Rich, smooth, and topped with homemade whipped cream, and crunchy vanilla wafers, this Banana Pudding Cheesecake is a show-stopping treat for any occasion.
This Banana Pudding Cheesecake recipe is the ultimate dessert mashup, combining rich and creamy cheesecake with the nostalgic flavors of classic banana pudding. Made with a buttery vanilla wafer crust, smooth banana cheesecake filling, and layers of whipped cream and banana slices, this decadent dessert is perfect for holidays, potlucks, and special occasions.
Bananas are a classic favorite, perfect for any season. For more banana treats you have to check out my Banana Bread Cookies with Chocolate Hazelnut Cream Cheese Frosting, Banana Cupcakes with Cinnamon Cream Cheese Frosting, and Mini Banana Cream Pies.
Table of Contents
Recipe Ingredients
Bananas – The riper the bananas, the better! You’ll need 1 large ripe banana for the filling and 2 more for the topping. Riper bananas add more flavor and sweetness.
Graham Cracker Crumbs – If using graham crackers for the crust, crush them into fine crumbs, either by hand or with a food processor.
Instant Pudding Mix – For the topping, use 1 package of instant vanilla pudding mix or instant banana pudding mix. It helps set the topping and enhances the flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Toppings – Swap the sliced bananas and whipped cream for a drizzle of caramel sauce, chocolate ganache, or even fresh berries for a fruity twist. For a crunchier texture, sprinkle chopped nuts, toffee bits, or crushed cookies over the top.
Mini Cheesecakes – Make individual cheesecakes by dividing the batter into a lined muffin tin with a smaller crust layer. Adjust the baking time accordingly.
How to Make Banana Pudding Cheesecake
Step 1: Cover the bottom and sides of a 9-inch springform pan with extra-large aluminum foil so that no water can leak in (it’s worth a trip to the store to buy the 18-inch wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10 inches) that has 2-inch sides (I ran out of big foil but had a cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
Step 2: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius), placing the top rack in the lower third of the oven.
Step 3: In a medium bowl, add butter. Heat in the microwave on half power until melted. Add graham or vanilla wafer crumbs, sugar, salt, and cinnamon. Mix until crumbs are moistened.
Step 4: Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so they are 1 ½ inches tall and approximately ¼ inch thick. You should have a solid layer on the bottom, and the sides should go about halfway up your pan. Place into the oven and bake for 8–10 minutes or until lightly golden brown. Turn the oven down to 325 degrees Fahrenheit (165 degrees Celsius).
Step 5: In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, beat the cream cheese, sugar, salt, and vanilla for approximately 4 minutes, or until smooth and creamy. With mixing speed on low, add banana and eggs, one at a time, mixing until incorporated. Add the sour cream, then the heavy cream, and beat on high for 1 minute.
Step 6: Place the prepared springform pan into a large high-sided roasting pan to create a water bath. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2-inch tall cake pan). Place in the oven and bake at 325 degrees Fahrenheit (165 degrees Celsius) for 1 hour and 45 minutes. If you like extra-firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours.
Step 7: After the cheesecake has been baked, turn off the oven, slightly crack the door open, and allow it to cool for 1 hour. This is key to getting a perfect top without it falling or cracks forming.
Step 8: Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 2 hours before preparing the topping. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).
Step 9: To make the topping, layer sliced bananas on top of the cooled cheesecake.
Step 10: In a medium mixing bowl, combine the pudding, milk, and vanilla, whisk for 2 minutes, then let rest.
Step 11: In a bowl of a stand mixer, or a large mixing bowl with a hand mixer, whip the heavy cream and powdered sugar until stiff peaks form. Fold half of the whipped cream into the pudding mixture and spread over the top. Reserve the remaining whipped cream for piping swirls on top.
Step 12: Chill for 2–4 additional hours before serving. When ready to serve, pipe whipped cream on top, add vanilla wafers, and sprinkle vanilla wafer crumbs for garnish.
Expert Tips
Check Cheesecake Doneness by Jiggle – Instead of relying on time alone, gently shake the pan. The cheesecake should be set but still have a slight jiggle in the center. If it’s too liquid, bake a little longer.
Tap to Release Air Bubbles – Gently tap the pan on the counter after pouring in the batter to release air bubbles and reduce the risk of cracks.
FAQs
You can use a classic graham cracker crust, a vanilla wafer crust made with crushed Nilla wafers or vanilla wafer cookies, or even crushed Gingersnap cookies for a spiced twist.
To keep the bananas fresh and vibrant, add them as a topping right before serving. If prepping in advance, toss the banana slices in lemon juice to maintain their texture and color.
Storage Information
To STORE your Banana Pudding Cheesecake, cover it loosely with plastic wrap or aluminum foil and refrigerate, or place it in an airtight container. It will stay fresh for up to 1 week. For longer storage, you can FREEZE the cheesecake. Wrap it tightly in plastic wrap and foil, or store it in an airtight container, and freeze for up to 3 months.
To thaw, place it in the fridge overnight, and let it sit on the counter for about an hour before slicing and serving.
Banana Pudding Cheesecake Recipe
Ingredients
For the Crust
- 5 Tbsp unsalted butter
- 2 cups graham cracker crumbs or vanilla wafer crumbs
- 2 Tbsp granulated sugar
- pinch coarse kosher sea salt
- pinch ground cinnamon
For the Filling
- 4 8 oz. blocks plain cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 1/4 tsp. coarse kosher sea salt
- 2 tsp. vanilla extract
- 1 large ripe banana, mashed
- 4 eggs, room temperature
- 1/3 cup sour cream, room temperature
- 1/3 cup heavy cream, room temperature
For the Topping
- 2 large ripe bananas, thinly sliced
- 1 3.4 oz package vanilla or banana instant pudding
- 1 1/4 cups cold milk
- 1 tsp. vanilla extract
- 1 1/2 cups heavy whipping cream
- 3 Tbsp powdered sugar
- vanilla wafers for decoration
Instructions
- Cover the bottom and sides of a 9-inch springform pan with extra-large aluminum foil so that no water can leak in (it’s worth a trip to the store to buy the 18-inch wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10 inches) that has 2-inch sides (I ran out of big foil but had a cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius), placing the top rack in the lower third of the oven.
- In a medium bowl, add butter. Heat in the microwave on half power until melted. Add graham or vanilla wafer crumbs, sugar, salt, and cinnamon. Mix until crumbs are moistened.
- Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so they are 1 ½ inches tall and approximately ¼ inch thick. You should have a solid layer on the bottom, and the sides should go about halfway up your pan. Place into the oven and bake for 8–10 minutes or until lightly golden brown. Turn the oven down to 325 degrees Fahrenheit (165 degrees Celsius).
- In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, beat the cream cheese, sugar, salt, and vanilla for approximately 4 minutes, or until smooth and creamy. With mixing speed on low, add banana and eggs, one at a time, mixing until incorporated. Add the sour cream, then the heavy cream, and beat on high for 1 minute.
- Place the prepared springform pan into a large high-sided roasting pan to create a water bath. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2-inch tall cake pan). Place in the oven and bake at 325 degrees Fahrenheit (165 degrees Celsius) for 1 hour and 45 minutes. If you like extra-firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours.
- After the cheesecake has been baked, turn off the oven, slightly crack the door open, and allow it to cool for 1 hour. This is key to getting a perfect top without it falling or cracks forming.
- Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 2 hours before preparing the topping. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).
- To make the topping, layer sliced bananas on top of the cooled cheesecake.
- In a medium mixing bowl, combine the pudding, milk, and vanilla, whisk for 2 minutes, then let rest.
- In a bowl of a stand mixer, or a large mixing bowl with a hand mixer, whip the heavy cream and powdered sugar until stiff peaks form. Fold half of the whipped cream into the pudding mixture and spread over the top. Reserve the remaining whipped cream for piping swirls on top.
- Chill for 2–4 additional hours before serving. When ready to serve, pipe whipped cream on top, add vanilla wafers, and sprinkle vanilla wafer crumbs for garnish.
I kept going back for another slice, it just tasted really good.
This is by far the most requested cheesecake I have ever made. I made it with no changes to the recipe and it came out perfect.
The entire family LOVES this homemade banana pudding cheesecake recipe! When I make it there is never left overs!
Where has this been all my life? Two fo the best desserts in one is a win-win!
You are so right! Two wonderful desserts in one! Froze some for later 😉