How to make Creamy Banana Pudding Cheesecake
Hey Dessert Lovers! Kristine Here today I’m bringing you something dreamy, creamy, and packed with nostalgia—my beloved Banana Pudding Cheesecake. This recipe is more than just a dessert. It’s a little trip back in time to those warm, golden Sunday afternoons when banana pudding was always waiting on the table.
Fun fact: Bananas are one of the most popular fruits worldwide and are rich in potassium, vitamin B6, and fiber, making them not only tasty but also nutritious. (Source: USDA)
I’ve taken that memory and wrapped it inside the rich, silky goodness of a cheesecake. Trust me, one bite and you’ll understand why this dessert is always the first to disappear at any gathering.
A Slice of My Story — The Origin of My Banana Pudding Cheesecake
Banana pudding is one of those classic desserts that immediately transports me back to childhood. Warm, golden Sunday afternoons, the chatter of family around the table, and a big bowl of creamy banana pudding always waiting to be devoured—it’s comfort food at its finest.
But as much as I loved that traditional pudding, I wanted to create something that elevated the experience while still holding onto that familiar taste. Enter: the Banana Pudding Cheesecake.
The idea struck me one Sunday afternoon when I was craving the banana pudding flavor but also something richer and more decadent. Cheesecake is a beloved dessert for many, and I thought, why not combine these two?
The first attempt was a delightful success — buttery vanilla wafer crust, creamy banana-infused cheesecake filling, and a fluffy banana pudding topping all coming together in perfect harmony. Ever since, this cheesecake has been my go-to “special occasion” dessert. Whether it’s a family gathering, a potluck, or even just celebrating making it to Friday, this dessert brings smiles and full plates.
Why You’ll Love This Cheesecake
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Nostalgic Twist — It captures the soul of banana pudding but in a whole new way.
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Creamy & Comforting — Every bite is silky smooth with layers of luscious texture.
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Impressively Easy — Looks like a bakery masterpiece but beginner-friendly!
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Perfect for Any Occasion — Parties, potlucks, family dinners, or just treating yourself.
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Customizable — Want more banana flavor? Add extra slices or use ripe bananas. Prefer less sweetness? Adjust sugar to taste.
Did you know? Cheesecake dates back to Ancient Greece and was even served to athletes during the first Olympic games. Its enduring popularity shows how timeless a good cheesecake really is. (Source: Smithsonian Magazine)
What You’ll Need: Ingredients Breakdown
For the Crust:
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2 cups vanilla wafer crumbs (crushing vanilla wafers in a bag with a rolling pin is a fun step!)
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1/4 cup granulated sugar — balances the buttery crust.
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1/2 cup unsalted butter, melted — helps bind and add richness.
For the Cheesecake Filling:
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24 oz cream cheese, softened — the creamy heart of your cheesecake. Make sure it’s softened for smooth blending.
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1 cup granulated sugar — sweetens the filling just right.
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3 large eggs — help with structure and creaminess.
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1 cup mashed ripe bananas (about 2-3 bananas) — ripe bananas add natural sweetness and flavor.
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1 tsp vanilla extract — amplifies the flavors.
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1/2 cup sour cream — gives tanginess and silkiness to the filling.
For the Banana Pudding Layer:
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1 package (3.4 oz) instant banana pudding mix — the shortcut to pudding perfection.
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1 cup cold milk — for mixing with pudding powder.
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1 cup whipped topping (like Cool Whip) — lightens the pudding into a fluffy cloud.
For Topping:
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Whipped cream — for that classic, luscious finish.
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Banana slices — fresh banana for texture and visual appeal.
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Extra vanilla wafers — add crunch and nostalgia.
Step-by-Step Guide to Baking Your Banana Pudding Cheesecake
Step 1: Make That Golden Crust
Preheat your oven to 325°F (163°C).
In a mixing bowl, combine the vanilla wafer crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand — this texture means it will press nicely and hold together well.
Press the mixture evenly into the bottom of a 9-inch springform pan. I love using the flat bottom of a glass or measuring cup to press down firmly and smooth the crust.
Bake the crust for 10 minutes. The heat will toast the crumbs slightly, enhancing flavor and helping it set. Once done, set aside to cool while you prepare the filling.
Pro Tip: If you want an extra crunchy crust, sprinkle a few crushed vanilla wafers on top after baking and press lightly before filling.
