Banana Pudding Cheesecake

A luscious hybrid dessert combining creamy cheesecake with the nostalgic flavors of banana pudding—layered with vanilla wafers, banana slices, and velvety cream cheese for a show-stopping treat.

Why You’ll Love This Recipe

• Rich & nostalgic: Combines creamy cheesecake with classic banana pudding flavors.

• Layered textures: Crunchy vanilla wafers, smooth cheesecake, and soft banana slices create delightful contrast.

• Make-ahead friendly: Needs chilling time—ideal for preparing in advance.

• Crowd-pleaser: Perfect for parties, potlucks, or family gatherings.

• Flexible & foolproof: Adaptable to mini jars, bars, or traditional cheesecake pan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups vanilla wafer crumbs (about 40 wafers)

• 4 tablespoons unsalted butter, melted

• 2 (8 oz) packages cream cheese, softened

• ¾ cup granulated sugar

• 2 large eggs

• ½ cup sour cream

• 1 teaspoon vanilla extract

• 1 teaspoon banana extract (optional)

• 2 ripe bananas, thinly sliced

• 1 cup prepared banana pudding (store-bought or homemade)

• Optional garnish: extra wafer crumbs, banana slices, whipped cream

Directions

1. Preheat oven & prepare crust
   Preheat oven to 325°F (165°C). Combine vanilla wafer crumbs and melted butter; press mixture into the bottom of a 9-inch springform pan to form the crust.

2. Make the cheesecake filling
   In a large bowl, beat cream cheese and sugar until smooth and no lumps remain. Add eggs one at a time, mixing well after each. Beat in sour cream, vanilla extract, and banana extract if using.

3. Layer bananas and filling
   Arrange half of the banana slices over the crust. Carefully pour half of the cheesecake batter over bananas. Spoon half of the banana pudding atop the batter, then repeat: add remaining bananas, then top with remaining batter and banana pudding.

4. Bake
   Bake for 45–55 minutes, until edges are set but center still jiggles slightly. (It will firm up while cooling.) Remove from oven and let cool on a rack for 30 minutes.

5. Chill
   Cover the cheesecake and refrigerate at least 4 hours, preferably overnight, for best texture and flavor.

6. Garnish and serve
   Before serving, top with whipped cream, extra banana slices, and a sprinkle of wafer crumbs.

Servings and timing

• Servings: 12 slices

• Prep time: 20 minutes

• Bake time: 45–55 minutes

• Chill time: 4 hours (or overnight)

• Total time: ~5 hours (including chilling)

Variations

• Mini versions: Make in muffin tins or small jars for individual servings.

• No-bake: Omit eggs and bake; instead chill for 6 hours or overnight until firm.

• Chocolate twist: Add ½ cup mini chocolate chips to batter or drizzle melted chocolate on top.

• Walnut crunch: Add ½ cup chopped toasted pecans or walnuts to the crust.

• Coconut flavor: Substitute part of the sour cream with coconut cream and top with toasted coconut.

storage/reheating

• Refrigerator: Store covered for up to 5 days.

• Freezer: Freeze uncut cheesecake—wrap in plastic and foil—for up to 2 months. Thaw overnight in fridge.

• Serve chilled: Remove from fridge 10 minutes before slicing for cleaner cuts.

FAQs

1. Can I use only fresh pudding instead of instant?

Yes—homemade pudding works great and offers fresher flavor.

2. Why does the center jiggle slightly after baking?

That helps prevent cracks and firms up as it cools; a slight wobble is normal.

3. Can I use Greek yogurt instead of sour cream?

Yes—use a similar amount, but expect slightly tangier taste.

4. Do I really need banana extract?

Not necessary—it’s optional, but helps boost banana flavor without extra moisture.

5. Can I make this gluten-free?

Use gluten-free vanilla wafers for the crust.

6. How do I prevent cheesecake cracks?

Avoid overbaking, cool slowly, and chill thoroughly before slicing.

7. Can I double the pudding layer?

Yes—just spoon extra pudding between layers or on top for more flavor and visual appeal.

8. Is it okay to leave off the pudding?

Yes—but the banana pudding layer is key to the theme; omitting changes it to a traditional banana cheesecake.

9. Can I add caramel sauce?

Definitely—drizzle lightly over the top or add between layers for extra sweetness.

10. How do I slice clean pieces?

Run a hot, wet knife blade between cuts and wipe clean between slices for neat servings.

Conclusion

Banana Pudding Cheesecake blends creamy cheesecake with the familiar comfort of banana pudding and crunchy wafer crust. With layers of fresh banana and pudding, it’s a delightful combination of textures and flavors that’s sure to impress any crowd. Prepare it ahead, chill well, and indulge in every rich, banana-filled bite!