This banana pudding cheesecake brings together the best of both worlds—classic banana pudding and rich, velvety cheesecake. With a crunchy Nilla Wafer crust, a banana-infused cream cheese filling, and a luscious whipped topping, I find it perfect for any occasion that calls for something a little extra special.

Why You’ll Love This Recipe

I love how this dessert transforms a comforting childhood favorite into an elegant cheesecake that’s still fun and nostalgic. The banana flavor is beautifully pronounced thanks to the instant banana cream pudding and mashed ripe bananas. The crust made from Nilla Wafers adds that authentic banana pudding touch, and the whipped cream with fresh banana slices and cookies on top make it a stunning centerpiece. It’s creamy, flavorful, and always a crowd-pleaser.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

3 cups whole Nilla Wafers, crushed (about 1 ⅔ cups crushed)
¼ cup granulated sugar
5 tablespoons unsalted butter, melted and slightly cooled

For the Cheesecake Filling:

32 ounces brick-style cream cheese, softened to room temperature
1 cup mashed ripe banana (about 2 large bananas)
½ cup full-fat sour cream, at room temperature
1 cup granulated sugar
1 (3.4 oz) box instant banana cream pudding mix (use dry mix)
1 teaspoon pure vanilla extract
4 large eggs, at room temperature

Optional Toppings:

2 cups whipped cream or whipped topping
1 to 2 bananas, sliced
10 to 20 Nilla Wafers

Directions

I start by preheating my oven to 325°F (163°C) and lining the bottom of a 9-inch springform pan with parchment paper.
I pulse the Nilla Wafers in a food processor until finely crushed, then mix the crumbs with sugar and melted butter. I press the mixture into the bottom of the pan and bake it for 10 minutes.
While the crust cools slightly, I bring a large pot of water to a boil for the water bath.
In a large bowl, I beat the cream cheese until smooth. Then I add the mashed banana and sour cream and mix well. I stir in the sugar, dry pudding mix, and vanilla extract until everything is combined. Finally, I add the eggs one at a time, mixing on low speed just until incorporated.
I pour the filling over the cooled crust and smooth the top. I wrap the pan in aluminum foil to prevent leaks and place it in a roasting pan. I pour hot water into the roasting pan until it comes 1 inch up the sides of the springform pan.
I bake the cheesecake for about 1 hour and 20 minutes, until the edges are set and the center is slightly jiggly. Then I turn off the oven, crack the door, and let it sit for another hour.
After cooling at room temperature, I refrigerate the cheesecake for at least 6 hours or overnight.
Just before serving, I top it with whipped cream, banana slices, and extra Nilla Wafers.

Servings and Timing

Servings: 12 slices
Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Cooling Time: 6 hours
Total Time: About 8 hours

Variations

I like using graham crackers or digestive biscuits instead of Nilla Wafers for a slightly different crust flavor.
When I can't find banana cream pudding mix, I use vanilla pudding mix and increase the mashed banana to enhance the flavor.
I sometimes drizzle caramel sauce or sprinkle toasted nuts on top for added flair.
For a layered twist, I add a thin layer of sliced bananas between the crust and filling.
I occasionally fold some crushed Nilla Wafers into the filling for a crunchy surprise in each bite.

Storage/Reheating

I store leftover cheesecake in the refrigerator for up to 4 days, keeping it covered to maintain freshness.
For longer storage, I wrap it tightly and freeze it for up to 2 months. I always thaw it in the fridge overnight before serving.
I don’t reheat cheesecake—it's best enjoyed cold or at room temperature.

FAQs

How do I prevent cracks in my cheesecake?

I always use a water bath and avoid overmixing the batter. Letting it cool slowly in the oven also helps prevent cracks.

Can I make this without a springform pan?

I prefer a springform pan for easy removal, but a deep pie dish or cake pan can work in a pinch—just be sure to line it well and adjust serving sizes accordingly.

Is it okay to use low-fat cream cheese?

I stick with full-fat cream cheese for the best texture and richness. Low-fat versions can make the cheesecake less creamy and stable.

Can I prepare this cheesecake ahead of time?

Absolutely. I often make it the day before and add toppings just before serving to keep everything fresh.

Can I use homemade whipped cream?

Yes, I usually whip my own cream with a bit of sugar and vanilla. It tastes fresher and gives me more control over sweetness.

Conclusion

This banana pudding cheesecake is a dessert that always leaves a lasting impression. I enjoy the way it blends two classics into one irresistible treat. Whether I’m making it for a holiday or just because I’m craving something creamy and banana-filled, it never disappoints.

Banana Pudding Cheesecake

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Author: Sue
Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Total Time: 8 hours
Yield: 12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This banana pudding cheesecake combines the nostalgic flavor of banana pudding with the creamy richness of cheesecake, featuring a Nilla Wafer crust, banana-infused filling, and a luscious whipped topping.

Instructions

Preheat oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
Pulse Nilla Wafers in a food processor until finely crushed. Mix crumbs with sugar and melted butter. Press mixture into the bottom of the pan and bake for 10 minutes.
While crust cools, bring a large pot of water to a boil for the water bath.
In a large bowl, beat cream cheese until smooth. Add mashed banana and sour cream; mix well. Stir in sugar, dry pudding mix, and vanilla extract until combined. Add eggs one at a time, mixing on low speed until incorporated.
Pour filling over the cooled crust and smooth the top. Wrap pan in aluminum foil and place in a roasting pan. Pour hot water into the roasting pan until it comes 1 inch up the sides of the springform pan.
Bake for about 1 hour and 20 minutes, until edges are set and center is slightly jiggly. Turn off the oven, crack the door, and let sit for another hour.
Cool cheesecake at room temperature, then refrigerate for at least 6 hours or overnight.
Just before serving, top with whipped cream, banana slices, and extra Nilla Wafers if desired.