If you have a sweet tooth and love the nostalgic charm of classic Southern desserts, then you are going to adore this Banana Pudding Cheesecake Recipe. This luscious dessert perfectly marries the creamy richness of a smooth cheesecake with the beloved flavors of banana pudding, layered over a crisp Nilla wafer crust. Every bite is a delightful harmony of velvety texture, sweet banana goodness, and just the right touch of vanilla that feels like a warm hug on a plate. Trust me, once you try this, it will quickly become a favorite treat to impress friends, family, or just to savor on your own.

Ingredients You’ll Need

The image shows a sequence of four pictures depicting the process of making a crumb mixture. The first picture has many round golden-brown cookies inside a clear food processor bowl with a black blade piece in the center, all placed on a white marbled surface with a white container and rustic wooden board in the background. The second picture shows fine, light brown cookie crumbs at the bottom of a white mixing bowl, sitting on the same white marbled surface with the same background elements. The third picture shows the white bowl again with a scoop of white granulated sugar added on top of the crumbs. The fourth picture displays a woman's hand pouring a yellow liquid from a white cup into the bowl with the crumbs and sugar. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this Banana Pudding Cheesecake Recipe is both fun and straightforward. Each component plays a vital role—from the ripe bananas bringing natural sweetness and moisture, to the cream cheese that adds depth and silkiness. Let’s make sure you have everything lined up for the best cheesecake experience.

Milk (3 cups): The base for your banana pudding, creating that smooth and creamy texture.
Very ripe chopped bananas (3 cups): These contribute natural sweetness and signature banana flavor—make sure they’re perfectly soft.
Vanilla beans (1.5, split in half, optional): Adds an elegant, fragrant vanilla aroma that elevates the pudding.
Large egg yolks (6): Provide richness and help thicken the pudding for a custardy consistency.
Granulated sugar (¾ cup for pudding + 2 tbsp for crust + 1 cup for cheesecake): Balances flavors with the right amount of sweetness.
Cornstarch (4½ tbsp): Essential for thickening the pudding without any graininess.
Fine sea salt (⅜ tsp + ½ tsp): Enhances the sweetness and flavor complexity.
Unsalted butter (1½ tbsp for pudding + ⅓ cup melted for crust): Adds richness and tenderness.
Vanilla extract (1½ tsp for pudding + ½ tbsp for cheesecake + ½ tsp for whipped cream): Provides warm, sweet notes layering through the dessert.
Nilla wafers (3 cups for crust): The crisp foundation that gives great texture contrast.
Cream cheese (3 blocks, 8 oz each, room temp): The main ingredient for a luxuriously creamy cheesecake batter.
Sour cream (⅓ cup): Adds tanginess and smooth texture to the cheesecake filling.
Large eggs (3): Bind everything together and help with structure.
Heavy whipping cream (1 cup, cold): Whipped to softly sweetened perfection for topping.
Powdered sugar (3 tbsp for whipped cream): Delivers a delicate sweetness that melts nicely.
Dehydrated banana slices and mini Nilla wafers: Fun and pretty decorations to finish it off.

How to Make Banana Pudding Cheesecake Recipe

Step 1: Prepare the Banana Pudding

Start with your banana pudding as the luscious layer in this cheesecake. In a saucepan, combine the milk, chopped bananas, and the split vanilla beans if you’re using them; heat gently to infuse the flavors. Meanwhile, whisk your egg yolks, sugar, cornstarch, and salt in a separate bowl until smooth. Slowly pour some of the warm milk mixture into the yolks to temper them, then return everything to the saucepan. Cook on medium heat, stirring constantly until the pudding thickens to a velvety custard. Remove from heat and whisk in butter and vanilla extract. Let this cool to room temperature while you prep the crust and cheesecake filling.

Step 2: Make the Nilla Wafer Crust

To make the crust, pulse the Nilla wafers in a food processor until finely ground; if you don’t have one, place them in a zip-top bag and crush with a rolling pin. Stir in sugar and melted butter, combining until the crumbs feel like damp sand. Press this mixture firmly into the bottom of your springform pan to create an even crust. Pop it into the fridge to set while you prepare the creamy cheesecake batter.

