Okay, so let’s talk dessert magic. You know how sometimes you just *can’t* decide between two incredible things? That was me, staring down a banana pudding craving on one hand, and a serious cheesecake fixation on the other. And don’t even get me started on my current salted caramel obsession. So, naturally, I decided to throw them all into one glorious, slightly ridiculous, utterly delicious mess. And let me tell you, after a few attempts that were… let’s just say *less than perfect* (we won’t discuss the Great Soggy Crust Incident of ’18), this Banana Pudding Cheesecake with Salted Caramel finally came together in a way that makes my knees weak. Seriously, my neighbor Brenda practically knocked my door down the other day just asking if I had any leftovers form the batch I made last weekend.

Why You’ll Keep Making This One

Honestly? Because people lose their minds over it. Like, genuinely. I bring this to potlucks and it’s gone before I even sit down. My family practically begs for it. It’s got everything you want: creamy, tangy cheesecake, sweet, comforting banana pudding vibes, a bit of crunch from the wafer crust, and that perfect hit of salty-sweet goodness form the caramel. It sounds fancy, but it’s really not *that* hard (promise!). It’s my go-to showstopper when I want to impress but also want something comforting and familiar. Plus, making the salted caramel? It feels kinda cheffy, even if it’s just sugar and butter doing their thing.

Stuff You’ll Need (The Ingredients Bit)

For the Crust:
- About 200g (roughly 3 cups) vanilla wafers, like Nilla Wafers or similar. Crushed into fine crumbs.
- 100g (about 7 tablespoons) unsalted butter, melted.
- A pinch of salt (optional, but I like it).
For the Cheesecake Layer:
- 675g (three 8oz blocks) full-fat cream cheese, softened properly (this is key!). Leave it on the counter for an hour or two.
- 200g (1 cup) granulated sugar.
- 3 large eggs.
- 1 teaspoon vanilla extract (the good stuff if you have it!).
- A generous splash (maybe 1/4 cup?) sour cream or full-fat Greek yogurt. Makes it extra creamy.
For the Banana Pudding Layer:
- 2 ripe bananas, sliced (not *too* ripe though, you don’t want mush!).
- Half a box (about 85g or 3oz) instant vanilla pudding mix.
- 350ml (1 and 1/2 cups) cold milk (whole milk works best).
- Another handful of vanilla wafers for layering (maybe 15-20?).
For the Salted Caramel:
- 150g (3/4 cup) granulated sugar.
- 60g (1/4 cup) unsalted butter, cut into cubes.
- 120ml (1/2 cup) heavy cream (double cream), warmed slightly.
- 1/2 to 1 teaspoon flaky sea salt, like Maldon or another good one. Start with less, add more if you like it saltier.

Okay, side note: sometimes if I’m feeling lazy or out of heavy cream for the caramel, I’ll just use a really good quality store-bought salted caramel sauce. Nobody’s gonna judge, seriously. But homemade is kinda worth the tiny bit of faff.

Banana Pudding Cheesecake with Salted Caramel

Let’s Make This Thing (The How-To)

Get the Crust Going: Preheat your oven to 175°C (350°F). Whizz up your vanilla wafers in a food processor until they’re fine crumbs. If you don’t have one, pop ’em in a bag and bash ’em with a rolling pin – it works! Mix the crumbs with the melted butter and salt in a bowl until it looks like wet sand. Press this mixture firmly into the bottom of a 23cm (9-inch) springform pan. You can use the bottom of a glass or measuring cup to get it nice and compact. Bake for about 8-10 minutes until it’s lightly golden. Let it cool while you get the cheesecake ready.
Cheesecake Time: In a large bowl, beat the softened cream cheese with an electric mixer until it’s super smooth and no lumps remain. This is where softening is SO important! Add the sugar and beat until combined. Scrape down the sides. Add the eggs one at a time, beating just until each is incorporated. Don’t overmix once the eggs are in! Stir in the vanilla extract and sour cream (or yogurt) until just blended.
Bake the Cheesecake: Pour the cheesecake mixture over the cooled crust. Gently smooth the top. Now, cheesecake can crack, which is a pain. To help prevent this, I like to bake it in a water bath. Wrap the outside of your springform pan tightly in heavy-duty foil (like, two layers) to prevent leaks. Place the pan in a larger roasting pan, and carefully pour hot water into the roasting pan about halfway up the sides of the cheesecake pan. Carefully transfer the whole contraption to the oven. Bake for 55-70 minutes, or until the edges are set but the center still looks a little jiggly when you gently nudge the pan.
Cool Down: Turn off the oven, crack the oven door open, and let the cheesecake cool in the water bath for about an hour. This gradual cooling also helps prevent cracks. Then, carefully remove it form the water bath, unwrap the foil, and let it cool completely on a wire rack. Once it’s cool, cover it loosely and pop it in the fridge to chill for at least 4 hours, preferably overnight. Seriously, don’t rush this bit. It needs time to firm up properly.
Make the Banana Pudding Layer: Whisk together the instant pudding mix and cold milk in a bowl according to the package directions (usually takes a couple of minutes of whisking). Let it sit for 5 minutes to thicken. Gently fold in the sliced bananas.
Assemble: Once the cheesecake is completely chilled and firm, carefully spread the banana pudding mixture over the top. Arrange the extra vanilla wafers over the pudding layer.
Salted Caramel Situation: Okay, caramel can be tricky, so pay attention! In a medium saucepan, heat the granulated sugar over medium heat. Let it melt *without stirring* until it starts to turn amber around the edges. Swirl the pan occasionally to help it melt evenly. Once it’s a beautiful amber color (don’t let it get too dark, or it’ll be bitter!), carefully add the cubed butter. It’ll bubble and might seize up a bit – don’t panic! Whisk constantly until the butter is melted and incorporated. Now, very carefully pour in the warm heavy cream while whisking constantly. Be super careful, it will bubble up fiercely! Keep whisking until it’s smooth and creamy. Remove from the heat and stir in the flaky sea salt. Let it cool slightly.
Drizzle and Chill Again: Once the caramel has cooled a bit (it should be pourable but not scorching hot), drizzle it generously over the banana pudding and wafer layer on the cheesecake. You can make pretty patterns or just blob it on – it all tastes the same! Return the cheesecake to the fridge for at least another hour to let everything meld and chill properly.

Just a Few Notes form the Kitchen

Softening the cream cheese? Yeah, I used to rush this and ended up with tiny lumps. Don’t be like past me.
Water bath for the cheesecake really does help with cracking. Not foolproof, mind you, but it improves your chances.
The salted caramel will thicken as it cools. If it gets too thick to drizzle, you can gently warm it up again over low heat or in the microwave for a few seconds, stirring well.
Bananas oxidize and turn brown. The pudding helps protect them a bit, but this cheesecake is definitely best enjoyed within a day or two of adding the bananas and pudding layer.

Variations I’ve Messed With

I’ve tried a few things with this over the years. Once, I used shortbread for the crust instead of wafers, which was nice but didn’t have that classic banana pudding feel. I also tried adding some rum extract to the banana layer, which was… interesting? Not bad, but not quite right. I’ve heard of people adding sliced bananas *under* the cheesecake layer too, but that sounds a bit risky for texture to me. The best variation, honestly, is probably just playing with the amount of salt in the caramel – make it super salty if that’s your jam!

Stuff You’ll Need (Equipment Rundown)

Okay, you’ll definitely want a 23cm (9-inch) springform pan. Makes getting the cheesecake out a breeze. An electric mixer (handheld or stand) is super helpful for the cheesecake filling. A food processor for the crust is fastest, but a Ziploc bag and a rolling pin totally work if you want to get some aggression out. A medium saucepan for the caramel, and ideally a roasting pan for the water bath method (but you could probably wing it with a few layers of foil and no bath if you’re feeling brave… I don’t recommend it though!).

Keeping It Fresh (aka, Storage)

Keep this bad boy covered loosely with plastic wrap or in an airtight container in the fridge. It should last 3-4 days, though honestly, in my house it never lasts more than a day! The bananas might start to look a bit tired after 2 days, but it’s still edible.

How I Like to Serve It

Just as it is, cold from the fridge! Sometimes, if I’m being extra, I’ll add a little dollop of whipped cream on top right before serving. My grandad used to crumble a few extra wafers over his slice, which is a nice touch.

Lessons Learned (My ‘Pro’ Tips)

Okay, listen up. Soften the cream cheese. I mentioned it before but it’s that important. Cold cream cheese means lumpy batter, and nobody wants lumpy cheesecake. Also, don’t overmix the cheesecake batter once the eggs are in; it can introduce too much air and cause cracking or a weird texture. And for the love of all that is sweet, watch the caramel like a hawk. It goes from perfect amber to burnt bitter mess in seconds. I once got distracted by my cat chasing a fly and ruined a whole batch. Learn form my mistakes!

Got Questions? (FAQ time!)

Q: My cheesecake cracked! What did I do wrong?
A: Oh man, cracking happens! It could be the temperature fluctuations, overmixing, not cooling it down gradually enough, or sometimes just bad luck! It’s okay though, the banana pudding and caramel cover it right up, so nobody will even know unless you tell ’em!

Q: Can I make this no-bake?
A: The cheesecake layer itself needs to bake for this particular recipe’s texture. You *could* probably adapt a no-bake cheesecake recipe and add the banana pudding and caramel layers, but it wouldn’t be quite the same. This baked version is super creamy.

Q: My caramel seized up when I added the cream! Is it ruined?
A: Probably not! Just put it back on low heat and keep whisking gently. It should smooth out as it warms up again. Patience is key with caramel!

Q: Can I use fresh bananas in the cheesecake layer?
A: I don’t recommend putting fresh bananas *in* the cheesecake batter before baking – they get weird. Slicing them into the pudding layer after baking is definitely the way to go here.

So there you have it. My slightly chaotic, totally delicious recipe for Banana Pudding Cheesecake with Salted Caramel. Give it a try, and let me know if your family goes as nuts for it as mine does!

Banana Pudding Cheesecake with Salted Caramel