I adore how banana pudding and cheesecake come together in this Southern-style mashup: silky baked cheesecake meets smashed vanilla wafers and ripe banana slices for a crowd-pleasing, creamy dessert dream. I’ve tested this version several times, adjusting baking temp and chilling time to get a crack-free, sliceable result every time. Try this if you love classic banana pudding flavors elevated into a showstopping cheesecake — it’s worth the patience.
Why Make This Recipe
- Comforting southern flavors: ripe bananas, vanilla wafers, and creamy cheesecake in every bite.
- Crowd-pleaser for holidays, potlucks, or weekend dinner parties — it scales well for a crowd.
- Balanced texture: buttery crust, dense cheesecake, and soft banana layers create contrast.
- Make-ahead friendly — it tastes even better after a day in the fridge.
- Personal note: I love this recipe because the custardy cheesecake and banana pudding notes bring nostalgia without being overly sweet.
- Related twist: try the mini version in these cheesecake bites for parties: https://www.nevaehrecipes.com/cheesecake-banana-pudding-bites/
Recipe Overview
- Prep time: 30 minutes (plus 20 minutes blind-bake for crust)
- Cook time: 55–65 minutes (baked cheesecake)
- Total time: ~7–8 hours (including chilling)
- Servings: 10–12 slices (9-inch springform)
- Difficulty: Medium — requires a water bath and careful cooling to avoid cracks
- Method: Blind-bake a vanilla wafer crust, prepare a cream cheese-banana filling, bake in a water bath at 325°F (163°C), cool slowly, and top with whipped cream and fresh bananas.
My Experience Making This Recipe
When I first made this, the cheesecake cracked and the bananas browned too quickly. After testing, I switched to a 325°F bake with a foil-wrapped springform in a water bath and chilled the cake overnight. That change produced smooth, sliceable layers and preserved the fresh banana flavor.
How to Make Banana Pudding Cheesecake: Southern-Style Creamy Dessert Dream
Start by pressing 1 1/2 cups crushed vanilla wafers mixed with 6 tablespoons melted butter and 2 tablespoons sugar into a 9-inch springform pan and blind-bake at 350°F (177°C) for 10 minutes. For the filling, beat 24 ounces (3 blocks) cream cheese with 1 cup granulated sugar until smooth, add 2 large eggs one at a time, then stir in 1/2 cup sour cream, 1 teaspoon vanilla, and 1 cup mashed ripe bananas (about 2 medium bananas). Pour the filling over the cooled crust, bake at 325°F (163°C) in a water bath for 55–65 minutes until the center is just set but still slightly jiggly, cool in the turned-off oven with the door ajar for 1 hour, then chill at least 6 hours or overnight. Top with stabilized whipped cream, thin banana slices, and crushed wafers before serving.
Expert Tips for Success
- Use room-temperature cream cheese and eggs to ensure a lump-free, silky filling; mix on low speed to avoid incorporating excess air.
- Wrap the springform pan in two layers of heavy-duty foil and place it in a deep roasting pan with hot water halfway up the pan to prevent cracks.
- Don’t overbake — the center should wobble slightly at 60 minutes; it will firm as it cools.
- To keep banana slices from browning, toss them in 1 tablespoon fresh lemon juice or layer them between cream layers rather than exposing them alone on top.
- If you want a stronger banana-pudding note, fold 1/2 cup prepared instant vanilla pudding into whipped cream for the topping. For more dessert inspiration, check this no-bake cheesecake alternative: https://www.nevaehrecipes.com/no-bake-greek-yogurt-jello-cheesecake-a-creamy-low-carb-dessert-youll-love/
How to Serve Banana Pudding Cheesecake: Southern-Style Creamy Dessert Dream
- Serve chilled with a dollop of lightly sweetened whipped cream and extra crushed vanilla wafers sprinkled on top.
- Add a sliver of salted caramel or dulce de leche across each slice for a richer presentation.
- For a party, cut into smaller squares and garnish each with a banana chip and mint sprig for easy passing.
- This dessert pairs well with hot coffee or a bold black tea to balance the richness.
Storage and Reheating Guide
- Refrigerate covered in an airtight container or wrapped tightly with plastic wrap for up to 4 days.
- For longer storage, slice into portions and freeze individually on a parchment-lined tray, then transfer to a freezer bag for up to 1 month.
- Thaw frozen slices overnight in the refrigerator; bring to room temperature for 20–30 minutes before serving for creamier texture.
- Avoid reheating — this cheesecake is best served chilled; if you prefer a slightly softer slice, let it sit at room temperature briefly.
Recipe Variations
- Gluten-free: substitute gluten-free vanilla wafers or make an almond flour crust (1 1/2 cups almond flour + 3 tablespoons sugar + 6 tablespoons butter).
