This creamy banana pudding cheesecake is a decadent baked cheesecake layered with real bananas and crunchy vanilla cookies, topped with fluffy whipped cream, more cookies, and caramel.
I love banana desserts like banana blondie cheesecake, banana pudding cookies, and banana pudding cake, so it’s safe to say that I’m pretty bananas for this banana pudding cheesecake recipe! This is a fun twist on my classic sour cream cheesecake crossed with banana pudding. It’s a thick, creamy baked cheesecake layered with vanilla wafer cookies and fresh bananas. The cookies soften with time, creating a perfect combination of flavors and rich textures, especially once I add the whipped cream topping.
Why This Banana Pudding Cheesecake Recipe Steals the Show
- Authentic flavors. This cheesecake is a banana dessert lover’s dream. It’s all the flavors of a banana pudding layered with velvety cheesecake, baked in a crunchy vanilla wafer crust.
- Rich and creamy cheesecake. My easy cheesecake recipe is ridiculously soft and creamy, and foolproof. Baking in a water bath prevents cracks, and I include my best tips and tricks for a perfect cheesecake every time.
- Adaptable. Even if it does crack a little, that’s nothing a blanket of whipped cream topping won’t fix! I decorate this banana pudding cheesecake with fresh whipped cream, more bananas, and a drizzle of homemade caramel sauce. Feel free to make it your own! Sprinkle on puffed caramel corn as a garnish.
Ingredients Needed
Here are the key ingredients you’ll need to make this creamy banana cheesecake recipe. Remember to scroll to the recipe card below the post for the full recipe amounts and instructions.
- Vanilla Wafer Cookies – You’ll need two cups of crushed Nilla wafers (or similar) to mix with melted butter and sugar for the crust, plus additional whole cookies to rim the springform pan. If you don’t have wafers, you can use shortbread cookies or make a graham cracker crust instead. Coarsely chop extra cookies to layer into your cheesecake.
- Cream Cheese – Make sure to use cream cheese that comes in bricks, and not the spreadable kind. Full-fat cream cheese yields the creamiest cheesecake, and you’ll taste the difference. There’s a time and a place for low-fat alternatives, but homemade cheesecake isn’t it!
- Sour Cream – You’ll want your sour cream and cream cheese at room temperature before you start.
- Eggs – Also at room temperature.
- Bananas – You can use one large banana or two smaller bananas, sliced thinly.
- Whipped Cream – Make your own homemade whipped cream with heavy cream and powdered sugar, or substitute a store-bought whipped topping, like Cool Whip.
- Garnish – Extra vanilla wafers for decorating, and caramel sauce for drizzling.
How to Make Banana Pudding Cheesecake
There are a few steps involved when making a baked banana pudding cheesecake, but I promise, none of them are hard. You’re going to be thrilled with how easy this recipe actually is! Banana pudding cheesecake is the kind of dessert that looks show-stopping on a plate, but comes together quickly.
- Make the crust. Start by combining the crust ingredients, and press the mixture into a 9” springform pan. Line the sides of the pan with whole-wafer cookies. Afterward, par-bake the crust at 350ºF for 8-10 minutes, until it’s lightly golden.
- Prepare the cheesecake filling. While the crust bakes, beat together the cream cheese and sugar, followed by the sour cream and vanilla. Finally, beat the eggs into the filling one at a time. Be careful that you don’t overmix!
- Assemble. Layer your cheesecake ingredients in the prepared crust, starting with half the cheesecake filling, topped with chopped wafers, and then the sliced bananas. Spread the remaining filling on top.
- Bake. Bake the cheesecake in a water bath at 350ºF for about one hour. The edges of the cheesecake should be set, with a slight wiggle in the middle when it comes out of the oven.
- Chill. Afterward, allow the cheesecake to cool at room temperature, then cover and refrigerate it overnight.
- Add toppings. Take your cheesecake out of the fridge and release it from the springform pan. For easy removal, run a knife around the edges of the pan. Afterward, pipe or spread whipped cream on top of the cheesecake. Tuck a few extra vanilla wafers into the whipped cream and drizzle the cake with caramel sauce. Enjoy!
Tips for a Crack-Free Cheesecake
- Use room temperature ingredients. Let refrigerated ingredients like cream cheese, sour cream, and eggs come to room temperature before you start. For a creamy, stable cheesecake, make sure to use full-fat ingredients.
- Bake in a water bath. Wrap the bottom of your springform pan tightly with a double layer of foil and place it into a larger pan filled with about 1” of boiling water. The water bath helps steam the cheesecake as it bakes and prevents cracking.
- Use the jiggle test. To tell if your cheesecake is done, give the pan a gentle nudge in the oven. If the center jiggles like jello and the edges look set, the cheesecake is done. If it wobbles loosely, it needs a bit more time in the oven.
- Let the cheesecake cool completely. After baking, let the cheesecake cool at room temperature for at least one hour before you move it to the fridge. It will need to chill for at least 4 hours, or ideally overnight.
- Bake the day before. You should bake this banana pudding cheesecake at least one day ahead of serving so it has time to chill completely in the fridge. It makes this a perfect dessert for entertaining.
Decorating and Serving Banana Pudding Cheesecake
I highly recommend waiting until you’re ready to serve the cheesecake before you add the whipped cream and any toppings. Keep it in the fridge until then.
