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Banana Pudding Cheesecake Recipe

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★★★★★

4.5 from 138 reviews

This Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the nostalgic flavors of banana pudding and a crunchy Nilla Wafer crust. Perfectly layered with mashed and sliced bananas, and topped with a light whipped vanilla pudding, this dessert is both indulgent and refreshing, ideal for gatherings or a special treat.

Ingredients

Scale

Crust

  • 1 box Nilla Wafers
  • 2 TBSP Brown sugar (packed, light or dark)
  • 1/2 cup Unsalted butter (melted)

Banana Cheesecake Filling

  • 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)

Whipped Vanilla Pudding Topping

  • 1 package Instant vanilla pudding (3.4 oz)
  • 1 cup Milk (cold)
  • 1 tsp Pure vanilla extract
  • 1 cup Heavy cream (cold)
  • Crushed Nilla Wafers (for decorating)

Instructions

  1. Nilla Wafer Crust: Preheat the oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray, then line the bottom with a 9-inch parchment paper circle and spray again.
  2. Blend Crust Ingredients: Using a food processor, blend the Nilla Wafers into a fine crumb. Add brown sugar and melted butter, then mix until fully combined.
  3. Press and Bake Crust: Pour the crumb mixture into the prepared pan. Press the crust up halfway on the sides and compact using the bottom of a measuring cup. Bake the crust for 11 minutes and then let it cool slightly.
  4. Prepare Banana Cheesecake Batter: In a mixer, beat cream cheese and sugar on high speed for 2 minutes until smooth. Scrape down the bowl with a rubber spatula.
  5. Add Banana and Dairy: Mash 2 bananas thoroughly. Add mashed bananas, vanilla extract, sour cream, and heavy cream to the cream cheese mixture. Mix on medium speed until combined; the mixture will be lumpy from the bananas.
  6. Add Eggs: Add eggs one at a time, mixing on low speed until just combined. Stop mixing and scrape the bowl again to ensure everything is incorporated.
  7. Layer Batter and Bananas: Pour half the cheesecake batter onto the crust. Evenly layer sliced bananas on top and sprinkle with crushed Nilla Wafers. Pour the remaining batter over the top.
  8. Prepare Water Bath: To prevent cracking, set up a water bath. Option 1: Place the springform pan inside a 10-inch cake pan, then place that in a large roasting pan and add hot water halfway up the cake pan. Option 2: Wrap the springform pan twice in heavy-duty aluminum foil, place it in the roasting pan, and fill with hot water halfway up the springform pan. The water bath ensures gentle, even baking.
  9. Bake Cheesecake: Bake for 80-90 minutes until the center jiggles slightly but edges are set.
  10. Cool Cheesecake: Turn off oven, crack open the door, and allow the cheesecake to rest inside for 30 minutes for gradual cooling. Remove from the water bath and place on a wire rack to cool completely.
  11. Chill: Cover the cooled cheesecake tightly with foil and chill in the refrigerator for at least 6 hours or overnight.
  12. Prepare Whipped Vanilla Pudding: In a large bowl, whisk instant vanilla pudding powder and cold milk with a hand mixer on medium speed for 2 minutes. Refrigerate while whipping heavy cream.
  13. Whip Cream: Using a chilled metal bowl and whisk attachment, beat cold heavy cream and vanilla extract on high speed until stiff peaks form.
  14. Fold Whipped Cream into Pudding: Gently fold the whipped cream into the prepared pudding using a rubber spatula until well combined, maintaining the airy texture.
  15. Assemble and Decorate: Remove the cheesecake from the fridge and free it from the springform pan and parchment paper. Spread the whipped vanilla pudding evenly on top. Sprinkle crushed Nilla Wafers over the pudding for a crunchy finish.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for a smooth batter.
  • Water bath is critical to prevent cracks and to achieve a creamy cheesecake texture.
  • You can prepare the crust and cheesecake batter the day before to save time.
  • For best results, chill the cheesecake overnight before serving.
  • Slicing bananas thinly ensures even banana layers that meld well with the creamy filling.
  • Use a gentle folding technique when mixing whipped cream and pudding to maintain airiness.

Keywords: banana pudding cheesecake, Nilla wafer crust, creamy cheesecake, layered banana dessert, homemade cheesecake

Find it online: https://ricoloranz.com/banana-pudding-cheesecake-recipe/