Banana Pudding Cheesecake: 1 Easy Recipe

Name: Banana Pudding Cheesecake: 1 Easy Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: For the Crust:; 1½ cups crushed vanilla wafers; ¼ cup granulated sugar; ¼ cup unsalted butter, melted; For the Cheesecake Filling:; 24 oz cream cheese, softened; 1 cup granulated sugar; 3 ripe bananas, mashed; 3 large eggs; 1 tsp vanilla extract; ¼ cup sour cream; ¼ cup all-purpose flour; For the Topping:; 1 cup crushed vanilla wafers; ¼ cup chopped pecans; 2 tbsp unsalted butter, melted

by Jannet Lisa

1 de August de 2025

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Banana pudding cheesecake has always been my ultimate comfort dessert, a blend of two classics I adore. I remember my grandmother making banana pudding from scratch, filling our house with that sweet, creamy aroma. This recipe captures that same nostalgic magic, but with the decadent richness of cheesecake. It’s a truly creamy banana pudding cheesecake that’s surprisingly easy to whip up, even if you’re wondering how to make banana pudding cheesecake for the first time. Get ready to impress everyone, because we’re about to make the most amazing dessert. Let’s get cooking!

Why You’ll Love This Banana Pudding Cheesecake

The taste is out-of-this-world! It’s a perfect harmony of sweet banana and tangy cream cheese.
It’s surprisingly quick to prepare, making it an ideal dessert for busy weeknights.
You get that classic creamy banana pudding cheesecake flavor without a ton of fuss.
It’s a crowd-pleaser that’s perfect for birthdays, holidays, or just because.
This dessert offers a delightful balance of textures, from the crunchy crust to the smooth filling.
It’s a budget-friendly way to make a show-stopping dessert that tastes far more expensive than it is.
This creamy banana pudding cheesecake is definitely family-friendly and a hit with kids and adults alike.
It’s a fantastic option when you want a delicious dessert that feels special but is easy to manage.

Ingredients for Banana Pudding Cheesecake

Gathering your ingredients is the first step to creating this delightful banana pudding cheesecake dessert. For the crust, you’ll need 1½ cups crushed vanilla wafers, ¼ cup granulated sugar to add a touch of sweetness, and ¼ cup unsalted butter, melted to bind it all together. For the luscious banana pudding cheesecake filling, we’ll use 24 oz cream cheese, softened for that signature creamy texture, 1 cup granulated sugar for sweetness, and 3 ripe bananas, mashed to infuse that wonderful banana flavor. You’ll also need 3 large eggs, 1 tsp vanilla extract for depth, ¼ cup sour cream for extra richness, and ¼ cup all-purpose flour to help set the filling. Finally, for the crunchy topping, gather 1 cup crushed vanilla wafers, ¼ cup chopped pecans for a nutty contrast, and 2 tbsp unsalted butter, melted.

How to Make Banana Pudding Cheesecake

Step 1: Preheat your oven to 325°F (160°C). This lower temperature is key for an easy banana pudding cheesecake that bakes evenly. Grease a 9-inch springform pan generously and place it on a sturdy baking sheet; this catches any potential drips and makes handling easier.
Step 2: In a medium bowl, combine the 1½ cups crushed vanilla wafers, ¼ cup granulated sugar, and ¼ cup unsalted butter, melted. Mix until the crumbs are evenly moistened, resembling wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan to create your crust.
Step 3: In a large mixing bowl, beat the 24 oz cream cheese, softened, with the 1 cup granulated sugar using an electric mixer on medium speed. Continue beating until the mixture is completely smooth and creamy, with no lumps remaining – this is crucial for that signature creamy banana pudding cheesecake texture.
Step 4: Add the 3 ripe bananas, mashed (about 1 to 1.5 cups), 3 large eggs one at a time, 1 tsp vanilla extract, ¼ cup sour cream, and ¼ cup all-purpose flour to the cream cheese mixture. Beat on low speed until just combined after each addition. Be careful not to overmix, as this can lead to cracks.
Step 5: Pour the luscious banana cheesecake filling over the prepared vanilla wafer crust, spreading it evenly with a spatula. This ensures a uniform layer for your easy banana pudding cheesecake.
Step 6: For the topping, combine 1 cup crushed vanilla wafers, ¼ cup chopped pecans, and 2 tbsp unsalted butter, melted in a small bowl. Sprinkle this delightful mixture evenly over the top of the cheesecake batter.
Step 7: Bake the banana pudding cheesecake for 55–60 minutes. You’ll know it’s ready when the edges are set and lightly golden, but the center still has a slight wobble when you gently shake the pan.
Step 8: Turn off the oven, but leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling process helps prevent the dreaded cheesecake cracks, ensuring a beautiful presentation for your easy banana pudding cheesecake.
Step 9: Remove the cheesecake from the oven and let it cool completely at room temperature on a wire rack.
Step 10: Once fully cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the cheesecake to set properly and for the flavors to meld beautifully.

Pro Tips for the Best Banana Pudding Cheesecake

Achieving that perfect slice of creamy banana pudding cheesecake is all about a few key techniques. I’ve learned these tricks over the years and they really make a difference!

Use very ripe bananas for the most intense banana flavor in your banana pudding cheesecake filling. The spottier, the better!
Don’t overmix the cheesecake batter once the eggs are added, as this incorporates too much air and can cause cracks.
Cooling the cheesecake gradually in the oven with the door ajar is crucial to prevent sudden temperature changes that lead to cracks.
Allowing the cheesecake to chill for at least 4 hours, or overnight, is essential for the texture to set properly and the flavors to meld.

