What kind of pudding is used in banana pudding?

Traditional banana pudding uses either banana-flavored instant pudding or a homemade vanilla custard base with banana slices added. For this cheesecake version, the best option is banana cream instant pudding. It sets without cooking and delivers consistent banana flavor throughout. Make sure you avoid cook-and-serve pudding unless your recipe is heat-based.

Can you put pudding mix in cheesecake?

Yes, and it’s a game changer. Adding pudding mix to cheesecake batter thickens the texture while enhancing the flavor. In this recipe, banana cream pudding adds structure without baking complications. It makes the filling denser and silkier, which is ideal for a pudding-style cheesecake. This trick also works well with other instant pudding flavors if you're experimenting.

Is banana cream pudding the same as banana pudding?

Not quite. Banana cream pudding typically refers to the instant mix used to flavor pies and layered desserts. Banana pudding, on the other hand, often includes sliced bananas, Nilla wafers, and whipped topping or custard layered together. The banana cream flavor is just one component, while banana pudding is the full dessert concept. This recipe brings them together in one perfect hybrid.

Can you mix pudding mix with cream cheese?

Absolutely. In fact, that’s one of the secrets to making this banana pudding cheesecake recipe so rich and stable. When combined with softened cream cheese, instant pudding mix helps create a firm texture that slices cleanly and holds its shape. Just make sure you mix thoroughly so there are no lumps, and always scrape down your bowl to keep everything smooth.

Banana Pudding with Cheesecake Pudding

Description

Banana pudding with cheesecake pudding is a dreamy dessert combining a rich banana cream filling, a graham crust, and nostalgic Nilla wafers. It’s layered comfort in every bite.

Ingredients

Scale

1 large graham cracker crust (10-inch)

2 blocks full-fat cream cheese, softened

2 eggs, room temperature

1 cup sugar

1 package banana cream instant pudding (NOT cook & serve)

1 cup crushed Nilla wafers

Whipped cream (for topping)

Fresh banana slices (for topping)

Optional: caramel drizzle, chopped pecans

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Instructions

1. Preheat oven to 300°F.

2. In a mixer, beat cream cheese and sugar for 2 minutes until smooth.

3. Add eggs one at a time, mixing gently.

4. Sprinkle in banana cream instant pudding and mix until thick.

5. Fold in Nilla wafers, keeping some chunky.

6. Spread batter into crust and smooth the top.

7. Bake for 55–60 minutes until set but still slightly jiggly.

8. Cool at room temperature, then refrigerate several hours or overnight.

9. Top with whipped cream and banana slices before serving.

Notes

Use instant pudding only, not cook-and-serve.

Let cream cheese and eggs come to room temp before mixing.

Slice with a warm knife for clean edges.

Best enjoyed within 3–4 days.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 32g
Sodium: 420mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 7g
Cholesterol: 110mg