- Dairy-free: use full-fat coconut cream and a dairy-free cream cheese substitute, and bake at the same temp but expect slightly different texture.
- No-bake version: make a no-bake crust, fold 1 cup whipped cream into a stabilized cream cheese mixture with powdered gelatin (or agar for vegan), and chill 6–8 hours.
- Extra banana pudding flavor: fold 1/2 cup prepared instant vanilla pudding into the filling or use banana-flavored pudding for a bolder profile; for inspiration on pudding-forward desserts, see this creamy recipe: https://www.nevaehrecipes.com/creamy-quinoa-pudding-with-coconut-milk-and-maple-syrup-a-guilt-free-dessert-youll-love/
Nutritional Highlights
- Provides calcium and protein from cream cheese and sour cream, but is calorie-dense due to butter and cream cheese.
- Portion guidance: keep slices modest (1/12 of cake) to enjoy flavor without excess calories.
- Allergens: contains dairy, eggs, and gluten (unless adapted). If adding nuts to the garnish, watch for nut allergens.
Troubleshooting Common Issues
- Cheesecake cracks: usually from overbaking or sudden temperature changes — use a water bath, bake at 325°F (163°C), and cool slowly in the oven.
- Soggy crust: blind-bake the crust for 10 minutes and press it firmly; brushing a thin layer of melted chocolate on the cooled crust can seal it.
- Browned or mushy bananas: slice bananas right before assembling or toss in lemon juice; alternatively, layer bananas inside the cheesecake rather than on top.
Frequently Asked Questions
Q1: Can I use instant banana pudding mix in the filling?
A1: Yes — fold up to 1/2 cup prepared instant vanilla or banana pudding into the filling or whipping cream to intensify banana-pudding flavor. If you add pudding, reduce added liquid and be cautious not to over-soften the filling.
Q2: How do I prevent my cheesecake from cracking?
A2: Use room-temperature ingredients, mix gently on low speed, bake in a water bath at 325°F (163°C), avoid overbaking, and cool slowly with the oven door ajar for an hour before chilling.
Q3: Can this cheesecake be made ahead for a party?
A3: Absolutely. Bake and chill it 24 hours ahead for best texture and flavor. Add fresh banana slices and whipped topping just before serving to keep the look fresh.
Q4: Is it okay to freeze the assembled cheesecake with toppings?
A4: I recommend freezing plain (no fresh banana slices or whipped cream). Flash-freeze slices on a tray, then store in a freezer bag for up to 1 month. Thaw overnight in the refrigerator and add toppings fresh.
Conclusion
For a classic banana-pudding taste in cheesecake form, this recipe strikes the right balance of creamy texture and southern comfort. If you want an extra banana-pudding-focused reference while planning your dessert, check out The Best Banana Pudding for additional inspiration: The Best Banana Pudding – The Country Cook.
Additional resources and variations mentioned throughout this article:
- https://www.nevaehrecipes.com/banana-pudding-cheesecake/
- https://www.nevaehrecipes.com/cheesecake-banana-pudding-bites/
- https://www.nevaehrecipes.com/creamy-quinoa-pudding-with-coconut-milk-and-maple-syrup-a-guilt-free-dessert-youll-love/
- https://www.nevaehrecipes.com/no-bake-greek-yogurt-jello-cheesecake-a-creamy-low-carb-dessert-youll-love/
- https://www.nevaehrecipes.com/oreo-fluff-the-dreamy-creamy-dessert-everyone-loves/
Banana Pudding Cheesecake
- Total Time: 480 minutes
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
A Southern-style cheesecake that combines ripe bananas, vanilla wafers, and creamy cheesecake for a delightful dessert.
Ingredients
- 1 1/2 cups crushed vanilla wafers
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 24 ounces cream cheese
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- Whipped cream for topping
- Thin banana slices for topping
- Additional crushed wafers for garnish
Instructions
- Preheat oven to 350°F (177°C). In a bowl, mix crushed vanilla wafers, melted butter, and sugar, then press into the bottom of a 9-inch springform pan. Blind-bake for 10 minutes.
- In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then stir in sour cream, vanilla extract, and mashed bananas.
- Pour the filling over the cooled crust and place in a water bath.
- Bake at 325°F (163°C) for 55–65 minutes until the center is slightly jiggly. Cool in the turned-off oven with the door ajar for 1 hour.
- Chill in the refrigerator for at least 6 hours or overnight.
- Top with whipped cream, banana slices, and crushed wafers before serving.
Notes
Use room-temperature cream cheese and eggs for a smoother filling. To prevent bananas from browning, toss them in lemon juice.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 15g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg