredients, water bath optional

Calories are approximate and may vary depending on exact ingredients used.

Banana Pudding Cheesecake Recipe

Recipe by Angela JonesCourse: DessertCuisine: American SouthernDifficulty: Medium

Servings

slice

Prep time

minutes

Bake Time

minutes

Calories

410

kcal

Banana pudding cheesecake is more than just a clever twist—it’s a celebration of Southern dessert culture reinvented. The crust is made from buttery crushed vanilla wafers, the filling is rich and creamy with ripe bananas, and the top is generously crowned with sweet whipped cream and more wafers.

Unlike traditional banana pudding, which is layered and scooped, this version slices neatly and beautifully.

It’s the kind of dessert that feels familiar but excitingly new. Serve it after Sunday dinner, at summer gatherings, or just because you deserve something delicious.

Ingredients

9-inch springform pan
Food processor or rolling pin + bag
Mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Roasting pan (for optional water bath)
Offset spatula (for whipped cream)

Directions

Preheat and Prepare the Pan
Set your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. This helps release the cheesecake cleanly after baking. For extra security, wrap the outside of the pan with foil if you plan to use a water bath.
Make the Crust
Crush about 60 vanilla wafers in a food processor or using a zip-top bag and rolling pin. You need about 2 1/2 cups of crumbs. Mix them with 6 tablespoons of melted butter and 1/4 cup sugar in a mixing bowl until fully coated and clumping slightly.

Press this mixture into the base of your springform pan, creating an even layer. Use the bottom of a measuring cup or glass to press it firmly.
Bake the crust for 10 minutes to set. Remove and let it cool while preparing the filling.
Mix the Cheesecake Filling
Using a hand mixer or stand mixer fitted with the paddle attachment, beat 3 blocks of softened cream cheese on medium speed until completely smooth and fluffy (about 2 minutes).

Gradually add 1 cup of granulated sugar, mixing until combined. Scrape down the sides.

Add 1/4 cup sour cream and 2 teaspoons vanilla extract. Then stir in 1 cup of mashed ripe bananas (about 2 medium bananas). Beat again just until smooth.
Reduce speed to low.

Add eggs one at a time, mixing just until incorporated after each. Be careful not to overbeat the eggs, which can introduce air and cause cracking during baking.
Fill the Pan and Bake
Pour the filling into the cooled crust. Smooth the top with a spatula.
Optional but highly recommended: Place your springform pan inside a larger roasting pan.

Pour hot water into the outer pan until it reaches halfway up the springform pan’s sides—this is your water bath. It helps the cheesecake bake evenly and prevents cracks.

Place in the oven and bake for 50 to 55 minutes. The outer edge should be set while the center should jiggle slightly when nudged. Turn off the oven and leave the door cracked open, allowing the cheesecake to cool slowly for 1 hour.
Cool and Chill
Remove the cheesecake from the oven and water bath. Place it on a wire rack to cool completely. Once cool, transfer to the refrigerator for at least 4 hours or overnight for best texture.
Prepare the Whipped Cream Topping
In a chilled mixing bowl, combine 1 1/2 cups heavy whipping cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla extract. Beat on high speed until stiff peaks form.

Spread or pipe the whipped cream over the top of the chilled cheesecake using an offset spatula or piping bag. Decorate with banana slices and vanilla wafers (whole or crushed) just before serving.

Pro Tips for Perfect Results

Room temperature ingredients help create a smooth filling. Cold ingredients can cause lumps.
Avoid overbeating once eggs are added. Overmixing introduces too much air, which can lead to cracks.
Don’t skip the cooling steps. The gradual drop in temperature reduces the risk of splitting or sinking.
Refrigeration is key. The cheesecake needs hours to fully set, which makes slicing clean and easy.

Smart Make-Ahead Strategies

The crust and filling can be made and baked the day before serving.
Add whipped topping and garnishes on the day of serving to keep them fresh.
You can freeze the un-topped cheesecake for up to two months. Wrap tightly in plastic and foil.

How to Store Leftover Cheesecake

Refrigerator: Keep leftovers covered tightly. Good for up to 4 days.
Freezer: Freeze without whipped cream topping. Thaw overnight in the fridge before serving.

Frequently Asked Questions

Why did my cheesecake crack?
Cracking often comes from overbaking or skipping the water bath. The good news? It still tastes amazing, and whipped cream covers any imperfections.

Can I use instant banana pudding mix in this recipe?
You could replace 1/4 cup of the sugar with dry pudding mix for stronger artificial banana flavor, but it’s not necessary. Ripe bananas do a great job on their own.

Is there a gluten-free version?
Yes! Use gluten-free vanilla cookies or graham crackers for the crust.

Ingredient Selection Tips for Better Flavor

Cream Cheese: Always use full-fat bricks. Avoid whipped or low-fat versions.
Bananas: Choose deeply speckled ripe bananas. They add natural sweetness and flavor.
Vanilla Wafers: Classic Nilla Wafers offer the most authentic banana pudding taste.

How to Serve for Maximum Delight

Want to wow your guests? Here are our best presentation tricks:

Slice with a warm, sharp knife. Wipe the blade between cuts for clean edges.
Add whipped cream swirls using a piping bag with a star tip.
Top each slice with a banana coin and vanilla wafer just before serving.
Pair with sweet tea or coffee to round out a perfect Southern dessert moment.

Final Thoughts on This Unforgettable Dessert

Banana Pudding Cheesecake is a love letter to nostalgic flavors—but with a creamy, modern twist. It combines everything you crave: banana sweetness, cheesecake silkiness, buttery crust, and cloudlike topping. Whether you grew up on banana pudding or cheesecake, this dessert speaks to the heart of both.

It’s not just dessert. It’s a slice of comfort, joy, and good times. Try it once, and it might just become your signature sweet.