If we were chatting in my kitchen right now, I would hand you a fork and a slice of this Banana Pudding Cheesecake before I even turned on the kettle. The first time I made it, I swore I would never bother with a water bath again. Then I did, of course I did, because I wanted that silky middle and no canyon sized crack. My aunt used to bring banana pudding to every summer cookout, and one day I thought, what if it met cheesecake and they got along like old friends. Spoiler, they do. Also, if you hear music in the background in your head while reading this, it is probably the playlist I use for baking days, a little old soul and a little messy dance in the kitchen.
Why you will love this, at least I think you will
I make this when I want something big and celebratory but not fussy. My family goes a bit wild for it because the crust is crisp, the cheesecake is creamy, and the top layer tastes like the banana pudding we all grew up on. When the bananas are spotty, I call it a sign. And yes, I used to get annoyed with the cooling time, but actually, I find it works better if I start the night before and let the fridge do the heavy lifting. If yours gets a little wobbly in the middle, that is fine. Mine does too, then it sets up and behaves. Mostly.
Ingredients, with a few honest swaps
- Crust
- 2 cups vanilla wafer crumbs, about 240 g
- ¼ cup granulated sugar, 50 g
- 6 tablespoon unsalted butter, melted
- Pinch of fine salt
- Swap ideas I sometimes use graham crackers instead of wafers when I am in a hurry, and my grandmother always insisted on Brand Nilla, but honestly any decent wafer works fine
- Cheesecake filling
- 24 oz cream cheese, room temp, 680 g
- 1 cup granulated sugar, 200 g
- 3 large eggs, room temp
- 1 cup sour cream, 240 ml
- ½ cup heavy cream, 120 ml, or evaporated milk if that is what is in the pantry
- 1 tablespoon vanilla extract
- 3 tablespoon cornstarch, or ¼ cup all purpose flour
- 2 very ripe bananas, mashed well, about 1 cup
- ½ teaspoon cinnamon, optional, but I like the whisper
- Banana pudding topping
- 1 package instant vanilla pudding, 3.4 oz
- 1 and ½ cups cold milk
- 1 cup softly whipped cream or whipped topping, a generous handful
- For finishing
- More whipped cream for swirls
- Banana slices
- A few extra vanilla wafers for crunch
Directions, a mix of precise and chill
- Prep the pan. Heat oven to 325 F, 163 C. Lightly butter a 9 inch springform pan. Line the bottom with parchment if you are the careful sort. Wrap the outside of the pan in a couple layers of foil. This helps with leaks. If foil makes you nervous, there is a handy guide on preventing leaks here King Arthur Baking.
- Make the crust. Stir wafer crumbs, sugar, melted butter, and salt until it feels like damp sand that clumps in your hand. Press into the bottom of the pan and a bit up the sides, no need to go high. Bake 10 minutes. Cool while you make the filling.
- Mix the filling. Beat cream cheese and sugar on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl. Add sour cream, heavy cream, vanilla, and cornstarch, mix until combined. Add eggs one at a time, mixing just until the streaks disappear. Stir in the mashed bananas and cinnamon. This is where I usually sneak a taste, for quality control, obviously.
- Water bath time, probably. Set the wrapped pan in a large roasting pan. Pour the batter over the crust. Pour hot water into the roasting pan until it comes halfway up the sides of the springform. If that sounds fussy, you can bake without the bath, you might see a little crack, but the pudding topping covers a multitude of sins.
- Bake. Slide into the oven and bake 55 to 70 minutes, until the edges are set and the center wobbles like firm Jell O. Do not overbake. Turn off the oven, crack the door slightly, and let the cheesecake sit in there 30 minutes. Then take it out of the bath, remove the foil, and cool to room temp. Chill at least 6 hours, preferably overnight. I know, waiting is rough.
- Make the pudding topping. Whisk the pudding mix with cold milk for about 2 minutes until thick. Fold in the whipped cream gently. If it seems too thick, splash in a little extra milk, a tablespoon at a time. Spread over the chilled cheesecake in a swoopy layer. Chill 30 minutes to set.
- Finish and serve. Just before serving, add whipped cream swirls, nestle in banana slices, and tuck a few wafers around the top. If you want to get nerdy about banana ripeness, this guide is great Serious Eats. Slice with a hot knife, wipe between cuts, and enjoy.
Notes I learned the real life way
- Room temp ingredients are not optional. Cold cream cheese fights back and leaves lumps. I have tried to rush it, and it said no thanks.
