Banana pudding cheesecake is next level! Made with vanilla wafers, piles of bananas mixed with slices and banana pudding mix! It has the best banana pudding flavor you can have in cheesecake and it’s totally addictive!
This recipe was born totally inspired by an image, from OMG It’s Cheesecake, “Banana Pudding Cheesecake Squares” a brilliant creation of Sandra, believe me they are angel hands, you can order it from her fanpage!
Two favorite desserts in one
A decadent, rich and creamy cheesecake. Banana cream cake is bright, thick and delicious. What better way to sweeten your tastebuds than to combine the two?! I couldn’t bring myself to marry these two of my favorite desserts in one dessert.
I am a big fan of bananas and banana desserts, especially the creamy kind. Both machines make me happy! It’s definitely a star dessert.
I love this banana recipe any time of year, but Banana Pudding Cheesecake can be the highlight of any sparkling spring celebration.
How to make banana pudding cheesecake
- Cover the bottom and sides of a 9-inch springform pan with two layers of heavy-duty foil (so water can’t get in).
- Wrap the top of the foil around the top edge of the springform pan. You can also place the springform pan in a small (10″) two-sided cake pan.
- Melt the butter in a bowl in the microwave.
- Add vanilla wafer crumbs, sugar, salt and cinnamon. Mix until the crumbs are wet.
- Pour into the prepared pan and smooth. I use a glass as an example for this.
- Press the crumbs into the sides so they are 1 1/2″ long and about 1/4″ wide. You should have a nice layer on the bottom, the sides of which should go about halfway up your pan.
- Press the crumbs into the sides so they are 1 1/2″ long and about 1/4″ wide. Bake at 350 degrees for 8-10 minutes or until golden brown.
Preheat the oven to 325 degrees.
Banana Pudding Cheesecake Filling:
- Beat the cheese, sugar, salt and vanilla in a large bowl or stand mixer (about 4 minutes, or until smooth and creamy). In a slow mixing machine, add the bananas and eggs (one by one, mixing until incorporated).
- Add the sour cream, then the heavy cream and beat on high for 1 minute.
- Place the prepared stock in a large heavy-bottomed roasting pan. Pour the cream filling into the springform pan, using a spatula to smooth the surface
- Pour the boiling water over the side of the springform pan, do not pour over the filling.
You’ll want the liquid to come up halfway up the sides of the pan (it’s only on the lip of my 2″ tall cake pan)
- Bake at 325 degrees for 1 hour and 45 minutes. For a firmer cheesecake, continue cooking for another 14 minutes for a total of 2 hours
Turn off the oven, open the door a little and let it cool for 1 hour.
This is the key to getting the perfect height without falling or exploding.
Remove the cheesecake from the batter and clean the bottom of the mold.
Place in the refrigerator on the cooking surface to cool for at least 2 hours before preparing the filling. Wrap the top of the cheesecake in foil after 30 minutes in the refrigerator (leaving the cheesecake 30 minutes will help prevent condensation from forming under the foil)
- Arrange the sliced bananas on top of the cooled cheesecake.
- In a large bowl, combine the pudding, milk and vanilla. Cook for 2 minutes and let stand
- In a separate bowl, beat the heavy cream and powdered sugar until stiff.
- Mix half of the whipped cream into the pudding mixture and spread over the top. Reserve the remaining whipped cream for topping.
- Refrigerate another 2-4 hours before serving
**When ready to serve, sprinkle whipped cream on top, add vanilla wafers and vanilla wafer crumbs for decoration**
How to Store + Change Up
Additions / Variations
- Strawberry Banana: Top the cheesecake with fresh strawberries for a strawberry-banana flavor
- Banana Peanut Butter: Add a little milk to your cheesecake
- Vanilla Wafers: Use crushed vanilla wafers for an amazing texture!
STORE loosely wrapped in foil in the fridge for about a week.
FREEZING cheesecake is a very common option. Tightly wrapped in aluminum foil and aluminum foil, it will keep in the freezer for up to 3 months. Let it thaw in the fridge overnight, or maybe even an hour on the counter before slicing and eating.
Recipe Tips + FAQ
If using pudding, is vanilla or banana pudding better? You can use banana pudding mix or custard mix. This gives it a nice flavor and is an easy way to add gelatin.
Do you need a spring-form pan? Typically, people use a springform pan for cheesecake because it’s easy to remove and cut. There are versions where you can use a regular saucepan with or without a water bath.
Store bought or homemade crust? You can use store-bought pasta or homemade pasta. You can buy a graham cracker bowl at Walmart and make it work perfectly! Or you can make your own using vanilla waffles.
Cheesecake bars? Aside from the cooking time, you don’t really need to change the recipe. You can follow this recipe and then pour it into a different type of pan: usually a square pan.
Room temperature ingredients? Using room temperature ingredients when cooking It is very important to use room temperature ingredients as it makes the dough smoother and easier to mix.
Toppings? You can put banana slices and whipped cream on top. You can also sprinkle shredded graham cracker crumbs on top.
Graham cracker or vanilla wafer crust? You can make graham crackers or vanilla wafer crumbs. It just depends on your preferences.You can easily shred them by placing them in a Ziploc bag and rolling them up with a rolling pin or hitting them with a rolling pin.
Enjoy this decadent treat! How did you top your Banana Pudding Cheesecake?!
For the crust:
- 5 tbsp. unsalted butter
- 2 c. graham cracker crumbs or vanilla wafer crumbs
- 2 tbsp. granulated sugar
- pinch coarse kosher sea salt
- pinch ground cinnamon
For the filling:
- 4 8 oz. blocks plain cream cheese room temperature
- 1 1/2 c. granulated sugar
- 1/4 tsp. coarse kosher sea salt
- 2 tsp. vanilla extract
- 1 large ripe banana mashed
- 4 eggs room temperature
- 1/3 c. sour cream room temperature
- 1/3 c. heavy cream room temperature
For the topping:
- 2 large ripe banana thinly sliced
- 1 3.4 oz package vanilla or banana instant pudding
- 1 1/4 c. cold milk
- 1 tsp. vanilla extract
- 1 1/2 c. heavy whipping cream
- 3 tbsp. powdered sugar
- vanilla wafers for decoration
- Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
- Preheat oven to 350 degrees, placing the top rack in lower third of oven.
- In a medium bowl add butter. Heat in microwave on half powder until melted. Add graham or vanilla wafer crumbs, sugar, salt, and cinnamon. Mix until crumbs are moistened.
- Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1 1/2″ tall and approximately 1/4″ thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn oven down to 325 degrees.
- In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, beat the cream cheese, sugar, salt, and vanilla for approximately 4 minutes, or until smooth and creamy. With mixing speed on low, add banana and eggs, one at a time, mixing until incorporated. Add the sour cream, then the heavy cream, beat on high for 1 minute.
- Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 45 minuets. If you like extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours.
- After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming.
- Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 2 hours before preparing the topping. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).
- To make the topping, layer sliced bananas on top of cooled cheesecake.
- In a medium mixing bowl, combine the pudding, milk, and vanilla, whisk for 2 minutes then let rest.
- In a bowl of a stand mixer or a large mixing bowl with a hand mixer, whip the heavy cream and powdered sugar until stiff peaks form. Fold half of the whipped cream into the pudding mixture and spread over top. Reserve the remaining whipped cream for piping swirls on top.
- Chill for 2-4 additional hours before serving. When ready to serve, pipe whipped cream on top, add vanilla wafers and vanilla wafer crumbs for garnish.