This Southern-style Banana Pudding Cheesecake blends two beloved comfort desserts into one creamy, crowd-pleasing treat. It pairs a buttery vanilla wafer crust with a rich, banana-flavored cheesecake and a light whipped topping for the perfect balance of sweet and silky. If you love classic Southern desserts, this twist inspired by a banana pudding cheesecake Southern-style recipe will feel instantly familiar.
Why Make This Recipe
- Incredible flavor: you get deep cream-cheese richness plus the bright sweetness of banana pudding and fresh bananas.
- Texture contrast: crisp wafer crust, dense yet silky cheesecake, and airy whipped topping make every bite interesting.
- Great for gatherings: it travels well and serves 10–12, so it’s perfect for potlucks, holidays, or dinner parties.
- Make-ahead convenience: it actually tastes better after a day in the fridge when flavors meld.
- Personal insight: I love this dessert because it combines nostalgia (banana pudding) with the elegance of a cheesecake, so guests always tag it as “both homey and fancy.”
Recipe Overview
Prep time: 30 minutes active, + 20 minutes cooling
Bake time: 50–60 minutes at 325°F (163°C)
Chill time: Minimum 6 hours, ideally overnight
Total time: ~8 hours (including chilling)
Servings: 10–12 slices
Difficulty: Medium — requires basic baking and a gentle water-bath technique
Method: Pressed wafer crust, baked cheesecake filling with banana flavoring, cooled in a water bath, then topped with whipped cream and banana slices.
My Experience Making This Recipe
I tested this cheesecake three times, adjusting sugar and banana-pudding mix amounts to keep the filling smooth and not overly sweet. A key discovery: a shallow water bath and a 325°F oven reliably prevent cracks while giving a tender center. Chilling overnight improved texture and made slicing clean and neat.
How to Make Banana Pudding Cheesecake
Start by pressing a 1 1/2–2 cup crushed vanilla wafer crust mixed with 6 tablespoons melted butter and 2 tablespoons sugar into a 9-inch springform pan; bake 8–10 minutes at 325°F to set. For the filling, beat 24 oz (3 x 8-oz) full-fat cream cheese until smooth, add 1 cup granulated sugar, 1 teaspoon vanilla, and 2 tablespoons instant vanilla pudding mix for banana flavor; then incorporate 2 large eggs (one at a time) and fold in 1/2 cup sour cream for silkiness. Pour the batter over the cooled crust, place the springform pan inside a larger roasting pan, add hot water to come halfway up the pan sides (water bath), and bake 50–60 minutes until the edges are set and the center jiggles slightly. Cool on the counter 1 hour, then refrigerate at least 6 hours before topping with 1 cup freshly whipped cream (or stabilized whipped topping), sliced bananas, and crushed wafers. For portioned desserts or party bites, try the cheesecake banana pudding bites approach.
Expert Tips for Success
- Use room-temperature cream cheese and eggs: they blend smoothly and reduce lumps in the batter.
- Don’t overmix after adding eggs: stop as soon as they’re incorporated to avoid excess air that causes cracks.
- Water bath technique: wrap the springform in heavy-duty foil and use a roasting pan with 1–2 inches of hot water for gentle, even heat.
- Control banana moisture: slice bananas just before serving to prevent browning and sogginess in the topping.
- Equipment tip: a 9-inch springform pan gives even thickness; a handheld mixer or stand mixer speeds up creaming.
How to Serve Banana Pudding Cheesecake
- Classic slice: top each slice with a dollop of whipped cream, 2-3 banana slices, and crushed vanilla wafers.
- Dessert plate for guests: add a drizzle of salted caramel or a scatter of toasted pecans for crunch.
- Mini parfaits: layer cubed cheesecake with banana slices and whipped topping in small glasses for individual servings.
- Occasion ideas: an elegant finish to holiday meals, a picnic showstopper, or a nostalgic birthday cake alternative.
Storage and Reheating Guide
Store refrigerated in an airtight container or keep the cheesecake covered with plastic wrap for up to 4 days. For longer storage, freeze whole or in slices: first flash-freeze on a tray for 2 hours, then wrap tightly in plastic and foil; frozen slices keep 2 months. Thaw in the refrigerator overnight to preserve texture instead of using the microwave. If you want a no-bake, fridge-only option that freezes and reheats gently, consider the no-bake Greek yogurt jello cheesecake adaptation for quick handling.
