Banana Pudding Cheesecake – Creamy, Southern-Style Dessert with Nilla Wafers

If I had to pick just one dessert to make for a family gathering or a cozy Sunday dinner, Banana Pudding Cheesecake would be it.

It’s got everything I love: the comfort of Southern banana pudding, the richness of a creamy cheesecake, and that buttery, nostalgic crunch of Nilla Wafers. And the best part? It’s way easier to make than it looks.

Whether you’re baking for a special occasion or just want to treat your people (and yourself), this dessert is a total crowd-pleaser — even for beginners.

Let’s dive into how to make this banana pudding cheesecake recipe that tastes like it came straight out of a dream… or maybe Cheesecake Factory.

What Makes This Banana Pudding Cheesecake So Special?

I grew up watching my grandmother layer banana pudding in her vintage glass dish every Easter. And when I learned how to bake cheesecakes, it only felt natural to mash those two traditions together — literally.

This recipe combines:

• Roasted bananas for intense banana flavor
• Classic Nilla Wafers for that signature Southern touch
• A rich and creamy baked cheesecake filling
• A light banana pudding topping and whipped cream

It’s nostalgic and elevated all at once — like Sunday supper met your favorite bakery.

Ingredients You’ll Need for Banana Pudding Cheesecake

You probably have most of these in your pantry already. Here’s what you need.

For the Roasted Bananas:

• 2 ripe bananas (brown spots are perfect)
• 1 tbsp granulated sugar

And For the Nilla Wafer Crust:

• 2 cups (275g) crushed Nilla Wafers
• 2 tbsp granulated sugar
• ½ cup (110g) unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 4 (8oz) blocks full-fat cream cheese, room temp
• ¾ cup (150g) granulated sugar
• 2 tbsp cornstarch
• ⅓ cup (80g) sour cream, room temp
• 2 tsp vanilla extract
• 3 large eggs, room temp
• Roasted bananas from earlier

And For the Banana Pudding Topping:

• 2 bananas, sliced
• ½ of a 3.4 oz box instant vanilla pudding
• 1 cup cold milk
• 2 cups heavy whipping cream
• 1 tbsp powdered sugar
• A handful of crushed Nilla Wafers

Tip: Use very ripe bananas for the best natural sweetness

Let’s Bake It! Step-by-Step Banana Pudding Cheesecake

Here’s exactly how I make it — from roasting the bananas to the final whipped cream flourish

1. Roast the Bananas for Flavor That Pops

This step might sound fancy, but it’s super simple

1. Preheat oven to 400°F
2. Slice the bananas lengthwise (keep the skin on)
3. Lay them on a foil-lined pan, cut side up. Sprinkle with sugar
4. Flip them so the skin faces up
5. Bake for 10 minutes, until they’re blackened and bubbling
6. Let them cool while you prep the crust

Why roast? It concentrates the banana flavor and adds a caramel-like depth you won’t get from raw bananas

2. Make the Nilla Wafer Crust

This part is fun if you’ve got kids — let them pulse the wafers or smash them in a bag

1. Turn the oven down to 350°F
2. In a food processor, pulse Nilla Wafers into fine crumbs
3. Mix in sugar, melted butter, and a pinch of salt
4. Press the mixture into a greased 9″ springform pan
5. Bake for 10 minutes, then let it cool

3. Mix the Banana Cheesecake Filling

This is where the magic happens

1. In a mixer, beat cream cheese until smooth (about 30 seconds)
2. Peel the roasted bananas and add them in. Mix again
3. Add sugar and cornstarch. Mix until smooth
4. Mix in sour cream and vanilla
5. Add eggs one at a time, mixing just until incorporated
6. Scrape down the bowl and give it one final stir by hand

Don’t stress if it’s a little lumpy — those bits of banana will bake into sweet, soft surprises

4. Bake with a Water Bath for That Creamy Texture

1. Position oven racks: roasting pan on bottom, cheesecake on the middle
2. Boil a pot of water
3. Pour the cheesecake batter into the crust
4. Place the cheesecake on the middle rack
5. Carefully pour boiling water into the roasting pan on the lower rack
6. Bake for 50–60 minutes, until edges are puffed and slightly cracked, and the center jiggles slightly

5. Let It Cool Slowly (This Matters!)

1. Turn off the oven. Crack the door
2. Let the cheesecake rest inside for 1 hour
3. Bring it to room temp on the counter for another 30 minutes
4. Refrigerate until fully chilled — at least 4 hours, but overnight is best

Add the Banana Pudding Layer for That Classic Southern Finish

This is my favorite part — especially when I get help from my kids. Layering the bananas and pudding feels like a dessert puzzle

Make the Pudding:

1. Whisk instant pudding mix with milk
2. Whisk for 5 minutes until thickened

Assemble the Topping:

1. Arrange banana slices over the cooled cheesecake
2. Spread pudding over the bananas
3. Chill again while you whip the cream

Finish with Whipped Cream:

1. Beat heavy cream and powdered sugar to soft peaks
2. Remove cheesecake from pan
3. Top with whipped cream and crushed wafers

You’ll want to dive in immediately… but if you let it chill again for a bit, slicing gets even easier

Tips for the Best Banana Pudding Cheesecake Every Time

• Use super ripe bananas for a deep flavor
• Don’t skip roasting — it’s worth the extra 10 minutes
• Chill it overnight for the creamiest texture
• Use a springform pan and parchment paper for easy release
• Serve cold with a fresh dollop of whipped cream every time

FAQ: Your Banana Cheesecake Questions Answered

What’s the difference between banana pudding and banana cream pudding?

Banana pudding usually has layers of pudding, banana slices, and cookies. Banana cream pudding is more of a standalone custard

Can I use a no-bake banana pudding cheesecake version?

Yes, but the texture will be lighter and less rich. If you’re short on time, check out a banana pudding cheesecake no bake version for a quicker treat

How do I keep bananas from turning brown in the pudding?

Cover them completely with pudding, or toss them in a bit of lemon juice before layering

What enhances the banana flavor in cheesecake?

Roasting the bananas, using real vanilla extract, and choosing fully ripe fruit makes a big difference

Why Everyone’s Obsessed With Banana Pudding Cheesecake

Honestly, this dessert checks every box

• It’s nostalgic and comforting
• It looks like something from a fancy bakery
• Kids and adults love it
• You can make it ahead of time
• It’s the best mix of textures: creamy, crunchy, and fluffy

I always get asked for the recipe, and I secretly love saying, “It’s homemade!”

Want More Cheesecake Goodness? Try These Next:

• Caramel Brownie Cheesecake – deep chocolate and gooey caramel in every bite
• Strawberry Cheesecake Bars Recipe – easy to pack, perfect for spring
• Berry Swirl Cheesecake Bites – mini treats for big cheesecake fans

Share Your Slice of Banana Heaven

If you made this Banana Pudding Cheesecake, I’d love to see it! Share your photos and tag @RitzyRecipes on Pinterest

Also, leave a comment below — What did your family think? Did you go heavy on the whipped cream or double up the wafers?

And hey, if this recipe made your day sweeter, share it with a friend. We all deserve a little banana joy every now and then 💛

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