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? GIVE THESE RECIPES A TRY!
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 can vary quite a bit depending on which brands were used.
Originally published: June 2012
Updated and republished: September 2019
Hi. In Dec2018 I found out I am allergic to gluten! At 73 years old & Sicilian…it’s been crazy hard to live gluten free. When I found your recipe I was so excited. I made it for my husband last night. Omitted the Vanilla Wafers and after reading all the comments,I added bananas and lemon juice. Both my husband and I adored it. Fantastic recipe. Grazie grazie. Many blessings. ❤
Thank you so much Robin! I love that you were able to tailor this recipe to your diet. Also, I can’t even imagine how hard it would be for an Italian to cut back on carbs! Ha! 🙂
I’m going to make a nilla wafer crust and a springform pan.
I just made this for the first time! I can’t wait to try it! Should i let it cool before i put it jib the refrigerator?!
I add 2 ripe mashed bananas before removing the beater. I never realized that bananas weren’t part of this recipe but they make it taste great! I also bake it in a water bath. I have my coworkers ready to fight over slices of this cheesecake!!
I make this all the time and I have friends calling me and asking me to make it for they . This cheesecake is a hit around my friends and family.
I made this for my boyfriend’s birthday and it turned out to be way too firm. I can’t figure out what I may have done wrong 🙁
It may have baked too long.
I’ve made this a few times and it’s always wonderful! I’m curious about freezing it to travel to family’s house for Thanksgiving. Has anyone tried freezing it for a couple days yet?
NO BANANAS ARE REQUESTED AND CAN YOU TELL NEW COOKS ABOUT THE LEMON JUICE ???
How many bananas should you use if you put them in it. I have made this before and thought the directions were listed.
Hi Maegan! Just one banana. 🙂
What is the lemon juice for?
Hi Andrea! You can use bananas in this recipe (it tastes good without them too) but if you choose to add in the bananas then the lemon juice helps keep them from turning brown. 🙂
I loved it and my kids and friends as well
How ripe should the bananas be? Black like for banana bread?
How ripe should the bananas be? Black like for banana bread?
THIS WAS AMAZING!
Made this banana pudding cheesecake today and WOW! It's so terrific. I've never been a big fan of banana pudding (and I'm born and raised Southern) but adding the cream cheese and other extras transported into a new realm of yummyness! Thanks so much for sharing the recipe.
Can this cheesecake be frozen after it is baked for use about 5-6 days later??
Sorry I’m late to the party here. I’ve made this twice now and frozen extra baked pies for a few weeks each. Just put in the fridge to defrost, and they are still yum! I tripled the recipe for 2 extra serving graham cracker 10” crusts. And used 1 box of mini vanilla wafers per 2 to 3 pies uncrushed just mixed in.
If I omit the bananas, should I also omit the lemon juice?
Hi, I made this recipe and have a lot of filling left over (I just started with a smaller pie shell) can I store it in refridgerater for HOW LONG. I also made this Danish, your reciped are so tasty and delicious, thank you.
I couldn't find what temp to bake it at…….?? 🙂
Hi! If you look at the first line of the directions, it says to preheat the oven to 300F degrees. Hope you enjoy this one!
It Looks Yummy..!!
Made this and brought into work….my co-workers devoured it. It was very tasty, and so simple to make. I will definitely being making it again.
that looks good but I'm thinking if I try it I might make a nilla wafer crust instead of using a graham cracker crust and maybe leaving out the one that go in it since I'd have them in the crust.
My daughter made this and it was soooooooo good.
This is delicious! Thanks for such an awesome recipe. Everyone loved it.
Awwwwwwwwwesome!!! My hubby is gonna go nuts over this one!