It was one of those quiet Saturday mornings when the house felt unusually still. The kids were tucked away in their rooms with school projects, my husband was scrolling through his emails, and I found a little corner of peace in the kitchen. I had a ripe bunch of bananas sitting on the counter, their golden skins spotted with just the right amount of sweetness, and I knew they deserved more than just a quick snack. That’s when the idea of a layered Banana Pudding Cheesecake came to life.

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Mixing the cream cheese until it was perfectly smooth, folding in the mashed bananas, and adding a hint of banana extract brought a nostalgic aroma that instantly brightened the space. As I pressed the buttery vanilla wafer crust into the pan, memories of my childhood kitchen came rushing back, afternoons of sneaking cookies and dolloping pudding into little bowls, all while my mom watched with a knowing smile. Baking and assembling this dessert felt like creating a small treasure, each layer holding a story of sweetness and anticipation.

By the time the pudding layer was folded in and the whipped cream crowned the top, the kitchen had transformed into a warm, inviting place. The sight of the finished cheesecake, with its glossy layers and soft banana slices on top, promised a dessert experience that was both playful and elegant. It wasn’t just about making a sweet treat; it was about crafting something that could spark smiles, conversation, and a little shared wonder at the table.

Short Description

Banana Pudding Cheesecake is a luscious, layered dessert combining a buttery vanilla wafer crust, creamy banana-infused cheesecake, and light banana pudding, finished with fresh bananas and whipped topping for a crowd-pleasing treat.

Key Ingredients

For the Vanilla Wafer Crust

2 ½ cups crushed vanilla wafer cookies (about 1 box)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
¼ teaspoon fine sea salt

For the Cheesecake Filling

4 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon banana extract
2 medium ripe bananas, mashed extremely smooth

For the Banana Pudding Layer

1 box (3.4 ounces) instant banana pudding mix
1 ¾ cups cold milk (whole for creamier texture)
1 ½ cups whipped topping or lightly whipped cold heavy cream

For Topping and Decoration

2–3 medium bananas, sliced just before serving
Vanilla wafers, crushed or whole
Extra whipped topping or whipped cream (optional)

Tools Needed

Springform pan
Mixing bowls (medium and large)
Electric mixer or stand mixer
Whisk
Rubber spatula
Measuring cups and spoons
Wire cooling rack

Cooking Instructions

Step 1: Prepare the Crust
Preheat oven to 325°F (163°C). In a bowl, combine crushed vanilla wafers, melted butter, sugar, and salt. Press the mixture firmly into the bottom and slightly up the sides of a springform pan. Bake 10 minutes to set and allow to cool while preparing the filling. A firmly packed crust prevents crumbling when slicing.

Step 2: Make the Cheesecake Filling
Beat cream cheese for about 2 minutes until smooth. Add sugar and continue mixing until creamy. Blend in sour cream, vanilla, and banana extract. Mash bananas into a smooth puree with no lumps, then mix in. Add eggs one at a time on low speed until just combined, taking care not to over-mix to prevent cracks.

Step 3: Bake with a Gentle Water Bath
Wrap springform pan in two layers of foil. Pour cheesecake batter over crust and smooth the top. Place the pan in a larger baking dish and fill with hot water halfway up the pan. Bake 55–65 minutes until edges are set and center jiggles slightly. Do not over-bake. Cheesecake firms while cooling.

Step 4: Cool and Chill
Turn off oven, crack door, and let cheesecake rest 1 hour. Remove from oven and water bath, then foil. Cool completely on wire rack. Cover and refrigerate at least 6 hours or overnight for best results.

Step 5: Add the Banana Pudding Layer
Whisk pudding mix and cold milk until slightly thickened. Fold in whipped topping for a light, mousse-like texture. Spread gently over chilled cheesecake. Refrigerate 1 hour.

Step 6: Decorative Topping
Just before serving, top with banana slices (optional: dip in lemon juice to prevent browning). Garnish with whipped cream and crushed or whole vanilla wafers.

Why You’ll Love This Recipe

Combines creamy cheesecake and classic banana pudding in one dessert

Sweet and fresh banana flavor with a smooth, fluffy texture

Crowd-pleasing layers ideal for family or party gatherings

Simple enough for home bakers with approachable ingredients

Can be made ahead and chilled for convenience

Mistakes to Avoid & Solutions

Cracked Cheesecake Top
Over-mixing after adding eggs or baking at too high temperature.
Solution: Fold eggs gently and use a water bath to maintain gentle heat.

