Banana Pudding Cheesecake is creamy banana-flavored cheesecake over a vanilla wafer crust, topped with a layer of caramel and dollops of whipped cream. Then, even more wafers are added on top! It’s like enjoying a slice of banana cream pie in a cheesecake form.

Looking down on a Banana Pudding Cheesecake on a white counter with nilla wafers and white plates.
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Ingredients & Substitutions

Room Temperature Ingredients: Ensure that the ingredients, specifically cream cheese, sour cream, and eggs, are at room temperature before making the cheesecake.

Vanilla Wafers: Vanilla wafers are crushed to be used as the crust. Then, more wafers are added as garnish. If you are feeling motivated, make homemade wafers to use! Be sure the crumbs are coated in melted butter; this is what holds the crust together. Or, you could use a store-bought crust. A graham cracker crust would also be delicious!

Pudding Mix: Look for a box of instant banana cream pudding mix. We can’t forget about that, since this is a banana pudding cheesecake!

Bananas: For even more banana flavor, mash 2 ripe bananas to add to the cheesecake filling. For serving, you could always add slices of bananas for even more banana flavor!

Caramel Sauce: After the cheesecake has cooled and set, it’s time to add a layer of caramel sauce. This adds more sweetness and deliciousness to each bite of cheesecake! You can use store-bought or homemade. If you don’t want to cover the entire cheesecake with caramel sauce, serve some on the side for guests to add themselves. The cheesecake is also amazing without the caramel!

Whipped Topping: Just like a banana cream pie is topped with whipped topping, I had to include it on this cheesecake. Store-bought or homemade whipped cream would work.

Piping whipped topping onto a Banana Pudding Cheesecake.

Is The Water Bath Important?

Yes, baking the cheesecake in a water bath serves two main purposes. It prevents the edges from overcooking and ensures the cheesecake has an even color without cracks. It’s all about the science. Water can’t exceed 212°F without turning into steam. By surrounding the cheesecake with water, the heat distributes more evenly, acting as a buffer against overcooking at the edges. The steam also contributes to a smooth top by adding moisture during baking.

Banana Pudding Cheesecake on a cake plate with some pieces removed showing the caramel dripping down the sides.

How To Store Banana Pudding Cheesecake

Store the cheesecake in the refrigerator, covered, for up to 3 days. Although fine to store it with the caramel layer, I recommend waiting until serving the cheesecake before adding the whipped cream, wafers, and banana slices (if adding). For longer storage, freeze cheesecake.

Piece of Banana Pudding Cheesecake on a white plate with fork resting on the plate.

How To Freeze Cheesecake

  1. Let the cheesecake cool and set completely.
  2. Once cooled, remove the cheesecake from the pan. Place the cheesecake (uncovered) onto a baking sheet and into the freezer for about an hour.
  3. After the hour in the freezer, wrap it tightly in plastic wrap.
  4. Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It will last up to 3 months, but best within a month.
  5. When ready to enjoy, let the cheesecake thaw in the refrigerator before cutting and serving.
  6. Serve with whipped cream, vanilla wafers, and banana slices.
Cake server picking up a piece of Banana Pudding Cheesecake from the serving plate.
5 from 1 vote

Banana Pudding Cheesecake

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Banana Pudding Cheesecake is creamy banana-flavored cheesecake over a vanilla wafer crust, topped with a layer of caramel and dollops of whipped cream. Then, even more wafers are added on top! It's like enjoying a slice of banana cream pie in a cheesecake form.




  • 4 packages (8 ounces each) cream cheese, softened
  • 1 ¼ cups (250 g) granulated sugar
  • 1 package (3.4 ounces) instant banana cream pudding mix
  • 2 medium ripe bananas, mashed (about 1 cup)
  • ½ cup (115 g) sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 5 large eggs, room temperature



  • Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
  • To a medium bowl, add crushed vanilla wafers, sugar, and butter. Mix until combined. Make sure all of the crumbs are coated in butter; the consistency should look like coarse sand. Press the crust into the bottom of the lined springform pan.
  • Wrap 2 pieces of heavy-duty aluminum foil around the bottom and up the sides of the pan. This is to prevent water from getting into the pan during the water bath step. Set aside.
  • Using an electric mixer or a stand mixer fitted with the paddle attachment beat the cream cheese until smooth and creamy.
  • Add the sugar and banana cream pudding mix. Continue to beat until the mixture is well combined, stopping to scrape down the sides of the bowl as needed.
  • Add in the mashed banana, sour cream, and vanilla. Blend until well combined, stopping to scrape down the sides of the bowl as needed.
  • With the mixer on low, add in eggs, one at a time, until fully incorporated, scraping the sides and bottom of the bowl after each addition.
  • Pour the filling onto the crust. Carefully place the springform pan into a deep roasting pan. Then, place both in the oven.
  • Pour hot water into the roasting pan, 3-4 inches deep, or about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
  • Bake for 80-85 minutes, or until the top of the cheesecake turns golden and the edges are set. Remove from the oven and let cool on a wire rack.
  • Once cooled to room temperature, transfer the cheesecake to the refrigerator to chill for at least 4 hours. I recommend letting it chill overnight.


  • When ready to serve, add a layer of caramel sauce on top. Then, garnish with whipped cream and vanilla wafers.

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What the Test Kitchen had to say about this recipe:


Drop everything and make this recipe!! You will not regret it. Creamy and delicious, with the perfect crust and SO much banana flavor!


This is my new favorite dessert! I have always been a fan of banana cream pie, and putting it into a cheesecake form is genius!!!! I loved every single bite.


I was surprised at how much I liked this! I am not a fan of banana pudding mix, but when mixed with the fresh bananas, it gave it such a delicious banana flavor that worked really well in the cheesecake!


Despite not usually liking banana flavored things, I loved this cheesecake! The banana flavor is front and center, and is complemented very well by the vanilla wafer crust!


I'm not usually a fan of banana flavored things, but this cheesecake is out of this world. Super creamy and full of real banana flavor, this is sure to be a favorite!


This cheesecake is perfect for those who love banana-flavored desserts! This cheesecake is so creamy and that banana flavor really shines through. Every bite is so smooth!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I’m currently experimenting with this bu using a cup cake pan. I needed small individual ones for the teachers

    1. Please let us know how it turned out and how long cupcake tins take for this I would love to make for Easter

  2. whst can you use if you can’t get banana pudding mix? I live in uk and these mixes aren’t common.

  3. Everyone loved it. Said it was more like banana pudding than cheese cake. I did add a little more mashed banana than the recipe called for.

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