- Bananas that are spotty are best. Once they are fully black and collapsing, the flavor goes a bit winey and the texture gets mushy in the batter.
- For stronger banana flavor, add 2 tablespoon finely ground freeze dried banana to the batter. It sounds extra, but wow, the aroma.
- If you hate foil, you can set the springform inside a slightly larger cake pan, then set that inside the water pan. Belt and suspenders. Or just bake low and slow without water and accept a rustic finish.
- I think this tastes better the next day when the flavors settle in. It is like the cheesecake takes a breath and relaxes.
Variations I have actually tried
- Peanut butter ripple. Warm ⅓ cup creamy peanut butter until pourable and swirl into the batter before baking. Salty sweet, very moreish.
- Caramel banana. Drizzle homemade caramel over the pudding layer and add toasted pecans. A little extra, but so good.
- Chocolate stripe. Melt 60 g dark chocolate with a splash of cream and stripe it over the top. Looks fancy, took five minutes.
- One that did not work. I folded sliced bananas into the batter once, thinking bigger banana chunks would be lovely. They wept, the texture went odd, and I regretted it. Keep the bananas mashed inside and save slices for the top.
Equipment, plus a workaround
- 9 inch springform pan. I say it is essential, then I remember I once made this in a deep 9 inch cake pan lined with a parchment sling and it popped out after a chill in the freezer for 30 minutes. So yes, there is a workaround.
- Roasting pan for the water bath.
- Electric mixer. Hand mixer or stand mixer both fine. A whisk and patience works too, though your arm might complain.
- Thin knife or offset spatula for clean edges.
Storage that fits real life
Refrigerate covered for up to 4 days. Bananas on top look best day one, so add those just before serving. You can freeze slices without the pudding layer, well wrapped, for up to 2 months, then thaw in the fridge and add topping fresh. Though honestly, in my house it never lasts more than a day. My neighbor once showed up with a plate before I even texted her, like she could smell it form down the block.
Serving ideas we love
- Cold and neat, with hot coffee. The contrast is everything.
- A drizzle of warm caramel and a few crushed wafers around the edge like a little cookie fence. Family tradition.
- Birthdays get candles and extra whipped cream. Go big or go home, yall.
Pro tips learned the messy way
- I once tried rushing the cooling step and regretted it because the cheesecake deflated in the middle and got a big crack. Patience saves the texture.
- I overmixed the eggs once and beat in a ton of air. Looked fine going in, came out puffed, then sank. Mix just until combined, then stop.
- Using bananas that were too ripe turned the batter a murky color. Spotty is perfect. If they are heading south, save them for banana bread instead.
- If your springform leaks, double wrap and place on a baking sheet. Or skip the bath, lower the oven to 300 F and add 10 to 15 minutes. A small crack is not a big deal, the pudding topping hides it.
FAQ, the way I have answered friends
Do I really need a water bath I usually do it for this Banana Pudding Cheesecake because it keeps things silky. But if you hate the idea, bake lower and give it a slow cool. Also, The Kitchn has a helpful walkthrough on cheesecakes if you want a second opinion The Kitchn.
Can I swap Greek yogurt for sour cream Yes. Use full fat and the same amount. The tang is a touch different, still lovely.
Can I add pudding mix to the batter instead of a topping You can. Use half the pudding packet in the batter and reduce the sugar by 2 tbsp, and use 2 tablespoon cornstarch instead of 3. The texture will be slightly firmer.
How do I keep banana slices from browning Brush lightly with lemon juice or pineapple juice. Or add them at the last minute and eat promptly, which is not hard.
Gluten free friendly Yes, use gluten free wafers for the crust and cornstarch in the filling. The rest is naturally friendly.
Can I use low fat cream cheese You can, but it will not set the same and the mouthfeel is not as lush. If you must, try half regular and half light. Its a compromise.
Help, my springform leaked water It happens. Check that the base is seated properly, wrap well, and set the pan on a rack above the water if you have one. Also see that helpful leak guide I mentioned earlier King Arthur Baking.
How do I soften cream cheese fast Leave the foil wrapped blocks in a zip top bag, set in barely warm water for 10 minutes, then pat dry. Or cut into cubes and wait 20 minutes on the counter.
What bananas are best Speckled yellow with brown freckles. If they are green at all, the flavor is flat. If they are collapsing, the texture in the batter is not great. This short read explains ripeness nicely Serious Eats.