I’ll never forget the first time I tried combining my two favorite desserts – creamy banana pudding and rich, velvety cheesecake. It was one of those “why didn’t I think of this sooner?” moments that changed my dessert game forever. This banana pudding cheesecake recipe is my love letter to Southern comfort food with a fancy twist. After testing this recipe more times than I can count (my neighbors became very willing taste testers!), I’ve perfected the balance between nostalgic banana pudding flavor and that signature cheesecake texture we all adore. The magic happens when silky cheesecake meets layers of fresh banana and that dreamy pudding topping – it’s like your favorite childhood dessert all grown up!

Why You’ll Love This Banana Pudding Cheesecake

Trust me, this isn’t just another dessert – it’s the kind of showstopper that’ll have everyone begging for seconds (and the recipe!). Here’s why it’s become my go-to for every occasion:

• Creamy dreamy texture: The smooth cheesecake layer melts in your mouth while the pudding topping adds this luscious, cloud-like finish that’s pure heaven.
• Nostalgia in every bite: That banana pudding flavor takes me straight back to Grandma’s kitchen, but the cheesecake twist makes it feel special enough for celebrations.
• Surprisingly simple: Don’t let the layers fool you – if you can mash bananas and mix ingredients, you can make this beauty. The hardest part is waiting for it to chill!
• Instant crowd-pleaser: I’ve served this at everything from backyard BBQs to fancy dinners, and it disappears every single time. Even picky eaters can’t resist.

Banana Pudding Cheesecake Ingredients

Gathering the right ingredients makes all the difference with this dessert. Here’s exactly what you’ll need:

• 2 cups graham cracker crumbs – about 15 full sheets crushed fine (I like to pulse mine in a food processor for even texture)
• 1/2 cup melted butter – unsalted works best so you control the saltiness
• 3 very ripe bananas – look for lots of brown speckles for maximum sweetness
• 16 oz cream cheese – full fat, softened at room temperature for 1 hour (this prevents lumps!)
• 1 cup white sugar – granulated for that classic cheesecake sweetness
• 1 tsp real vanilla extract – skip the imitation stuff here
• 2 large eggs – at room temperature to prevent curdling
• 1/2 cup sour cream – gives that signature tang and creamy texture
• 1 (3.4 oz) box instant banana pudding mix – not cook-and-serve!
• 1 1/2 cups cold whole milk – for the pudding layer
• Whipped cream – homemade or quality store-bought for topping

Ingredient Notes & Substitutions

Over countless batches, I’ve learned these little details matter:

The bananas must be very ripe – they should mash easily with a fork. If yours aren’t speckled yet, roast them at 300°F for 15 minutes to caramelize the sugars. For the pudding mix, stick with instant (Jell-O brand works perfectly) – cook-and-serve won’t set properly cold.

Allergies? No problem! Use gluten-free graham crackers for the crust. Swap sour cream with plain Greek yogurt if needed. And while I adore real whipped cream, cool whip works in a pinch (just add a splash of vanilla). Whatever you do – don’t skip chilling the cheesecake before adding pudding, or you’ll get a soggy mess!

How to Make Banana Pudding Cheesecake

Okay, let’s get baking! This banana pudding cheesecake comes together in simple steps – just follow along and you’ll be enjoying creamy, dreamy dessert heaven in no time. Here’s exactly how I make mine:

Preparing the Crust

First, grab that springform pan and give it a quick spray with baking spray. Mix your graham cracker crumbs and melted butter until it looks like wet sand. Now here’s my trick: press it firmly into the bottom and up the sides (about 1 inch) using a flat-bottomed glass. This gives you that perfect, even crust that won’t crumble when slicing. Pop it in the freezer for 10 minutes while you prep the filling – no pre-baking needed!

Creating the Cheesecake Filling

Now for the good stuff! Mash those ripe bananas until smooth (little lumps are fine) and spread evenly over your chilled crust. In your mixer bowl, beat the softened cream cheese until completely smooth – I mean no lumps at all! Gradually add sugar and vanilla, scraping the bowl often. Add eggs one at a time, mixing just until combined after each. Fold in sour cream gently – overmixing here makes the cheesecake dense. The batter should be silky smooth with no streaks.

Baking and Cooling

Pour that gorgeous batter over your banana layer and smooth the top. Bake on the middle rack at 325°F for 45-50 minutes. You’ll know it’s done when the edges look set but the center still jiggles slightly – like Jell-O when you nudge it. Turn off the oven, crack the door, and let it cool slowly for 1 hour inside. This prevents cracks! Then transfer to a wire rack to cool completely – about 2 hours. Resist temptation – don’t rush this step!

Adding the Pudding Layer

Once cooled, refrigerate your cheesecake uncovered for at least 2 hours – this firms it up for the pudding topping. When ready, whisk pudding mix with cold milk for 2 minutes until thick. Spread evenly over your chilled cheesecake – it should hold its shape when spooned. Top with whipped cream and return to fridge for at least 1 more hour (I know, more waiting!) before slicing. Pro tip: run a hot knife under water and dry it between cuts for clean slices.

