Banana Pudding Cheesecake

Indulge in the delightful fusion of two classic desserts – Banana Pudding and Cheesecake. This Banana Pudding Cheesecake recipe is a luscious treat that combines the creamy richness of cheesecake with the nostalgic flavors of banana pudding. Here’s how to make it:


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Banana Pudding Layer:

  • 2 cups whole milk
  • 1 (3.4-ounce) package instant banana pudding mix
  • 2 ripe bananas, sliced

For the Whipped Cream Topping:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract


1. Preheat and Prep:

  1. Preheat your oven to 325°F (163°C).
  2. Wrap the outside of a 9-inch (23 cm) springform pan with heavy-duty aluminum foil. This prevents any water from leaking into the cheesecake while baking in a water bath.

2. Make the Crust:

  1. In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
  2. Press the mixture firmly into the bottom of the prepared springform pan to create the crust. Use the bottom of a glass or a flat tool to ensure it’s evenly packed.

3. Prepare the Cheesecake Filling:

  1. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
  2. Gradually add the granulated sugar and continue to beat until well combined.
  3. Add the eggs one at a time, mixing just until incorporated.
  4. Stir in the mashed bananas, vanilla extract, and sour cream until the batter is smooth.

4. Assemble and Bake:

  1. Pour the cheesecake filling over the graham cracker crust in the springform pan.
  2. Place the pan in a larger roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan. This creates a water bath that helps prevent cracks in the cheesecake.
  3. Carefully transfer the roasting pan with the cheesecake to the preheated oven and bake for about 50-60 minutes or until the edges are set, and the center is slightly jiggly.
  4. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour.
  5. Remove the cheesecake from the water bath and refrigerate it for at least 4 hours or overnight to set.

5. Prepare the Banana Pudding Layer:

  1. In a medium bowl, whisk together the instant banana pudding mix and whole milk until it thickens.
  2. Layer the sliced bananas over the chilled cheesecake.
  3. Pour the banana pudding mixture over the banana slices.

6. Make the Whipped Cream Topping:

  1. In a chilled mixing bowl, beat the heavy cream until it begins to thicken.
  2. Gradually add the powdered sugar and vanilla extract while continuing to beat until stiff peaks form.
  3. Spread the whipped cream over the banana pudding layer.

7. Chill and Serve:

  1. Refrigerate the Banana Pudding Cheesecake for an additional 2 hours or until fully set.
  2. Before serving, garnish with additional banana slices or crumbled vanilla wafers if desired.
  3. Slice, serve, and enjoy this delightful fusion of banana pudding and cheesecake!


  • To ensure a creamy and lump-free cheesecake filling, make sure your cream cheese is softened and at room temperature before starting.
  • For added flavor, you can mix some crushed vanilla wafers into the graham cracker crust or sprinkle them over the top as a garnish.
  • Be patient during the cooling and chilling process. This helps the cheesecake set properly and ensures the layers stay distinct.
  • If you’re in a hurry, you can use store-bought whipped topping instead of making your own whipped cream for the topping.

This Banana Pudding Cheesecake is a show-stopping dessert that combines the best of both worlds. It’s sure to be a crowd-pleaser at any gathering or special occasion. Enjoy!

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