The first time I whipped up a banana pudding cheesecake from scratch, my kitchen smelled like pure happiness—ripe bananas, vanilla, and a hint of cream cheese. You know that moment when you combine two classic desserts and everything just works? This creamy banana pudding cheesecake is exactly that. It’s got the nostalgic comfort of Southern banana pudding but taken up a notch with luscious cheesecake filling and a buttery vanilla wafer crust. Honestly, I stumbled onto this recipe while trying to use up overripe bananas and a block of cream cheese in the fridge. What happened next: my friends begged for the recipe, my kids fought over the last slice, and I realized this dessert had to be part of my regular baking lineup.
I’ve tested this banana pudding cheesecake more times than I can count—sometimes swapping out the crust, sometimes tweaking the filling. Every single time, it’s a crowd-pleaser. If you love desserts that are creamy, rich, and a little whimsical, you’ll fall head over heels. This recipe is ideal for family gatherings, potlucks, or just a cozy night in. I even made it for a birthday once, and let’s just say—cake didn’t stand a chance. Whether you’re a cheesecake fanatic or a banana pudding devotee, this homemade treat delivers bold flavor and a texture that melts in your mouth.
So, if you’re after a dessert that’s sweet but not cloying, easy enough for a beginner, and impressive enough to wow your guests, this creamy banana pudding cheesecake is for you. I promise, you won’t regret giving it a try (and you’ll probably be asked for the recipe more than once)! Let’s get into why this is the cheesecake you’ll crave again and again.
Why You’ll Love This Creamy Banana Pudding Cheesecake Recipe
- Quick & Easy: Comes together in about 35 minutes prep time, then just let it chill—no complicated steps or fussy techniques.
- Simple Ingredients: No need for specialty stores—bananas, cream cheese, vanilla wafers, and a few pantry staples.
- Perfect for Celebrations: This cheesecake shines at birthdays, brunches, and holidays. I’ve brought it to Easter and backyard BBQs, and it always disappears fast.
- Crowd-Pleaser: Both kids and adults rave about the creamy texture and layered banana flavor. It’s familiar yet unique.
- Unbelievably Delicious: The combination of silky cheesecake and banana pudding is pure comfort food. It’s not too sweet, and there’s a lovely tang from the cream cheese.
What sets this banana pudding cheesecake apart? For starters, I blend the bananas right into the cheesecake base for maximum flavor and smoothness. No chunky bits—just pure, creamy goodness. The vanilla wafer crust is thick, buttery, and adds the perfect crunch. I’ve tried other recipes, but they often skimp on the banana or use instant pudding. Here, everything is real and fresh. Plus, you don’t need fancy equipment; just a mixer and a springform pan.
This recipe is the kind that makes you close your eyes after the first bite. It’s comfort food, but somehow lighter thanks to the bananas. If you love the nostalgia of banana pudding and the indulgence of cheesecake, this is the dessert to make. I can’t count the number of times friends have said, “This tastes like my childhood—only better!”
It’s also forgiving. If you’re new to baking cheesecakes, don’t worry—this one isn’t fussy. Missed a step? It’s still delicious (trust me, I’ve accidentally overmixed and it came out fine). So, whether you’re baking for a special occasion or just treating yourself, this creamy banana pudding cheesecake is sure to become a favorite.
What Ingredients You Will Need
This banana pudding cheesecake recipe uses simple, wholesome ingredients that deliver bold flavor and creamy texture without the fuss. Most of what you need is probably already in your kitchen—no specialty shopping required. Here’s what makes each ingredient shine:
- For the Crust:
- Vanilla wafer cookies (about 2 cups / 200g, crushed) – Classic banana pudding flavor starts here!
- Unsalted butter (6 tbsp / 85g, melted) – Adds richness and helps hold the crust together.
- Granulated sugar (2 tbsp / 25g) – Touch of sweetness for balance.
- Pinch of salt – Brings out the flavors.
