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A delicious banana pudding cheesecake mixes the creamy cheesecake with banana pudding’s sweet flavor. This homemade banana pudding cheesecake is a special twist on cheesecake. It has a creamy banana pudding cheesecake layer for more flavor and texture.
The mix of textures, like the smooth cheesecake and crunchy Nilla wafer crust, makes it special. Using top-notch ingredients like pure vanilla extract and ripe bananas makes it a delicious banana pudding cheesecake experience.
Why You’ll Love This Recipe
- Uses high-quality ingredients, such as ripe bananas and real vanilla extract, to make the best banana pudding cheesecake.
- The recipe yields 12-14 slices, making it perfect for family gatherings and special occasions.
- The Nilla wafer crust adds a crunchy touch that goes well with the smooth layers.
Ingredients

Here’s what you need:
Cream Cheese: It provides the rich, creamy texture and tangy flavor that makes a cheesecake so distinct.
Granulated Sugar: It sweetens the cheesecake and enhances the natural flavors of the other ingredients without overpowering them.
Eggs: Eggs help hold the cheesecake together and create a smooth, dense, and creamy consistency when baked.
Vanilla Extract: It amplifies the sweetness and adds a subtle depth of flavor, complementing the banana pudding elements.
Crushed Vanilla Wafers: Adds a buttery, slightly sweet crunch to the cheesecake crust, mimicking the cookies used in traditional banana pudding.
Chopped Pecans: They add a nutty crunch. This balances the creamy cheesecake.
Melted Butter: It holds the crushed vanilla wafers and pecans together. This makes a firm, tasty crust.
Optional Ingredients: Like ripe bananas, lemon juice, and light brown sugar can make the cheesecake even better.
Step by Step Instructions
To make the recipe, follow these easy steps.
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C).
Crush vanilla wafers, mix with pecans and melted butter. Press into a pan. Bake for 10 minutes, then cool.

Step 2: Make the Cheesecake Filling
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well. Stir in vanilla and optional banana or lemon juice. Pour the filling over the cooled crust.

Step 3: Bake the Cheesecake
Bake in a water bath at 325°F (165°C) for 60–70 minutes. The edges should be set and the center jiggly.
Let it cool at room temperature after baking.

Step 4: Chill and Assemble
Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Before serving, top with your choice of whipped cream, banana slices, and crushed vanilla wafers for garnish.

Tips for Choosing the Right Crust
Texture Matters: Use crushed vanilla wafers for a buttery, crunchy crust that pairs perfectly with banana flavors.
Even Distribution: Ensure the crust is evenly pressed into the pan to provide a stable base for the cheesecake.
Flavor Enhancements: Add chopped pecans or a pinch of cinnamon to the crust mixture for extra flavor depth.
Tips for Cooling and Setting the Cheesecake
Gradual Cooling: After baking, turn off the oven and leave the cheesecake inside for 30 minutes to cool slowly and prevent cracks.
Avoid Overbaking: The center should slightly jiggle when you remove it from the oven. It will firm up as it cools.
Use a Water Bath: Place the pan in a water bath during baking to maintain moisture and avoid cracks.
Refrigeration is Key: Allow the cheesecake to chill in the fridge for at least 4–6 hours, or overnight, for the best texture and flavor.
Toppings Ideas for Banana Pudding Cheesecake
Whipped Cream Swirls: Pipe or dollop whipped cream around the edges for a light and airy finish.
Fresh Banana Slices: Add freshly sliced bananas right before serving for freshness and visual appeal.
Crushed Vanilla Wafers: Sprinkle crushed wafers over the top for added crunch and to echo the crust flavors.
Caramel Drizzle: Drizzle caramel sauce over the cheesecake for a sweet and indulgent touch.

Homemade Banana Pudding Cheesecake Recipe
Ingredients
Crust
- 1 ½ cups crushed vanilla wafers
- ½ cup chopped pecans
- 5 tablespoons melted butter
Filling
- 16 oz 2 packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Optional 1/4 cup mashed ripe banana
- Optional 1 tablespoon lemon juice
Topping
- Whipped cream
- Sliced bananas
- Crushed vanilla wafers
Instructions
- Preheat oven to 350°F (175°C). Combine crushed vanilla wafers, pecans, and melted butter. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then let cool completely.
- In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, optional mashed banana, and optional lemon juice.
- Pour the filling into the prepared crust. Place the springform pan in a water bath (larger baking pan filled with hot water). Bake at 325°F (165°C) for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool in the water bath for 30 minutes. Remove from the water bath and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream, sliced bananas, and crushed vanilla wafers.
Video
Notes
FAQ’s
What are the baking instructions for the cheesecake?
Bake the cheesecake at the right temperature and time. The recipe will guide you to ensure it’s cooked but not overcooked.
How should I cool and set the banana pudding cheesecake?
Cool the cheesecake slowly, often in a water bath, then refrigerate it. This helps it set right and prevents cracking.
What are some topping ideas for banana pudding cheesecake?
Try whipped cream, caramel sauce, or chocolate drizzle for toppings. You can also add banana slices, crushed Nilla wafers, or cinnamon for extra flavor.
How should I serve and store the banana pudding cheesecake?
Serve the cheesecake chilled for the best taste. Store it in the fridge to keep it fresh. You can also freeze it for longer storage.
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