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Banana Pudding Cheesecake

Banana Pudding Cheesecake
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Banana Pudding Cheesecake combines two classic desserts into one unforgettable treat. With a buttery Nilla Wafer crust, creamy banana-flavored cheesecake, layers of fresh bananas and crushed wafers, and a fluffy whipped vanilla pudding topping, this dessert tastes just like traditional banana pudding—only richer and more indulgent. It’s the perfect show-stopping dessert for holidays, birthdays, or anytime you want to impress.

Ingredients

Scale

Nilla Wafer Crust

  • 1 box Nilla Wafers

  • 2 tablespoons brown sugar (light or dark)

  • ½ cup unsalted butter, melted

Banana Cheesecake Filling

  • 24 oz cream cheese, room temperature

  • ¾ cup granulated sugar

  • 1 teaspoon pure vanilla extract

  • 2 ripe bananas, mashed

  • ½ cup sour cream, room temperature

  • ¼ cup heavy cream, room temperature

  • 4 large eggs, room temperature

  • 1 cup crushed Nilla Wafers

  • 2 bananas, thinly sliced

Whipped Vanilla Pudding Topping

  • 1 (3.4 oz) package instant vanilla pudding

  • 1 cup cold milk

  • 1 teaspoon pure vanilla extract

  • 1 cup cold heavy cream

  • Crushed Nilla Wafers, for garnish

Instructions

1. Make the Crust

Preheat oven to 325°F (165°C). Spray a 9-inch springform pan with nonstick spray, line the bottom with parchment paper, and spray again.
Pulse the Nilla Wafers into fine crumbs using a food processor. Mix with brown sugar and melted butter.
Press the mixture firmly into the bottom and halfway up the sides of the pan.
Bake for 11 minutes, then set aside.

2. Prepare the Banana Cheesecake

Beat cream cheese and sugar on high speed for 2 minutes, scraping the bowl as needed.
Add mashed bananas, vanilla, sour cream, and heavy cream. Mix until combined (small banana lumps are normal).
Add eggs and mix on low speed just until incorporated.

Pour half of the cheesecake batter over the crust.
Layer with sliced bananas and sprinkle with crushed Nilla Wafers.
Top with the remaining batter.

3. Bake Using a Water Bath

Place the springform pan into a roasting pan and add hot water halfway up the sides (wrap the pan in foil if needed).
Bake for 80–90 minutes, until the edges are set and the center has a slight jiggle.

Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes.
Remove from the water bath and cool completely.
Wrap and refrigerate for at least 6 hours or overnight.

4. Make the Whipped Vanilla Pudding

Beat the pudding mix and milk for 2 minutes, then refrigerate.
In a separate bowl, whip heavy cream and vanilla until stiff peaks form.
Gently fold whipped cream into the pudding mixture.

5. Assemble and Serve

Remove the cheesecake from the pan and parchment.
Spread the whipped vanilla pudding evenly over the top.
Garnish with crushed Nilla Wafers. Slice and serve chilled.

Notes

  • Room temperature ingredients: Prevents lumps and ensures a smooth cheesecake.

  • Ripe bananas: Use bananas with brown spots for the best flavor.

  • Low mixing speed for eggs: Helps avoid cracks by preventing excess air.

  • Overnight chilling: Improves texture and makes slicing cleaner.

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