Jump to Recipe Print RecipeAs I savored the last bite of my friend’s creamy dessert, a sudden realization hit me—this was the missing piece in my collection of go-to recipes: a Banana Pudding Cheesecake! This fusion treats both your taste buds and your cherished memories of classic banana pudding while adding a luxurious twist. Featuring a buttery Nilla Wafer crust and a velvety banana filling dotted with real banana slices, every slice of this cheesecake brings together the best of both worlds. This dessert is not only a showstopper for gatherings but also surprisingly easy to whip up. Imagine delighting friends and family with a homemade treat that looks as good as it tastes! Are you ready to elevate your dessert game and indulge in this beloved classic? Let’s dive into the delicious details! Why Will You Love This Cheesecake? Unforgettable Flavor: This Banana Pudding Cheesecake melds the nostalgic taste of banana pudding with the creaminess of cheesecake, creating a dessert that truly tantalizes your taste buds. Simplicity: Whipping this up is a breeze, thanks to the straightforward instructions and readily available ingredients. Even baking novices can impress their loved ones! Versatile Treat: While this recipe is delightful as is, feel free to swap out the Nilla Wafers with your favorite cookies or experiment with different fruits for an exciting twist. Perfect for Any Occasion: Be it a family gathering or a cozy dinner, this cheesecake is a guaranteed crowd-pleaser. Just wait for the compliments to roll in! Easy to Prepare Ahead: Make it a day in advance to let the flavors meld perfectly. Plus, it holds beautifully in the fridge—great for planning ahead! Indulge in another creamy delight with our Fruity Pebbles Cheesecake or explore the deliciousness of the Berry Peach Cheesecake for more dessert inspiration! Banana Pudding Cheesecake Ingredients For the Crust • Nilla Wafers – The sweet, crunchy base that perfectly complements the cheesecake’s creaminess. • Brown Sugar – Adds moisture and a caramel hint to the crust; feel free to use light or dark. • Unsalted Butter – Binds the crust ingredients together—make sure it’s melted for easy mixing. For the Cheesecake Filling • Cream Cheese – The rich main ingredient that provides the luscious texture; always at room temperature for the best mixing. • White Granulated Sugar – Sweetens the cheesecake; you can adjust the amount to suit your taste. • Pure Vanilla Extract – Elevates the flavor of the cheesecake; opt for pure instead of imitation for better results. • Bananas (mashed) – Offers natural sweetness and flavor; ripe bananas are ideal for this recipe. • Sour Cream – Enhances creaminess and balances sweetness; Greek yogurt can be a great alternative. • Heavy Cream – Whipped to achieve a smooth texture for the delicious vanilla pudding topping. • Large Eggs – Essential for the cheesecake to set properly; ensure they’re at room temperature for uniform mixing. • Crushed Nilla Wafers – Used for added texture within the filling and as a delightful garnish. For the Topping • Instant Vanilla Pudding – Creates a light and fluffy topping that’s simply divine; stick with the 3.4 oz size for the right consistency. • Cold Milk – Necessary for preparing the pudding—keep it chilled for proper thickening. • Crushed Nilla Wafers (for decorating) – Adds a crisp finishing touch and extra flavor. Give this Banana Pudding Cheesecake a try, and get ready to indulge in a dessert that’s both creamy and crunchy—perfect for creating sweet memories! Step‑by‑Step Instructions for Banana Pudding Cheesecake Step 1: Preheat and Prepare Begin by preheating your oven to 325°F (163°C). While the oven heats, prepare a 9-inch springform pan by greasing it lightly, ensuring your Banana Pudding Cheesecake will come out smoothly once baked. This step is crucial for creating a beautiful presentation when serving. Step 2: Make the Crust In a food processor, blend the Nilla Wafers until finely crushed. Combine them in a bowl with brown sugar and melted unsalted butter, mixing until well combined. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for about 11 minutes until golden brown, which enhances the flavor and provides a sturdy base for your cheesecake. Step 3: Prepare the Cheesecake Filling In a large mixing bowl, beat together softened cream cheese and white granulated sugar until smooth and creamy, about 2-3 minutes. Add in the mashed bananas, sour cream, and heavy cream, mixing on low speed until blended. Next, incorporate the large eggs one at a time, ensuring each is fully integrated before adding the next. Fold in half of the crushed Nilla Wafers for added texture. Step 4: Layer the Batter Once the filling is prepared, pour half of the cheesecake batter into the cooled crust. Layer on sliced bananas, followed by the remaining crushed Nilla Wafers. Top with the rest of the cheesecake batter, spreading it evenly. This layering creates delightful bursts of flavor throughout your Banana Pudding Cheesecake. Step 5: Bake in a Water Bath To prevent cracks, set up a water bath. Wrap the outside of the springform pan with aluminum foil and place it in a larger baking dish filled with hot water. Bake your cheesecake for 80-90 minutes until the edges are set, but the center should still jiggle