Description

If you’re a fan of creamy banana pudding and rich cheesecake, then this Banana Pudding Cheesecake is about to become your new favorite dessert. It’s the perfect fusion of two beloved classics—layered with a crunchy vanilla wafer crust, luscious banana-flavored cheesecake, and silky banana pudding on top. This dreamy dessert is great for potlucks, holidays, or whenever you’re craving something indulgent and nostalgic.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

For the Crust:

2 cups vanilla wafer cookies, finely crushed
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup mashed ripe bananas (about 2 medium bananas)
1 tsp vanilla extract
¼ cup sour cream
2 tbsp all-purpose flour

For the Banana Pudding Layer:

1 (3.4 oz) box instant banana pudding mix
1½ cups cold milk
½ cup heavy cream
1 tsp vanilla extract

For Topping & Garnish:

2 cups whipped cream or whipped topping
Vanilla wafer cookies (whole or crushed)
Fresh banana slices (add right before serving to avoid browning)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Crust

Preheat the oven to 325°F (163°C).
In a bowl, combine crushed vanilla wafers, sugar, and melted butter. Mix until it resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
Bake for 10 minutes, then set aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and mix until well combined.
Mix in the eggs, one at a time, scraping down the sides of the bowl as needed.
Stir in the mashed bananas, vanilla extract, sour cream, and flour until the mixture is smooth.
Pour the filling over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

Bake at 325°F (163°C) for 55–65 minutes, or until the center is just slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake sit inside for 1 hour.
Remove from oven and allow to cool completely at room temperature.
Chill in the refrigerator for at least 4 hours or overnight for best results.

Step 4: Prepare the Banana Pudding Layer

In a mixing bowl, whisk together banana pudding mix, cold milk, heavy cream, and vanilla extract until thick and creamy (about 2–3 minutes).
Once the cheesecake has chilled, spread the banana pudding evenly over the top using an offset spatula.
Refrigerate again for at least 30 minutes to set.

Step 5: Add Toppings and Serve

Before serving, pipe or spread whipped cream around the edges or on top.
Garnish with whole or crushed vanilla wafers and fresh banana slices.
Slice and serve chilled for the ultimate banana pudding cheesecake experience.

Notes

Use ripe bananas – The riper, the better for sweet, deep banana flavor.
Don’t skip chilling – This helps the cheesecake firm up and the flavors meld together.
Keep bananas fresh – Add sliced bananas just before serving to avoid browning.
Line the pan – Wrap the outside of your springform pan with foil to prevent any leaking.
Smooth layers – Use an offset spatula to create bakery-style clean layers.

Prep Time: 65 minutes
Cook Time: 65 minutes
Cuisine: American