Step 2: Create the Dreamy Cheesecake Filling
Using an electric mixer or stand mixer, beat the softened cream cheese in a large bowl until it’s smooth and silky — no lumps! Gradually add the sugar and continue mixing until the mixture is light and creamy.
Add eggs one at a time, mixing just until combined after each addition. Overmixing can incorporate too much air and cause cracks, so be gentle here.
Next, fold in the mashed bananas and vanilla extract. The batter will smell heavenly, reminiscent of banana bread but even richer.
Finally, gently fold in the sour cream until just combined — this makes the filling luscious and creamy without being too dense.
Pour the cheesecake filling over your cooled crust and smooth the top.
Now, place your springform pan inside a larger roasting pan or deep baking dish. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This water bath method is crucial to preventing cracks and baking the cheesecake evenly.
Bake for 60–70 minutes, until the edges are set but the center is still slightly jiggly — the residual heat will finish the cooking.
Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent sudden temperature changes, which can cause cracks.
Step 3: Chill Time — Patience Is a Virtue!
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. This chilling step lets the cheesecake firm up and flavors deepen.
Step 4: Prepare the Banana Pudding Fluff
While your cheesecake chills, prepare the banana pudding topping.
Whisk the instant banana pudding mix and cold milk in a bowl for about 2 minutes until it thickens.
Gently fold in the whipped topping (Cool Whip or homemade whipped cream) until you get a light, fluffy consistency.
Spread this luscious pudding layer evenly over your chilled cheesecake, smoothing it like frosting.
Return to the fridge for another hour so the pudding topping can set.
Step 5: Decorate and Devour!
Right before serving, adorn your cheesecake with:
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Swirls of fresh whipped cream
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Slices of fresh banana arranged beautifully on top
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A few vanilla wafers tucked around the edges for extra crunch and nostalgia
Slice with a sharp knife dipped in hot water and wiped dry for clean cuts.
Kristine’s Pro Tips for Cheesecake Success
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Use Very Ripe Bananas: The sweeter and softer, the better for flavor and moisture.
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Don’t Skip the Water Bath: It’s your best friend for crack-free, creamy cheesecake.
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Beat Cream Cheese Thoroughly: Smooth batter means silky texture.
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Chill Thoroughly: Cheesecake needs time to set for the perfect slice.
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Customize Your Sweetness: If you prefer less sugar, start with 3/4 cup and adjust.
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Extra Pudding Topping: Don’t skimp—it adds a refreshing, airy finish.
Frequently Asked Questions (FAQs)
Q: Can I make this cheesecake ahead of time?
A: Yes! In fact, cheesecake flavors improve after resting overnight. Make it a day in advance to let all the flavors meld beautifully.
Q: What if I don’t have a springform pan?
A: You can use a deep cake pan or pie dish, but removing the cheesecake cleanly might be tricky. Consider lining the pan with parchment paper for easier removal.
Q: How long does it last in the fridge?
A: Properly covered, this cheesecake will stay fresh for up to 4 days. Keep fresh banana slices separate and add them just before serving to prevent browning.
Q: Can I freeze banana pudding cheesecake?
A: Yes! Slice it into portions, freeze without the fresh banana topping, and thaw in the fridge before serving. Add fresh bananas and whipped cream after thawing.
Q: Can I substitute the banana pudding mix?
A: Instant banana pudding mix is recommended for flavor and texture, but you can try homemade pudding recipes if you prefer. Just make sure it thickens properly before folding in whipped topping.
Q: How to avoid cracks in cheesecake?
A: Use a water bath, don’t overbeat, and cool cheesecake gradually as described above. For detailed tips, this Serious Eats article is fantastic.
A Few More Sweet Thoughts from Kristine’s Kitchen
This Banana Pudding Cheesecake is more than just a recipe—it’s a heartwarming connection to simpler times wrapped in indulgence and creativity. It has been the highlight of many family get-togethers, potlucks, and quiet nights when a little sweet comfort was needed.
If you make this recipe, I’d love to see your photos and hear your stories! Tag me on social media or drop a comment below.
If you want to explore more cheesecake recipes, check out my classic New York Cheesecake recipe for a timeless treat, or if you’re a fan of fruity flavors, my Strawberry Swirl Cheesecake is a must-try!
I hope this Banana Pudding Cheesecake brings you the same joy, nostalgia, and indulgence it brings to my table. Baking is love in action, and sharing desserts like this makes memories even sweeter.
Until next time, happy baking—and remember, life is better with whipped cream on top!
With love and sweet wishes,
Kristine
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