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Slice of banana pudding cheesecake on white plate with rest of cheesecake in background and a cup of wafers.

Banana Pudding Cheesecake

This banana pudding cheesecake is such a classic flavor. It can be enjoyed with or without the pudding topping.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 8
Calories 672 kcal



  • 36 Nilla Wafers works out to be about 4.5 oz
  • 3 Tbsp Butter melted

Cheesecake Filling:

  • 16 oz Cream Cheese room temp
  • 1 Medium Banana black-spotted super ripe works best
  • 1 Tbsp Vanilla
  • 2 Large Eggs room temp
  • 1 3/4 Cups Sugar or Splenda


  • 1 Box Instant Banana Cream Pudding (you want the ones that make 4 1/2 cup servings)
  • 1 2/3 Cups Milk
  • 8 oz Whipped Topping thawed


  • Preheat oven to 325 degrees. 
  • Crush the wafers in a food processor until they are crumbs. Then add in the melted butter and blend well.
  • Grease the 7×3″ cheesecake pan well.
  • Pack the crumb mixture into the bottom of the cheesecake pan and set aside.
  • In a food processor or with a mixer, beat the cream cheese and banana until soft and mixed.
  • Add in the eggs and vanilla and mix again.
  • Add sugar and mix until everything is fully combined.
  • Pour cheesecake mixture over crust.
  • Wrap bottom and sides of pan in foil and place inside another baking dish. Fill that baking dish with water till it is about halfway up the foil on the pan.
  • Place in heated oven on the middle rack for 1 hour and 10 minutes.
  • When the time is up, leave the oven door closed and turn off the oven. Allow the cheesecake to sit in the oven for another 20 minutes.
  • Remove from oven and from the water bath and allow to cool on the counter. When cool to the touch cover and place in the fridge.

Making Pudding & Topping Cheesecake

  • When cheesecake is chilled (3-4 hours in fridge) make the pudding.
  • Mix the dry pudding mix with 1 and 2/3 cups milk and mix well. 
  • Place in the fridge for about 5-10 minutes.
  • Remove cheesecake from pan and spread the pudding evenly over the top of the cheesecake.
  • Top the pudding with thawed whipped topping and a few nilla wafers.


Estimated Nutrition Information:
Serving Size 1, Number of Servings 8, Calories 672, Total Fat 37 grams, Saturated Fat 23 grams, Trans Fat 0 grams, Unsaturated Fat 11 grams, Cholesterol 120 milligrams, Sodium 382 milligrams, Carbohydrates 78 grams, Fiber 1 grams, Sugar 64 grams, Protein 9 grams
Keyword cheesecake, banana pudding cheesecake, oven baked