Banana Pudding Cheesecake is a rich, creamy dessert that combines classic Southern banana pudding flavors with smooth, baked cheesecake. Featuring a crunchy cookie crust, velvety banana cheesecake filling, and layers of bananas and cookies, this dessert is pure comfort in every bite.
Inspired by traditional banana pudding (often made with Nilla Wafers), this cheesecake takes things to a whole new level—perfect for holidays, celebrations, or whenever you want a truly indulgent treat.
Why You’ll Love This Recipe
This cheesecake is a favorite because:
• Creamy, smooth texture
• Sweet banana flavor throughout
• Crunchy cookie crust
• Layers of classic banana pudding taste
• Perfect make-ahead dessert
It’s like banana pudding and cheesecake combined into one show-stopping dessert.
Preparation Time
Prep Time: 30 minutes
Bake Time: 60–70 minutes
Cooling Time: 1 hour
Chill Time: 4 hours (or overnight)
Total Time: About 6 hours
Servings: 10–12 slices
Ingredients
For the Crust
2 cups crushed Nilla Wafers
½ cup unsalted butter (melted)
For the Cheesecake Filling
16 oz cream cheese (softened)
¾ cup granulated sugar
2 ripe bananas (mashed)
3 large eggs
½ cup sour cream
1 teaspoon vanilla extract
1 tablespoon cornstarch
For the Banana Layer
2 bananas (sliced)
1 cup crushed Nilla Wafers
For the Topping
Whipped cream
Banana slices
Crushed Nilla Wafers
Caramel drizzle (optional)
Kitchen Tools Needed
Mixing bowls
Electric mixer
9-inch springform pan
Spatula
Baking sheet
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (165°C).
Mix crushed Nilla Wafers with melted butter.
Press firmly into the bottom of a springform pan.
Bake for 10 minutes, then cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat:
• cream cheese
• sugar
Until smooth.
Add:
• mashed bananas
• eggs (one at a time)
• sour cream
• vanilla
• cornstarch
Mix until creamy and well combined.
Step 3: Assemble the Layers
Pour half of the cheesecake batter over the crust.
Add a layer of:
• sliced bananas
• crushed Nilla Wafers
Pour the remaining batter on top.
Smooth the surface.
Step 4: Bake
Bake for 60–70 minutes.
The edges should be set while the center remains slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Step 5: Chill
Refrigerate for at least 4 hours or overnight.
Step 6: Decorate
Before serving, top with:
• whipped cream
• banana slices
• crushed Nilla Wafers
• caramel drizzle
Estimated Calories
Per slice (approximate):
Calories: 420–500
Fat: 28g
Carbohydrates: 40g
Sugar: 28g
Protein: 6g
Expert Tips for Perfect Cheesecake
Use Ripe Bananas
Ripe bananas provide better sweetness and stronger flavor.
Don’t Overmix
Overmixing can cause cracks in the cheesecake.
Bake Low and Slow
This ensures a smooth and creamy texture.
Chill Overnight
The flavor and texture improve significantly after chilling.
Delicious Variations
No-Bake Banana Pudding Cheesecake
Skip eggs and fold whipped cream into the filling, then chill instead of baking.
Chocolate Banana Version
Add chocolate chips or drizzle chocolate on top.
Peanut Butter Banana Cheesecake
Swirl peanut butter into the batter.
Banana Caramel Cheesecake
Add caramel layers between the filling.
Storage Instructions
Refrigerator
Store covered for up to 4–5 days.
Freezing
Freeze slices for up to 2 months.
Perfect Serving Ideas
Serve with:
• coffee
• milk
• caramel sauce
Perfect for:
• holidays
• family gatherings
• special occasions
• dessert tables
Final Thoughts
Banana Pudding Cheesecake is a rich and creamy dessert that takes the nostalgic flavor of banana pudding (with Nilla Wafers) and transforms it into a luxurious cheesecake.
With its smooth filling, layered textures, and classic flavor, this dessert is guaranteed to impress and quickly become a favorite in your recipe collection.