Introduction

Banana Pudding Cheesecake is a delightful twist on two classic desserts, combining creamy cheesecake with the nostalgic flavors of banana pudding. This rich, luscious cake is perfect for gatherings or a special treat at home.

A thick slice of banana cream pie sits on a white plate with soft ridges. The pie has three main layers: the bottom layer is a crumbly, golden brown crust with a rough texture; the middle layer is a creamy filling mixed with chunks of pale yellow banana and swirls of light brown, all looking smooth but slightly textured; the top layer is a fluffy, pale yellow whipped cream that is thick and creamy with some peaks. A silver fork rests at the bottom right of the plate, holding a bite-sized piece of the pie. In the background, there is a blurred white plate with banana slices on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Nilla Wafers
2 TBSP Brown sugar (packed light or dark)
1/2 cup Unsalted butter (melted)
24 oz Cream cheese (room temperature)
3/4 cup White granulated sugar
1 tsp Pure vanilla extract
2 Bananas (mashed)
1/2 cup Sour cream (room temperature)
1/4 cup Heavy cream (room temperature)
4 Large eggs (room temperature)
1 cup Crushed Nilla wafers
2 Bananas (sliced thinly)
1 package Instant vanilla pudding (3.4 oz)
1 cup Milk (cold)
1 tsp Pure vanilla extract (for pudding)
1 cup Heavy cream (cold, for pudding topping)
Crushed Nilla Wafers (for decorating)

Instructions

Step 1: Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again.
Step 2: Using a food processor, blend the Nilla Wafers into fine crumbs. Add brown sugar and melted butter, then mix until combined.
Step 3: Pour the crumb mixture into the prepared pan. Press the crust halfway up the sides of the pan using the bottom of a measuring cup to compact it firmly.
Step 4: Bake the crust for 11 minutes, then set aside to cool slightly.
Step 5: In a mixer, beat cream cheese and sugar on high speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
Step 6: Mash 2 bananas well. Add the mashed bananas, vanilla extract, sour cream, and heavy cream to the cream cheese mixture. Mix on medium speed until combined; the batter will be lumpy from the bananas.
Step 7: Add eggs one at a time and mix on low speed until just combined. Scrape the bowl once more.
Step 8: Pour half of the cheesecake batter over the crust. Layer sliced bananas evenly on top, then sprinkle with crushed Nilla Wafers. Carefully pour remaining cheesecake batter over the layers.
Step 9: Prepare a water bath to bake the cheesecake. Either place the springform pan inside a 10-inch cake pan that fits in a larger roasting pan and fill the roasting pan with hot water halfway up the cake pan, or wrap the springform pan tightly twice in aluminum foil, place it inside the roasting pan, and fill with hot water halfway up the springform pan.
Step 10: Bake the cheesecake for 80-90 minutes, until the edges are set and the center has a slight jiggle.
Step 11: Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes to cool slowly. Remove from the water bath and place on a cooling rack to cool completely.
Step 12: Wrap the cooled cheesecake with foil and refrigerate for at least 6 hours or overnight for best results.
Step 13: In a large bowl, whisk the instant vanilla pudding mix and cold milk using a hand mixer on medium speed for 2 minutes. Refrigerate while preparing the whipped cream topping.
Step 14: Using a chilled metal bowl with a whisk attachment, beat the cold heavy cream and vanilla extract on high speed until stiff peaks form.
Step 15: Gently fold the whipped cream into the prepared pudding using a rubber spatula until fully combined, being careful not to deflate the mixture.
Step 16: Remove the cheesecake from the fridge and release it from the springform pan. Remove the parchment paper from the bottom.
Step 17: Spread the whipped vanilla pudding evenly over the top of the cheesecake. Decorate with additional crushed Nilla Wafers.

Tips & Variations

For extra banana flavor, substitute some of the heavy cream in the cheesecake batter with banana-flavored yogurt.
Use ripe but firm bananas to avoid excess moisture that can cause the cheesecake to be soggy.
To prevent cracks, avoid overmixing the eggs; mix until just combined.
Try adding a sprinkle of cinnamon or nutmeg to the crust for a warm spice note.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to prevent drying out. When ready to serve, let it sit at room temperature for about 15 minutes. Avoid freezing, as the pudding topping may separate upon thawing.

How to Serve

The image shows a creamy banana cream pie sliced into pieces on a white plate, placed on a white marbled texture. The pie has three visible layers: a crumbly golden-brown crust on the bottom, a thick pale yellow banana custard in the middle, and a thick layer of smooth white whipped cream on top. The surface is decorated with banana slices evenly spread out and sprinkled with small pieces of crushed cookies for texture. A fork is placed at the top near one of the slices, and in the background, a white plate with more banana slices is slightly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bananas instead of instant pudding?

The instant vanilla pudding provides structure and sweetness to the topping, which fresh bananas alone cannot achieve. However, you can add sliced fresh bananas for extra flavor within the layered cheesecake.

How do I prevent the cheesecake from cracking?

To avoid cracks, mix the batter gently without overbeating, bake using a water bath to maintain moisture, and allow the cheesecake to cool slowly with the oven door cracked open before refrigerating.