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This Banana Pudding Cheesecake is made with a vanilla wafer crust, loads of mashed and sliced bananas, and banana pudding mix! It’s got the best banana pudding flavor you could have in a cheesecake and it’s completely addicting!
Banana Pudding Cheesecake
So this Banana Pudding Cheesecake was only the third baked cheesecake that I ever shared on this site and that was back in 2014. It was the first cheesecake that I spent a bunch of time testing and learned so much about cheesecakes. That’s a big statement considering the number of cheesecake recipes I have now. They are one of my favorite things to make! I guess you could say that this cheesecake was the beginning of my love for making and testing fun new cheesecakes.
Given that it was posted almost 6 years ago exactly, I thought it was time to give it a facelift and a little extra love. If you love banana pudding, you will LOVE this cheesecake! It’s full of legit banana pudding flavor. There’s lots of banana – both in the filling as the “pudding” and as sliced bananas on top, and plenty of vanilla wafers – both in the crust and on top. You’re definitely going to want to try it.
As far as changes to the recipe, I didn’t really change much. It was pretty darn good from the beginning. I did decide to add a little sour cream to the filling. I’m a big fan of some sour cream in cheesecakes. It adds to a more creamy texture and and nice flavor. And then I increased the amount of crust. I love a good, solid crust.
How to make Banana Pudding Cheesecake
To get started with this cheesecake, you’ll make the crust. Since vanilla wafer cookies are key to banana pudding, they make up the crust. Combine some cookie crumbs with a little sugar and melted butter, then press them into your springform pan.
The filling is fairly straightforward. Combine your cream cheese with the sugar, flour and dry banana pudding mix. It will be a sticky mixture that’s a little thick, but that’s ok. It’ll work itself out as you go.
Next, add the sour cream. It starts to break up the sticky filling a little bit. Then add the eggs one at a time.
Keep in mind that when mixing ingredients together for a cheesecake filling, you want to mix on LOW speed. A higher speed will incorporate more air into the mixture and can lead to air bubbles, which can lead to cracks. Be patient and use low speed.
Finally, you’ll add in the vanilla extract and mashed bananas. Pour the filling into your crust and then get your water bath ready.
How to Use a Cheesecake Water Bath
I know most aren’t big fans of a water bath. They add some extra steps and seem like a pain. But they really do make a difference in how a cheesecake turns out. If you were to bake this one without it, it would brown more around the edges, likely crack and fall a good bit in the center when it cools. You work so hard on a cheesecake, don’t miss out on a beautiful result by not taking the few extra steps. If you need a little help with setting up your water bath, or often have trouble with leaking, check out how I set my springform pans up for a water bath for some tips and tricks.
Baking Method
When baking the cheesecake, you’ll first bake it for about an hour and a half. You’re looking for edges of the cheesecake to be set and the inner couple inches to be somewhat set, but still a little jiggly.
Because of the eggs in a cheesecake filling, it’s similar to a custard. Therefore, you don’t want to over bake it and end up with cracks. So, you bake it until it’s mostly baked, then turn off the oven but keep it closed for another 30 minutes. The residual heat continues to finish cooking the cheesecake while also beginning to slowly cool it. It ends up cooked, but not over baked.
The final step is to continue the slow cooling process by cracking the oven door and letting it cool for another 30 minutes. After that, refrigerate until cool and firm, then add the whipped cream and some fresh bananas and vanilla wafers.
A Must Try Banana Dessert!
The final cheesecake is thick, creamy and full of flavor! I’m a big lover of banana flavored anything and this is definitely a favorite. In fact, my husband’s co-workers got to eat the remainder of this cheesecake and deemed it one of my best!
If you are looking for an awesome banana dessert, this is it! And for more great tips on baking cheesecake, check out my post on how to make a perfect cheesecake.