Tips for Perfect Banana Pudding Cheesecake

After making this dessert more times than I can count, I’ve picked up some foolproof tricks that’ll take your banana pudding cheesecake from good to “oh-my-goodness-what-is-this-magic” level:

• Banana ripeness is key: If your bananas aren’t speckled and soft, they won’t mash well or give that intense banana flavor. No ripe bananas? Pop them in a 300°F oven for 15 minutes to caramelize the sugars.
• Avoid overmixing: Once you add the eggs, mix just until combined. Overbeating incorporates too much air and leads to cracks (though if it does crack, that’s what the pudding layer is for!).
• Room temp ingredients matter: Cold cream cheese or eggs can make your batter lumpy. Take them out at least an hour before baking.
• Slow cooling prevents cracks: That hour in the turned-off oven isn’t just for fun – it helps the cheesecake set gently. I like to run a knife around the edge after baking too.
• Chill thoroughly before pudding: I know it’s tempting, but if you add the pudding layer too soon, it’ll sink right into the cheesecake. Patience pays off here!

Serving and Storing Banana Pudding Cheesecake

Oh honey, presentation is half the fun with this dessert! I love adding a caramel drizzle and a few banana slices on top just before serving – it makes everyone’s eyes light up. Leftovers? (If you have any!) Cover tightly with plastic wrap or transfer slices to an airtight container. It keeps beautifully in the fridge for up to 3 days – though in my house, it’s lucky to last 3 hours! Just be sure to hold off on adding any whipped cream garnish until right before serving so it stays fluffy.

Banana Pudding Cheesecake Variations

Once you’ve mastered the classic version, try these fun twists! My favorites? Layering crushed Nilla wafers between the cheesecake and pudding for extra crunch. A chocolate drizzle takes it over the top – I use half caramel, half chocolate sometimes. Toasted coconut adds tropical flair, and peanut butter swirls make it Elvis-approved! Feeling fancy? Top with banana slices brûléed with a kitchen torch. The possibilities are endless!

Frequently Asked Questions

I’ve gotten so many questions about this banana pudding cheesecake over the years – here are the ones that pop up most often!

Can I use frozen bananas?
Absolutely! Thaw them completely and drain any excess liquid first. Frozen bananas actually concentrate the flavor – just mash them extra smooth since they’ll be softer than fresh.

Help! My pudding layer is too runny!
No worries – happens to the best of us! Whisk in another tablespoon of pudding mix and let it sit for 5 minutes. If it’s still thin, pop the whole cheesecake in the freezer for 20 minutes to set up before serving.

Can I make this ahead?
You bet! The cheesecake base actually tastes better after chilling overnight. Just wait to add the pudding and whipped cream toppings until 2-3 hours before serving.

Why did my cheesecake crack?
Usually from temperature shock! Next time, try baking in a water bath (wrap your springform pan tightly in foil first) and don’t skip the slow cooling step. But honestly? The pudding layer covers any imperfections beautifully!

Can I use a different pudding flavor?
Sure thing! Vanilla or butterscotch pudding work great too. Just keep the banana layer – that’s what makes it special!

Nutritional Information

Just a heads up – these nutrition facts are estimates based on standard ingredients. Your exact numbers might dance around a bit depending on brands used or if you tweak the recipe (no judgment here!). This banana pudding cheesecake slice comes in around 420 calories with that dreamy creaminess we all love. Remember, portion sizes are suggestions… but who are we kidding? Seconds happen! For more dessert ideas, check out my Pinterest page.

3-Layer Banana Pudding Cheesecake: Creamy Dreamy Bliss

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• Author: Christina R. Jones
• Total Time: 5 hours 10 minutes (includes chilling)
• Yield: 8-10 servings 1x
• Diet: Vegetarian

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Description

A delicious dessert combining the creamy texture of cheesecake with the classic flavors of banana pudding.

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Ingredients

Scale 1x2x3x

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 3 ripe bananas
• 16 oz cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup sour cream
• 1 box instant banana pudding mix
• 1 1/2 cups milk
• Whipped cream for topping

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Instructions

1. Preheat oven to 325°F (165°C).
2. Mix graham cracker crumbs and melted butter, press into a 9-inch springform pan.
3. Mash bananas and spread over crust.
4. Beat cream cheese, sugar, and vanilla until smooth.
5. Add eggs one at a time, mixing well after each.
6. Mix in sour cream.
7. Pour over banana layer in pan.
8. Bake for 45-50 minutes until center is almost set.
9. Cool completely, then refrigerate for 4 hours.
10. Mix pudding with milk, spread over cheesecake.
11. Top with whipped cream before serving.

Notes

• Use ripe bananas for best flavor.
• Let cheesecake cool slowly to prevent cracking.
• Chill thoroughly before adding pudding layer.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 32g
• Sodium: 380mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 105mg

Keywords: banana pudding cheesecake dessert creamy easy recipe