Banana Pudding Cheesecake Recipe

Have you experienced a dessert dilemma? So many desserts and so little time. If only I could have them all at once! My sweet tooth sometimes wants to take over. 😅 Then I met this banana pudding cheesecake for a fusion of three of my favorite desserts. Cheesecake blends seamlessly with banana cream pudding and fresh fruit for an incredible dessert experience. So get ready to experience the ultimate marriage of two classic comfort foods. ❤️ Mix those two concepts into one awesome dessert to really blow your family’s mind. Try it out at your next family gathering and see for yourself. Cream cheese, banana cream pudding (store-bought to save time), and a vanilla wafer crust, all topped with whipped cream. I can hardly wait to dig in.

Recipe Ingredients

How to Make Banana Pudding Cheesecake 

The Crust

Preheat your oven to 325°F (163°C). Then line a 9-inch (23cm) springform pan with parchment paper and grease the sides with baking spray. Crush – In a food processor or blender, crush the vanilla wafers until the mixture resembles fine crumbs. You can also seal them in a ziplock bag and crush them with a rolling pin. Mix the crushed vanilla wafers and sugar in a medium-sized bowl. Pour in the melted butter and stir until the butter moistens the crushed wafers. (Photos 1-3) Press – Transfer the vanilla wafer mixture to the prepared springform pan and press it down to form a nice smooth, even layer. (Photo 4) Bake the crust for 8-10 minutes. Then set it aside to cool. Cover the Sides – Once the crust has cooled down completely, cover the edges of the baking pan with aluminum foil. That way, the water from the water bath doesn’t get the crust wet. Set the prepared pan aside.

Make the Cheesecake

Adjust Oven Temperature – Reduce oven temperature to 300°F (148°C). Beat the cream cheese and sugar on low-medium in the bowl of a stand mixer with the paddle attachment until smooth (2-4 minutes). You could also use a large mixing bowl and a handheld mixer. (Photo 5) Add Eggs – Scrape down the sides of your mixing bowl. Add your eggs one at a time, mixing well after each one. (Photo 6) Pudding – Next, add flour and dry instant banana pudding. Continue to mix on low until well combined. Be sure to use low speed to reduce the amount of air in the batter, which can cause cracks. Scrape down the bowl’s sides as needed to ensure everything is well combined. (Photo 7) Add Flavor – Add the mashed banana and mix to combine. Finally, add vanilla extract, lemon juice, and zest. Mix on low until thoroughly combined. The mixture will be a little lumpy because of the mashed bananas. (Photos 8-9) Assemble – Pour the cheesecake batter into the crust. (Photo 10) Prepare the Water Bath – Put the springform pan inside another larger pan. Then fill the outer pan with enough warm water to go about halfway up the inner pan’s sides. The water should not go above the top edge of the aluminum foil. Bake for 90-100 minutes or until the center becomes firm but still jiggly. Cool – Turn the oven off and leave the door closed for 30 minutes. The cheesecake will continue to bake for a short time while it slowly cools. Open Oven Door – Crack the oven door open for 30 minutes so the cheesecake cools slowly. Refrigerate – Take the cheesecake out of the oven and water bath and chill in the fridge until firm (5-6 hours or overnight).

Decorate

Transfer – When your cheesecake cools and is ready to serve, remove it from the springform pan and place it on a serving plate. Make Whipped Cream – Pour the heavy whipping cream, confectioner’s sugar, and vanilla into a large mixing bowl. Whip it on high until stiff peaks form. (Photos 11-12) Decorate – Arrange a layer of sliced bananas on top of the cheesecake. Pipe a layer of whipped cream in swirls on top. (Photo 13) Final Touches – Top the cheesecake off with a few more banana slices and vanilla wafers. (Freshly sliced bananas are best when added just before serving.) (Photo 14)

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

This banana pudding cheesecake recipe is great for making ahead. In fact, you need to bake it a day ahead because it needs 6-8 hours in the fridge to set. Then you can prepare the toppings and decorations on the day of serving. That way, you’ll save time for prepping other dishes. 

Serving and Storage Instructions

Serve this fabulous dessert chilled. Keep leftover cheesecake (if you have leftovers) in an airtight container, or wrap it in a cling wrap. It will last in the fridge for 4-5 days or 3 months in the freezer. Frozen banana pudding cheesecake is a lot like an ice cream cake. Yum!

What to Serve With Banana Pudding Cheesecake 

This incredible dessert deserves a great cup of coffee (a pumpkin spice latte is a good choice). Chai tea latte or ginger tea are both excellent coffee-free options.

More Decadent Cheesecake Recipes to Try

Red Velvet Cheesecake Sopapilla Cheesecake Bars No-Bake Cheesecake Bites Pumpkin Cheesecake Pecan Pie Cheesecake

Conclusion

This banana pudding cheesecake is truly a dessert perfect for both banana and cheesecake lovers. Are you looking for more decadent Southern recipes? Follow me on Instagram! ❤️