Rich and Creamy Easy Banana Pudding Cheesecake Recipe

Get ready to enjoy this luscious banana pudding cheesecake that combines the creamy richness of cheesecake with the nostalgic flavors of classic banana pudding. This perfect dessert is sure to become a favorite for any occasion.

This banana cheesecake has a simple homemade crust paired with a creamy and delicious cheesecake filling. This simple cheesecake dessert takes less than an hour of time to make.

I love the delicious banana flavoring of this yummy homemade cheesecake. It’s one of the best ways to use up those ripe bananas, and it’s the perfect dessert for the holiday season.

Why You’ll Love This Recipe

• Delicious Twist: Combines the classic flavors of banana pudding with the creamy texture of cheesecake.
• Perfect Dessert: Ideal for gatherings, special occasions, or as a sweet treat for family and friends.
• Easy to Make: Simple instructions and readily available ingredients make this recipe accessible for all baking levels.
• Versatile Garnishing: Top with fresh bananas, whipped cream, or even caramel sauce for added flavor.
• Great Make-Ahead: Prepare in advance and store in an airtight container, making it convenient for busy schedules.

Banana pudding cheesecake is always a hit when served and no one has to know just how easy this is to make.  

Ingredients for banana pudding cheesecake

For the Crust:

• Crushed Chessman cookies
• Melted unsalted butter
• Granulated sugar

For the Filling:

• Cream cheese, room temperature
• Granulated sugar
• Salt
• Vanilla extract
• Large eggs
• Sour cream
• Ripe banana
• Cookies and banana slices to garnish

Equipment and kitchen tools

• 8-inch cake pan

How to make this banana pudding cheesecake recipe

Preheat the Oven: 

• Preheat your oven to 350°F.

Prepare the Crust:

• Combine crushed Chessman cookies, melted butter, and sugar in a large mixing bowl.
• Press the mixture into the bottom of an 8-inch cake pan lined with parchment paper.
• Bake for 8 minutes, then remove and let cool while preparing the filling.

Make the Filling:

• In a large bowl, beat the cream cheese and butter until smooth, using medium speed on your mixer.
• Add sugar, salt, and vanilla extract, mixing until combined.
• On low speed, add the eggs one at a time, beating until just combined to avoid breaking the emulsion.
• Fold in the sour cream and mashed banana using a rubber spatula until no streaks remain.

Bake the Cheesecake:

• Pour the cheesecake mixture over the cooled crust. Make sure to scrape the sides of the bowl to get all of the banana cheesecake filling.
• Bake for 20–25 minutes, or until the middle is set.
• Cool the cheesecake to room temperature, then chill it in the refrigerator for at least 4 hours.

Serve:

• Garnish with homemade or store-bought whipped cream, fresh banana slices, and additional cookie crumbs, if desired.

Tips for the Best Results

• Room Temperature Ingredients: Ensure all filling ingredients are at room temperature to achieve a smooth cheesecake batter.
• Avoid Overmixing: Mix the ingredients at low speed to avoid incorporating too much air, which can cause cracks.
• Chill Thoroughly: Allow the cheesecake to chill completely in the refrigerator to set properly before serving.
• Make Ahead: You can make this simple cheesecake recipe ahead of time and keep it in the fridge overnight.
• Make Mini Banana Pudding Cheesecakes: If you wanted to make this as individual servings, half the recipe and follow all of the same directions using 4-6 ramekins. Cooking them in a water bath will prevent the top from cracking during cooking. Put the filled ramekins into a glass baking dish, and then add water, filling up each ramekin halfway. Cook for the same amount of time as listed in the full cheesecake. The center should be set. Cool to room temperature, and then chill for 3–4 hours before serving.
• Store Properly: Store left-overs in an airtight container.
• Top with Bananas: You can add sliced bananas to the top of the cheesecake in a single layer, if desired.

Substitutions and Variations

• Crust: Substitute Chessman cookies with Graham cracker crust or vanilla wafer crust for a different flavor.
• Filling: Use brown sugar instead of granulated sugar for a richer taste.
• Toppings: Try adding caramel sauce, chocolate chips, or a sprinkle of cinnamon on top of the cheesecake.

FAQs about Banana Pudding Cheesecake

Did you love this recipe?

Try this Matcha Cheesecake, or this Strawberry Crunch cheesecake recipe.

If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe to the newsletter here. I share a few things that I don’t share here and I email you only once a week. I know how valuable your time is and respect that tremendously!

More delicious classic desserts

If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share easy recipes for the season that the entire family is sure to love and also a few things that I don’t share here.