- For the Cheesecake Filling:
- Cream cheese (3 blocks / 24 oz / 680g, softened) – I prefer Philadelphia for the best texture.
- Ripe bananas (2 large / about 1 cup / 230g, mashed) – The riper, the better. Spotty bananas work wonders.
- Granulated sugar (1 cup / 200g) – Sweet but not overpowering.
- Large eggs (3, room temperature) – Helps set the filling.
- Vanilla extract (2 tsp / 10ml) – Real vanilla, if you can swing it.
- Sour cream (1/2 cup / 120g) – Adds tang and keeps it moist.
- All-purpose flour (2 tbsp / 16g) – Helps stabilize the cheesecake (optional, but makes slicing easier).
- Pinch of salt – Again, to balance sweetness.
- For the Banana Pudding Layer:
- Whole milk (1 cup / 240ml) – You can use 2% or almond milk if preferred.
- Egg yolks (2, lightly beaten) – For richness.
- Granulated sugar (1/3 cup / 65g) – Sweetness for the pudding.
- Cornstarch (2 tbsp / 16g) – Thickens the pudding.
- Vanilla extract (1 tsp / 5ml)
- Ripe banana (1, sliced thin) – To layer in the pudding.
- Pinch of salt
- For the Whipped Topping (Optional):
- Heavy cream (1 cup / 240ml)
- Powdered sugar (2 tbsp / 16g)
- Vanilla extract (1/2 tsp / 2.5ml)
- Banana slices and extra vanilla wafers for garnish
Ingredient notes: If you want a gluten-free version, swap the vanilla wafers and flour for gluten-free alternatives. Lactose-free cream cheese and sour cream work just fine (I’ve tried both). For a lighter version, Greek yogurt can replace sour cream. Don’t stress if you don’t have heavy cream—the cheesecake is still dreamy without whipped topping.
When choosing bananas, go for those with brown spots—they’re sweeter and blend into the filling beautifully. For the crust, I love using store-brand vanilla wafers—they taste just as good as the fancy ones. And honestly, making the pudding layer from scratch is worth it, but you can use instant pudding in a pinch.
Equipment Needed
- 9-inch (23cm) springform pan – Essential for easy cheesecake removal. I’ve tried regular cake pans but springform is a lifesaver.
- Food processor or blender – For crushing vanilla wafers. A zip-top bag and rolling pin work in a pinch (just takes a bit more muscle).
- Large mixing bowls – At least two, one for crust and one for filling.
- Electric mixer or stand mixer – Makes blending the cream cheese and bananas smooth as silk.
- Rubber spatula – For scraping every last bit of batter.
- Measuring cups and spoons – Accuracy makes for a consistent cheesecake.
- Medium saucepan – For the banana pudding layer.
- Whisk – Helps prevent lumps in pudding.
- Cooling rack – Speeds up cooling before chilling in the fridge.
- Sharp knife – For slicing bananas and serving cheesecake.
If you don’t have a springform pan, you can use a deep pie dish—just grease it well and serve in slices (not perfect wedges, but still delicious). I’ve made this cheesecake in disposable foil pans for potlucks and it worked out fine, though the crust can stick sometimes.
Keep your mixer bowl and beaters at room temperature for best results. For easy cleanup, line the base of your springform pan with parchment. Budget tip: I’ve found that store-brand mixing bowls and whisks work just as well as pricey ones. Just make sure your equipment is clean and dry—cheesecake batter doesn’t like water in the mix!
Preparation Method
- Prepare the Crust: Preheat oven to 325°F (163°C). Grease the springform pan and line the bottom with parchment paper (optional, but makes removal easier). Crush vanilla wafers in a food processor until fine (about 2 cups / 200g). Mix with melted butter, sugar, and a pinch of salt. Press the mixture firmly into the pan’s base. Bake for 10 minutes, then let cool. You want it lightly golden and set—don’t worry if some crumbs are loose.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese for 2 minutes until creamy. Add mashed bananas and sugar, mix until smooth (about 1 minute). Beat in eggs one at a time, mixing just until combined. Add vanilla, sour cream, flour, and salt. Blend until just incorporated—don’t overmix or you’ll get air bubbles. The batter should be thick and pale yellow, with no lumps.
