Banana Pudding Cheesecake

By Tyla | Last modified on Jan 24, 2026

Featured in: Desserts

Hey there, dessert lovers! If you’re anything like me, you find joy in creating treats that are not only mouthwatering but also a feast for the eyes. This Banana Pudding Cheesecake perfectly marries the smooth, creamy richness of cheesecake with a luscious banana pudding layer for a nostalgic Southern delight. Every bite feels like a sweet hug from grandma, enveloping your taste buds in pure comfort.
Let’s dive into this scrumptious dessert that’s perfect for any occasion, whether it’s a cozy family gathering or a special treat on a sunny afternoon. I promise, you’re going to love every creamy, dreamy forkful!

Why You’ll Love This Recipe

Combines two classic desserts into a rich, creamy, and flavorful treat.
The banana pudding layer adds a silky sweetness that enhances the cheesecake beautifully.
Easy to prepare with layered steps that anyone can follow at home.
Perfect to impress guests or to enjoy as a comforting homemade dessert.

Ingredients

Graham Cracker Crumbs: 1 ½ cups of finely crushed graham crackers provide a crunchy, sweet base with a subtle toasted flavor.
Unsalted Butter: ½ cup melted butter binds the crust ingredients and adds richness without overpowering flavors.
Granulated Sugar (Crust): ¼ cup sugar adds the perfect touch of sweetness to the crust.
Cream Cheese: 16 oz softened cream cheese creates a velvety and smooth cheesecake filling with a mild tanginess.
Granulated Sugar (Filling): 1 cup sugar sweetens the cheesecake filling evenly without graininess.
Vanilla Extract: 1 teaspoon pure vanilla extract enhances the overall aroma and depth of the cheesecake.
Large Eggs: 3 eggs help bind and set the cheesecake with a rich, smooth consistency.
Sour Cream: 1 cup sour cream adds creaminess and a slight tartness, balancing the sweet flavors.
Ripe Banana (Mashed): 1 banana mashed adds natural sweetness and fresh banana flavor into the cheesecake layer.
Banana Pudding Mix: 2 cups instant banana pudding mix for a smooth and creamy pudding layer.
Whole Milk: 3 cups whole milk is whisked with the pudding mix to achieve perfect thickness and creaminess.
Bananas (Sliced): 2 fresh bananas sliced for a delightful topping with natural sweetness and soft texture.
Crushed Graham Crackers or Vanilla Wafers: ¼ cup provides a crunchy garnish to contrast the creamy layers.
Whipped Cream (Optional): As desired, to add lightness and elegance when serving.

Instructions

Preheat Oven and Prepare Crust Mixture: Start by heating your oven to 325°F (160°C). Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Mixing these ingredients thoroughly ensures your crust has a consistent texture and balances sweetness with buttery richness.
Press and Bake the Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan to form an even base. Baking it for 10 minutes helps set the crust and develops a slightly toasted flavor, creating a sturdy foundation for the cheesecake filling.
Beat Cream Cheese and Sugar Until Smooth: In a large bowl, beat softened cream cheese and sugar until fluffy and smooth. This step is crucial to avoid lumps and ensures a velvety cheesecake texture that melts in your mouth.
Add Vanilla and Eggs Gradually: Mix in the vanilla extract, then add eggs one at a time, blending well after each addition. This gradual incorporation creates a silky batter and prevents cracking during baking.
Incorporate Sour Cream and Mashed Banana: Fold sour cream and mashed banana into the mixture gently. The sour cream adds creaminess while the mashed banana infuses natural sweetness and a lovely banana aroma.
Pour Filling over Crust and Bake: Pour the cheesecake filling evenly over the cooled crust. Bake for 50-60 minutes until the edges are set but the center slightly jiggles. This ensures the cheesecake remains creamy and not overcooked.
Cool Cheesecake Gently in Oven: Turn off the oven and leave the door ajar, letting the cheesecake cool inside for one hour. This gradual cooling prevents cracks by allowing it to set slowly and evenly.
Chill the Cheesecake Thoroughly: Remove the cheesecake and let it come to room temperature before refrigerating it for at least 4 hours or overnight. Proper chilling firms up the cheesecake for clean slices and optimal flavor.
Prepare the Banana Pudding Layer: Whisk banana pudding mix and whole milk in a large bowl until thickened. This luscious pudding layer adds a silky, creamy top that complements the cheesecake perfectly.
Top Cheesecake with Pudding Layer and Chill: Gently spread the banana pudding over the chilled cheesecake and refrigerate for an additional hour. This layering blends the flavors beautifully and adds an irresistible creamy contrast.
Decorate with Sliced Bananas and Crunchy Topping: Before serving, arrange fresh sliced bananas and sprinkle crushed graham crackers or vanilla wafers on top for texture contrast. This final touch makes the dessert visually enticing and adds a pleasant crunch.
Serve and Enjoy with Optional Whipped Cream: Slice your decadent Banana Pudding Cheesecake and serve chilled. Add a dollop of whipped cream if desired to elevate each bite with airy softness and richness.

You Must Know

Softened cream cheese is key to a smooth cheesecake without lumps or graininess.
Don’t overmix once eggs are added to maintain a creamy texture and avoid cracks.
Add sliced bananas just before serving to prevent browning and sogginess on top.
Leftovers keep well covered in the fridge for 3-4 days but taste best fresh.
Try adding crushed pineapple to the pudding layer for a tropical twist that blends beautifully.

Storage Tips

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. For best texture and flavor, consume within this timeframe as the fresh banana topping can brown quickly.

Serving Suggestions

This Banana Pudding Cheesecake pairs wonderfully with a hot cup of coffee or a refreshing glass of chilled milk. Garnish with a sprig of mint or a dusting of cinnamon for an added layer of flavor and presentation.

Professional Tips

Allow cream cheese to soften at room temperature before mixing to ensure a creamy, lump-free filling.
Use fresh, ripe bananas for the best flavor and natural sweetness.
Chill the cheesecake completely before adding the pudding layer to keep distinct textures intact.
Use a springform pan lined with parchment for easy removal and neat presentation.
To prevent cracks, avoid rapid temperature changes and don’t overbake the cheesecake.

FAQs

Can I use low-fat cream cheese for this cheesecake?: Low-fat cream cheese may affect the texture and richness, resulting in a less creamy cheesecake. Full-fat is recommended for best results.
How do I prevent my cheesecake from cracking?: Mix eggs gently, bake at a consistent temperature, and cool the cheesecake gradually in the oven with the door ajar to prevent cracks.
Can I prepare this cheesecake ahead of time?: Yes! The cheesecake can be made a day ahead and refrigerated overnight to firm up before adding the pudding layer and serving.
What can I substitute for the banana pudding mix?: You can use homemade banana pudding or a vanilla pudding mix and add mashed bananas for a similar effect, though the texture may vary slightly.
Is it okay to freeze Banana Pudding Cheesecake?: Freezing is possible but not recommended for best texture. The pudding layer may separate, and bananas can brown upon thawing.
Can I use another crust type?: Yes, crushed vanilla wafers or cookie crumbs work well and complement the banana and cheesecake flavors nicely.
How ripe should my bananas be?: Use ripe bananas with brown spots for maximum sweetness and flavor, but avoid overly mushy or brown bananas for best texture.