Description

Banana Pudding Cheesecake is the ultimate fusion of two all-time favorites: the nostalgic layers of creamy banana pudding and the rich, velvety texture of a classic cheesecake. A buttery graham-cracker crust provides the perfect crunchy base, while a pillowy vanilla pudding layer studded with fresh banana slices gives way to a tangy, full-fat cream cheese filling. Baked gently in a water bath to prevent cracks, then chilled until perfectly set, each slice delivers a harmonious balance of sweet banana, warm vanilla, and tangy cream cheese. Ideal for potlucks, dinner parties, or an indulgent family dessert, this showstopper proves that comforting flavors can be elegant and sophisticated.

Ingredients

Scale

1 1/2 cups crushed vanilla wafers
1/3 cup melted butter
3 ripe bananas, mashed
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup heavy cream
1/2 cup banana pudding mix
Sliced bananas and additional vanilla wafers for garnish

Instructions

Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan.
In a bowl, combine the crushed vanilla wafers and melted butter. Press this mixture onto the bottom of the prepared pan to create the crust.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, ensuring thorough incorporation after each addition. Mix in the mashed bananas and vanilla extract until well combined.
In a separate bowl, whip the heavy cream until it forms peaks. Fold in the banana pudding mix until smooth and evenly incorporated.
Gently fold the banana cream mixture into the cream cheese mixture until fully combined. Pour this luscious batter over the prepared crust.
Bake the cheesecake for 50-55 minutes or until it is set and slightly golden on top. Once baked, allow it to cool on a wire rack before transferring it to the refrigerator. Chill for at least 4 hours or until firm.
Prior to serving, garnish the chilled cheesecake with sliced bananas and vanilla wafers for an extra touch of flavor and visual appeal.

Notes

Prevent Cracks: Mix the filling on low speed to minimize air; bake in a water bath and cool gradually (leave the oven door ajar for 1 hour post-bake).
Avoid Soggy Crust: Blind-bake the crust for 5–7 minutes at 325 °F, pressing crumbs firmly and allowing it to cool fully before adding wet layers.
Banana Prep: Slice ripe, speckled bananas 10–15 minutes before assembly and toss lightly with lemon juice to prevent browning.
Make-Ahead Tips: Crust can be baked and refrigerated up to 24 hours ahead; pudding layer can be set on the crust 6 hours in advance; cheesecake filling can be mixed and stored in the fridge until ready to assemble.
Storage: Refrigerate whole or individual slices in an airtight container for up to 5 days; freeze (wrapped tightly) for up to 1 month and thaw overnight in the fridge.
Dietary Variations: For a lighter version, use a half-almond-flour crust and sugar substitute in the filling; for vegan/dairy-free, swap in coconut-based cream cheese and plant-milk pudding, using silken tofu or commercial egg replacer.