- Pour and Bake: Pour cheesecake filling over cooled crust. Tap pan gently on counter to release air bubbles. Bake at 325°F (163°C) for 50-60 minutes, until edges are set and center is slightly jiggly. If browning too quickly, loosely tent with foil. My oven runs hot, so I usually check at 45 minutes. If a few cracks appear, don’t stress—the pudding and whipped topping hide imperfections!
- Cool Cheesecake: Remove from oven and let cool on rack for 1 hour. Run a knife around the edge to loosen. Chill in refrigerator for at least 4 hours, ideally overnight. This is where patience pays off—the flavors meld and the texture sets perfectly.
- Make Banana Pudding Layer: In a medium saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla, and salt. Cook over medium heat, whisking constantly, until thickened (about 5-7 minutes). Remove from heat. Stir in sliced banana. Let cool to room temperature. If pudding gets lumpy, just whisk harder or strain through a fine mesh—don’t panic.
- Assemble: Spread banana pudding layer over chilled cheesecake. Top with whipped cream, banana slices, and extra vanilla wafers if desired. If you want neat slices, refrigerate for another hour before serving—it firms everything up.
- Serve: Use a sharp knife dipped in hot water for clean slices. Wipe between cuts. The first slice is always tricky, but the rest come out easier. The cheesecake should look creamy, layered, and irresistible—the pudding will peek through, and the crust stays crisp.
Troubleshooting: If the cheesecake cracks or seems too soft, chill longer. If the crust crumbles, press a bit firmer next time and use slightly more butter. Overmixing can cause air bubbles, so mix just until smooth. If bananas aren’t sweet, add a touch more sugar. Trust me, even imperfect cheesecakes taste amazing.
Efficiency tip: Make the crust and pudding layer a day ahead. Assemble before guests arrive—less stress, more time to enjoy!
Cooking Tips & Techniques
Here’s where a few pro moves make all the difference. I’ve learned (sometimes the hard way) that cheesecake is as much about technique as it is about ingredients.
- Room Temperature Ingredients: Always use softened cream cheese and room temp eggs—otherwise, you’ll get a lumpy filling. I once rushed and regretted it.
- Don’t Overmix: Overbeating the batter adds too much air, leading to cracks or a grainy texture. Mix just until smooth.
- Bake Low & Slow: Cheesecakes prefer gentle heat. If the top browns too fast, slide a piece of foil over the pan (don’t seal it).
- Cooling is Crucial: Rapid temperature changes cause cracks. Let the cheesecake cool gradually, first on a rack, then in the fridge.
- Release the Sides Early: Run a knife around the edge after baking—this prevents splitting as it cools.
- Banana Ripeness: For maximum flavor, use bananas with plenty of brown spots. Green or just-yellow bananas won’t deliver that pudding taste.
- Multitasking: While the cheesecake bakes, prep your pudding layer and whipped topping. That way, assembly goes faster.
- Crust Consistency: If your wafer crumbs seem dry, add a splash more butter. If too wet, mix in extra crumbs.
I’ve had my share of failures: underbaked centers, soggy crusts, and even a banana pudding that curdled. The trick is not to panic—most mistakes can be fixed or disguised. Worst case, call it “rustic” and serve with extra whipped cream!
For consistent results, measure everything carefully and stick to the chilling times. Don’t be tempted to slice early—the flavors and texture really do improve overnight.
Variations & Adaptations
This creamy banana pudding cheesecake is endlessly adaptable. Here are some ways to make it your own:
- Gluten-Free: Swap regular vanilla wafers for gluten-free cookies and use gluten-free flour in the filling. I’ve tried this for a friend with celiac, and it was a hit!
- Dairy-Free: Use dairy-free cream cheese, coconut yogurt in place of sour cream, and plant-based milk for the pudding. The flavor is slightly different but still delicious.
