If there’s one dessert that’s followed me through every season of life, it’s banana pudding. My mother made it every Easter—layered high in a glass trifle dish with vanilla wafers tucked like little treasures among the sliced bananas and whipped cream. It was soft, sweet, and nostalgic in all the right ways. Years later, when I started baking more seriously, I wondered what would happen if I took all the comfort of that banana pudding and tucked it into a rich, creamy cheesecake. The result was everything I hoped for and more—a dessert that’s elegant enough to bring to a dinner party, yet still carries the spirit of the simple Southern classic it came from. This Banana Pudding Cheesecake has since become a favorite request at birthdays and potlucks, and every time I make it, someone says it tastes like their childhood—just with a grown-up twist.

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Why You’ll Love This Recipe:

Combines two beloved desserts into one rich, nostalgic treat
Creamy, dreamy texture with real banana flavor
No complicated techniques—just classic baking
Topped with whipped cream and vanilla wafers for that familiar banana pudding charm
Perfect for gatherings, holidays, or when you need a crowd-pleaser

Ingredients You’ll Need:

For the crust, I use crushed vanilla wafers instead of the traditional graham crackers, which ties the flavor right back to banana pudding. Mix them with melted butter and a pinch of salt. If you can’t find Nilla Wafers, shortbread cookies work nicely too.

For the filling: Cream cheese is the base—make sure it’s full-fat and softened to room temperature. I’ve tried the low-fat versions, and they just don’t have the same richness. Then there’s sugar, sour cream for tang, eggs, and mashed ripe bananas. The bananas should be spotted and soft, not black, but well past their prime for eating. A hint of vanilla extract enhances the pudding’s flavor.

For the topping: Once baked and chilled, I like to top this cheesecake with freshly whipped cream, more banana slices, and a generous scatter of crushed vanilla wafers. It’s not just pretty—it’s textural and nostalgic.

How to Make It (Step-by-Step Instructions):

Preheat your oven to 325°F. Lightly grease a 9-inch springform pan and wrap the outside with foil if you plan to use a water bath (which I recommend for the smoothest texture).

Start with the crust: crush your vanilla wafers until fine (I use a food processor, but a zip-top bag and rolling pin work too). Mix with melted butter and a pinch of salt, then press firmly into the bottom of the pan. Bake the crust for 10 minutes, then let it cool while you make the filling.

For the filling, beat the cream cheese until smooth. Take your time here—this is the foundation of the whole cheesecake, and any lumps now will show later. Add the sugar, then the sour cream, mashed bananas, and vanilla. Finally, beat in the eggs one at a time, just until incorporated. Overmixing at this stage can cause cracks, so go gently.

Pour the filling over the crust. If you’re using a water bath, place the springform pan inside a larger roasting pan and fill halfway with warm water. Bake for about 60–70 minutes, or until the center is just set—it should still jiggle a little. I often turn the oven off at the 60-minute mark and let the cheesecake sit in the oven with the door slightly cracked for another 30 minutes. This helps prevent sudden temperature changes that cause cracking.

Once out of the oven, let the cheesecake cool completely on the counter, then refrigerate at least 6 hours—overnight is best. Right before serving, top with whipped cream, sliced bananas, and crushed wafers.

Expert Tips for the Best Results:

Room temperature ingredients make all the difference here—cold cream cheese won’t blend properly, and cold eggs can shock the batter. I’ve also learned that ripe bananas can vary in sweetness, so taste your filling before adding all the sugar—you may want to pull back just a little if your bananas are very sweet. And when it comes to baking, slow and steady wins the race. Cheesecakes don’t like to be rushed. Letting it cool gradually prevents cracks and keeps that custardy texture intact. Oh, and don’t skip the chill time. It’s worth the wait.

Variations & Substitutions:

Once, in the middle of a holiday crunch, I didn’t have enough cream cheese and added a little ricotta to the mix—it turned out lighter but still creamy and had a nice subtle twist. I’ve also added a swirl of caramel into the batter before baking, which made it feel extra indulgent. If you’re avoiding gluten, you can use gluten-free vanilla cookies for the crust, and it works just fine. For those who want less sugar, I’ve swapped in maple syrup for part of the sugar before—it adds warmth and compliments the banana flavor beautifully.

Serving Suggestions:

This cheesecake is best served chilled with a dollop of whipped cream, a few banana slices, and a good scatter of crushed wafers. I like to bring it out at room temperature for about 20 minutes before slicing—it makes for smoother cuts and slightly softer texture. It’s lovely on its own, but if you want to elevate it even more, a drizzle of salted caramel or a spoonful of banana liqueur whipped cream wouldn’t hurt. It’s a showstopper dessert that feels both familiar and elevated.

Storage & Reheating Instructions:

Keep the cheesecake covered in the refrigerator for up to five days, though it’s best within the first two or three. I usually add fresh bananas right before serving to keep them from browning. This dessert also freezes beautifully—just skip the toppings, wrap tightly in plastic wrap and foil, and freeze for up to two months. Thaw overnight in the fridge. I wouldn’t recommend microwaving—it’s best served chilled or just gently softened.

Recipe FAQs :

Can I make this ahead of time?
Yes! In fact, I recommend it. Cheesecake always tastes better after resting overnight in the fridge.

What if I don’t have a springform pan?
A deep 9-inch cake pan can work in a pinch, but lining it with parchment helps with removal. Springform really is best, though.

Will the bananas turn brown in the filling?
Not noticeably. Once baked into the cheesecake, the bananas hold their color quite well—especially if they’re mashed thoroughly.

Can I use banana pudding mix?
I’ve tested it before. It adds sweetness but not much real banana flavor. I prefer using actual mashed bananas for authenticity and depth.

What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped dry between each slice. It’s a little fussy, but it makes beautiful, clean pieces.

Banana Pudding Cheesecake is one of those desserts that bridges old memories and new moments. It’s comforting, a little playful, and just fancy enough to turn heads when you set it on the table. Whether you’re making it for a family dinner or a special occasion, I hope it brings the same smiles to your table that it’s brought to mine. If you try it, I’d love to hear how it went—what you added, what you changed, or how fast it disappeared.

(Optional) Nutrition Information (per slice, approx.):

Calories: 420 | Fat: 29g | Carbs: 36g | Protein: 6g | Fiber: 1g