Banana Pudding Cheesecake

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This Banana Pudding Cheesecake is so delicious and banana-y, it will rock your world! Not only does it have real bananas in it, it also has banana pudding. Double banana for the real banana lovers out there, like myself.

Banana Pudding Cheesecake

This cheesecake was a true labor of love. We are massive banana fans, and banana cheesecake is one of our faves. We always get it at The Cheesecake Factory. So naturally, I had to make my own at some point. I started with my favorite pumpkin cheesecake and altered from there.

I absolutely love that pumpkin cheesecake. It is so thick and creamy and doesn’t need a waterbath – what?! Seriously, the jam. I figured it was the perfect starting point.

I messed around with a few things, including but not limited to the water bath. I tried to stick with not using a water bath, but sadly in most cases they are necessary. They really do help the cheesecake bake nice and evenly.

Banana Pudding Cheesecake

And in this particular case, without it, the cheesecake is a tad drier and browner on the edges and ends up with a bit of a sinking crater in the middle. It still tastes pretty good, but it’s not as pretty.

So after baking four cheesecakes, I finally had one that was ready to be shared! I hope you like it!

And now I’m a cheesecake expert…well kind of.

Banana Pudding Cheesecake Banana Pudding Cheesecake

This banana cheesecake is really quite easy to put together. The main things you want to be sure to do are use ingredients that are room temperature, beat the batter on low (high will put too much air into the batter) and use a waterbath. Stick with those things, and you’ll have one beautiful and tasty cheesecake!

To start, you’ll mix together the cream cheese, sugar, flour and pudding mix. Like I said – this has a full 3.4 ounce box of dry banana pudding mix in it. YUM! Take about the perfect banana pudding flavor! This mixture ends up kind of sticky, because of the pudding, but don’t worry. In the words of Juan Pablo (you know, The Bachelor?) – “It’s ok.”

And speaking of The Bachelor – did you see that the new Bachelorette is Andi from Atlanta?! I’m totally gonna have to try and see them when they film here! The hubs loves her and her crime-fighting self. He will totally be watching her season with me! But back to the cheesecake…

Banana Pudding Cheesecake

Add the eggs to the batter, one at a time. Then add the mashed banana and vanilla extract. The batter will be a bit lumpy from the banana.

Pour that into your graham cracker crust and bake it right up!

It’s important to cool the cheesecake slowly. The directions include a could steps for cooling. Make sure to follow them. The cheesecake will continue to bake even as it cools, but we don’t want to over-bake it. Don’t worry, just follow the directions and you’ll be good.

Banana Pudding Cheesecake

Once it’s chilled, you can decorate it with some freshly sliced bananas, vanilla wafers, and whipped cream if you want. It’s so pretty and reminiscent of banana pudding. πŸ™‚

This will totally be your new go-to recipe for banana cheesecake! The banana flavor is spot on!

Banana Pudding Cheesecake

This Banana Pudding Cheesecake is so delicious and banana-y! Not only does it have real bananas in it, it also has banana pudding. Double banana for all the banana lovers out there!

  • Author: Lindsay
  • Yield: 12-14 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American



  • 1 1/4 cup vanilla wafer crumbs
  • 5 tbsp butter, melted
  • 5 tbsp sugar


  • 24 ounces packages of cream cheese, softened (three 8 ounce packages)
  • 1 cup sugar
  • 3 tbsp flour
  • 3.4 oz package dry banana cream pudding mix
  • 3 eggs, room temperature
  • 1 cup mashed ripe bananas (23 bananas)
  • 1/2 tsp vanilla extract


  • Additional 12 bananas, sliced
  • vanilla wafers
  • whipped cream



1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well.
3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
4. Bake crust for 10 minutes then remove.
5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in and set aside.


1. Reduce oven to 300 degrees.
2. In a large bowl, blend the cream cheese, sugar, flour and pudding mix with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Mixture will be sticky. Scrape down the sides of the bowl.
3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the mashed banana and vanilla extract. Beat on low speed until well combined. Mixture should be well combined, but lumpy.
5. Pour the filling into the pan with the crust. Drop onto the counter a few times to release any air bubbles.
6. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake for 1 hour and 30-45 minutes. Turn off heat and leave in oven with door closed for 20 minutes.
8. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set.
9. Remove from oven and refrigerate until firm, 4-5 hours.
10. Once firm, remove the cheesecake from the springform pan and top with a layer of slices bananas, chopped vanilla wafers and whipped cream, if desired. Refrigerate until ready to serve.



This post linked to Lady Behind The Curtain, Inside BruCrew Life, Lambert’s Lately, Chef in Training, Mandy’s Recipe Box, Pint Sized Baker, Wine and Glue, What’s Cooking Love?

Check out these banana treats from my friends:
Banana Caramel Poke Cake from Shugary Sweets
Bananas Foster Cookie Pizza from Simply Gloria
Banana Nut Cinnamon Rolls from Inside BruCrew Life

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