Banana Pudding Cheesecake Recipe

Few desserts hold the comforting nostalgia and rich, creamy indulgence that banana pudding and cheesecake each bring to the table. Banana pudding, with its layers of sweet vanilla wafers, fresh banana slices, and smooth custard or pudding, has been a staple in Southern kitchens for generations. It is a dessert that evokes family gatherings, church picnics, and warm Sunday dinners. On the other hand, cheesecake—with its luxurious cream cheese base and endless variations—is universally adored for its dense yet silky texture and its ability to carry both simple and complex flavors with grace.

Bringing these two classics together—banana pudding and cheesecake—results in a dessert that is not only deeply satisfying but also uniquely memorable. A Banana Pudding Cheesecake combines the nostalgic comfort of banana pudding with the indulgent sophistication of a well-made cheesecake. The result is a dessert that captures both tradition and innovation, offering the best of both worlds in each bite.

This recipe takes inspiration from both Southern traditions and modern baking techniques, offering a carefully layered dessert that balances texture, sweetness, and the unmistakable essence of ripe bananas. The crust, often made with crushed vanilla wafers or graham crackers, provides a crunchy contrast to the creamy filling. The cheesecake layer is infused with banana flavor—sometimes through ripe bananas, banana extract, or banana-flavored pudding mix—while the top may be finished with whipped cream, more banana slices, or a thick layer of banana custard.

Whether you’re baking for a holiday, a birthday, a potluck, or just for the joy of creating something special at home, a Banana Pudding Cheesecake is sure to be a crowd-pleaser. It’s a dessert that invites conversation and admiration, yet it remains grounded in familiar flavors that evoke warmth and belonging.

In this guide, we will walk you through every step of the process, from selecting the best bananas to mastering the perfect bake for your cheesecake. You’ll learn how to create a stable crust, how to avoid common pitfalls like cracking or sinking, and how to balance the banana flavor so it complements rather than overwhelms the cheesecake base. Along the way, we’ll also explore variations—such as no-bake versions, minis for individual servings, or a stovetop custard twist—to help you customize the recipe to your preferences and needs.

By the end of this recipe, you will not only have a show-stopping Banana Pudding Cheesecake to serve but also a deeper appreciation for the culinary alchemy that happens when tradition meets creativity. This is not just a dessert—it’s a love letter to Southern comfort, creamy indulgence, and the art of home baking.

Banana Pudding Cheesecake Recipe

Part 1: Ingredients

Before we begin the baking process, it’s important to gather all your ingredients. A Banana Pudding Cheesecake has multiple components: the crust, the banana-infused cheesecake filling, the banana pudding topping (optional but highly recommended), and the whipped cream or garnish layer. For best results, use fresh, high-quality ingredients and ensure they are at room temperature before mixing.

Crust Ingredients:

• 2 ½ cups crushed vanilla wafer cookies (about 70–80 wafers)

• 2 tablespoons granulated sugar

• ½ teaspoon ground cinnamon (optional, enhances depth of flavor)

• ½ cup (1 stick) unsalted butter, melted

Cheesecake Filling Ingredients:

• 3 (8-ounce) blocks cream cheese, full fat, softened

• 1 cup granulated sugar

• ½ cup packed light brown sugar

• 3 large eggs, room temperature

• ¾ cup sour cream, room temperature

• ½ cup heavy cream

• 2 teaspoons pure vanilla extract

• 2 medium ripe bananas, mashed (about ¾ cup)

• 1 tablespoon cornstarch (helps stabilize the filling)

• ½ teaspoon salt

• Optional: ½ teaspoon banana extract for stronger banana flavor

Banana Pudding Topping (Optional but Traditional):

• 1 (3.4-ounce) box instant banana pudding mix

• 1 ½ cups cold whole milk

• ½ cup heavy cream, whipped to soft peaks

Whipped Cream Topping (Optional for garnish):

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

• Sliced fresh bananas and whole vanilla wafers (for garnish)

Part 2: Equipment You’ll Need

• 9-inch springform pan

• Food processor or rolling pin (for crushing wafers)

• Mixing bowls (various sizes)

• Hand or stand mixer

• Rubber spatula

• Measuring cups and spoons

• Cooling rack

• Roasting pan or large baking dish (for water bath)

• Aluminum foil

• Knife and offset spatula (for slicing and smoothing)

Part 3: Preparing the Crust

The crust is the base that supports the entire cheesecake. It should be crisp but not crumbly, and it must hold together well when sliced. Using vanilla wafers ties in the banana pudding flavor right from the base layer.

