Banana Pudding Cheesecake

Introduction

Banana Pudding Cheesecake is the ultimate dessert mash-up—a luxurious fusion of two timeless classics that delivers comfort, nostalgia, and indulgence in every bite. If you grew up loving Southern-style banana pudding layered with vanilla wafers, creamy pudding, and ripe bananas, and you also have a soft spot for rich, velvety cheesecake, this dessert is about to become your new favorite. Banana Pudding Cheesecake takes everything you adore about traditional banana pudding and elevates it with the dense, silky texture of a baked cheesecake, transforming a familiar dessert into a truly show-stopping centerpiece.

At its heart, Banana Pudding Cheesecake features a buttery Nilla Wafer crust, a smooth banana-infused cheesecake filling, layers of fresh banana slices and crushed wafers baked right inside, and a fluffy whipped vanilla pudding topping that mimics the classic finish of banana pudding. The flavors are perfectly balanced—sweet but not cloying, creamy yet lightened by the pudding topping, and deeply banana-forward without tasting artificial. Each slice is layered, visually stunning, and incredibly satisfying.

This dessert is ideal for holidays, birthdays, potlucks, family gatherings, or special occasions when you want something that feels both comforting and impressive. While it does require a bit of time and patience, the process is straightforward, and the results are absolutely worth it. Once chilled and fully set, Banana Pudding Cheesecake slices beautifully and holds its shape, making it perfect for serving a crowd.

In this comprehensive guide, you’ll learn everything you need to know to make the perfect Banana Pudding Cheesecake—from ingredient tips and baking techniques to variations, storage advice, and serving ideas. Whether you’re an experienced baker or making your first cheesecake, this recipe will walk you through every step so you can confidently create a dessert that looks bakery-worthy and tastes unforgettable.

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Why You’ll Love This Banana Pudding Cheesecake

There are countless reasons why Banana Pudding Cheesecake earns a permanent place in your dessert rotation:

1. Two classic desserts in one
This recipe combines the nostalgic flavors of banana pudding with the richness of cheesecake, giving you the best of both worlds in a single slice.

2. Creamy, rich, and perfectly balanced
The cheesecake filling is dense and smooth, while the whipped vanilla pudding topping adds lightness, preventing the dessert from feeling too heavy.

3. Real banana flavor
Mashed ripe bananas are blended directly into the cheesecake batter, providing natural sweetness and authentic banana taste—no artificial extracts required.

4. Texture heaven
From the crisp Nilla Wafer crust to the creamy filling, soft banana slices, and fluffy topping, every bite delivers layers of contrasting textures.

5. A guaranteed crowd-pleaser
Banana pudding is universally loved, and cheesecake is always a hit. Together, they create a dessert that appeals to all ages.

6. Make-ahead friendly
Banana Pudding Cheesecake needs to chill for several hours, making it the perfect dessert to prepare a day in advance.

7. Visually stunning
Those layers of bananas and wafers inside the cheesecake make each slice look as good as it tastes—perfect for entertaining or sharing online.

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Ingredients + Tips

Nilla Wafer Crust

• Nilla Wafers
  These classic vanilla cookies are essential for authentic banana pudding flavor. Crushing them finely ensures a sturdy, cohesive crust.

• Brown Sugar
  Adds depth and a subtle caramel note that complements the bananas beautifully.

• Unsalted Butter, Melted
  Binds the crust together and provides richness. Unsalted butter lets you control the overall flavor balance.

Tip: Press the crust firmly into the pan and slightly up the sides. This helps prevent crumbling when slicing.

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Banana Cheesecake Filling

• Cream Cheese (Room Temperature)
  Full-fat cream cheese provides the best texture and flavor. Room temperature cream cheese ensures a smooth, lump-free batter.

• Granulated Sugar
  Sweetens the cheesecake without overpowering the banana flavor.

• Pure Vanilla Extract
  Enhances the overall flavor and complements both the bananas and the wafers.

• Ripe Bananas, Mashed
  Use bananas with brown spots—they’re sweeter, softer, and more flavorful.

• Sour Cream
  Adds tanginess and creaminess, balancing the sweetness.

• Heavy Cream
  Contributes richness and helps create a smooth, luxurious texture.

• Eggs (Room Temperature)
  Bind the cheesecake and give it structure. Mixing on low speed prevents excess air.

• Crushed Nilla Wafers & Sliced Bananas
  These layers inside the cheesecake mimic traditional banana pudding and add texture.

Tip: Don’t overmix once the eggs are added. Overmixing incorporates too much air, which can cause cracks.

