This Banana Pudding Cheesecake is an easy recipe with our favorite banana pudding in cheesecake form. So unbelievably yummy!
EASY BANANA PUDDING CHEESECAKE
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.
VIDEO INCLUDED BELOW:
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. Just remember though that this recipe is made for a larger pie crust so you’ll have filling leftover when you use a smaller crust.
WHAT YOU’LL NEED:
large graham cracker crust
cream cheese
cream cheese
banana cream instant pudding
eggs
sugar
vanilla wafers
HOW TO MAKE EASY 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.
Originally published: June 2012
Updated and republished: September 2019
EASY BANANA PUDDING CHEESECAKE
This Banana Pudding Cheesecake is an easy recipe with our favorite banana pudding in cheesecake form. So unbelievably yummy!
Print Pin RatePrep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 616kcal
Ingredients
- 1 premade large graham cracker crust (2 extra servings size)
- 2 (8 oz) blocks cream cheese, softened to room temperature
- 1 (3.4 oz) box banana cream instant pudding
- 2 eggs
- 1/2 cup sugar
- 15 vanilla wafers, chopped
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
Calories: 616kcal | Carbohydrates: 64g | Protein: 8g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 138mg | Sodium: 559mg | Potassium: 169mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1094IU | Calcium: 91mg | Iron: 1mg
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This looks so good! Thanks for sharing!
Thank you Julie! Hope you love it if you try it!
If I used “fake” eggs it sounds like it would be good without being baked as well.
Hi Cindy, That’s a good question. I bet that would work! Let me know if you try it out!
This recipe is amazing… This is my second time making it… The first time I double the recipe but I made it in to different pans… This time I double the recipe and baked it all together… It seems as if it’s not setting at all… So I’m wonder if the cooking time should be doubled if the recipe is double and baked in one pan… I baked it at 9 put it in the refrigerator at 12 it’s 11pm and it’s still very loose, sorta runny and way to silky in the center but the sides are set…
Hey Love! I haven’t ever tried doubling it to be honest. Sometimes, with cheesecakes, it’s hard to double in one pan because the edge wants to get done before the center. I always think it’s best just to make two separate cheesecakes. I hope it didn’t burn on ya!
I made this using the oreo chocolate pie crust..came out delish!
Sounds delicious!! Thanks so much Eunice!
Can I make this with the refrigerated roll out dough style pie crust? Thanks!
I haven’t tried it to be honest. I’m really not sure If you try it – please let me know!
I really like the mixer you use. Where could I possibly find that?
I am definitely making this