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
This has been asked several times but I see they are over a year! I was wondering what kind of a blender/ mixer that was used to mix up the banana cheese cake. It looked really good with the beaters built in. I might be interested in buying one and want details of name brand and where to buy it.
It’s a Bosch Universal Plus Mixer. Ridiculously expensive, and honestly, not really worth the price tag.
I didn’t use a mixer I don’t have one. I mixed everything together with my hands. The first one came out ok a little to thick I broke the pie crust. I made another pie and added some milk just enough to make it spreadable. Amazing! if you don’t have a mixer like me use your hands just add some milk.
Made this for my dads birthday and the entire family loved it. Even brought some to work for the bosses and they kept asking me for the recipe! So it is definitely worth making if you love banana pudding and cheesecake. Super good!
In the first picture it shows something drizzled over too. What is that
Nothing special – just bottled caramel sauce
I was looking to try and find that too. Definitely not a caramel sauce it’s white probably just a glaze. Like powder sugar a splash of vanilla and a little bigger one of milke and you have an icing drizzle.
What is that sorcery mixing device you are using?!?!?!
Tried it…delicious
Thank you so much Denise!
I made this today put a splash of vanilla extract. Hope it won’t mess it up. ☹️
Shouldn’t mess it up at all! 😉
What happens if you use jello banana cream pudding mix instead? I live in a small town and we don’t have the banana pudding powder
You can certainly use the banana cream pudding! Just make sure it’s the instant kind, not the cook & serve kind.
Yummmmmmmm
Sorry the company doesn’t make nilla pie crust any more. Pretty sad I used to sell a lot of them.
Hello! The original link that I clicked that brought me here, had an image of banana cheesecake bars! Can I use this recipe (assuming the photo wasn’t from your site) and make these into bar form and make my own crust? 🙂
I was wondering the exact same thing, would love to make these as a bar!
It seems to me like you could do that in maybe an 8-inch square pan. I just haven’t tried it with this exact recipe. If you give it a try, I’d love to hear how it goes for you! I do have mini Banana Pudding Cheesecakes on my site. They just aren’t in bar form. https://www.thecountrycook.net/mini-banana-pudding-cheesecakes/
Hi if you use the mini crust would you still do 55-60 min? How many minis do you think it would take
Did you make them in the mini crust? That’s what I want to try to do but don’t want to burn them.
Literally the best ever my husband and children love this!
Thank you so very much Cece! I appreciate you taking the time to come back and let me know!
This sounds so delicious! I prefer making my own crust using Nilla cookies. Would I have to bake it, if so how long before filling?
I was wondering what kind of a blender/ mixer that was used to mix up the banana cheese cake. It looked really good with the beaters built in. I might be interested in buying one and want details of name brand and where to buy it.
I accidentally used cook instead of instant pudding. I hope it comes out ok!
Thank you
Excellent flavor. Very easy to prepare!
Hello, i wanted to make this cake. Im wondering how long im supposed to let the cheesecake cool in the fridge? It says several hours but how many hours specifically? I just wanna make sure it comes out perfectly! Thank u
Can I make this as minis in a muffin tin?
I really like the mixer you use. Where could I possibly find that?
I am definitely making this
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 made this using the oreo chocolate pie crust..came out delish!
Sounds delicious!! Thanks so much Eunice!
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!
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 looks so good! Thanks for sharing!
Thank you Julie! Hope you love it if you try it!