Banana Pudding Cheesecake Recipe: 7 Simple Steps to Delight!

August 16, 2025

By:

Julia marin

Oh my goodness, let me tell you about the magic of this *banana pudding cheesecake*! It’s like a hug in dessert form—bringing together the creamy richness of cheesecake and the nostalgic, comforting flavors of classic banana pudding. Trust me, when you take that first bite, the taste is absolutely divine! I remember making this for the first time for a family gathering, and it was gone in minutes. Everyone kept asking for the recipe, and I just couldn’t stop smiling! The layers of smooth cheesecake, fluffy whipped cream, and sweet banana slices create such a delightful experience. Plus, it’s surprisingly easy to make! So, roll up your sleeves, and let’s dive into this scrumptious banana pudding cheesecake recipe that’s sure to impress your friends and family!

banana pudding cheesecake recipe - detail 1

Ingredients List

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
2 ripe bananas, mashed
1 cup sour cream
1/2 cup heavy cream
1 tablespoon lemon juice
Banana slices for garnish
Whipped cream for topping

How to Prepare the Banana Pudding Cheesecake Recipe

Preparing the Crust

Let’s kick things off with the crust, which is a key player in this banana pudding cheesecake! In a medium bowl, combine the 2 cups of graham cracker crumbs with 1/2 cup of melted unsalted butter. I like to mix it with a fork until it resembles wet sand—this helps ensure every crumb is coated. Now, take a 9-inch springform pan and press that mixture firmly into the bottom. You want it nice and compact, so don’t be shy! A flat-bottomed measuring cup works wonders here. Once it’s all even, pop it in the fridge while we move on to the filling. This little chill helps it set up nicely!

Making the Cheesecake Filling

Now, onto the luscious filling! In a large mixing bowl, beat 2 packages of softened cream cheese until it’s super smooth—around 2 minutes should do it. Gradually add in 1 cup of granulated sugar and mix until creamy, scraping down the sides of the bowl as needed. Next, toss in 1 teaspoon of vanilla extract, 3 large eggs (one at a time, please!), and 2 mashed ripe bananas. Mix until everything is beautifully combined. At this stage, we’re adding 1 cup of sour cream and 1/2 cup of heavy cream to amp up that creaminess. Finally, drizzle in 1 tablespoon of lemon juice to brighten the flavors. Blend until perfectly smooth—this is where the magic happens!

Baking the Cheesecake

Alright, it’s time to bake this beauty! Preheat your oven to 325°F (163°C). Carefully pour the cheesecake batter into your prepared crust, smoothing the top with a spatula. Bake it for about 50-60 minutes. You’ll know it’s done when the center is set but still has a slight jiggle—don’t worry, it’ll firm up as it cools! After baking, turn off the oven but leave the cheesecake inside for about 1 hour to cool gradually. This helps prevent cracks. Once cooled, transfer it to the refrigerator and let it chill for at least 4 hours or, better yet, overnight. Trust me, the waiting will be worth it!

Garnishing and Serving

Now for the fun part—garnishing! When you’re ready to serve, take the cheesecake out of the fridge and carefully remove it from the springform pan. Top it generously with banana slices and a dollop of whipped cream. You can even drizzle some caramel sauce over the top for a bit of extra flair! For presentation, consider serving slices on a cute dessert plate with a sprinkle of crushed graham crackers on the side. It’s all about those lovely layers and textures, and your guests will be in awe of your banana pudding cheesecake masterpiece!

Nutritional Information

Now, I know you’re probably curious about the numbers behind this delightful banana pudding cheesecake! Here’s a breakdown of the estimated nutritional information per serving (1 slice):

Calories: 350
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 250mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 25g
Protein: 5g

Keep in mind, these values are just estimates and can vary a bit depending on the specific ingredients you choose to use. So, enjoy every creamy, dreamy bite of your banana pudding cheesecake, and don’t sweat the small stuff too much!

Tips for Success

Alright, let’s make sure your banana pudding cheesecake turns out absolutely perfect! Here are some of my top tips that I’ve learned over the years:

Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before you start mixing. This helps create a smoother batter without lumps. Trust me; it makes a world of difference!
Don’t Overmix: When you’re combining the ingredients, be gentle! Overmixing can incorporate too much air, leading to cracks in your cheesecake as it bakes. Just mix until everything is well combined and smooth.
Water Bath Method: If you want an ultra-smooth texture, consider baking your cheesecake in a water bath. Wrap your springform pan in aluminum foil to prevent leaks, then place it in a larger pan filled with hot water. This creates steam and helps the cheesecake bake evenly.
Watch the Baking Time: Every oven is different, so keep an eye on your cheesecake! It’s done when the edges are set and the center has a slight jiggle. If it starts to brown too much, you can tent it with foil to prevent over-browning.
Cool Gradually: After baking, turn off the oven and let the cheesecake cool in there for about an hour. This gradual cooling helps prevent cracks by reducing temperature shock.
Chill, Chill, Chill: Patience is key! Letting your cheesecake chill for at least 4 hours (or overnight) not only firms it up but also allows the flavors to meld beautifully. You’ll be rewarded with a richer taste!
Quality Ingredients Matter: Since this recipe is all about those creamy flavors, use high-quality cream cheese and fresh bananas. Ripe bananas add natural sweetness and enhance the overall flavor.
Garnish Just Before Serving: For the best presentation, add banana slices and whipped cream right before serving. This keeps everything looking fresh and prevents bananas from browning.

