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Indulge in the perfect marriage of two beloved desserts with this delightful Banana Pudding Cheesecake recipe.

Creamy cheesecake meets the classic flavors of banana pudding, resulting in a decadent dessert that will have your taste buds singing.


Whether you’re hosting a special occasion or simply craving a sweet treat, this recipe is sure to impress.

Let’s dive into the details and create a dessert masterpiece!



For the Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 ripe bananas, mashed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup all-purpose flour

For the Banana Pudding Layer:

  • 1 box (3.4 ounces) instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1 cup whipped cream or whipped topping
  • 2 ripe bananas, sliced


1. Prepare the Crust:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.


In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Press the mixture evenly into the bottom of the prepared springform pan, using the back of a spoon or measuring cup to create a firm, even crust.


Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.


Add the mashed bananas, eggs, and vanilla extract to the cream cheese mixture. Beat until well combined.

Stir in the sour cream and flour until incorporated, being careful not to overmix.


Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly with a spatula.

3. Prepare the Banana Pudding Layer:

In a separate mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.


Gently fold in the whipped cream or whipped topping until smooth and creamy.

Arrange the sliced bananas over the cheesecake filling in the springform pan.


Spoon the prepared banana pudding mixture over the sliced bananas, spreading it out evenly.

4. Bake the Cheesecake:

Place the assembled cheesecake in the preheated oven and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.


Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to chill and set completely.


5. Serve and Enjoy:

Once chilled, carefully remove the sides of the springform pan.

Slice the Banana Pudding Cheesecake into portions and serve chilled, garnished with additional whipped cream and banana slices if desired.



With its creamy cheesecake filling, luscious banana pudding layer, and buttery graham cracker crust, this Banana Pudding Cheesecake is a true dessert masterpiece.

Whether enjoyed as a show-stopping dessert for a special occasion or a delightful treat any day of the week, this recipe is sure to become a new favorite in your dessert repertoire.


So gather your ingredients and get ready to indulge in pure dessert bliss with every bite!


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