Step 3: Prepare the Cheesecake Batter

Beat the cream cheese and sugar together until the mixture is smooth and free of lumps. Add the sour cream and blend well for tangy smoothness. Slowly beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract and salt. This batter is the rich, velvety base that envelopes the banana pudding with luxurious creaminess.

Step 4: Assemble and Bake

Pour half of the cheesecake batter over the chilled crust and smooth the top. Gently spoon the banana pudding evenly over this layer, then cover with the remaining cheesecake batter, spreading smoothly. Place the pan in a water bath to keep the cheesecake moist while baking. Bake at 325°F (160°C) for about 60-70 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the door ajar for an hour to prevent cracks.

Step 5: Chill and Add Whipped Cream

After cooling to room temperature, refrigerate the cheesecake overnight so it sets perfectly. Before serving, whip your cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the cheesecake, adding a light and airy finish that balances the richness.

How to Serve Banana Pudding Cheesecake Recipe

The image shows a round layered banana cheesecake on a wooden board. The bottom layer is a thick, crumbly, golden-brown crust. The middle layer is a creamy pale yellow cheesecake with small specks inside. The top layer is a smooth, light yellow banana cream spread evenly. Around the edge of the top, there is a ring of white whipped cream swirls, each topped with a round brown cookie and a crispy banana chip placed standing up. The cake is placed on a white marbled surface with some banana chips scattered around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Decorate with dehydrated banana slices for a chewy texture and intensified banana flavor, along with mini Nilla wafers to bring back the classic elements of banana pudding. This adds a playful, eye-catching touch that’s sure to wow your guests before the first bite.

Side Dishes

This Banana Pudding Cheesecake Recipe is sweet and satisfying enough to be the star, but if you want to complement it, consider serving it with fresh berries or a scoop of vanilla bean ice cream. The acidity and freshness cut through the richness for a well-rounded dessert experience.

Creative Ways to Present

For a fun presentation, slice the cheesecake into individual jars layered with extra banana slices and whipped cream on top, or create mini cheesecakes in muffin tins using the same batter and pudding layered for charming single-serve treats. These ideas are perfect for parties or gifting.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Banana Pudding Cheesecake Recipe refrigerated in an airtight container or covered tightly with plastic wrap. It will stay fresh for up to 4 days, making it a convenient favorite to enjoy again and again.

Freezing

If you want to freeze leftovers, wrap the cheesecake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. Properly stored, it can freeze well for up to 2 months. Thaw slowly in the fridge overnight before serving to maintain the best texture.

Reheating

This cheesecake is best enjoyed chilled, so reheating is not recommended. If you want a little warmth, let slices sit at room temperature for 20 minutes before eating to enhance the flavors and soften the texture slightly.

FAQs

Can I make this Banana Pudding Cheesecake Recipe dairy-free?

While this recipe relies heavily on dairy for creaminess and texture, you could try swapping cream cheese for a dairy-free alternative and using plant-based milk. However, the texture and flavor may vary, so adjustments would be needed.

What’s the best way to ripen bananas quickly?

To speed up ripening, place bananas in a paper bag with an apple or tomato at room temperature. This traps ethylene gas that hastens ripening, usually within 1-2 days.

Can I prepare the banana pudding layer in advance?

Yes! You can make the pudding up to 2 days ahead and keep it refrigerated. Just make sure to cover it tightly with plastic wrap to avoid a film forming on the surface.

Why is a water bath needed when baking cheesecake?

A water bath provides moisture during baking, which helps prevent cracks by gently and evenly cooking the cheesecake. It also improves the creamy texture.

Can I substitute the Nilla wafers?

Definitely! You can use vanilla cookies, graham crackers, or digestive biscuits as alternatives, but Nilla wafers contribute that iconic crisp flavor that’s hard to beat with this recipe.

Final Thoughts

This Banana Pudding Cheesecake Recipe is truly a celebration of comfort and indulgence combined. It’s a crowd-pleaser that brings happiness with every luscious bite, and the perfect way to take your dessert game to another level. I encourage you to gather your ingredients, try this recipe, and watch it quickly become a treasured favorite in your kitchen too.