Banana Pudding Cheesecake
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!
- 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
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)
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.
Find it online: https://chocolatecoveredamy.com/banana-pudding-cheesecake/