Soggy Crust
Crust pressed loosely or over-soaked.
Solution: Press firmly and bake briefly before adding the filling.

Lumpy Banana Filling
Bananas not mashed thoroughly.
Solution: Mash until completely smooth before adding to the batter.

Pudding Layer Separation
Whipped topping folded too quickly or unevenly.
Solution: Fold gently and spread slowly over chilled cheesecake.

Browning Bananas
Sliced bananas exposed to air too early.
Solution: Dip slices in lemon juice and add just before serving.

Serving and Pairing Suggestions

Serve chilled for creamy, firm layers, or slightly warmer for a softer bite

Pair with coffee, tea, or a light dessert wine

Present on a dessert table with fresh fruit and cookies for a family-style spread

Slice into small squares for gatherings or buffet-style presentation

Storage and Reheating Tips

Store in an airtight container in the refrigerator for up to 4 days

Add fresh banana slices just before serving

Avoid freezing as the pudding layer may separate

FAQs

1. Can I make this cheesecake ahead of time?
Yes, prepare and chill overnight for best flavor and texture.

2. Can I use low-fat milk or cream?
Whole milk and heavy cream give the creamiest result; substitutions may slightly alter texture.

3. Can I replace banana extract?
Yes, but the banana flavor will be milder without it.

4. How do I prevent cracks on the cheesecake top?
Do not over-mix eggs and use a water bath to maintain gentle heat.

5. Can I use ready-made banana pudding cups?
Instant mix folded with whipped cream works best for smooth layering; pre-made cups may be too soft.

Tips & Tricks

Mash bananas thoroughly for a perfectly smooth filling

Use parchment or foil to lift cheesecake easily from pan

Chill cheesecake layers separately if layering takes time

Add lemon juice to sliced bananas to keep them fresh

Recipe Variations

Chocolate Banana Cheesecake: Fold ½ cup melted chocolate into the cheesecake batter for a chocolate twist.

Caramel Banana Cheesecake: Drizzle caramel sauce over the pudding layer before topping with bananas.

Mini Cheesecake Cups: Make individual servings in muffin tins using the same layering method.

Final Thoughts

Creating this Banana Pudding Cheesecake was like capturing a little piece of comfort in each layer. From the crisp vanilla wafer crust to the creamy cheesecake filling, every bite brings a gentle sweetness that feels both familiar and a little indulgent. The pudding layer adds a soft, airy touch, and the fresh banana slices on top make it feel bright and lively.

I imagine serving this at a weekend gathering, where laughter floats around the table and everyone reaches for a slice, the creamy layers disappearing in moments. It’s a dessert that invites people to slow down, savor, and enjoy the simple joy of homemade treats. The process of making it, with its quiet moments of stirring and folding, becomes part of the memory just as much as the final dessert itself.

Banana Pudding Cheesecake

Banana Pudding Cheesecake is a layered dessert with a buttery wafer crust, creamy banana cheesecake, and light pudding, topped with fresh bananas and whipped cream.

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Ingredients

For the Vanilla Wafer Crust

2 ½ cups crushed vanilla wafer cookies about 1 box
6 tablespoons unsalted butter melted
2 tablespoons granulated sugar
¼ teaspoon fine sea salt

For the Cheesecake Filling

4 packages 8 ounces each cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs room temperature
2 teaspoons pure vanilla extract
1 teaspoon banana extract
2 medium ripe bananas mashed extremely smooth

For the Banana Pudding Layer

1 box 3.4 ounces instant banana pudding mix
1 ¾ cups cold milk whole for creamier texture
1 ½ cups whipped topping or lightly whipped cold heavy cream

For Topping and Decoration

2 –3 medium bananas sliced just before serving
Vanilla wafers crushed or whole
Extra whipped topping or whipped cream optional

Instructions

Preheat oven to 325°F (163°C). Mix crushed vanilla wafers, melted butter, sugar, and salt; press into a springform pan. Bake 10 minutes and cool.
Beat cream cheese until smooth. Add sugar, sour cream, vanilla, banana extract, and mashed bananas. Mix in eggs one at a time on low speed.
Wrap pan in foil and place in a water bath. Pour batter over crust and bake 55–65 minutes until edges set and center jiggles slightly.
Let cheesecake rest in oven 1 hour, then cool completely on a wire rack. Refrigerate at least 6 hours or overnight.
Whisk pudding mix with milk until thickened, fold in whipped topping, and spread over chilled cheesecake. Chill 1 hour.
Top with banana slices, whipped cream, and crushed or whole vanilla wafers before serving.