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Banana Pudding Cheesecake

Banana Pudding Cheesecake: A Creamy Slice of Bliss

This Banana Pudding Cheesecake combines classic flavors with creamy richness for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 6 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Nilla Wafers A sweet and crunchy base; feel free to use graham crackers if you’re in a pinch.
  • 2 TBSP Brown Sugar Adds warmth and complexity to the crust; light or dark sugar works beautifully.
  • ½ cup Unsalted Butter Melted; binds the crust together for a cohesive texture.
For the Cheesecake Filling
  • 24 oz Cream Cheese Room temperature; provides the main structure and creaminess.
  • ¾ cup Granulated Sugar Sweetens the cheesecake perfectly.
  • 1 tsp Pure Vanilla Extract Elevates the dessert’s flavor.
  • 2 Bananas Mashed; infuses natural sweetness and banana flavor.
  • 2 Bananas Sliced; be sure to use well-ripened bananas for the best results.
  • ½ cup Sour Cream Room temperature; adds tanginess and creaminess.
  • ¼ cup Heavy Cream Room temperature; creates a fluffy texture.
  • 1 cup Heavy Cream Cold; used for whipping.
  • 4 Large Eggs Room temperature; essential for structure.
For the Layering and Topping
  • 1 cup Crushed Nilla Wafers Maintain that signature flavor in the layers.
  • 1 package Instant Vanilla Pudding Ensure it’s the instant variety, not cook-and-serve.
  • 1 cup Milk Cold; necessary for achieving the pudding consistency.
  • Crushed Nilla Wafers For decorating; adds a decorative and flavorful finish.

Equipment

  • 9-inch springform pan
  • food processor
  • mixing bowl
  • whisk
  • roasting pan
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
  2. In a food processor, blend Nilla Wafers until fine crumbs. Combine with brown sugar and melted butter; press into the prepared pan. Bake for 11 minutes, then cool.
  3. Beat cream cheese and granulated sugar until smooth. Add mashed bananas, vanilla extract, sour cream, and heavy cream. Mix until slightly lumpy, then beat in eggs one at a time.
  4. Pour half of the cheesecake batter over the cooled crust, layer with sliced bananas and crushed Nilla Wafers. Pour remaining batter over the top.
  5. Wrap the springform pan with foil and place it in a roasting pan filled halfway with hot water. Bake for 80-90 minutes until edges are set and center is wobbly.
  6. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 30 minutes. Then transfer to a wire rack to cool completely; refrigerate for at least 6 hours.
  7. Whisk the instant vanilla pudding mix with cold milk until thickened. Whip remaining cold heavy cream until stiff peaks form, then fold into pudding.
  8. Spread the whipped pudding topping over the chilled cheesecake. Sprinkle with crushed Nilla Wafers and serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 28gSaturated Fat: 17gCholesterol: 100mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 800IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Allow your cream cheese, sour cream, and eggs to reach room temperature before mixing for a smooth texture. Use a water bath during baking to prevent cracks.

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