Banana Pudding Cheesecake Recipe

Ash Tyrrell

Banana Pudding Cheesecake Recipe

After making this banana pudding cheesecake a couple of times, I can honestly say it’s one of those desserts that feels nostalgic and luxurious at the same time. I love how it combines classic Southern banana pudding flavors with the rich, creamy texture of cheesecake.

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Prep Time 30

Cook Time 1 20

Servings: 12

Ingredients Method Notes

Ingredients

Vanilla wafer crumbs – 2 cups Finely crushed wafers create a sweet, sturdy crust that complements the banana filling perfectly.
Granulated sugar – 2 tablespoons for crust (Adds light sweetness and helps bind the crust without overpowering the flavor.)
Unsalted butter melted – 1/2 cup (Melted butter holds the crumbs together; unsalted butter gives better control over sweetness.)
Cream cheese softened – 24 oz / three 8-oz blocks (Full-fat cream cheese gives the cheesecake a rich, smooth, and creamy texture; always soften fully.)
Granulated sugar – 1 cup for filling (Sweetens the cheesecake while allowing the banana flavor to shine through.)
Sour cream – 1 cup Adds creaminess and a subtle tang that balances the sweetness of the filling.
Mashed ripe bananas – 1 cup Use very ripe bananas with brown spots for the strongest natural banana flavor.
Pure vanilla extract – 2 teaspoons Enhances the overall flavor and pairs beautifully with bananas and vanilla wafers.
Large eggs – 3 room temperature (Eggs provide structure and help the cheesecake set properly without becoming dense.)
Heavy whipping cream – 1/2 cup Adds richness and contributes to a smooth, velvety cheesecake texture.
Vanilla wafers – for topping Used as garnish for extra crunch and a classic banana pudding look.
Whipped cream – for topping Lightens the dessert visually and balances the dense cheesecake texture.

Method

I start by mixing the vanilla wafer crumbs, sugar, and melted butter until everything looks like wet sand. The mixture is pressed firmly into the bottom of a springform pan to create an even layer. Baking it briefly helps set the crust so it doesn’t crumble later.
I beat the softened cream cheese until smooth before adding sugar. This step is crucial for avoiding lumps. Sour cream, mashed bananas, vanilla, and cream are mixed in slowly so the filling stays silky.
Eggs are added one at a time on low speed. I stop mixing as soon as they’re incorporated. Overmixing at this stage can add air, which often causes cracks.
The filling is poured over the cooled crust and smoothed on top. The pan goes into a water bath, which keeps the temperature gentle and even. Baking continues until the center is slightly jiggly but set around the edges.
Once baked, I turn off the oven and crack the door open. This slow cooling helps prevent cracks. After reaching room temperature, the cheesecake chills in the fridge for several hours to fully set.

Notes

I always use very ripe bananas because they give stronger banana flavor without extra sweetness.
I wrap the springform pan tightly with foil to keep water from leaking in during the water bath.
I let the cheesecake chill overnight when possible; the texture is noticeably better the next day.
I slice it with a warm knife for clean, professional-looking slices.