Banana Pudding Cheesecake
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5 from 1 vote

Banana Pudding Cheesecake

Banana Pudding Cheesecake is an easy recipe with our favorite banana pudding in cheesecake form. So unbelievably yummy and a blue ribbon recipe!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: banana pudding cheesecake
Servings: 6
Author: Brandie @ The Country Cook


  • 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


  • 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.


Top each slice with a little squirt of whipped cream and a slice of banana and vanilla wafer on top.