What’s the secret to perfect Banana Pudding Cheesecake?

The real secret to the best banana pudding cheesecake lies in using very ripe bananas for flavor and avoiding overmixing the batter. The gradual cooling process is also vital for that smooth, crack-free finish we all love. For more baking tips, check out these baking secrets.

Can I make Banana Pudding Cheesecake ahead of time?

Absolutely! This banana pudding cheesecake is even better when made a day in advance. You can prepare the entire cheesecake, chill it, and then store it covered in the refrigerator until you’re ready to serve. It allows the flavors to deepen beautifully. If you’re looking for other make-ahead desserts, consider these cosmic brownie bites.

How do I avoid common mistakes with Banana Pudding Cheesecake?

The most common mistake is overbaking, which leads to a dry texture. Watch for the slight wobble in the center. Another pitfall is a sudden temperature change upon removal from the oven; the slow cooling method prevents cracks. Learning about proper baking temperatures can help avoid these issues, similar to how understanding pizza baking can improve results.

Best Ways to Serve Banana Pudding Cheesecake

This delightful banana pudding cheesecake dessert is a showstopper on its own, but a few simple additions can elevate it even further. For a classic pairing that complements the banana and cream cheese perfectly, serve it with a dollop of freshly whipped cream. It adds an extra layer of lightness and a touch of elegance. You could also drizzle a bit of caramel sauce over each slice for a richer, more indulgent experience. If you’re serving it at a gathering, consider pairing it with a light, fruity salad or some fresh berries to balance the richness of this decadent cheesecake. For other dessert ideas, explore our latest recipes.

Banana Pudding Cheesecake: 1 Easy Recipe - Delicious Banana Pudding Cheesecake Slice

Banana Pudding Cheesecake Nutrition Facts

This banana pudding cheesecake is a rich dessert, and here’s a breakdown of its estimated nutritional content per slice. It’s always good to know what you’re enjoying!

Calories: 430
Fat: 25g
Saturated Fat: 15g
Protein: 5g
Carbohydrates: 45g
Fiber: 2g
Sugar: 30g
Sodium: 280mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Banana Pudding Cheesecake

Proper storage is key to maintaining the wonderful banana pudding cheesecake flavor. After your delicious banana pudding cheesecake has cooled completely at room temperature, cover it loosely with plastic wrap. Then, transfer it to an airtight container or cover it tightly with plastic wrap and foil. You can keep your homemade banana pudding cheesecake in the refrigerator for up to 3-4 days. For longer storage, you can freeze it. Wrap individual slices securely in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. To reheat, simply let a frozen slice thaw overnight in the refrigerator. You can enjoy it chilled, or for a slightly warmer treat, you can gently warm a slice in the microwave for about 10-15 seconds, though chilling is highly recommended to preserve its best texture. If you enjoy chilled desserts, you might also like our classic vanilla ice cream.

Frequently Asked Questions About Banana Pudding Cheesecake

What’s the best way to get a smooth, creamy texture in my Banana Pudding Cheesecake?

The secret to a truly smooth creamy banana pudding cheesecake is to ensure your cream cheese is completely softened to room temperature. Beat the cream cheese and sugar together first until perfectly smooth before adding any other ingredients. This initial step is crucial for that luscious, velvety texture in your homemade banana pudding cheesecake.

Can I make a no-bake version of this Banana Pudding Cheesecake?

While this recipe is baked for that classic cheesecake richness, you absolutely can adapt it for a no-bake banana pudding cheesecake! You’d typically use a no-bake cheesecake filling that relies on gelatin or sweetened condensed milk for setting, often paired with a graham cracker or vanilla wafer crust. It’s a fantastic alternative if you want to skip the oven. For a different no-bake treat, try these nutter butter bars.

What makes this banana pudding cheesecake so special?

This banana pudding cheesecake is special because it perfectly captures the comforting, nostalgic flavors of Southern banana pudding and marries them with the decadent, rich texture of cheesecake. It’s a delightful fusion that tastes like a hug in dessert form, making it a memorable treat for any occasion.

My cheesecake cracked. How can I fix it for my homemade banana pudding cheesecake?

Don’t worry if your homemade banana pudding cheesecake develops a crack! It doesn’t affect the taste at all. You can easily cover it up with a delicious topping like whipped cream, fruit, or even some extra crushed vanilla wafers and pecans. Next time, try the gradual cooling method in the oven to help prevent it. For other dessert toppings, consider churro saltine toffee.

Variations of Banana Pudding Cheesecake You Can Try

Once you’ve mastered the classic banana pudding cheesecake, you might want to explore some fun variations! There are so many ways to put your own spin on this delightful dessert. For a quicker option, consider a no-bake banana pudding cheesecake. These versions typically use a creamy filling that sets in the refrigerator, often with the help of gelatin or whipped cream, and still boast that wonderful banana flavor. If you’re looking for a lighter take, you could try a banana cream cheese pudding variation, perhaps using Greek yogurt or reduced-fat cream cheese for a slightly healthier profile. Another idea is to incorporate a banana pudding topping, layering that classic custard-like texture over your cheesecake for an extra burst of flavor. You could even try making banana pudding cheesecake bars for easier serving at parties!