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Whipped Vanilla Pudding Topping

• Instant Vanilla Pudding Mix
  Provides classic banana pudding flavor and structure.

• Cold Milk
  Activates the pudding mix.

• Pure Vanilla Extract
  Deepens the vanilla flavor.

• Cold Heavy Cream
  Whipped into stiff peaks and folded into the pudding for a light, fluffy topping.

• Crushed Nilla Wafers (Garnish)
  Adds crunch and visual appeal.

Tip: Chill the pudding mixture briefly before folding in the whipped cream for the best consistency.

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Step-by-Step Instructions

1. Make the Crust

Start by preheating your oven to 325°F (165°C). Prepare a 9-inch springform pan by spraying it with nonstick spray, lining the bottom with parchment paper, and spraying again.

Pulse the Nilla Wafers in a food processor until finely crushed. Transfer the crumbs to a bowl and mix with brown sugar and melted butter until the texture resembles wet sand.

Press the mixture firmly into the bottom of the prepared pan and halfway up the sides. Use the bottom of a measuring cup to compact it evenly. Bake for 11 minutes, then set aside to cool slightly.

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2. Prepare the Banana Cheesecake Filling

In a large mixing bowl, beat the cream cheese and granulated sugar on high speed for about 2 minutes, scraping down the sides as needed, until completely smooth.

Add the mashed bananas, vanilla extract, sour cream, and heavy cream. Mix until just combined. Small banana bits are perfectly fine and add texture.

Add the eggs one at a time, mixing on low speed just until incorporated.

Pour half of the cheesecake batter over the cooled crust. Arrange sliced bananas evenly over the batter, then sprinkle with crushed Nilla Wafers. Carefully pour the remaining batter over the top, smoothing it gently.

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3. Bake Using a Water Bath

Wrap the bottom and sides of the springform pan tightly with aluminum foil to prevent leaks. Place the pan in a large roasting pan.

Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps regulate the baking temperature and prevents cracks.

Bake for 80–90 minutes, until the edges are set but the center still has a slight jiggle.

Turn off the oven, crack the door open, and allow the cheesecake to rest inside for 30 minutes. This gradual cooling prevents sudden temperature changes that can cause cracking.

Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely at room temperature. Cover and refrigerate for at least 6 hours or overnight.

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4. Make the Whipped Vanilla Pudding

In a bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thickened. Refrigerate briefly.

In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the chilled pudding mixture until light and fluffy.

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5. Assemble and Serve

Remove the chilled cheesecake from the springform pan and peel away the parchment paper. Spread the whipped vanilla pudding evenly over the top.

Garnish with crushed Nilla Wafers just before serving. Slice with a sharp knife wiped clean between cuts for neat slices. Serve chilled.

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Variations

• No-Bake Banana Pudding Cheesecake: Use a no-bake cheesecake filling and refrigerate until set.

• Chocolate Banana Version: Add mini chocolate chips to the filling.

• Caramel Banana Cheesecake: Drizzle caramel sauce over the topping.

• Mini Banana Pudding Cheesecakes: Make individual servings using a muffin pan.

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Storage & Reheating

Refrigerator:
Store Banana Pudding Cheesecake covered in the refrigerator for up to 4–5 days.

Freezer:
Freeze the cheesecake (without topping) for up to 2 months. Thaw overnight in the refrigerator, then add topping before serving.

Reheating:
This dessert is best served cold and does not require reheating.

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Serving Suggestions

• Serve with extra sliced bananas and wafers on the side

• Drizzle with honey or caramel sauce

• Pair with coffee or vanilla latte

• Top with whipped cream rosettes for special occasions

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Final Thoughts

Banana Pudding Cheesecake is more than just a dessert—it’s an experience that blends comfort, nostalgia, and indulgence into one unforgettable slice. By combining the familiar flavors of classic banana pudding with the luxurious texture of baked cheesecake, this recipe creates a dessert that feels both timeless and elevated. Every layer plays an important role: the buttery Nilla Wafer crust provides structure and crunch, the banana-infused cheesecake filling delivers richness and depth, the baked-in banana slices add moisture and natural sweetness, and the whipped vanilla pudding topping brings everything together with a light, airy finish.

What truly sets Banana Pudding Cheesecake apart is its versatility. It’s elegant enough to serve at holidays and celebrations, yet comforting enough to enjoy as a make-ahead family dessert. It appeals to both cheesecake lovers and banana pudding fans, making it a reliable crowd-pleaser no matter the occasion. The fact that it can be prepared in advance also makes it a stress-free option when entertaining.