This luscious Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the nostalgic flavors of banana pudding and vanilla wafers. A buttery vanilla wafer crust holds a smooth, banana-infused cheesecake filling, topped with a light banana pudding layer folded with whipped cream, then finished with fresh bananas and crunchy wafer crumbs. It’s a delightful, multi-textured dessert perfect for any occasion.

Why You’ll Love This Recipe:

Layered Flavor & Texture: Creamy, fruity, and crunchy all in one bite.
Perfect for Banana Lovers: Combines two favorites in one dessert.
Make-Ahead Friendly: Ideal for prepping in advance for parties.
Moist & Silky Cheesecake: Thanks to sour cream and water bath baking.

Ingredients Breakdown

Crust:

2 cups (200g) vanilla wafer crumbs – Crunchy and sweet base.
¼ cup (50g) granulated sugar – Adds subtle sweetness.
½ cup (115g) unsalted butter, melted – Binds the crust and adds richness.

Cheesecake Filling:

3 (8 oz/225g each) blocks cream cheese, softened – Creamy, smooth cheesecake base.
1 cup (200g) granulated sugar – Sweetens the filling.
3 large eggs – Provides structure and richness.
1 cup (240ml) sour cream – Adds moisture and tang.
1 tsp vanilla extract – Enhances overall flavor.
2 ripe bananas, mashed – Adds natural sweetness and banana flavor.

Banana Pudding Layer:

1 (3.4 oz/96g) box instant banana pudding mix – Classic banana flavor with easy preparation.
1 ½ cups (360ml) cold milk – Activates the pudding mix.
1 cup (240ml) heavy whipping cream, whipped to stiff peaks – Lightens the pudding for a creamy mousse texture.

Toppings:

Whipped cream – For decoration and extra creaminess.
Fresh banana slices – Adds freshness and visual appeal.
Crushed vanilla wafers – Provides a crunchy topping contrast.

Tips and Tricks:

Water Bath Baking: Prevents cracking and promotes creamy texture.
Use Ripe Bananas: For the best natural sweetness and flavor.
Room Temperature Ingredients: Help the batter mix smoothly.
Chill Thoroughly: Ensures clean slices and set layers.

Variations and Customizations:

Chocolate Drizzle: Add melted chocolate on top for extra indulgence.
Nutty Crunch: Sprinkle toasted pecans or walnuts for texture.
Caramel Swirl: Fold caramel sauce into the cheesecake layer for richness.
Gluten-Free: Use gluten-free vanilla wafers for the crust.

Pairing Suggestions:

Serve With:
- Fresh berries or berry compote
- Light vanilla or banana-flavored ice cream
Drink Pairings:
- Cold brew coffee

Storage Instructions:

Store covered in the refrigerator for up to 4 days.
Freeze unfrosted cheesecake up to 1 month; thaw overnight in the fridge.

Banana Pudding Cheesecake

Author: easysweetmeal
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x

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Description

A dreamy mashup! Vanilla wafer crust, velvety banana cheesecake, and cloud-like banana pudding whipped cream—topped with fresh bananas & crispy crumbs. Nostalgia in every bite!

Ingredients

Scale

2 cups (200g) vanilla wafer crumbs
¼ cup (50g) granulated sugar
½ cup (115g) unsalted butter, melted
3 (8 oz/225g each) blocks cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 cup (240ml) sour cream
1 teaspoon vanilla extract
2 ripe bananas, mashed
1 (3.4 oz/96g) box instant banana pudding mix
1½ cups (360ml) cold milk
1 cup (240ml) heavy whipping cream, whipped to stiff peaks
Whipped cream
Fresh banana slices
Crushed vanilla wafers

Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Combine vanilla wafer crumbs, sugar, and melted butter in a bowl. Mix well.
Press firmly into the bottom of the pan and bake for 10 minutes. Cool completely.

Step 2: Make the Cheesecake Filling

Beat cream cheese and sugar in a large bowl until smooth and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream, vanilla extract, and mashed bananas until fully combined.
Pour filling over cooled crust and smooth the top.
Place pan in a water bath (wrap bottom in foil to prevent leaks).
Bake for 60–70 minutes, until edges are set and center is slightly jiggly.
Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

Step 3: Prepare the Banana Pudding Layer

Whisk banana pudding mix and cold milk in a bowl until thickened.
Gently fold in whipped cream to lighten the pudding.
Spread evenly over the chilled cheesecake.

Step 4: Add Toppings and Chill

Decorate with whipped cream, fresh banana slices, and crushed vanilla wafers.
Refrigerate for an additional 1–2 hours to set before serving.

Notes

This recipe beautifully combines two classic desserts—banana pudding and cheesecake—into one showstopping treat.
Ideal for family celebrations, potlucks, or anytime you want to impress guests with a rich yet refreshing dessert.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American