Description
Some desserts just speak to your soul. For me, Banana Pudding Cheesecake is one of those. It combines the creamy nostalgia of banana pudding with the luxurious richness of classic cheesecake—and the result is truly something special.
Ingredients
Nilla Wafer Crust
3 cups whole Nilla wafers, crushed (180g / about 1â…” cups crushed)
¼ cup granulated sugar (50g)
5 tablespoons unsalted butter, melted and slightly cooled (70g)
Banana Pudding Cheesecake Filling
32 oz brick-style cream cheese, softened (4 blocks / 905g)
1 cup mashed ripe banana (2 large ripe bananas / 250g)
½ cup full-fat sour cream, room temperature (115g)
1 cup granulated sugar (200g)
1 (3.4 oz) box instant banana cream pudding mix
1 teaspoon pure vanilla extract
4 large eggs, at room temperature
Optional Toppings
2 cups whipped cream or whipped topping
1–2 bananas, sliced
10–20 Nilla wafers
Instructions
Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. This step ensures the cheesecake releases cleanly once chilled.
Crush the Nilla wafers in a food processor or by hand using a rolling pin. You want fine crumbs that resemble coarse sand. Combine the crumbs with sugar and melted butter in a bowl and mix until all the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared pan. I like to use the bottom of a measuring cup to create an even layer. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
Place a pot of water on the stove to boil for the water bath. Meanwhile, beat the softened cream cheese in a large bowl using a stand or handheld mixer. Mix on medium speed for 1 to 2 minutes until smooth and creamy.
Add the mashed bananas and sour cream. Mix until fully incorporated, scraping down the sides of the bowl as needed. Then add the sugar, pudding mix, and vanilla extract. Beat for another 30 to 60 seconds until everything is combined.
In a small bowl, lightly beat the eggs. Add them to the cream cheese mixture and mix on low speed just until combined. Avoid overmixing—this will keep the cheesecake smooth and prevent cracking.
Pour the filling over the baked crust. Use a spatula to smooth the top. Tap the pan gently on the counter to release any air bubbles.
Wrap the bottom of the springform pan in aluminum foil and place it into a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.
Carefully transfer the setup to the oven and bake for 60 to 70 minutes. The edges should look set, but the center will still jiggle slightly. Turn off the oven and let the cheesecake rest inside with the door cracked for 1 hour.
Remove the cheesecake from the water bath and let it cool completely at room temperature. Then cover and refrigerate for at least 6 hours, preferably overnight.
When ready to serve, release the cheesecake from the springform pan and transfer to a serving plate. Decorate with whipped cream, banana slices, and Nilla wafers if desired.