- Seasonal Twist: Layer in fresh berries (blueberries or strawberries) along with the bananas in summer. Adds color and a burst of tartness.
- Chocolate Banana Version: Add 1/4 cup (25g) cocoa powder to the cheesecake filling and sprinkle mini chocolate chips on top. It’s decadent!
- Nutty Crunch: Stir in chopped pecans or walnuts into the crust for extra texture.
- Cooking Method: If you don’t have an oven, make a no-bake version by skipping eggs and baking—just chill the crust and filling until firm.
One of my favorites? Swapping the vanilla wafer crust for a graham cracker base and adding a pinch of cinnamon. It’s cozy and perfect for autumn gatherings. You can also try layering caramel sauce between the filling and pudding for a Banoffee vibe—so good!
If you’re allergic to eggs, use a cornstarch-only pudding and egg replacer in the cheesecake. I’ve tested it for a friend and the texture holds up surprisingly well. Customizing this dessert is half the fun—don’t be afraid to experiment!
Serving & Storage Suggestions
This banana pudding cheesecake is best served chilled, straight from the fridge. Slice with a sharp knife and wipe between cuts for clean, beautiful wedges. For a show-stopping presentation, top with fresh banana slices, a dollop of whipped cream, and a sprinkle of crushed wafers.
I love pairing it with iced coffee or sweet tea—brings out the creamy, nostalgic vibe. If you’re hosting brunch, serve alongside fruit salad or a light quiche. For dessert tables, add a few extra vanilla wafers around the platter for crunch.
To store, cover the cheesecake tightly with plastic wrap or foil. It keeps in the fridge for up to 5 days (though it rarely lasts that long in my house). For longer storage, freeze individual slices—wrap in parchment, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
When reheating, I prefer room temp rather than microwaving—just set out for 30 minutes before serving. The flavors deepen over time, especially the banana. If the pudding layer softens, just spoon it back on top—no one will notice. Honestly, it tastes even better on day two!
Nutritional Information & Benefits
Each slice of this creamy banana pudding cheesecake (based on 12 servings) has approximately:
- Calories: 410
- Fat: 27g
- Carbohydrates: 38g
- Protein: 6g
- Sugar: 25g
Health benefits: Bananas provide potassium and fiber, while eggs add protein. Using real bananas instead of flavoring gives you extra vitamins and minerals. You can lighten this recipe with reduced-fat dairy or swap sugar for a natural sweetener.
If you’re gluten- or dairy-sensitive, the recipe adapts easily. Just mind the vanilla wafers and choose lactose-free cream cheese. Allergens include dairy, eggs, and gluten (unless adapted). As someone who tries to balance treats with wellness, I love that you can tweak this cheesecake to fit your needs—without sacrificing flavor.
Conclusion
If you’re searching for that perfect dessert—one that’s creamy, comforting, and just a little nostalgic—this creamy banana pudding cheesecake is your answer. It’s easy to make from scratch, forgiving for beginners, and endlessly customizable. Whether you’re serving it at a holiday gathering, potluck, or just for yourself, it’s bound to impress.
Don’t be afraid to personalize the recipe—swap the crust, add berries, or lighten it up. I keep coming back to this cheesecake because it’s both familiar and special, and I hope it becomes a staple in your kitchen too.
If you try this recipe, leave a comment below and let me know how you adapted it! Share your photos on social media and tag me—I love seeing your creations. There’s nothing quite like a homemade dessert shared with friends, so go ahead: make, slice, and savor every bite.
Happy baking—may your cheesecake be creamy and your bananas perfectly ripe!
FAQs
Can I make banana pudding cheesecake ahead of time?
Absolutely! This cheesecake tastes even better after chilling overnight. You can make it up to 2 days in advance and store it in the fridge.
Can I use instant banana pudding instead of homemade?
Yes, you can swap the homemade pudding layer for instant if you’re short on time. The flavor is slightly different, but it’s still delicious and saves a few steps.
