Banana Pudding Cheesecake (+Video)
This Banana Pudding Cheesecake is an easy recipe with our favorite banana pudding in cheesecake form. So unbelievably yummy!
AN EASY BANANA CHEESECAKE RECIPE
My family is absolutely nuts about cheesecake and we are absolutely bonkers about Banana Pudding, so I knew this was the dessert for us. I set about to making this dessert a little bit easier to make so it can be more of an everyday dessert.
CAN I USE A VANILLA WAFER CRUST?
I looked everywhere for one of those premade Nilla Wafer crusts. None of my local stores seem to carry them right now. But if you can find them near you, I think it would taste wonderful with this recipe. I do use them in my MINI BANANA PUDDING CHEESECAKES. Just remember though that this particular recipe is made for a larger pie crust so you’ll have filling leftover when you use a smaller crust.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- large graham cracker crust
- cream cheese
- banana cream instant pudding
- eggs
- sugar
- vanilla wafers
HOW TO MAKE BANANA PUDDING CHEESECAKE:
Preheat oven to 300F degrees. In the bowl of your stand mixer (or using a handheld electric mixer), combine cream cheese and sugar until smooth (about 2 minutes on medium speed.)
Add in eggs and mix until combined.
Add the powdered instant pudding to the cream cheese mixture. If you are using a stand mixer, it’s really important that you scrape down the sides of your mixing bowl often. Mix until combined. Batter will be thick.
Gently stir the Nilla wafers into the cheesecake batter. You want to leave some of them chunky so that you’ll see bits of wafer in the cheesecake when you cut into it.
Spread batter into graham cracker crust.
Bake in the oven for about 55-60 minutes. It’ll be a bit puffy when you first take it out of the oven. Don’t worry, it’ll all settle down as it cools. Allow cheesecake to cool for several hours in the fridge before serving. A great way to serve this is to top each slice with a little squirt of whipped cream and a slice of banana and vanilla wafer on top.
CRAVING MORE?
Easy Banana Pudding Cheesecake
Ingredients
Instructions
- Preheat oven to 300F degrees.
- In the bowl of your stand mixer (or using a handheld electric mixer), combine cream cheese and sugar until smooth (about 2 minutes on medium speed).
- Add in eggs and mix until combined.
- Add the powdered instant banana pudding to the cream cheese mixture.
- If you are using a stand mixer, it's really important that you scrape down the sides of your mixing bowl often. Mix until combined. Batter will be thick.
- Put vanilla wafers into ziploc bag, and crush using your hands or a rolling pin. You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake when you cut into it.
- Gently fold the wafers into the cheesecake batter.
- Spread batter into graham cracker crust. Bake in the oven for about 55-60 minutes.
- It'll be a bit puffy when you first take it out of the oven but will settle down as it cools. Allow cheesecake to cool for several hours in the fridge before serving.
Video
Notes
- Top each slice with a little squirt of whipped cream and a slice of banana and vanilla wafer on top.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: June 2012
Updated and republished: September 2019
I love the simplicity of this recipe.
Can you eliminate the eggs and make it a no-bake cheesecake?
That’s a good question. I’m really not sure. It could end up a bit dense. Perhaps adding some cool whip might help some with that. If you try it, I’d love to know how it turns out!
The first time I made this I followed the directions completely but had a really hard crust. I made it again without the eggs and added 1/2 cup heavy whipping cream. Still dense but looks great. Will be eating it tonight and will let you know. Thanks for the receipe.
I thought I’d make the crust just by laying the wafers in the pan since I’m going to use a springform pan.
Can this be made in 2 smaller 9″ graham cracker pie shells?
Hi! I wonder if I could use my instant pot for this? My oven heats up the entire house, and it’s 100° outside!
I’m sorry. I haven’t tried it. Maybe someone else on here has and can give us some advice on that. 🙂
Banana pudding cheesecake is so worth it! LOL if my oven weere to heat up the house to over a hundred degrees or more during the summer when making banana pudding cheesecake, I would say you now have an excuse to make the banana pudding cheesecake at 3 a.m. while everybody and while it’s much cooler outside. That’s a win-win in my book. More banana pudding cheesecake for me and the house wouldn’t get as hot as it would during the day but I got one of those smaller oven type contraptions that is barely big enough for one pie to fit in it and it works perfect for me.
Is the timing on this correct? I baked mine for 53 mins because i started smelling it and It came out dark. I have a gas oven and it was on 300, so maybe the time should be adjusted for the different ovens. I almost burned mine.
Hey Britt! Which rack did you put it on? Also, I highly suggest you get an oven thermometer. It sounds like your oven might be running hotter than the given temperature. This happens often with gas ovens (I have one too and mine is off by 12 degrees). Pop the oven thermometer into the middle rack of the oven then preheat the oven to 350F and see if the oven thermometer has the same temperature. And of course, only bake use the middle oven rack. If you bake on any part of the upper part of the oven, heat rises, and it can be much hotter up there. Hope that helps!