Introduction

Combining two classic desserts into one spectacular creation, this Banana Pudding Cheesecake brings together the creamy richness of cheesecake with the nostalgic flavors of traditional Southern banana pudding. Featuring a graham cracker crust, velvety banana cream cheesecake filling, and layers of Nilla wafers, this dessert is perfect for potlucks, special occasions, or whenever you’re craving something indulgent yet comforting.

What makes this recipe exceptional is its perfect balance of textures and flavors – the crisp crust contrasts beautifully with the smooth cheesecake, while the banana pudding layer adds lightness and familiar flavor. The strategic use of instant banana cream pudding mix ensures the filling sets properly without requiring complicated techniques, making this an approachable recipe for bakers of all skill levels.

The Recipe: Banana Pudding Cheesecake

Ingredients

For the Crust:

• 1 (10-inch) graham cracker pie crust (pre-made or homemade)

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened to room temperature
• 1 (3.4 oz) package banana cream instant pudding mix
• 2 large eggs, room temperature
• 1/2 cup granulated sugar (or sugar substitute)
• 1 teaspoon vanilla extract

For Assembly:

• 1 cup Nilla wafers (plus extra for garnish)
• 1-2 ripe bananas, sliced (tossed in lemon juice to prevent browning)
• Whipped cream for topping (optional)

Instructions

1. Prepare the Cheesecake Filling

1. Preheat oven to 325°F (160°C).
2. In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
3. Add the banana pudding mix, sugar, and vanilla extract, beating until fully incorporated.
4. Add eggs one at a time, mixing just until combined after each addition (don’t overmix).

2. Assemble the Cheesecake

1. Spread 1/3 of the cheesecake mixture into the graham cracker crust.
2. Arrange a layer of Nilla wafers over the filling, followed by a layer of banana slices.
3. Repeat layers, ending with cheesecake mixture on top.

3. Bake and Cool

1. Bake for 35-40 minutes until the edges are set but the center still jiggles slightly.
2. Turn off the oven and let cool inside with the door slightly ajar for 1 hour.
3. Transfer to refrigerator and chill for at least 4 hours (preferably overnight).

4. Garnish and Serve

1. Before serving, top with additional Nilla wafers, banana slices, and whipped cream if desired.
2. For best results, slice with a warm knife for clean cuts.

Tips for Perfect Results

• Crust Options: For extra flavor, add 1/4 cup crushed Nilla wafers to the graham cracker crust mixture
• Prevent Browning: Lightly brush banana slices with pineapple or lemon juice before layering
• Texture Tip: For a lighter texture, fold 1 cup whipped topping into the cheesecake mixture
• Make Ahead: This cheesecake tastes even better after 24 hours in the refrigerator
• Storage: Keep covered in refrigerator for up to 4 days (without fresh banana garnish)

Conclusion

This Banana Pudding Cheesecake is the ultimate dessert for anyone who loves the classic combination of bananas, vanilla wafers, and creamy custard. By incorporating the flavors of banana pudding into a rich cheesecake base, this recipe creates a showstopping dessert that’s both familiar and excitingly new. The convenience of using instant pudding mix makes it surprisingly simple to prepare, while still delivering impressive results worthy of any special occasion.

Perfect for family gatherings, holiday meals, or summer barbecues, this cheesecake is guaranteed to become a requested favorite. Its creamy texture, balanced sweetness, and nostalgic flavors make it a dessert that appeals to all ages. Whether you’re a longtime fan of banana pudding or a cheesecake enthusiast looking for new variations, this recipe offers the best of both worlds in every delicious bite.