Banana Pudding Cheesecake

This Banana Pudding Cheesecake combines the classic flavors of banana pudding with the richness of cheesecake. With a Nilla wafer crust, creamy banana pudding filling, and optional toppings of whipped cream and extra bananas, it’s a decadent dessert that’s sure to be a crowd-pleaser. Perfect for special occasions, or just when you’re craving something indulgent!

Why You’ll Love This Recipe

If you love banana pudding, this cheesecake version will take it to a whole new level. The Nilla wafer crust, banana-flavored cheesecake filling, and a creamy texture make it irresistible. It’s the ultimate comfort food dessert that blends the best of two classic treats in one.

Ingredients

2 large bananas (mashed)
1 box (3.4 oz) instant banana cream pudding mix
1 ½ cups sour cream
3 (8 oz) packages cream cheese (full-fat)
4 large eggs
1 ¼ cups granulated sugar
1 ½ tsp vanilla extract
1 ¼ cups Nilla Wafer crumbs
2 tbsp granulated sugar (for crust)
6 tbsp melted butter
Whipped cream, sliced bananas, and Nilla wafers for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
For the crust: Blend Nilla Wafers in a food processor until finely ground. Combine crumbs, sugar, and melted butter. Press into the bottom of the springform pan and bake for 10 minutes. Let it cool slightly.
For the filling: Beat cream cheese in a stand mixer until smooth. Add mashed bananas, sour cream, sugar, pudding mix, and vanilla; mix well.
Beat eggs lightly and add them to the mixture, one at a time, ensuring each is fully incorporated.
Wrap the pan with foil and place in an oven bag to prevent water from leaking into the crust. Pour the filling into the pan.
Prepare a water bath by boiling water and placing the springform pan into a larger roasting pan. Pour the hot water around the cheesecake pan.
Bake for about 60 minutes or until the edges are set, but the center is slightly wobbly. Let the cheesecake cool in the oven with the door ajar for 1 hour, then transfer to a cooling rack.
Refrigerate for at least 5 hours or overnight to fully set.
Garnish with whipped cream, sliced bananas, and extra Nilla wafers before serving.

Servings and Timing

Servings: 12
Prep time: 20 minutes
Cook time: 70 minutes
Chill time: 5 hours
Total time: 6 hours 30 minutes

Variations

Add chocolate chips to the filling or top with chocolate drizzle for a chocolate-banana twist.
Use vanilla pudding mix instead of banana cream for a milder flavor.
Substitute whipped cream topping with a layer of caramel or butterscotch sauce.

Storage/Reheating

Store leftovers in the refrigerator for up to 4 days. To prevent the cheesecake from drying out, cover it tightly with plastic wrap or foil. The cheesecake can be made up to 4 days in advance; just add the toppings just before serving.

FAQs

Can I use a different type of crust?

Yes, you can use a graham cracker crust instead of Nilla Wafers if preferred.

Is it okay to use regular pudding mix instead of instant?

You must use instant pudding mix for the filling to ensure the proper texture.

Can I make this cheesecake in advance?

Yes, this cheesecake can be made up to 4 days in advance, but avoid adding the toppings until you’re ready to serve.

What size pan should I use?

A 9-inch springform pan works best for this recipe.

How do I prevent cracks in my cheesecake?

Bake the cheesecake in a water bath and allow it to cool slowly in the oven to prevent cracks.

Can I use frozen bananas for this recipe?

Fresh bananas are recommended for better texture, but frozen bananas can work in a pinch.

How do I know when the cheesecake is done?

The edges should be set, and the center should have a slight wobble. It will firm up as it cools.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake (without toppings) for up to 3 months. Let it thaw overnight in the fridge before serving.

Can I use a different type of topping?

You can top the cheesecake with fresh berries, a chocolate drizzle, or even a caramel sauce for variation.

Is this cheesecake gluten-free?

Yes, if you use gluten-free Nilla Wafers, this cheesecake can be made gluten-free.

Conclusion

This Banana Pudding Cheesecake is a show-stopping dessert that combines the creamy goodness of cheesecake with the familiar flavors of banana pudding. Whether for a holiday, party, or just a family treat, it’s sure to impress and leave everyone coming back for more.

Banana Pudding Cheesecake

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Indulge in the perfect fusion of banana pudding and cheesecake with this decadent Banana Pudding Cheesecake. Featuring a Nilla wafer crust, creamy banana-flavored filling, and topped with whipped cream and fresh bananas, this dessert is sure to become a favorite at any occasion. Easy to make and irresistibly delicious, it’s a treat that will wow your guests!

Author: Amy
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 6 hours 30 minutes
Yield: 12 servings
Category: Dessert, Cheesecake
Method: Baking, Water Bath
Cuisine: American
Diet: Gluten Free

Instructions

Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
For the crust: Blend Nilla Wafers in a food processor until finely ground. Combine crumbs, sugar, and melted butter. Press into the bottom of the springform pan and bake for 10 minutes. Let it cool slightly.
For the filling: Beat cream cheese in a stand mixer until smooth. Add mashed bananas, sour cream, sugar, pudding mix, and vanilla; mix well.
Beat eggs lightly and add them to the mixture, one at a time, ensuring each is fully incorporated.
Wrap the pan with foil and place in an oven bag to prevent water from leaking into the crust. Pour the filling into the pan.
Prepare a water bath by boiling water and placing the springform pan into a larger roasting pan. Pour the hot water around the cheesecake pan.
Bake for about 60 minutes or until the edges are set, but the center is slightly wobbly. Let the cheesecake cool in the oven with the door ajar for 1 hour, then transfer to a cooling rack.
Refrigerate for at least 5 hours or overnight to fully set.
Garnish with whipped cream, sliced bananas, and extra Nilla wafers before serving.

Notes

Variations: Add chocolate chips to the filling or drizzle with chocolate for a chocolate-banana twist. Swap in vanilla pudding mix for a milder flavor.
Storage: Store leftovers in the refrigerator for up to 4 days. Freeze without toppings for up to 3 months and thaw before serving.