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Banana Pudding Cheesecake

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.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 6 hours
Total Time 8 hours
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Nilla Wafers finely crushed
  • 1/4 cup Brown Sugar light or dark
  • 1/2 cup Unsalted Butter melted
For the Cheesecake Filling
  • 16 oz Cream Cheese room temperature
  • 1 cup White Granulated Sugar adjust to taste
  • 1 tbsp Pure Vanilla Extract preferably pure
  • 2 medium Bananas mashed, ripe
  • 1/2 cup Sour Cream or Greek yogurt
  • 1 cup Heavy Cream whipped
  • 3 large Eggs room temperature
  • 1/2 cup Crushed Nilla Wafers for texture and garnish
For the Topping
  • 1 pkg Instant Vanilla Pudding 3.4 oz size
  • 2 cups Cold Milk
  • 1/2 cup Crushed Nilla Wafers for decorating

Equipment

  • 9-inch springform pan
  • Food processor
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions for Banana Pudding Cheesecake
  1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
  2. 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.
  3. 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.
  4. 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.
  5. To prevent cracks, set up a water bath and bake for 80-90 minutes until edges are set and center jiggles slightly.
  6. Cool the cheesecake in the oven for 30 minutes with the door cracked, then refrigerate for at least 6 hours or overnight.
  7. Prepare the topping by whisking instant pudding mix with cold milk until thickened, then fold in whipped heavy cream.
  8. 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

Notes

Ensure 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.

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