More Great Banana Desserts
Moist and Chewy Banana Cookies
Easy Banana Bread
Banana Cream Pie Cupcakes
Banana Cream Cheesecake
Mini Banana Pudding Cheesecakes
Overnight Baked Banana French Toast Casserole
Bananas Foster Cheesecake
Banana Pudding Ice Cream Cake
Banana Split Layer Cake
Caramel Banana Layer Cake
Watch How To Make It
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Banana Pudding Cheesecake
- Prep Time: 1 hour
- Cook Time: 2 hours 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Banana Pudding Cheesecake is made with a vanilla wafer crust, loads of mashed and sliced bananas, and banana pudding mix! It’s got the best banana pudding flavor you could have in a cheesecake and it’s completely addicting!
Ingredients
CRUST
- 2 ¼ cups (302g) vanilla wafer crumbs
- 5 tbsp (65g) sugar
- 10 tbsp (140g) salted butter
CHEESECAKE FILLING
- 24 oz cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 3.4 oz instant banana cream pudding mix, dry
- 1/4 cup (58g) sour cream
- 3 large eggs, room temperature
- 1/2 tsp vanilla extract
- 1 cup mashed ripe bananas (2–3 bananas)
TOPPING
- 1 ¼ cups (300ml) heavy whipping cream, cold
- 6 tbsp (43g) powdered sugar
- 1 tsp vanilla extract
- 2–3 medium sized bananas
- 11 vanilla wafer cookies, whole
Instructions
CRUST
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE FILLING
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar, flour and pudding mix on low speed until well combined and smooth. Mixture will be sticky. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Add the mashed banana and vanilla extract and mix on low speed until well combined. Mixture will be a little lumpy
- Pour the cheesecake batter into the crust.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour 30-45 minutes. The center should be set, but still jiggly.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight.
TOPPING
- When cooled and ready to serve, remove the cheesecake from the springform pan and place on a serving plate.
- To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Place a layer of sliced bananas on top of the cheesecake, then pipe a layer of whipped cream swirls on top.
- Finish off the cheesecake with a few more banana slices and vanilla wafers. The fresh banana slices are best when added just before serving.
- Cheesecake is best when stored well covered in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 733
- Sugar: 30.3 g
- Sodium: 609.1 mg
- Fat: 57.6 g
- Carbohydrates: 46.1 g
- Protein: 11.5 g
- Cholesterol: 200.6 mg
Categories
Enjoy!
I love this recipe and since I have found it about a month ago I have made it three times. I plan on making it again tonight and try to do it in cupcake form.
Awesome! So glad you’ve enjoyed it!
I just took cheesecake from oven. Help. I followed exact tips ,on cheesecake pan prep , including slow,cooker bag and heavy duty foil. My cooker bag has water in bottom and bottom of springform pan is wet. What did I do incorrectly? I carefully added water to pan, getting none in cheesecake. I had water about 1/2 up side of cheesecake. thank you. I’m hoping it isn’t soggy.
The cheesecake should still be fine. It’s hard for me to say from a distance why it happened, perhaps there was a hole in the bag somewhere. I would just try to be real careful next time to make sure the top edge of the bag is up at the top of the side of the cheesecake pan and try again.
Cheesecake was absolutely delicious. I served with whipped cream with a light drizzle of caramel. My daughter took a few pieces home with her…sending me a text today that exclaimed,
“ this banana pudding cheesecake is evil_____meaning just how tempting it is. Although I did have water accumulate in bottom of cooking bag, the cheesecake did not get soggy! I am thinking that adding too much water to the roasting pan was culprit. Perhaps not quite 1/2 way up to the springform pan next time. Can’t wait to make this divine dessert for guests. Thank you.
Awesome! I’m so glad you enjoyed it!
Great recipe. The very first time I made it, It turned out to be a culinary perfection! For the crust I used both graham crackers and vanilla wafers. Making it again today! Whole family loves it. I even think it tastes better than banana pudding itself… Thank you for the delicious & scrumptious recipe
I am so glad you enjoyed it!
