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If you love banana pudding and rich cheesecake, this Banana Pudding Cheesecake recipe brings those two nostalgic desserts together in a single showstopper. You get the crunchy vanilla wafer crust, a silky banana-kissed filling, and generous whipped cream on top—every bite is pure comfort and celebration.
My friends ask me for this recipe every year for our family gatherings because it always reminds us of summer picnics and birthdays. The vanilla wafer crust is my personal favorite because it tastes like my childhood.
Ingredients
- Vanilla wafer crumbs: bring a nostalgic crunch and make the perfect base for the creamy filling choose a fresh box for best texture
- Granulated sugar: sweetens both the crust and filling white sugar dissolves evenly for a smooth mouthfeel
- Unsalted butter: helps the crust hold together and adds richness always melt for even mixing
- Cream cheese: this gives the cheesecake its signature texture be sure to use full-fat cream cheese at room temperature for easy mixing
- Sour cream: adds tang and creamy density in the filling opt for fresh sour cream with no added flavors
- All-purpose flour: helps set the structure of this dense cheesecake sift before using if you want an ultra-smooth texture
- Large eggs: bind everything and help the cake bake up tall and fluffy always use room temperature eggs for best incorporation
- Heavy cream: provides richness in both the batter and as a fluffy whipped topping try for the freshest cream you can find
- Banana pudding mix: infuses the cake with banana flavor always use instant pudding for the right consistency
- Vanilla extract: rounds out every layer with classic warmth and aroma real vanilla makes a noticeable difference
- Ripe bananas: mashed bananas add true banana flavor make sure they are deeply speckled for sweetness
- Sliced bananas and extra vanilla wafers for garnish: these add a beautiful finish and even more delightful texture
Step-by-Step Instructions
- Make the Crust:
- Pulse vanilla wafers until fine and measure into a bowl with sugar and melted butter. Mix until it feels like wet sand. Press into a springform pan and bake 8 to 10 minutes. Let cool completely.
- Prepare the Filling:
- In a large bowl, beat softened cream cheese and granulated sugar until silky and no lumps remain. Add sour cream and flour, mixing until smooth and thick.
- Add Eggs and Banana Flavors:
- Beat in eggs one at a time, blending gently after each so you do not whip in too much air. Fold in the banana pudding mix, vanilla extract, and mashed ripe bananas until just combined.
- Bake the Cheesecake:
- Pour the batter onto your baked crust. Lower oven temperature to prevent splitting and bake until the edges are puffed and the center has set with a slight wobble.
- Cool and Chill:
- Turn off the oven and let the cheesecake sit inside with the door propped open for an hour. This helps prevent cracks. Move to the fridge for at least four hours overnight yields best flavor and texture.
- Whip the Topping:
- Using a chilled bowl, whip heavy cream with sugar and vanilla until stiff peaks hold. This makes a soft, cloudlike topping.
- Finish and Garnish:
- Release cooled cheesecake from the pan and top with a generous layer of whipped cream. Arrange fresh banana slices and extra vanilla wafers just before serving.
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My favorite part is always swirling the mashed bananas into the batter. It reminds me of baking with my grandmother and sneaking little tastes—she loved anything flavored with bananas.
Storage Tips
Banana Pudding Cheesecake keeps best covered in the fridge. I recommend storing it in the pan with plastic wrap or in a cake container for up to five days. Bananas on top look freshest if added just before serving.
Ingredient Substitutions
If you do not have instant banana pudding mix, use vanilla pudding mix with one extra mashed banana for more flavor. Gluten-free cookies can be swapped for vanilla wafers to make this gluten-friendly. Light cream cheese works but does change the texture slightly.
Serving Suggestions
This cheesecake is perfect for birthdays, baby showers, or summer barbecues. I love serving each slice with a drizzle of caramel sauce or a handful of extra wafers crumbled on top for crunch.
Cultural Notes
Banana pudding is a classic Southern dessert, found at family reunions and Sunday picnics across the South. By folding it into a cheesecake, you blend the cool comfort of pudding with the indulgence of a New York-style cheesecake for a truly memorable dessert.
Recipe FAQs
- → Can I use homemade banana pudding instead of instant mix?
Instant banana pudding mix is preferred for structure and ease, but a thick homemade pudding can be used if cooled and firm. Ensure consistency is close to instant mix for best results.
- → How do I keep bananas from browning on top?
Slice bananas just before serving and lightly brush them with lemon juice to help prevent discoloration. Store cheesecake covered in the refrigerator.
- → Can this dessert be made ahead of time?
Yes, the cheesecake can be fully prepared a day ahead. Add whipped cream, fresh bananas, and extra wafers just before serving for optimal texture.
- → What if I don’t have a springform pan?
A deep cake pan can be used with a parchment lining for easier removal, though slicing may be less clean than with a springform pan.
- → Can the crust be made with graham crackers instead?
Graham crackers can replace vanilla wafers if desired, though wafers enhance the banana pudding flavor and classic feel.