Chef’s secret time: I stumbled onto this Banana Pudding Cheesecake on a fluke, after trying to convince my family that two desserts could absolutely become one. I’ll admit, I felt a little sneaky when I layered silky cheesecake with that nostalgic banana pudding flavor — like I’d unlocked a dessert cheat code. The first slice sings with a tangy, creamy cheesecake base, a soft, banana-scented pudding crown, and the crunch of crushed vanilla wafers. If you want the kind of dessert that gets a second helping before the plates hit the table, this is it. I’ll walk you through a few tiny hacks I picked up to keep it smooth, crack-free, and utterly irresistible.
Quick Facts
- Yield: Serves 10–12
- Prep Time: 25 minutes active
- Cook Time: 50–60 minutes (plus 10 minutes crust bake)
- Total Time: About 6 hours (including 6 hours chill; overnight recommended)
Why This Recipe is Awesome
This cheesecake marries the creamy, tangy richness of classic cheesecake with the playful, banana-forward comfort of banana pudding. The texture gives you a dense, silky center, a crisp vanilla-wafter crust, and a glossy pudding layer that smells like summer bananas and sweet vanilla. It tastes impressive but stays approachable — your oven won’t judge you if you clap when the timer dings.
Ingredients
For the Main Dish:
- 2 cups crushed vanilla wafers (about 8 oz)
- 4 tbsp unsalted butter, melted
- 24 oz cream cheese (3 packages), room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1/2 cup sour cream (or 1/2 cup heavy cream for richer)
- 2 ripe bananas, thinly sliced (plus 1 small banana mashed, optional)
For the Banana Pudding Topping:
- 1 (3.4 oz) box instant banana pudding mix
- 2 cups cold milk
- 1 small banana, mashed (optional, for extra banana flavor)
- 1 cup whipped cream or whipped topping (for garnish)
- Extra crushed vanilla wafers and banana slices for garnish
How I Make It
Step 1:
Preheat the oven to 325°F. In a bowl, stir together the crushed vanilla wafers and 4 tbsp melted butter (add 2 tbsp sugar if you like it sweeter). Press the mix into the bottom of a 9-inch springform pan, making the crust about 1/2-inch thick. Bake the crust for 10 minutes until it smells toasty and the edges darken a touch. Let it cool while you beat the filling. Tip: press the crust firmly so it holds together when you slice.
Step 2:
Beat the 24 oz cream cheese with 1 cup sugar until smooth and silky — scrape the bowl so no lumps remain. Add 1 tsp vanilla, then beat in the 3 eggs one at a time, mixing gently after each. Stir in 1/2 cup sour cream (or heavy cream). Don’t overmix; stop when the batter looks glossy and just combined. Overmixing introduces air and can cause cracks.
Step 3:
Pour the filling over the cooled crust. Arrange a single layer of thin banana slices across the batter if you like banana pockets. For a crack-free top, I add the cheesecake to a water bath: wrap the pan bottom in foil, set it in a larger roasting pan, and pour hot water halfway up the sides. Bake at 325°F for 50–60 minutes. The edges should look set and slightly puffed; the center will still jiggle like a loose jelly.
Step 4:
Turn off the oven and crack the door open. Let the cheesecake sit for 30–60 minutes to cool gently — this prevents sudden temperature changes and keeps the top smooth. Remove from the oven and chill in the refrigerator for at least 6 hours, overnight for best texture.
Step 5:
Make the pudding topping just before serving: whisk the banana pudding mix with 2 cups cold milk for 2 minutes until thick. Stir in the mashed banana, if using. Spread the pudding evenly over the chilled cheesecake. Top with 1 cup whipped cream, extra banana slices, and crushed wafers for crunch. Chill another 15–30 minutes to set the top, then slice with a warm, dry knife for clean pieces.
Pro Tips
- Room temperature ingredients blend more smoothly — let the cream cheese and eggs sit out 30–60 minutes.
- Use a water bath to cut down cracking. If you skip it, cool the cake inside the oven slowly to help.
- Slice bananas right before serving to avoid browning. A squeeze of lemon keeps slices fresher if prepping early.
- If you want a lighter version, swap half the cream cheese for full-fat Greek yogurt; expect a slightly tangier, less dense cheesecake.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap the vanilla wafers for a gluten-free graham crust to make this gluten-free. Texture changes slightly but still delicious.
- Replace sour cream with full-fat Greek yogurt for a tangier profile and fewer calories.
- Use dairy-free cream cheese and coconut whipped topping to make a dairy-free version; the banana flavor still shines, but the texture turns a touch lighter.
- For a richer filling, replace the sour cream with 1/2 cup heavy cream.
Variations & Tips
- Add a layer of caramel sauce between the cheesecake and pudding for a caramel-banana twist.
- Stir a handful of chopped pecans into the crust for nuttiness and extra crunch.
- Fold in 1/2 cup mashed ripe banana to the cream cheese batter for deeper banana flavor throughout.
- Top with toasted coconut and dark chocolate shavings for a tropical-chocolate mashup.
- Make mini cheesecakes in a muffin tin for potlucks — reduce bake time to 18–22 minutes.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the cheesecake and chill it overnight. Keep the pudding and fresh banana slices separate until serving to avoid sogginess; assemble a few hours before guests arrive.
- Can I double the recipe?
- Sure thing. Bake two 9-inch pans or use a 10-inch springform — expect slightly longer bake time (add 10–15 minutes) and ensure even heating with a water bath.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- The edges should look set and slightly puffed, while the center still has a gentle jiggle like loose jelly. After cooling, the center will firm up in the fridge.
- What if I don’t have ingredient X?
- If you lack vanilla wafers, use graham crackers or crushed shortbread. If you don’t have instant pudding, make a quick cornstarch pudding on the stove with 2 cups milk, 3 tbsp sugar, 2 tbsp cornstarch, and a splash of vanilla.
How I Like to Serve It
I serve this cheesecake chilled on a big wooden board for family-style slicing. Pair it with a strong cup of coffee or a chilled dessert wine. It shines at summer barbecues, holiday dinners, or anytime I crave something both nostalgic and a little fancy. It makes guests smile — and often ask for the recipe.
Notes
- Store leftovers covered in the fridge for up to 3 days; slices keep best without banana slices on top. Re-chill before serving.
- If you reheat, warm only gently — cheesecake tastes best cold. (No meat temperatures apply here.)
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Banana Pudding Cheesecake. Trust me, seconds are very likely.