Will the whipped cream last without melting
As long as you include the powdered sugar, yes.
Is it possible to make this ahead of time and freeze it or will it effect the fresh banana ingredients. Thanks for your help.
I’d suggest making the cheesecake part and freezing that, then adding the toppings after thawing it out and before you serve it.
I love this recipe but the last couple time I’ve made the cheesecake was a bit soft. Is there a way to cut this recipe down to a 6 inch or 4 inch? I know 3.4 oz =6.5 tbsp but as far as cutting an egg down to 1 or 2 I’m just confused on how to reduce this recipe.
Or would you recommend me using the size guide recipe for 8oz cream cheese and then just add in banana and pudding powder? Or does that have too much sour cream in it still?
If it was a bit soft, you likely need to bake it a little longer. It you’d like to adjust the size, here’s my guide to adjusting cheesecake sizes. I hope that helps!
My husband declared this to be “Fabulous”, and it was his favorite of 4 similar recipes I tried. The filling is great. The nilla wafer crust is so delicious; I prefer it to a vanilla sandwich cookie crust or graham cracker crust, and it’s so nice and thick. Highly recommended recipe!
So glad you enjoyed it!
This is john potts again, just curious could I use a larger springform pan to put the 9inch springform pan into for the water bath?
Please let me know, I going to do this recipe when you respond
Thank you
Sure, as long as the pan with the water bath doesn’t leak.
Where can I find a pan for the water bath for this recipe and what is the pan called ( the pan that you put the 9 inch springform into)? Or could I use a sheet pan for the water bath?
You can use any pan, as long as it’s big enough to hold the 9 inch springform pan.
I will bd making this for Thanksgiving. My grandson asked me to make it for him. I know you can put Lemon juice on fruit to keep it from turning brown, but I don’t want the sour lemon taste on my bananas. So I’m going to use Spirit it also keeps fruits from turning. The lemon in it works great. So I’m going to give this a try! I’ll keep you posted on how it done.
Can you make these into squares
Sure, you could bake it in a 9×13.
When using a9x13 pan, do you need a water bath?
Or do you bake it on a lower temperature and let it sit in the oven with the door open and turn off?
I don’t use a water bath and usually reduce the eggs to 3 instead of 4. You could check out the baking times on this one for some help. The bake time will be a little longer but similar. https://www.lifeloveandsugar.com/easy-strawberry-cheesecake/
I’m excited to try this recipe, however I was worried about the bananas turning brown afterwards.
The bananas in the cheesecake won’t brown once baked. The ones on top will. I would suggest adding those shortly before serving.
This was my first time making cheesecake and I am a very beginner baker and it came out perfect! It was a huge success and everyone loved it!! I’m so proud of myself. Thank you for making this so easy to follow!
Can I make the whipped cream for the topping ahead of time?
I’d recommend making the whipped cream right before adding it to the cheesecake.
I’ve had success in making the whipped cream ahead of time by adding 8 oz of cold mascarpone cheese to the whipped cream recipe. It doesn’t change the taste yet gives the whipped cream enough structure to last until eaten many hours later. You can google “stabilized whipped cream” for exact recipes.
Does the recipe mean 3 small boxes of instant pudding? Was not sure because it says 3 2/5oz.
It’s one 3.4 oz box.
With just my hubby and myself at home, I usually make smaller versions of desserts, using instant pot sized pans.
This recipe came out perfect! I halved everything that I could measure. The eggs equal 1 whole egg and 2 tbsp removed from a second large egg (beaten). The pudding I just took about 1/2 the bag (didn’t measure). The bananas-1 mashed up for in the batter and 1-1/2 for the top. Cook times- 8 minutes for the crust, 50-60 minutes for the cheesecake. I followed the recipe as written (other than halving it) and it came out perfect.
Edit: This was for a 7 inch springform pan (about 2-1/2″ deep)