Banana Pudding Cheesecake


For the Crust:

  • 2 cups vanilla wafer crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup mashed ripe bananas (about 2 bananas)
  • 1 package (3.4 oz) instant banana pudding mix

For the Topping:

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Sliced bananas and vanilla wafers for garnish


  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Make the Crust:
    • In a medium bowl, combine vanilla wafer crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan. Bake for 10 minutes, then let cool.
  3. Make the Cheesecake Filling:
    • In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
    • Mix in vanilla extract, sour cream, mashed bananas, and instant banana pudding mix until well combined.
    • Pour the cheesecake filling over the cooled crust.
  4. Bake for 50-60 minutes, or until the center is set and a toothpick inserted in the middle comes out clean. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
  5. Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  6. Make the Topping:
    • In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Spread the whipped cream over the chilled cheesecake.
  7. Garnish with sliced bananas and vanilla wafers before serving.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Cooling and Chilling Time: 5 hours | Total Time: 6 hours 20 minutes

Servings: 12 servings

Leave a Comment