Why I’ll Love This Recipe

I love how this cheesecake captures the nostalgia of banana pudding—sweet banana flavor, soft cookies, creamy pudding—while adding the elegant texture of baked cheesecake. It’s make-ahead friendly, impressive on the table, and always disappears fast at potlucks, holidays, or any time I need a crowd-pleasing treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust
- Finely crushed Nilla wafers
- Granulated sugar
- Melted unsalted butter
Cheesecake Filling
- Full-fat cream cheese, softened
- Granulated sugar
- Sour cream
- Large eggs
- Vanilla bean paste or extract
Banana Pudding Layer
- Instant banana pudding mix
- Cold whole milk
- Ripe bananas, sliced
Topping
- Whipped topping or whipped cream
- Additional Nilla wafers, crushed or whole for garnish

Directions

I preheat the oven to 325 °F (165 °C) and wrap the outside of a 9-inch springform pan in foil.
Make the crust: I stir Nilla-wafer crumbs with sugar and melted butter, press the mixture firmly into the pan’s bottom, and bake 8 minutes. I set it aside to cool.
Cheesecake batter: I beat cream cheese until smooth, blend in sugar, then sour cream, and finally the eggs one at a time. I finish with vanilla.
I pour the batter over the cooled crust, place the pan in a water bath, and bake 55–65 minutes—just until the center jiggles slightly. I cool the cheesecake in the turned-off oven, door cracked, for 1 hour, then refrigerate at least 4 hours (or overnight).
Banana pudding: I whisk pudding mix with cold milk for 2 minutes, then chill 5 minutes to thicken.
Assemble: I arrange banana slices over the chilled cheesecake, spread the pudding on top, and add a generous layer of whipped topping. I decorate with extra Nilla wafers, then chill 1 more hour before slicing.

Servings and Timing

Makes 12 creamy slices
Prep time: 25 minutes
Bake time: 55–65 minutes
Cooling/Chill time: at least 5 hours total
Total: about 6 hours (mostly inactive)

Variations

I swap half the cream cheese for mascarpone for extra richness.
For a peanut-butter twist, I drizzle melted peanut butter between the cheesecake and pudding layers.
Chocolate lovers might add a thin ganache on the crust before pouring the batter.
When I need a shortcut, I use store-bought whipped topping and skip garnishing with whole wafers—just crumble a few on top.

Storage/Reheating

I keep the cheesecake covered in the fridge up to 4 days. For best texture, I slice with a hot knife and serve straight from the refrigerator. It freezes nicely without the whipped layer—wrap whole or sliced portions, freeze up to 2 months, thaw overnight in the fridge, then add fresh topping before serving. No reheating is needed.

FAQs

How do I keep the cheesecake from cracking?

I bake it in a gentle water bath, avoid over-mixing the batter, and cool it slowly in the oven before chilling.

Can I use cook-and-serve pudding instead of instant?

I stick with instant; it sets firm without heat and keeps the layers neat. Cook-and-serve may stay too soft.

Will the bananas turn brown?

I slice them just before assembling and cover completely with pudding and whipped topping so little air reaches them—they stay fresh for several days.

Can I make this recipe gluten-free?

Yes—I swap gluten-free vanilla wafers for the crust; the rest of the ingredients are naturally gluten-free.

What’s the best way to slice clean pieces?

I dip a sharp knife in hot water, wipe it dry, slice, and repeat between cuts for neat, layered wedges.

Conclusion

This Banana Pudding Cheesecake blends everything I adore about silky cheesecake and nostalgic banana pudding into one stunning dessert. With its crunchy cookie crust, creamy layers, and banana-kissed flavor, it never fails to wow my guests—and it’s surprisingly easy to make ahead. I hope it becomes a star in your recipe collection, too!

Banana Pudding Cheesecake

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Author: Mia
Total Time: ~6 h
Yield: 12 slices
Diet: Vegetarian

Print Recipe

Description

A dreamy fusion of creamy cheesecake and classic banana pudding layered over a crisp Nilla wafer crust—perfect for Southern dessert lovers.

Instructions

Prepare Pan & Oven – Preheat oven to 325 °F / 165 °C. Wrap the outside of a 9-inch springform pan with double foil.

Make Crust – Stir Nilla-wafer crumbs, sugar, and melted butter until evenly moistened. Press firmly into pan bottom. Bake 8 min; cool slightly.

Cheesecake Batter – Beat cream cheese until completely smooth. Mix in sugar, then sour cream. Add eggs one at a time, scraping bowl, then vanilla. Pour batter over cooled crust.

Bake – Place pan in a larger roasting pan; add 1 inch (2.5 cm) hot water for a water bath. Bake 55–65 min until edges are set and center jiggles slightly. Turn oven off; crack door and cool cheesecake 1 h. Chill at least 4 h or overnight.

Banana Pudding – Whisk pudding mix with cold milk 2 min; refrigerate 5 min to thicken.

Assemble Layers – Arrange banana slices over chilled cheesecake. Spread banana pudding evenly on top. Cover with whipped topping; smooth or pipe decoratively. Sprinkle with extra Nilla wafers. Chill ≥ 1 h to set before slicing.

Notes

Rich twist: Substitute 8 oz mascarpone for part of the cream cheese.

Peanut-butter swirl: Drizzle ¼ cup warmed peanut butter over baked, cooled cheesecake before adding bananas.

Chocolate lovers: Brush crust with a thin layer of ganache before filling.

Make-ahead: Cheesecake (without topping) freezes up to 2 months; thaw overnight, then finish with fresh bananas, pudding, and whipped topping.

Prep Time: 25 min
Cook Time: 55–65 min
Category: Dessert / Celebration Cheesecake
Method: Baked Cheesecake (Water Bath) + Layered Assembly
Cuisine: American / Southern-Inspired