Banana Pudding Cheesecake: Southern Comfort Meets Creamy Decadence

When Two Legends Collide—This Dessert Is Unstoppable

Take everything you love about banana pudding—sweet vanilla wafers, fresh banana flavor, and silky pudding—and combine it with rich, tangy cheesecake. What do you get? Pure dessert heaven. This banana pudding cheesecake is creamy, nostalgic, and wildly indulgent. It starts with a crunchy Nilla wafer crust, moves into a thick banana-infused cheesecake layer, and finishes with whipped topping, pudding swirls, and even more wafers for crunch. It’s like the beloved Southern dessert got a full glam makeover, and now it’s ready to take center stage at every gathering, holiday, or midnight snack moment.

Ingredients

For the crust: 2 cups crushed Nilla wafers, ¼ cup granulated sugar, ½ cup unsalted butter (melted)

For the cheesecake filling: 3 (8 oz) packages cream cheese (softened), 1 cup granulated sugar, 3 large eggs, 1 cup mashed ripe bananas (about 2 bananas), ½ cup sour cream, 1 tsp vanilla extract, ¼ tsp salt, 2 tbsp all-purpose flour

For the topping: 1½ cups whipped cream or Cool Whip, 1 small box instant banana pudding mix, 1½ cups cold milk, extra Nilla wafers and banana slices for garnish

Instructions

Preheat oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan with foil and lightly grease the inside. In a medium bowl, mix crushed Nilla wafers, sugar, and melted butter until combined, then press the mixture evenly into the bottom of the pan. Bake the crust for 10 minutes and set it aside to cool. In a large bowl, beat the softened cream cheese until smooth and creamy, then add sugar and beat again until combined. Add eggs one at a time, mixing slowly. Stir in mashed bananas, sour cream, vanilla extract, salt, and flour, and mix until just incorporated. Pour the batter over the cooled crust, smooth the top, and gently tap the pan to release any air bubbles. Place the springform pan inside a large roasting pan and pour hot water halfway up the sides to create a water bath. Bake for 60–70 minutes or until the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. Remove the pan and let the cheesecake cool completely at room temperature, then refrigerate for at least 6 hours or overnight.

In a mixing bowl, whisk the banana pudding mix and cold milk together for 2 minutes until thick. Spread whipped cream or Cool Whip over the chilled cheesecake. Spoon or pipe the banana pudding over the top, then garnish with banana slices and crushed Nilla wafers just before serving.

Tips for Best Results

Use room temperature cream cheese and eggs for the smoothest batter. Always bake the cheesecake in a water bath to prevent cracking. Don’t overmix once the eggs are added. Wait to top with banana slices until just before serving so they don’t brown. For extra banana flavor, add ½ teaspoon banana extract to the filling.

Optional Add-Ons & Variations

For a crust remix, use part crushed graham crackers with the Nilla wafers. For a fancier look, top with toasted meringue instead of whipped cream. You can even pour a thin layer of banana pudding under the whipped topping for more creamy texture. Or, make mini banana pudding cheesecakes in muffin tins for individual servings.

Final Thoughts

This banana pudding cheesecake is rich, creamy, nostalgic, and over-the-top in the best way. It blends the down-home goodness of banana pudding with the velvety elegance of cheesecake, creating a show-stopping dessert that’s sweet, smooth, and layered with love. It’s buttery, bold, and impossible to stop at just one bite.