Creamy Banana Pudding Cheesecake Recipe

Banana pudding cheesecake is creamy and sweet, with vanilla wafers folded into the filling for added texture. This delightful twist on classic banana pudding is utterly irresistible.

If you love banana pudding and cheesecake, this banana pudding cheesecake combines the best of both desserts. It’s simple to make and delivers a rich, banana-forward flavor with the familiar crunch of vanilla wafers. The recipe uses a graham cracker pie crust and instant banana pudding mix to keep preparation quick without sacrificing taste.

This version is baked in a 9-inch graham cracker pie crust, which gives you more crust in every slice and eliminates the need for a water bath. Chopped vanilla wafers are folded into the batter for subtle crunch and extra flavor. A dollop of whipped cream on each slice finishes the dessert perfectly.

Instant Banana Pudding Cheesecake Recipe

This easy banana pudding cheesecake bakes up beautifully in about an hour and slices cleanly once cooled. Using a store-bought crust and instant pudding mix streamlines the process, making it a great choice for weeknight baking or for bringing to gatherings. The cheesecake offers a creamy texture with banana flavor throughout and tiny pockets of cookie crunch from the wafers.

Ingredients

See the recipe section below for exact quantities and step-by-step instructions.

• Graham cracker pie crust – Use a store-bought 9-inch crust or make your own for a homemade touch.
• Cream cheese – Full-fat cream cheese yields the best texture and flavor.
• Sugar – Adds sweetness and helps create a smooth filling.
• Instant banana cream pudding mix – Any brand of instant banana pudding works well.
• Eggs – Added one at a time to ensure a smooth batter.
• Vanilla extract
• Ripe banana – Choose a banana with yellow skin and brown spots for maximum sweetness and banana flavor.
• Vanilla wafers – Nilla Wafers or similar vanilla sandwich cookies, roughly chopped.
• Whipped cream – For topping; add just before serving for best presentation.

Substitutions and Variations

A few easy adjustments let you tailor this cheesecake to your tastes:

• Add ½ cup mini chocolate chips to the filling for a banana-and-chocolate twist.
• Use a chocolate graham crust for a richer base and a complementary contrast to the banana flavor.
• Top each slice with extra banana slices just before serving for a fresh, fruity finish.

How to Make Banana Pudding Cheesecake

1. Preheat oven: Set the oven to 300°F (about 150°C).
2. Beat cream cheese and sugar: In a mixer, beat cream cheese and sugar until completely smooth, scraping the bowl to remove lumps.
3. Add eggs: Add eggs one at a time, mixing and scraping down the bowl after each addition.
4. Flavor and banana: Stir in vanilla extract, then add the ripe banana and mix until incorporated; the banana will break down into the batter.
5. Add pudding mix: Add the instant banana pudding mix and beat until combined.
6. Fold in wafers: Gently fold chopped vanilla wafers into the filling with a spatula for even distribution.
7. Fill crust and bake: Pour the filling into the graham cracker crust, smooth the top, and bake for about 50–60 minutes, until the top is lightly golden and the center is set.
8. Cool and top: Let the cheesecake cool completely. Add whipped cream to each slice just before serving.

How to Store Banana Pudding Cheesecake

Wrap the cooled cheesecake tightly in plastic wrap and refrigerate for up to one week. Do not add whipped cream before storing; add it fresh to each slice when ready to serve.

FAQs

More Crowd-Pleasing Banana Desserts

• Banana Pudding Poke Cake
• Old Fashioned Banana Cake
• No-Bake Banana Split Pie