This layered cheesecake has a nut-and-graham crust, sliced bananas, banana pudding and vanilla wafers beneath the cream cheese filling. Toasted nuts and caramel finish the top after baking and chilling. The original recipe does not specify a springform size or pudding packet weight; check those details before assembling.
Recipe Details
- Oven: 350°F (175°C)
- Bake: about 50–60 minutes; pan size changes timing
- Chill: at least 4 hours after cooling
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup crushed nuts
- 1/4 cup brown sugar
- 1/2 cup butter, melted
Banana and Pudding Layers
- 3 ripe bananas, sliced
- 2 handfuls vanilla wafers, preferably mini wafers
- 1 package instant banana pudding mix; packet weight not specified
- 1 cup milk
Cheesecake Filling
- 3 packages cream cheese, 8 ounces each, softened
- 1 cup granulated sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 eggs
Topping
- 1 cup chopped nuts
- 1/2 cup caramel sauce
How to Make Banana Pudding Cheesecake
Prepare the crust
Heat the oven to 350°F (175°C). Use a springform pan with enough room for all the layers and space above them. Mix the crumbs, crushed nuts, brown sugar and melted butter, then press into the pan base.
Add bananas and pudding
Arrange the sliced bananas over the crust. Whisk the instant banana pudding mix with the listed 1 cup milk until thickened. This is a concentrated layer; check your packet size and do not add extra package-directed milk automatically. Spread over the bananas, then add the vanilla wafers.
Mix the cheesecake filling
Beat the softened cream cheese, sugar and vanilla until smooth. Mix in the heavy cream, then add the eggs one at a time on low speed, stopping when combined.
Bake
Gently pour the filling over the wafer layer. Bake for about 50–60 minutes, until the outer filling is set and the center has a slight cohesive wobble, without liquid batter. The egg-based filling should reach at least 160°F (71°C); adjust the time to the pan depth.
Cool and refrigerate
Let the cheesecake cool on a rack, then refrigerate within 2 hours of removing it from the oven. Chill for at least 4 hours until fully firm before removing the springform ring and slicing.
Add the topping
Toast the chopped nuts in a dry skillet, stirring and watching closely, then cool. Drizzle the chilled cake with caramel and scatter the nuts over it.
Tips and Common Mistakes
- Choose a pan with adequate capacity; the source gives no exact diameter.
- Check the pudding packet size before starting, because one package is not a fixed weight.
- Use softened cream cheese and avoid excessive mixing after adding eggs.
- Do not wait for every trace of center movement to disappear, which can overbake a cheesecake.
- Add the topping after chilling for easier handling.
Storage and Make-Ahead Tips
Keep the cheesecake covered in the refrigerator and use within 3–4 days. Keep serving portions out only briefly; the banana and dairy layers should remain chilled. The wafers soften during storage.
Frequently Asked Questions
Is this a no-bake cheesecake?
No. The cream cheese filling contains eggs and is baked before the cake is chilled.
Why must I check the pudding package?
The packet weight is not given. Different sizes can change the thickness of the layer made with 1 cup milk.
When should I remove the ring?
After the cheesecake is fully chilled and firm. Loosen the edges gently before releasing the ring.