Do I have to use a springform pan?
Nope! You can use a deep pie dish or a regular cake pan if that’s what you have. Just grease well and expect slices to be a bit less perfect—still tasty!
How do I keep the cheesecake from cracking?
Don’t overmix the batter and cool the cheesecake gradually. Running a knife around the edge after baking helps, too. And even if it cracks, the pudding layer covers it nicely.
Can I freeze banana pudding cheesecake?
Yes! Slice, wrap each piece in parchment and foil, and freeze for up to 2 months. Thaw overnight in the fridge for best texture.
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Creamy Banana Pudding Cheesecake
- Total Time: 6 hours
- Yield: 12 servings 1x
Description
This creamy banana pudding cheesecake combines the nostalgic comfort of Southern banana pudding with a luscious cheesecake filling and a buttery vanilla wafer crust. It’s an easy, crowd-pleasing dessert perfect for celebrations or cozy nights in.
Ingredients
- 2 cups vanilla wafer cookies (about 200g), crushed
- 6 tbsp unsalted butter (85g), melted
- 2 tbsp granulated sugar (25g)
- Pinch of salt
- 3 blocks cream cheese (24 oz / 680g), softened
- 2 large ripe bananas (about 1 cup / 230g), mashed
- 1 cup granulated sugar (200g)
- 3 large eggs, room temperature
- 2 tsp vanilla extract (10ml)
- 1/2 cup sour cream (120g)
- 2 tbsp all-purpose flour (16g)
- Pinch of salt
- 1 cup whole milk (240ml)
- 2 egg yolks, lightly beaten
- 1/3 cup granulated sugar (65g)
- 2 tbsp cornstarch (16g)
- 1 tsp vanilla extract (5ml)
- 1 ripe banana, sliced thin
- Pinch of salt
- 1 cup heavy cream (240ml) (optional, for whipped topping)
- 2 tbsp powdered sugar (16g) (optional, for whipped topping)
- 1/2 tsp vanilla extract (2.5ml) (optional, for whipped topping)
- Banana slices and extra vanilla wafers for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper if desired.
- Crush vanilla wafers in a food processor until fine. Mix with melted butter, granulated sugar, and a pinch of salt. Press mixture firmly into the pan’s base. Bake for 10 minutes, then let cool.
- In a large bowl, beat softened cream cheese for 2 minutes until creamy. Add mashed bananas and sugar, mix until smooth. Beat in eggs one at a time, mixing just until combined. Add vanilla, sour cream, flour, and salt. Blend until just incorporated.
- Pour cheesecake filling over cooled crust. Tap pan gently to release air bubbles. Bake at 325°F (163°C) for 50-60 minutes, until edges are set and center is slightly jiggly. Tent with foil if browning too quickly.
- Remove from oven and let cool on rack for 1 hour. Run a knife around the edge to loosen. Chill in refrigerator for at least 4 hours, ideally overnight.
- In a medium saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla, and salt. Cook over medium heat, whisking constantly, until thickened (about 5-7 minutes). Remove from heat. Stir in sliced banana. Let cool to room temperature.
- Spread banana pudding layer over chilled cheesecake. Top with whipped cream, banana slices, and extra vanilla wafers if desired. Refrigerate for another hour for neat slices.
- Slice with a sharp knife dipped in hot water for clean cuts. Wipe between cuts. Serve chilled.
Notes
For best results, use ripe bananas with brown spots. Room temperature ingredients prevent lumps in the filling. Don’t overmix the batter to avoid cracks. Chill the cheesecake overnight for optimal flavor and texture. Gluten-free and dairy-free adaptations are possible by swapping ingredients. The dessert can be made ahead and freezes well.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 410
- Sugar: 25
- Sodium: 220
- Fat: 27
- Saturated Fat: 16
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
Keywords: banana pudding cheesecake, creamy cheesecake, southern dessert, homemade cheesecake, banana dessert, vanilla wafer crust, easy cheesecake, potluck dessert, birthday cake alternative
