Banana Pudding Cheesecake

If banana pudding and cheesecake had a love child, this would be it.

This Banana Pudding Cheesecake takes all the comfort of classic Southern banana pudding—vanilla wafers, ripe bananas, and creamy goodness—and turns it into a show-stopping cheesecake.

It’s rich, smooth, and topped with a buttery vanilla wafer crumble that brings it all home.

Why You’ll Love This Recipe

Two desserts in one – Cheesecake + banana pudding = pure joy.

Super creamy – Thanks to cream cheese, sour cream, and ripe bananas.

Crunchy topping – Adds contrast and that nostalgic vanilla wafer vibe.

Perfect for parties – Feeds a crowd and makes a beautiful centerpiece.

Make-ahead magic – Even better after chilling overnight.

What You’ll Need (Ingredient Highlights)

Vanilla wafers – Crushed for both the crust and topping.

Cream cheese – Softened and smooth for a classic cheesecake base.

Bananas – Ripe and mashed for natural sweetness and flavor.

Sour cream – Adds tang and silkiness.

Eggs – Help the cheesecake set beautifully.

All-purpose flour – Lightly thickens the filling without heaviness.

Pecans – Add texture and nuttiness to the topping.

Butter & sugar – Bind and flavor both crust and topping layers.

Pro Tips Before You Start

Use ripe bananas – The darker the peel, the sweeter the flavor.

Room temp cream cheese – Makes blending smooth and lump-free.

Wrap your pan – If worried about leaks, line the bottom with foil.

Let it cool slowly – Prevents cracks and keeps the texture perfect.

Chill thoroughly – Cheesecake needs time to fully set.

How to Make Banana Pudding Cheesecake

Step 1: Prep the Pan and Oven

Preheat oven to 325°F.

Grease a 9-inch springform pan and place it on a baking sheet.

Step 2: Make the Crust

In a bowl, mix crushed vanilla wafers, sugar, and melted butter.

Press into the bottom of the pan to form a crust.

Step 3: Beat the Filling

In a large bowl, beat cream cheese and sugar until smooth.

Add mashed bananas, eggs, vanilla, sour cream, and flour.

Beat again until creamy and well combined.

Step 4: Assemble the Cheesecake

Pour the filling over the crust, spreading it evenly.

Step 5: Make and Add the Topping

In a small bowl, mix more crushed vanilla wafers, chopped pecans, and melted butter.

Sprinkle evenly over the top of the cheesecake.

Step 6: Bake the Cheesecake

Bake for 55–60 minutes, until the edges are set but the center still has a gentle wobble.

Leave the cheesecake in the turned-off oven with the door slightly ajar for 1 hour.

Step 7: Cool and Chill

Let the cheesecake cool fully at room temperature, then refrigerate for at least 4 hours or overnight.

Step 8: Slice and Serve

Once chilled and set, remove the cheesecake from the pan, slice cleanly, and serve.

What to Serve It With

Fresh banana slices or whipped cream

Drizzle of caramel or chocolate sauce

Iced coffee or cold brew

Chopped toasted pecans or walnuts on top

A dusting of cinnamon or nutmeg for garnish

Variations / Substitutions

Use graham crackers – If you don’t have vanilla wafers.

Swap pecans – Try walnuts or leave them out for nut-free.

Add a banana layer – Thin banana slices between crust and filling.

Make it gluten-free – Use gluten-free wafers and flour.

Lighten it up – Use reduced-fat cream cheese or Greek yogurt.

Storage & Leftovers

Fridge – Store covered in the fridge for up to 5 days.

Freeze – Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge.

Make ahead – Best made the day before for optimal texture.

Serve chilled – Cheesecake is firmest and creamiest when cold.

FAQs

Can I use a store-bought crust?
Yes, but homemade with crushed vanilla wafers tastes better and fits this dessert perfectly.

Do I need a springform pan?
It’s highly recommended for easy release and a clean presentation.

Can I use banana extract?
You can, but ripe bananas give the most natural and best flavor.

What if my cheesecake cracks?
It’ll still taste amazing—cover it with extra whipped cream or topping.

Can I skip the topping?
Sure, but it adds crunch and really sells the “banana pudding” vibe.

Do I need to water-bath this?
Not required here, but placing it on a baking sheet helps catch any drips.

How long should I chill it?
At least 4 hours, but overnight is ideal for clean slices and full flavor.

Final Thoughts

This Banana Pudding Cheesecake is the ultimate crowd-pleaser.

It’s rich, creamy, nostalgic, and topped with a buttery crunch that ties the whole thing together.

Whether it’s for a special celebration or just a sweet treat to brighten your week, this dessert never fails to impress.