Banana Pudding Cheesecake Recipe with Creamy Layered Filling

The creamiest vanilla cheesecake baked on a vanilla wafer crust, layered with banana slices, extra vanilla wafers, homemade vanilla pastry cream and light whipped cream.

I adore baking with bananas — they’re my favorite fruit to use in desserts. I’ve never had a banana-based dessert fail, and that’s why I keep experimenting. If you like banana pudding, you might enjoy my Banana Pudding Cups and the classic version I’ve shared before. For this recipe, I combined a rich vanilla cheesecake with layers of banana, pastry cream and whipped cream to create a show-stopping banana pudding cheesecake.

How To Make Banana Pudding Cheesecake

This recipe starts with my vanilla cheesecake base, scaled up to fit a 10-inch springform pan. The cake bakes on a Nilla wafer crust and is layered with banana slices, homemade vanilla pastry cream and fresh whipped cream for a creamy, classic banana-pudding flavor in cheesecake form.

Ingredients & Substitutions

• Cream Cheese: Use full-fat block cream cheese (Philadelphia recommended) for the best texture and flavor.
• Sugar: Granulated sugar for the cheesecake and pastry cream gives the right balance. Reduce slightly if you prefer tangier cheesecake, but avoid cutting too much in the pastry cream or whipped cream, as sweetness helps texture.
• Sour Cream: Plain full-fat sour cream works well. Greek yogurt or plain unsweetened yogurt can substitute without a noticeable difference.
• Eggs: Use large, room-temperature eggs. If needed, warm them in hot water to reach room temp. Save any leftover egg whites from pastry cream for meringues or cookies (they freeze well).
• Vanilla: Vanilla bean paste or scraped vanilla beans give the best flavor. Pure vanilla extract will work in a pinch.
• Bananas: Use perfectly ripe bananas — not underripe and not brown and overripe. They should be flavorful but still hold their shape when layered.
• Heavy Whipping Cream: Use cold cream with 36–40% fat for stable, fluffy whipped cream.
• Crust: I used brand-name Nilla Wafers for superior flavor. Pulse into fine crumbs, mix with melted butter until sandy and press into the pan. The crust should hold together without feeling greasy.
• Cornstarch: Essential for thickening the pastry cream — don’t omit or reduce it.
• Butter: A little butter in both the crust and pastry cream improves mouthfeel; salted or unsalted are both fine.

Step-by-Step Instructions

Nilla Wafer Crust

1. Prepare the pan: Remove the edge of a 10-inch springform pan, line the bottom with parchment paper that extends beyond the edge, reattach the side and lightly spray the sides.
2. Make the crust: Pulse Nilla wafers in a food processor to fine crumbs. Add melted butter and pulse until evenly combined. Press about ¾ of the crumbs into the pan, coming halfway up the sides, then freeze while preparing the filling.

Cheesecake

1. Make the filling: Beat room-temperature cream cheese with granulated sugar until smooth and glossy. Scrape the bowl and confirm no lumps remain.
2. Add sour cream and vanilla: Mix until completely smooth.
3. Add eggs: Add eggs one at a time on low speed, mixing just until combined to avoid incorporating air.
4. Layer bananas and batter: Slice bananas about 1/8″–1/4″ thick. Layer them on the crust, pour half the batter over them, sprinkle a layer of reserved crust crumbs, add another banana layer, then top with the remaining batter.
5. Bake: Bake at 300°F (148°C) for roughly 55 minutes. The edges should be set and the center slightly jiggly. Turn the oven off, run a knife around the pan edge to release the cheesecake, and leave it in the oven with the door ajar for about 15 minutes.
6. Cool and chill: Let the cheesecake cool on the counter for a few hours, then refrigerate for at least 6–8 hours or overnight so it sets fully.

Vanilla Pastry Cream

1. Whisk base: Whisk egg yolks (or one whole egg), sugar, cornstarch and a pinch of salt until smooth and lump-free.
2. Heat milk and temper: Warm the milk to a simmer, then slowly whisk some hot milk into the egg mixture to temper it. Return everything to the saucepan.
3. Cook until thickened: Cook over medium-low, whisking continuously. Once it begins to thicken and cling to the pan, whisk vigorously for 30–60 seconds.
4. Finish with butter and vanilla: Remove from heat and whisk in butter and vanilla. The mixture may split briefly but will come together as you whisk until smooth and silky.
5. Chill: Press plastic wrap directly on the surface and refrigerate until cold.

Whipped Cream

1. Combine sugar and flavor: Put powdered sugar, vanilla and a pinch of salt in a bowl.
2. Add cream: Stream in cold heavy whipping cream while mixing on low until it begins to thicken.
3. Whip to peaks: Increase speed and beat until soft to medium peaks form. Avoid overbeating.
4. Assemble layers: Once the cheesecake and pastry cream are chilled, place another generous layer of banana slices on the cheesecake, spread the pastry cream over them, then top with whipped cream.
5. Garnish: Finish with a few more banana slices and some crushed Nilla wafers for texture.

Baking Tips

• Bake cheesecakes at a lower temperature (300°F / 148°C) for a flat, even top.
• Underbake slightly so the interior stays creamy — it will finish setting as it cools.
• Cool slowly and release the cake from the pan edge after baking to reduce cracking. Any small cracks are hidden by the topping.

How to Bake This Cheesecake in Different Size Pans

The base recipe scales well. My standard vanilla cheesecake uses two bricks of cream cheese in an 8-inch pan. For the banana pudding cheesecake shown here I used four bricks for a 10-inch pan. Adjust the ingredient quantities proportionally for your pan size and follow the bake times below as a guideline.

• 10-inch pan: 4 bricks cream cheese — bake 55–65 minutes; rest in oven 15 minutes.
• 9-inch pan: 3 bricks cream cheese — bake 40–55 minutes; rest in oven 10 minutes.
• 8-inch pan: 2 bricks cream cheese — bake 30–40 minutes; rest in oven 10 minutes.
• 6-inch pan: 1 brick cream cheese — bake 20–25 minutes; rest in oven 10 minutes.

How to Store Cheesecake

To refrigerate: Cover the cheesecake with foil or plastic wrap and refrigerate for up to one week. Serve cold or allow to come closer to room temperature for about an hour if you prefer a softer texture.

To freeze whole: Wrap in plastic wrap, then double-wrap in aluminum foil or use an airtight container. Thaw in the refrigerator before serving.

To freeze slices: Place tightly in an airtight container, then seal in a freezer bag with excess air removed. Thaw at room temperature for a few hours before serving.

Thanks for reading. If you have any questions, leave a comment. If you try this banana pudding cheesecake and enjoy it, a review or rating is always appreciated. Happy baking!

Love, B