If you don’t have a piping bag for decorating, use a Ziploc bag with the corner snipped off to pipe the whipped cream over the cake. Works like a charm! Of course, you can always spread the whipped cream over with a spatula, too. Or, try a layer of salted caramel, as I do in my salted caramel cheesecake recipe.
For clean slices, wipe down the knife in between each cut.
How to Store
- Fridge. If you’re planning to store this banana pudding cheesecake, I recommend refrigerating it airtight before adding the whipped topping. It will keep for up to 5 days in the fridge. If you store your cheesecake with whipped cream, make sure to still cover it tightly (note that the whip will soften after a day or two).
- Freezer. Store the unfrosted cheesecake airtight and keep it frozen for up to 1 month. Thaw the cake in the fridge before adding the whipped cream and serving.
More Banana Dessert Recipes
Banana Pudding Cheesecake
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This is the best banana pudding cheesecake recipe made with fresh bananas, crunchy vanilla cookies, and fluffy whipped cream. Layered with thick, creamy baked cheesecake layers, it’s an easy yet show-stopping dessert.
Ingredients
For the Crust:
- 2 cups crushed vanilla wafer cookies (approximately 60), plus 17 more to rim the pan
- 5 tablespoons butter, melted
- ¼ cup granulated sugar
- 1/8 teaspoon kosher salt
For the Cheesecake:
- 4 (8- ounce) blocks cream cheese, room temperature
- 1 cup granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla
- 3 eggs, room temperature
- 12 coarsely chopped vanilla wafer cookies
- 1 large, or 2 small bananas thinly sliced
Whipped Cream Topping:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 10 vanilla wafer cookies to decorate
- ¼ cup caramel sauce to drizzle
Instructions
Make the Crust:
- Preheat oven to 350° F.
- In a large bowl combine the crushed vanilla wafer cookies, melted butter, sugar, and salt. Stir to combine.
- Press the mixture evenly into the bottom of a 9- inch springform pan. Press the 17 whole vanilla wafer cookies around the sides of the pan.
- Bake for 8-10 minutes until lightly golden, and set aside while you make your cheesecake.
Make the Cheesecake:
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour half of the cheesecake over crust and spread evenly.
- Sprinkle the coarsely chopped vanilla wafer cookies evenly on top of the cheesecake, and top with the sliced bananas. Spread the remaining cheesecake on top, and spread evenly.
- Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
- Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
- Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
- Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
Topping and Assembly:
- When you’re ready to serve the cheesecake, pour heavy cream into the bowl of your stand mixer fitted with the whisk attachment.
- Add the powdered sugar and mix on medium-high speed for approximately 2 minutes, until cream is thickened and stiff peaks form.
- Release the sides of the springform pan, and pat dry with a paper towel if any condensation has built up.
- Fill a piping bag fitted with a large tip with the whipped cream. Artfully pipe the whipped cream on top of the cheesecake. Alternately, you can simply spread the whipped cream on with a spoon or offset spatula.
- Place the remaining 10 vanilla wafer cookies into the whipped cream and drizzle with caramel sauce, if desired.
Notes
Cheesecake can be stored airtight before topping with whipped cream for up to 5 days in the refrigerator.
If storing with the whipped cream on top, cover tightly and refrigerate. Please note the whipped cream will deflate, and become soft the longer it is stored.
Nutrition
- Serving Size: 1 Slice
- Calories: 550
- Sugar: 49.5 g
- Sodium: 493.6 mg
- Fat: 26.1 g
- Carbohydrates: 75 g
- Protein: 6.5 g
- Cholesterol: 123.2 mg
This cheesecake was amazing! I added banana pudding moonshine to the cheesecake batter, and topped the cheesecake with a banana pudding mixed with cool whip. And then topped that with the whipped cream and Nila water wafers . I also added sliced banana’s to the bottom of the cheesecake before pouring the batter onto the crust.
That sounds incredible!
Amazing my go to when craving banana anything I’ve made this over a dozen times for myself, family and coworkers and everyone loves it! Recommend!
I don’t see pudding in the ingredients list. I just took mine out of the oven. I’m hoping it tastes like banana with just the layer of sliced banana.
Would it be ok to purée the bananas in with the rest of the cheesecake ingredients instead of layering them?
That would defintiely change the texture of the cheesecake and I’m not sure how much of the banana flavor would shine through!
Hi Shelly, thanks so much for your reply. I took a chance before receiving your response. I added only 1/4c of mashed banana to the cheesecake base. I also made a thin banana bread layer to put in the center, and added the sliced banana on top of that before pouring on the rest of cheesecake mixture. It turned out to be amazingly delicious, and created a beautiful presentation when cut!
Amazing so delicious..
I just want to let you know that Im a big fan of your recipes! Ive started baking during the peak of the pandemic and read every single tip you have on your website. This is my favorite cheesecake recipe and also my family and friends! Had to bake two batches for our home and to share with friends! Thank you
Love hearing this and so glad you like it! It’s always a hit when I make it!
I’ve made this before and it was amazing. I would like to make it again however Nilla Wafers are no longer available here in Canada….can’t find them anywhere. What can I use in place of them?
You can use shortbread cookies!
Did you make this with the shortbread? How did it turn out? I am also from Canada. Can’t decide if I should use shortbread or graham wafers? Afraid the shortbread won’t get soft like the nilla wafers. Any advice?