Banana Pudding Cheesecake with Salted Caramel
What do you get when you take a buttery vanilla wafer crust, dreamy banana-flavored cheesecake, a thick layer of banana pudding, clouds of whipped cream, and a generous drizzle of homemade salted caramel? You get dessert magic, that’s what.
This Banana Pudding Cheesecake with Salted Caramel is the decadent, multi-layered treat that will steal the show at any gathering. It’s everything you love about banana pudding—elevated with the richness of cheesecake and the deep flavor of homemade caramel sauce.
Why I Love This Recipe
Banana pudding is already one of my favorite nostalgic desserts. But when you marry it with a creamy baked cheesecake and top it with golden salted caramel? Game over.
This dessert looks stunning, tastes even better the next day, and checks every box for a next-level celebration treat. Plus, the layers make it feel like a bakery-style masterpiece—even though it’s surprisingly simple to make.
Ingredients You’ll Need
For the Crust:
- 1½ cups Nilla Wafer crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp banana extract (optional but highly recommended)
- 1 ripe banana, mashed
For the Banana Pudding Layer:
- 1 (3.4 oz) box instant banana pudding mix
- 1¾ cups cold milk
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, room temperature
- ½ cup heavy cream, room temperature
- 1 tsp sea salt
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
Substitutions & Tips
- Banana extract intensifies the banana flavor. If you skip it, double the fresh banana.
- No Nilla Wafers? Use graham crackers or shortbread cookies.
- Craving extra crunch? Add crushed wafers or toffee bits on top for garnish.
Step-by-Step Instructions
1. Prepare the Crust
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, combine Nilla Wafer crumbs, sugar, and melted butter. Press into the pan and slightly up the sides.
Bake for 10 minutes, then let cool completely.
2. Make the Cheesecake Layer
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed.
Stir in sour cream, heavy cream, vanilla, banana extract, and mashed banana until well combined.
Pour over the cooled crust and bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Transfer to the fridge and chill at least 4 hours or overnight.
3. Make the Banana Pudding Layer
Whisk banana pudding mix and cold milk until thickened (about 2 minutes).
Spread evenly over the chilled cheesecake.
4. Make the Salted Caramel Sauce
In a saucepan over medium heat, stir sugar constantly until it melts and turns amber.
Carefully add butter (it’ll bubble), then slowly whisk in cream. Stir in salt.
Let cool to room temperature before drizzling.
5. Whip the Cream
Beat heavy cream and powdered sugar until stiff peaks form.
Spread or pipe over the banana pudding layer.
6. Assemble and Serve
Drizzle salted caramel over the whipped cream. Garnish with Nilla Wafer crumbs or banana slices if desired.
Store in fridge until ready to serve.
Tips for Success
- Use room temp ingredients for a smooth cheesecake filling.
- Chill overnight for the best texture and flavor.
- Don’t skip the water bath if you want a perfectly smooth top (wrap your pan in foil and place in a larger pan with hot water while baking).
- Caramel too thick? Reheat gently before drizzling.
Storage & Leftovers
- Store covered in the fridge for up to 5 days.
- Caramel can be made ahead and stored in the fridge for 1 week. Reheat gently before using.
- This cheesecake also freezes well (without whipped topping). Wrap tightly and freeze for up to 1 month.
More Recipes You’ll Love
- This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd
- The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot)
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- This Brownie Batter Dip Is My Favorite No-Bake Dessert for Instant Chocolate Cravings
- These No-Bake Monster Cookie Energy Balls Are My Favorite Snack to Keep on Hand
Final Thoughts
This Banana Pudding Cheesecake with Salted Caramel is a dessert you’ll be dreaming about for days. From the creamy cheesecake to the cool pudding layer and that drizzle of golden caramel, every bite is layered with flavor, texture, and happiness.
If you make it, I’d love to see it! Tag @chefmaniac or drop a comment below. And don’t forget to follow along for more bold bakes and unforgettable flavor mashups!
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