Recipe Variations
- Gluten-free: swap vanilla wafers for gluten-free vanilla cookie crumbs in the crust (same measurements).
- Dairy-light: use 2 x 8-oz light cream cheeses plus 1 cup Greek yogurt in the filling for reduced fat while maintaining tang.
- Vegan/dairy-free: replace cream cheese with cultured cashew cream (about 3 cups blended cashews + lemon) and use coconut cream for whipping; try creamy quinoa pudding with coconut milk inspiration for non-dairy banana flavors.
- No-bake version: make a chilled, no-bake filling using softened cream cheese, whipped cream, and stabilized instant pudding for a lighter, fridge-set cheesecake; the classic banana pudding cheesecake version offers a simpler method if you prefer minimal baking.
Nutritional Highlights
- This dessert is calorie-dense and rich in saturated fat due to cream cheese and whipped topping—enjoy in moderation.
- It provides protein from the cream cheese and eggs but is high in added sugars; consider portioning into smaller slices (12–14) to reduce per-serving sugar and calories.
- Allergens: contains dairy, eggs, and gluten (unless you use gluten-free cookies). If serving guests, label accordingly.
Troubleshooting Common Issues
- Cracked top: usually caused by overbaking or rapid temperature changes; use the water bath and remove from oven when center still jiggles slightly.
- Soggy crust: pre-bake crust for 8–10 minutes and cool before adding batter to set the butter and prevent seepage.
- Weeping topping: stabilize whipped cream with 1 tablespoon powdered sugar and 1 teaspoon cornstarch per cup of cream if you need it to hold up for hours.
Frequently Asked Questions
Q: Can I use instant banana pudding mix instead of vanilla?
A: Yes — add 2 tablespoons of instant banana pudding mix to the batter for a pronounced banana flavor, but reduce added sugar by about 2 tablespoons to balance sweetness.
Q: Do I have to use a water bath?
A: You can skip it, but the water bath creates gentler heat and reduces cracking. If you skip it, lower oven temperature to 300°F and increase bake time slightly, monitoring for a just-set center.
Q: How do I keep banana slices from turning brown on top?
A: Toss slices briefly in lemon juice (about 1 teaspoon per banana) or place them on the cheesecake right before serving to minimize oxidation without altering flavor.
Q: Can I make this in advance and freeze?
A: Yes — freeze wrapped slices for up to 2 months. Thaw slowly in the refrigerator overnight to avoid texture changes; top with fresh bananas after thawing.
Conclusion
If you want more banana-pudding inspiration or simpler approaches to similar desserts, I recommend checking out The Best Banana Pudding from The Country Cook for ideas to pair with or adapt into this cheesecake.
Print
Southern-style Banana Pudding Cheesecake
- Total Time: 480 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delectable fusion of classic banana pudding and cheesecake with a buttery vanilla wafer crust.
Ingredients
- 1 1/2–2 cups crushed vanilla wafers
- 6 tablespoons melted butter
- 2 tablespoons granulated sugar
- 24 oz full-fat cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons instant vanilla pudding mix
- 2 large eggs
- 1/2 cup sour cream
- 1 cup freshly whipped cream
- Sliced bananas for topping
- Crushed vanilla wafers for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- Mix crushed vanilla wafers, melted butter, and sugar, then press into a 9-inch springform pan.
- Bake crust for 8–10 minutes until set.
- In a mixing bowl, beat cream cheese until smooth; add sugar, vanilla, and pudding mix.
- Incorporate eggs one at a time, then fold in sour cream.
- Pour cheesecake batter over the cooled crust.
- Place springform pan inside a larger roasting pan and fill with hot water halfway up the sides.
- Bake for 50–60 minutes until edges are set and center jiggles slightly.
- Cool on the counter for 1 hour, then refrigerate for at least 6 hours or preferably overnight.
- Before serving, top with whipped cream, sliced bananas, and crushed wafers.
Notes
Slice bananas just before serving to prevent browning. Consider portioning into smaller slices for better serving control.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg