A heavenly fusion of Southern banana pudding and creamy New York-style cheesecake, this Banana Pudding Cheesecake features layers of vanilla wafer crust, creamy banana-infused cheesecake filling, and a cloud-like pudding topping. The perfect special occasion dessert that combines two beloved classics!
Easy Banana Pudding Cheesecake Recipe
There’s something undeniably comforting about the nostalgic flavors of classic banana pudding. When those familiar tastes of sweet bananas, vanilla wafers, and creamy pudding transform into a luxurious cheesecake, magic happens! This Banana Pudding Cheesecake recipe brings together the best elements of two iconic desserts – the rich, velvety texture of cheesecake with the comforting, homestyle flavor of banana pudding.
Perfect for spring and summer gatherings, this showstopper dessert pays homage to the Southern tradition of banana pudding while elevating it to an elegant centerpiece worthy of special occasions. Whether you’re celebrating a birthday, hosting a holiday meal, or simply want to impress at your next potluck, this Banana Pudding Cheesecake is guaranteed to delight.
THIS RECIPE:
- Combines two beloved desserts into one spectacular creation
- Features three distinct layers: vanilla wafer crust, banana cheesecake, and pudding topping
- Uses real bananas for authentic flavor
- Can be made ahead for stress-free entertaining
| Recipe Detail | Information |
|---|---|
| Prep Time | 30 minutes |
| Chill Time | 6 hours (minimum) |
| Cook Time | 1 hour 10 minutes |
| Total Time | 7 hours 40 minutes |
| Servings | 12 slices |
| Yield | One 9-inch cheesecake |
Don’t let the multiple steps intimidate you – this Banana Pudding Cheesecake recipe breaks down the process into manageable stages that even novice bakers can follow. The techniques are straightforward, and the ingredients are likely already in your pantry or easily found at any grocery store. The result is a professionally impressive dessert that tastes like it came from a high-end bakery!
Ingredients for Banana Pudding Cheesecake
The secret to an extraordinary homemade Banana Pudding Cheesecake lies in using quality ingredients. Ripe, fragrant bananas provide natural sweetness and authentic flavor, while full-fat cream cheese creates that signature rich, velvety texture we all crave in a perfect cheesecake.
For the Vanilla Wafer Crust:
- 2 cups vanilla wafer cookies, finely crushed (about 60 cookies)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
For the Banana Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup sour cream, room temperature
- 2 ripe bananas, mashed (about 1 cup)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon banana extract (optional, for enhanced banana flavor)
For the Pudding Layer:
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- 12-15 vanilla wafer cookies, whole or crushed
- 1-2 bananas, sliced
- Whipped cream (optional)
- Caramel sauce (optional)
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Bananas | 3-4 medium | Choose ripe bananas with small brown spots for sweetness and flavor. Avoid over-ripened, black bananas. |
| Cream Cheese | 24 oz (3 blocks) | Full-fat, Philadelphia-style cream cheese provides the best flavor and texture. Let soften at room temperature for at least 1 hour. |
| Vanilla Wafers | About 75 cookies | Nilla Wafers are traditional, but any quality vanilla wafer cookie works well. |
| Dairy Products | As listed | Use full-fat sour cream and heavy cream for richness. Farm-fresh eggs will enhance flavor. |
How to Make Banana Pudding Cheesecake
Creating this homemade Banana Pudding Cheesecake involves three main components: preparing the vanilla wafer crust, making the banana-infused cheesecake filling, and topping it with a luscious pudding layer. While it requires several steps, each process is straightforward, and the result is well worth the effort.
Prepare the Crust:
- Preheat your oven to 325°F (165°C) and place an oven rack in the middle position.
- Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper.
- In a food processor, pulse vanilla wafers until finely crushed. Alternatively, place cookies in a ziplock bag and crush with a rolling pin.
- In a medium bowl, combine crushed wafers, sugar, and salt, then pour in melted butter. Mix until the mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to compact the crust evenly.
- Bake for 10 minutes, then remove from oven and let cool completely on a wire rack. Maintain oven temperature.
Make the Cheesecake Filling:
- In a small bowl, mash the bananas until smooth, then stir in the lemon juice to prevent browning. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until completely smooth and free of lumps, about 3 minutes.
- Add sugar and continue to beat for another 2-3 minutes until well incorporated and fluffy.
- Reduce the mixer speed to low and add eggs one at a time, mixing just until each is incorporated. Be careful not to overmix after adding eggs.
- Add vanilla extract, banana extract (if using), and sour cream. Mix on low speed until combined.
- Gently fold in the mashed banana mixture with a rubber spatula until evenly distributed.
- Pour the filling onto the cooled crust and smooth the top with a spatula.
Bake the Cheesecake:
- Prepare a water bath by wrapping the outside of the springform pan with a double layer of heavy-duty aluminum foil, ensuring it comes up all sides to prevent water seepage.
- Place the wrapped springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches about 1 inch up the sides of the springform pan.
- Carefully transfer to the preheated oven and bake for 55-65 minutes, until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Remove from the water bath, carefully peel away the foil, and cool completely on a wire rack.
- Once cooled to room temperature, cover and refrigerate for at least 4 hours, preferably overnight.
Prepare the Pudding Layer:
- In a medium bowl, whisk together the instant pudding mix and cold milk for 2 minutes until thickened.
- In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the pudding until fully incorporated.
- Spread the pudding mixture evenly over the chilled cheesecake.
- Refrigerate for at least 2 more hours before decorating and serving.
Tips for Making Banana Pudding Cheesecake
Achieving the perfect texture and flavor in your homemade Banana Pudding Cheesecake comes down to technique and attention to detail. Here are my professional tips to ensure your dessert turns out flawlessly every time:
Pro tip: For the most intense banana flavor, use very ripe bananas with spots on the skin – they’re sweeter and more flavorful than yellow or green bananas.
- Allow ALL refrigerated ingredients to come to room temperature before beginning. This prevents lumps in your cheesecake batter and ensures even mixing.
- Mix the cream cheese thoroughly before adding other ingredients to guarantee a silky-smooth texture.
- Don’t overmix the batter after adding eggs, which can incorporate too much air and cause cracking.
- The water bath is non-negotiable! It provides gentle, even heat and humid conditions that prevent cracking.
| Technique | Recommendation | Why It Matters |
|---|---|---|
| Mixing Cream Cheese | 3-5 minutes on medium speed | Ensures completely smooth texture without lumps |
| Springform Pan Wrapping | Double layer of heavy-duty aluminum foil | Prevents water seepage from ruining your crust |
| Testing Doneness | Center should jiggle slightly when pan is gently shaken | Prevents overbaking, which leads to dry, cracked cheesecake |
| Cooling Method | Gradual cooling in turned-off oven with door ajar | Prevents sudden temperature change that causes cracking |
The most critical step in the entire process is proper cooling. Rushing this step will almost certainly result in cracks. The gradual temperature change as the cheesecake cools slowly in the turned-off oven, followed by room temperature cooling and then refrigeration, allows the structure to set properly without tension that causes cracks.
Make-Ahead Instructions
One of the greatest advantages of this Banana Pudding Cheesecake recipe is that it not only can be made ahead – it actually benefits from advance preparation! The flavors have time to meld and develop, resulting in a more complex and satisfying dessert.
The basic cheesecake (crust and filling) can be prepared up to 3 days in advance. Simply bake as directed, cool completely, and store tightly covered in the refrigerator. Add the pudding topping up to 24 hours before serving.
For even longer advance preparation:
- The vanilla wafer crust can be made up to 1 week ahead and stored in the refrigerator, tightly wrapped.
- Prepare the entire cheesecake (without pudding topping) and freeze for up to 1 month (see freezing section for details).
- The pudding layer should be made no more than 24 hours before serving for the best texture and appearance.
When planning to serve, remember that fresh banana garnishes should be added just before presentation to prevent browning. If needed, you can toss sliced bananas in a little lemon juice to extend their fresh appearance for a couple of hours.
Storing Leftovers
Properly stored, your Banana Pudding Cheesecake leftovers will maintain their quality and safety for several days, allowing you to enjoy this delicious dessert throughout the week.
For best results, store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you don’t have a container large enough, you can place the cheesecake (still on its base) on a plate and cover tightly with plastic wrap, ensuring the wrap doesn’t touch the surface of the cheesecake.
Individual slices can be stored in smaller containers for convenient single servings. This also prevents repeatedly exposing the entire cake to room temperature when retrieving a slice.
For food safety, never leave cheesecake at room temperature for more than 2 hours, as dairy products can quickly develop harmful bacteria in the “danger zone” temperatures between 40°F and 140°F (4°C-60°C).
Before serving refrigerated leftovers, allow the cheesecake to sit at room temperature for 15-20 minutes to take the chill off and allow the flavors and creamy texture to fully develop.
Freezing Banana Pudding Cheesecake
The base cheesecake (without the pudding topping) freezes beautifully, making it perfect for advance preparation for special occasions or preserving leftovers for longer storage.
To freeze the entire cheesecake:
- Allow the cheesecake to cool completely after baking.
- Place the uncovered cheesecake in the freezer until firm, about 1 hour (this prevents the wrap from sticking).
- Remove from the freezer and wrap tightly in a double layer of plastic wrap, ensuring no air pockets.
- Wrap again with aluminum foil or place in a large freezer bag.
- Freeze for up to 1 month for optimal quality.
To freeze individual slices:
- Cut the cooled cheesecake into portions.
- Place slices on a baking sheet and freeze until firm, about 1 hour.
- Wrap each slice individually in plastic wrap, then place in a freezer-safe container or bag.
- Label with the date and freeze for up to 1 month.
To thaw frozen cheesecake:
- Transfer the wrapped cheesecake to the refrigerator and thaw overnight (8-12 hours).
- Once thawed, remove plastic wrap to prevent condensation from making the cheesecake soggy.
- Prepare and add the pudding topping after the cheesecake is completely thawed.
- Allow to sit at room temperature for 20-30 minutes before serving.
Note that freezing is not recommended for cheesecake with the pudding topping already applied, as the texture may become watery upon thawing.
Serving Suggestions
Turn your homemade Banana Pudding Cheesecake into a spectacular dessert presentation with these serving ideas that enhance both its visual appeal and flavor profile.
For a classic presentation, garnish the top of your cheesecake with fresh banana slices arranged in a circular pattern, crushed vanilla wafers, and dollops of freshly whipped cream. A light dusting of cinnamon adds both color and a complementary warm spice note.
Elevate this comfort dessert to restaurant-quality by serving each slice with:
- A drizzle of warm caramel sauce or dulce de leche
- A scoop of vanilla bean ice cream on the side
- Fresh berries (particularly strawberries or raspberries) for color contrast
- A sprinkle of toasted pecans or walnuts for textural contrast
This cheesecake pairs beautifully with coffee-based beverages, particularly a creamy latte or cappuccino. For a delightful after-dinner pairing, serve with a small glass of banana liqueur, bourbon, or a dessert wine like Moscato d’Asti.
Serve the cheesecake slightly chilled but not cold from the refrigerator – about 20-30 minutes at room temperature allows the flavors to fully develop and the texture to soften to the perfect creamy consistency.
FAQ
Can I use banana pudding mix in the cheesecake filling instead of fresh bananas?
While you can substitute 1 package of banana pudding mix for the fresh bananas, I strongly recommend using real bananas for the most authentic flavor. If using pudding mix, reduce the sugar in the filling by 2 tablespoons and omit the lemon juice.
Why did my cheesecake crack on top?
Cracking usually results from one of these issues: overmixing the batter (especially after adding eggs), baking at too high a temperature, not using a water bath, or cooling too quickly. Follow the gradual cooling instructions and use a water bath for a crack-free cheesecake.
Can I make this recipe without a springform pan?
While a springform pan is ideal, you can use a 9-inch deep-dish pie plate or cake pan lined with parchment paper with enough overhang to lift the cheesecake out after cooling. The presentation won’t be as neat, but the taste will be identical.
What’s the best way to slice Banana Pudding Cheesecake cleanly?
For professional-looking slices, dip a sharp knife in hot water, wipe it dry, then make your cut. Clean and reheat the knife between each slice. This prevents the filling and pudding layer from sticking to the knife and creates clean edges.
Can I substitute Greek yogurt for sour cream in the filling?
Yes, an equal amount of full-fat Greek yogurt can replace the sour cream without significantly affecting the texture or flavor. This substitution adds a slight tang that complements the sweet banana flavor.