Follow these tips, and you’ll be on your way to a show-stopping banana pudding cheesecake that’ll have everyone asking for seconds! Enjoy the process and happy baking!

Variations on the Banana Pudding Cheesecake Recipe

Now, if you’re feeling adventurous or just want to mix things up a bit, there are so many fun variations you can try with this banana pudding cheesecake! Each twist can give you a completely different flavor profile and presentation, which is just so exciting! Let’s dive into some of my favorites:

Oreo Crust: Swap out the graham cracker crust for an Oreo crust for a chocolatey twist! Just crush about 24 Oreo cookies and mix with 1/2 cup of melted butter. This adds a rich depth of flavor that complements the bananas beautifully.
Caramel Drizzle: For an extra layer of sweetness, drizzle some warm caramel sauce over the top before serving. It adds a gooey texture and goes perfectly with the creamy cheesecake and bananas. You can even swirl some into the filling for a luscious caramel-banana combo!
Nutty Banana Pudding Cheesecake: If you love nuts, try adding 1/2 cup of finely chopped pecans or walnuts to the crust. It gives a delightful crunch and a nutty flavor that pairs wonderfully with the creamy cheesecake.
Chocolate Banana Pudding Cheesecake: Mix in 1/2 cup of cocoa powder into the cheesecake batter for a chocolatey twist. You can also fold in some chocolate chips to make it even more decadent! The chocolate and banana flavors create a rich, indulgent dessert.
Banana Cream Pie Cheesecake: Top your cheesecake with a layer of banana cream pudding and fresh whipped cream. It adds another dimension of flavor and makes it feel even more like a classic banana cream pie!
Seasonal Spice: In the fall, consider adding a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor. This gives your cheesecake a cozy vibe that’s perfect for autumn gatherings.

These variations not only change the flavor but can also enhance the visual appeal of your cheesecake. Feel free to get creative and make this banana pudding cheesecake your own! Each bite will be a delicious adventure, and your friends and family will surely be impressed with your innovative twists!

FAQ Section

Can I use different types of bananas?

Absolutely! The type and ripeness of the bananas you use can really affect the flavor of your banana pudding cheesecake. Ripe bananas, with their brown spots, are the best choice because they’re sweeter and have a more intense banana flavor. If you use under-ripe bananas, you might miss out on that lovely sweetness and creamy texture. So, for the best results, go for those perfectly ripe bananas that are just bursting with flavor!

How do I store leftovers?

Storing your banana pudding cheesecake is super easy! Just cover it tightly with plastic wrap or aluminum foil, or you can pop it in an airtight container. It’ll keep in the fridge for about 3-5 days. Just remember to add the banana slices and whipped cream right before serving to keep everything fresh and delicious. Trust me, this cheesecake is so good, you won’t want any leftovers hanging around for long!

Can I freeze the cheesecake?

You can definitely freeze your banana pudding cheesecake if you want to save some for later! Just make sure it’s fully chilled before you freeze it. Wrap the entire cheesecake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It should keep well for up to 2 months. When you’re ready to enjoy it again, let it thaw in the fridge overnight. Just remember, it’s best to add fresh banana slices and whipped cream just before serving for that vibrant, fresh look and taste!

Additional Notes on Ingredients and Substitutions

Let’s chat about some ingredient notes and possible substitutions to ensure your banana pudding cheesecake turns out just as amazing as you envision! Every little detail counts when it comes to achieving that rich, creamy texture and delicious flavor.

Graham Cracker Crumbs: If you’re looking for a change, feel free to swap the graham cracker crust for an Oreo crust for a delightful chocolate twist. Just crush those cookies and mix them with melted butter, and you’re good to go!
Bananas: Always go for ripe bananas—those with brown spots are the sweetest and work best for this recipe. If you’re in a pinch, you can use banana puree as a substitute; just make sure it’s a similar amount to the mashed bananas.
Sour Cream: You can replace sour cream with Greek yogurt for a lighter option. It’ll still give you that creamy texture without compromising flavor. Just make sure to use plain yogurt to keep it neutral!
Heavy Cream: For a lighter version, you can use half-and-half instead of heavy cream. The cheesecake will still be delicious, but it won’t be quite as rich and creamy.
Sweetness Level: If you prefer a less sweet cheesecake, feel free to reduce the sugar by a few tablespoons. Just remember, the sweetness from the bananas adds to the flavor, so adjust accordingly!
Lemon Juice: This is optional, but I highly recommend it! If you don’t have fresh lemons on hand, a splash of white vinegar can provide a similar acidity to balance the sweetness.
Whipped Cream Topping: For a fun twist, try adding a bit of cocoa powder or instant vanilla pudding mix to your whipped cream for extra flavor and stability. It’s such an easy way to elevate your garnish!

These substitutions and notes will help you customize your banana pudding cheesecake while still keeping that wonderful flavor and texture we all love. Don’t be afraid to experiment a bit—you might just discover a new favorite version of this classic dessert!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.