slightly. This gentle baking method ensures a creamy texture. Step 6: Cool the Cheesecake After baking, turn off the oven and crack the door open, allowing the Banana Pudding Cheesecake to cool inside for 30 minutes. This gradual cooling helps prevent the top from cracking. Once cooled, transfer it to the fridge and chill for at least 6 hours, ideally overnight, to let the flavors meld beautifully. Step 7: Prepare the Whipped Topping While the cheesecake chills, prepare the whipped vanilla pudding. In a mixing bowl, combine the instant vanilla pudding mix with cold milk, whisking until thickened. Fold in the whipped heavy cream gently, maintaining the airy texture. This light and fluffy topping will beautifully complement your cheesecake. Step 8: Finish and Serve Once chilled, remove the Banana Pudding Cheesecake from the springform pan. Spread the whipped vanilla pudding mixture generously over the top. For an elegant finish, sprinkle with additional crushed Nilla Wafers, adding a delightful crunch. Your masterpiece is ready to charm family and friends! Storage Tips for Banana Pudding Cheesecake Fridge: Store your Banana Pudding Cheesecake in an airtight container for up to 5 days to maintain its creamy texture and flavor. Freezer: For longer storage, freeze the cheesecake without the pudding topping for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thawing: When ready to enjoy, thaw the cheesecake in the fridge overnight. Once thawed, you can add the whipped vanilla pudding topping before serving for a fresh taste. Reheating: If desired, a quick blast in the microwave for about 15-20 seconds can enhance the flavor, but avoid overheating to prevent melting the creamy topping. Make Ahead Options These Banana Pudding Cheesecakes are a wonderful choice for meal prep, allowing you to enjoy more time with loved ones on special occasions. You can prepare the crust and cheesecake filling up to 24 hours in advance. Simply bake the crust and let it cool, then pour in the filling and refrigerate the unbaked cheesecake covered until you’re ready to bake. This method keeps the crust crisp and the filling creamy for that fresh, just-made taste. After chilling for at least 6 hours or preferably overnight, simply finish by topping with the whipped vanilla pudding right before serving for that delightful fluffy experience. With these make-ahead steps, you’ll have a delicious dessert that’s just as scrumptious and saves you time! What to Serve with Banana Pudding Cheesecake? Enhancing your dessert experience can transform a lovely treat into a memorable meal shared with family and friends. Creamy Vanilla Ice Cream: A classic pairing that adds a cool, creamy contrast to the rich banana cheesecake, making each bite even more indulgent. Fresh Fruit Salad: A refreshing mix of seasonal fruits like strawberries and kiwi adds a burst of color and flavor, balancing the sweetness of the cheesecake beautifully. Caramel Drizzle: A warm caramel sauce drizzled over each slice adds a decadent touch, enhancing the dessert’s flavor profile with a sweet, buttery essence. Mint-Infused Whipped Cream: Light and airy whipped cream infused with mint brings a refreshing lift, cutting through the richness and adding a sophisticated twist. Coffee or Espresso: A rich, dark coffee or espresso complements the sweetness of the cheesecake, providing a lovely contrast that elevates the overall dessert experience. Chocolate-Covered Strawberries: These juicy treats pair perfectly with the banana pudding cheesecake, adding an extra layer of sweetness and elegance to your dessert spread. Chilled Lemonade: Refreshing and zesty, a cool glass of lemonade offers a delightful contrast to the creamy dessert, keeping your palate refreshed. Mini Chocolate Tarts: For those who love chocolate, this addition provides a complex flavor profile, balancing the banana flavor with rich chocolatey goodness. Indulge in these pairings to create an unforgettable feast around your banana pudding cheesecake! Expert Tips for Banana Pudding Cheesecake • Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth and creamy filling, avoiding lumps in your Banana Pudding Cheesecake. • Avoid Cracks: Use a water bath for baking to maintain moisture and prevent surface cracks. Proper wrapping of the pan is key to protect the crust from water damage. • Chill Time Matters: Allow your cheesecake to chill overnight if possible. This not only enhances flavor but also helps achieve a perfect texture that slices beautifully. • Gentle Whipping: When folding in whipped cream to the pudding, be gentle to maintain that airy texture. Overmixing can lead to a dense topping. • Perfect Storage: If there are leftovers, store the cheesecake without the topping to keep it fresh. Adding the pudding topping just before serving ensures a delightful crunch. Banana Pudding Cheesecake Variations Feel free to have some fun and customize your Banana Pudding Cheesecake to suit your palate and mood! Chocolate Wafer Crust: Replace Nilla Wafers with chocolate wafers for a rich twist that delights chocolate lovers. Fruit Fusion: Swap bananas for other fruits like strawberries or peaches for a refreshing seasonal change; add a splash of citrus juice for a zing! Nutty Crunch: Mix crushed nuts into the crust or sprinkle on top