Banana Pudding Cheesecake with Salted Caramel is an indulgent dessert that brings together two much-loved classics: creamy cheesecake and traditional banana pudding. Featuring a buttery vanilla wafer crust, a rich banana-infused cheesecake filling and a luxurious homemade salted caramel sauce, this elegant dessert is perfect for birthdays, holidays, family gatherings and any occasion that calls for an impressive centrepiece.

Finished with freshly whipped cream, sliced bananas and crushed vanilla wafers, every slice delivers a delicious combination of creamy, crunchy, sweet and salty flavours that make this dessert truly unforgettable.

Why You’ll Love This Recipe

Combines banana pudding and cheesecake in one dessert.
Rich, creamy texture with fresh banana flavour.
Homemade salted caramel adds the perfect finishing touch.
Beautiful enough for celebrations and special occasions.
Make-ahead friendly for stress-free entertaining.

Ingredients

For the Crust

2 cups vanilla wafer crumbs
¼ cup unsalted butter, melted

For the Cheesecake Filling

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
1 package (3.4 oz) instant banana pudding mix
½ cup sour cream
½ cup heavy cream

For the Salted Caramel Sauce

1 cup granulated sugar
¼ cup water
½ cup heavy cream
3 tablespoons unsalted butter
1 teaspoon sea salt

For the Topping

1 cup heavy cream
2 tablespoons icing sugar (powdered sugar)
Sliced bananas
Crushed vanilla wafers

Equipment

9-inch springform tin
Large roasting tin (for the water bath)
Large mixing bowl
Electric mixer
Medium saucepan
Whisk
Spatula

Method

Prepare the Crust

Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform tin.
Combine the vanilla wafer crumbs with the melted butter until evenly coated.
Press the mixture firmly into the base of the prepared tin.
Bake for 10 minutes, then allow the crust to cool slightly.

Prepare the Cheesecake Filling

Beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and mashed bananas.
Add the instant banana pudding mix, sour cream and heavy cream, mixing until smooth.
Pour the filling over the prepared crust.

Bake the Cheesecake

Place the springform tin inside a large roasting tin.
Pour hot water into the roasting tin until it reaches halfway up the sides of the springform tin.
Bake for 60–70 minutes, until the edges are set and the centre still has a slight wobble.
Turn off the oven, leave the door slightly open and allow the cheesecake to cool inside for 1 hour.
Refrigerate for at least 4 hours, or preferably overnight.

Prepare the Salted Caramel

Combine the sugar and water in a saucepan over a medium heat, stirring until the sugar dissolves.
Stop stirring and cook until the syrup turns a deep amber colour.
Carefully whisk in the heavy cream.
Remove from the heat and stir in the butter and sea salt until smooth.
Allow the caramel to cool slightly.

Assemble the Cheesecake

Carefully remove the chilled cheesecake from the springform tin and place it on a serving plate.
Whip the heavy cream with the icing sugar until soft peaks form.
Spread or pipe the whipped cream over the cheesecake.
Drizzle generously with the salted caramel sauce.
Decorate with sliced bananas and crushed vanilla wafers.
Slice and serve chilled.

Serving Suggestions

Serve well chilled.
Drizzle with extra salted caramel.
Garnish with additional vanilla wafer crumbs.
Enjoy with freshly brewed coffee or tea.

Tips for Success

Use softened cream cheese for the smoothest filling.
Add the eggs one at a time to maintain a silky batter.
Baking in a water bath encourages even cooking and helps prevent cracks.
Allow the cheesecake to cool gradually before chilling.
Refrigerate overnight for the best texture and flavour.

Recipe Information

Category: Dessert
Preparation Time: Approximately 30 minutes
Baking Time: 60–70 minutes
Chilling Time: At least 4 hours

Frequently Asked Questions

Why is a water bath used?

A water bath helps the cheesecake bake evenly and reduces the likelihood of cracking.

Can I make this dessert in advance?

Yes. Chilling the cheesecake for several hours or overnight produces the best texture and flavour.

Why should the cheesecake cool in the oven?

Allowing it to cool gradually helps prevent it from sinking after baking.

Can I add more salted caramel?

Absolutely. Extra salted caramel can be drizzled over each slice when serving.

Final Thoughts

Banana Pudding Cheesecake with Salted Caramel is an elegant dessert that combines the comforting flavour of classic banana pudding with the richness of creamy cheesecake. Finished with silky salted caramel, fresh bananas and vanilla wafers, it’s a spectacular dessert that’s guaranteed to impress at any celebration or family gathering.