Banana Pudding Cheesecake is a creamy, luscious dessert that combines the smooth richness of cheesecake with the sweet, nostalgic flavors of banana pudding and vanilla wafers. Made in a convenient graham cracker crust, this cheesecake offers a delightful blend of textures and classic tastes, perfect for any occasion. It’s easy to prepare and impresses with its flavor and presentation.
You will love the thick, creamy banana pudding filling with crunchy bits of vanilla wafers baked in, all nestled in a buttery crust. Chilling the cheesecake allows it to set perfectly and develop its signature flavor.
Ingredients
- 2 (8 oz) blocks cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs
- 3.4 oz box banana cream instant pudding mix
- 15 vanilla wafers, crushed
- 1 store-bought 10-inch graham cracker crust
How to Create Your Banana Pudding Cheesecake
Step 1: Preheat Oven
Preheat your oven to 300°F (149°C).
Step 2: Mix Cream Cheese and Sugar
In a stand mixer or with a handheld mixer, beat cream cheese and sugar on medium speed for about 2 minutes, until smooth.
Step 3: Add Eggs
Add eggs and mix until combined.
Step 4: Add Pudding Mix
Add dry banana cream instant pudding mix. Scrape down the sides of the bowl as needed, and blend until fully combined. The batter will be thick.
Step 5: Fold in Vanilla Wafers
Place 15 vanilla wafers in a zip-top bag and crush with hands or a rolling pin, leaving some chunks intact. Gently fold the crushed wafers into the batter.
Step 6: Fill the Crust
Pour the batter into the graham cracker crust and smooth the surface.
Step 7: Bake
Bake for 55-60 minutes. The cheesecake will puff up initially but settle as it cools.
Step 8: Cool
Allow the cheesecake to cool to room temperature, then refrigerate for several hours before serving.
My Best Tips for This Cheesecake
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Use room temperature cream cheese and eggs for the smoothest batter.
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Do not prepare the pudding mix with milk; use as a dry mix in the batter.
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Gently fold in crushed wafers to preserve texture.
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Cool cheesecake completely before slicing for clean cuts.
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Let chill for at least 4 hours or overnight for best flavor.
Delicious Variations to Try
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Add a layer of sliced bananas between crust and filling.
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Top with freshly whipped cream and extra crushed wafers.
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Drizzle salted caramel sauce over slices before serving.
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Mix in a pinch of cinnamon or nutmeg for warmth.
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Substitute vanilla pudding mix with banana pudding for extra banana flavor.
Frequently Asked Questions
Can I use homemade pudding?
Instant pudding mix gives the right texture; homemade custard may alter baking.
How long does this cheesecake keep?
Store covered in the refrigerator for up to 4 days.
Can I freeze leftover cheesecake?
Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Do I need to bake the graham cracker crust before filling?
Using a pre-made crust is fine, but baking can enhance flavor and firmness.
Can I make this gluten-free?
Use gluten-free graham crust and gluten-free vanilla wafers.
How to avoid cracks?
Mix gently, bake at low temperature, and avoid overbaking.
Banana Pudding Cheesecake
- Total Time: 310
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A rich and creamy dessert combining banana pudding and cheesecake with a velvety banana-flavored filling, crunchy vanilla wafers, and a buttery graham cracker crust.
Ingredients
Crust
15 vanilla wafers, crushed
1 (10-inch) store-bought graham cracker crust
Filling
2 (8 oz) blocks cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 (3.4 oz) box banana cream instant pudding mix (dry)
Instructions
Preheat oven to 300°F (149°C).
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing until combined.
Blend in dry pudding mix until smooth.
Gently fold in crushed vanilla wafers.
Pour batter into graham cracker crust.
Bake 55-60 minutes; center should be set but slightly jiggly.
Cool to room temperature, refrigerate at least 4 hours or overnight before serving.
Notes
Use room temperature ingredients for smooth batter.
Fold wafers gently to keep texture.
Ensure cheesecake is fully chilled before slicing.
Serve with whipped cream and extra crushed wafers for garnish.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American / Southern
Nutrition
- Serving Size: 1 slice (1/8 recipe)
- Calories: 335
- Sugar: 22 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: banana pudding cheesecake, no water bath cheesecake, banana dessert recipe, vanilla wafer cheesecake, creamy banana pie