for an enticing crunch that adds depth and flavor. Dairy-Free Option: Use coconut cream and dairy-free cream cheese for a delectable vegan-friendly cheesecake that everyone will love. Maple Sugar: Substitute brown sugar with maple sugar in the crust for a unique, caramel-like flavor that pairs beautifully with banana. Extra Creaminess: Fold in some mascarpone cheese with the cream cheese for an ultra-creamy filling; you’ll be swooning over each slice! Spiced Delight: Add a teaspoon of cinnamon or nutmeg in the cheesecake filling for an aromatic kick that warms the heart. Heat It Up: Add a pinch of chili powder or cayenne to the whipped topping for a surprising, delightful heat that elevates the flavor experience. If you’re in the mood for more delightful variations, consider whipping up a Churro Cheesecake Indulge or sink your spoon into some luscious Blueberry Cheesecake Bars for a change of pace. Enjoy experimenting! Banana Pudding Cheesecake Recipe FAQs How do I choose ripe bananas for this recipe? Absolutely! Look for bananas that are mostly yellow with a few brown spots. These will provide the perfect sweetness and flavor for your Banana Pudding Cheesecake. Avoid bananas that are overly green or mushy, as you want a balanced texture in the cheesecake. How should I store the leftover cheesecake? Store your Banana Pudding Cheesecake in an airtight container in the refrigerator for up to 5 days to keep it fresh and creamy. You can also freeze it without the pudding topping for up to 3 months. To do this, wrap it tightly in plastic wrap and then in aluminum foil to prevent any freezer burn. Can I freeze the Banana Pudding Cheesecake? Yes, you can! To freeze, simply wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Make sure to freeze it without the pudding topping. When you’re ready to enjoy, let it thaw in the refrigerator overnight. Once thawed, you can add the whipped vanilla pudding topping before serving for a delightful treat! What should I do if my cheesecake cracks while baking? If your Banana Pudding Cheesecake cracks, don’t panic! The most common reason for cracks is baking at too high a temperature or not using a water bath. Make sure the water bath is properly set up to create a moist environment while baking. If it does crack, you can cover it with the whipped pudding topping to mask any imperfections before serving. Is this dessert safe for pets? No, it’s best to keep this Banana Pudding Cheesecake away from pets. The sugar, heavy cream, and certain ingredients like chocolate can be harmful to pets. Always make sure to store it securely out of their reach! Can I alter the recipe for dietary restrictions? Absolutely! If you’re looking for a lighter version, you can substitute regular cream cheese with light cream cheese and use Greek yogurt instead of sour cream. If you’re avoiding gluten, consider using gluten-free cookies for the crust. Always feel free to adjust the sugar levels to meet your dietary preferences! Banana Pudding Cheesecake: Creamy Delight You Can't Resist This Banana Pudding Cheesecake is a creamy twist on a classic dessert that combines nostalgic flavors with a luxurious cheesecake texture. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 30 minutes minsCooling Time 6 hours hrsTotal Time 8 hours hrs Servings: 10 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust2 cups Nilla Wafers finely crushed1/4 cup Brown Sugar light or dark1/2 cup Unsalted Butter meltedFor the Cheesecake Filling16 oz Cream Cheese room temperature1 cup White Granulated Sugar adjust to taste1 tbsp Pure Vanilla Extract preferably pure2 medium Bananas mashed, ripe1/2 cup Sour Cream or Greek yogurt1 cup Heavy Cream whipped3 large Eggs room temperature1/2 cup Crushed Nilla Wafers for texture and garnishFor the Topping1 pkg Instant Vanilla Pudding 3.4 oz size2 cups Cold Milk1/2 cup Crushed Nilla Wafers for decorating Equipment 9-inch springform panFood processorMixing bowlWhisk Method Step-by-Step Instructions for Banana Pudding CheesecakePreheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.Blend Nilla Wafers in a food processor until finely crushed. Combine with brown sugar and melted butter. Press into the springform pan and bake for 11 minutes.In a bowl, beat cream cheese and sugar until smooth. Add mashed bananas, sour cream, and heavy cream, mixing well. Incorporate eggs one at a time and fold in crushed Nilla Wafers.Pour half of the batter into the cooled crust, layer with sliced bananas, top with the remaining crushed Nilla Wafers, and finish with the rest of the batter.To prevent cracks, set up a water bath and bake for 80-90 minutes until edges are set and center jiggles slightly.Cool the cheesecake in the oven for 30 minutes with the door cracked, then refrigerate for at least 6 hours or overnight.Prepare the topping by whisking instant pudding mix with cold milk until thickened, then fold in whipped heavy cream.Spread the whipped topping over the chilled cheesecake, garnish with additional crushed Nilla Wafers, and serve. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg NotesEnsure all ingredients are at room temperature before starting for a smoother filling. Properly wrap the springform pan while baking to prevent water from leaking in. Tried this recipe?Let us know how it was!