Step 1: Crush the Vanilla Wafers

• Use a food processor to pulse the wafers until they are finely ground, almost like sand.

• If you don’t have a food processor, place the wafers in a zip-top bag and crush them using a rolling pin or heavy pan.

Step 2: Mix the Crust

• In a medium bowl, combine the crushed wafers, granulated sugar, and cinnamon (if using).

• Pour in the melted butter and stir with a fork or rubber spatula until the mixture resembles wet sand. Every crumb should be evenly moistened; this ensures a crust that binds and bakes properly.

Step 3: Press the Crust into the Pan

• Lightly grease your springform pan or line the bottom with parchment paper.

• Pour the crumb mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs firmly into the bottom and slightly up the sides of the pan (about 1 inch up).

• Take your time here—an even, well-packed crust bakes more consistently and gives your cheesecake structure.

Step 4: Prebake the Crust

• Preheat your oven to 350°F (175°C).

• Bake the crust for 10 minutes. This step sets the base so it won’t get soggy once the filling is added.

• Remove from the oven and let it cool while you prepare the filling.

• Reduce the oven temperature to 325°F (160°C) after the crust is out.

Part 4: Making the Cheesecake Filling

A perfect cheesecake filling is smooth, dense yet creamy, and rich with banana flavor. The key to avoiding lumps, cracks, and a rubbery texture lies in your mixing technique and baking method.

Step 1: Prepare Ingredients

• Make sure your cream cheese, eggs, sour cream, and heavy cream are all at room temperature. This ensures they mix evenly and reduce the chance of overmixing or curdling.

• Mash the ripe bananas thoroughly with a fork or potato masher. You want them smooth but not liquified.

Step 2: Beat the Cream Cheese

• In a large mixing bowl, beat the cream cheese on medium speed for 2–3 minutes until smooth and fluffy. Scrape down the sides of the bowl as needed.

• This first step is critical. Any lumps now will remain in the batter later.

Step 3: Add the Sugars

• Add granulated sugar and brown sugar to the cream cheese.

• Beat on medium speed until well combined—about 1–2 minutes.

• The brown sugar adds a deeper, almost caramel-like richness to complement the banana.

Step 4: Incorporate the Eggs

• Add the eggs one at a time, beating just until incorporated after each addition.

• Do not overmix at this stage—overmixing can add too much air and cause cracking.

Step 5: Add Sour Cream, Heavy Cream, and Flavorings

• Add the sour cream, heavy cream, vanilla extract, and optional banana extract.

• Mix until just combined. Scrape down the bowl as needed.

Step 6: Add Mashed Bananas and Cornstarch

• Stir in the mashed bananas and cornstarch by hand using a rubber spatula.

• Make sure the mixture is uniform but avoid overmixing.

• The cornstarch helps set the filling and prevent excess moisture from the bananas from affecting the texture.

Part 5: Assembling and Baking the Cheesecake

A water bath (bain-marie) ensures gentle, even baking and reduces the risk of cracks. It may seem like an extra step, but it’s worth the effort for a flawless finish.

Step 1: Wrap the Springform Pan

• Wrap the outside of your springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in.

• Place the foil-wrapped pan inside a larger roasting pan or baking dish.

Step 2: Pour the Filling

• Pour the banana cheesecake filling over the cooled crust.

• Smooth the top with a spatula to ensure an even layer.

Step 3: Prepare the Water Bath

• Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

• Avoid getting any water into the cheesecake itself.

Step 4: Bake the Cheesecake

• Bake in the preheated 325°F (160°C) oven for 65–75 minutes.

• The center should still have a slight wobble when you gently shake the pan; it will continue to set as it cools.

• Avoid opening the oven door frequently—it can cause temperature fluctuations.

Step 5: Cool Gradually

• Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.

• Remove from the water bath, then allow the cheesecake to cool to room temperature on a rack.

• Once cool, refrigerate uncovered for at least 6 hours, preferably overnight.