Go Back
–+ servings
A whole banana pudding cheesecake with vanilla wafer crust and sliced bananas on top, served on a round white platter. behind the cheesecake is a bowl of vanilla wafers and a bunch of ripe bananas.
No ratings yet

Banana Pudding Cheesecake

Rich, luscious Banana Pudding Cheesecake features a Nilla Wafer Crust, a layer of sliced bananas, and a smooth banana pudding on top. It has all the classic flavors of your favorite banana pudding dessert but in a sophisticated baked cheesecake format.
Author Diana
Servings 8 slices
Prep Time 25 minutes
Cook Time 1 minute
Chill Time 4 hours
Total Time 4 hours 26 minutes

Equipment

Ingredients

Crust:

  • 1 11-ounce box (312 g) Nilla wafers
  • 5 tablespoons (70 g) unsalted butter melted

Cheesecake:

  • 24 ounces (680 g) cream cheese softened to room temperature
  • 1 cup (200 g) granulated sugar
  • 3 tablespoons (23 g) all-purpose flour
  • 4 large eggs room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • ¼ cup (60 g) sour cream room temperature
  • 1 cup (240 g) mashed ripe bananas (about 2 medium bananas)

Banana Pudding:

  • ¾ cup (150 g) granulated sugar
  • ¼ cup (30 g) all-purpose flour
  • ½ teaspoon salt
  • 3 large large eggs
  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) heavy cream double cream in the UK
  • 3 tablespoons (42 g) unsalted butter
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1-2 bananas sliced

For Garnish (Optional):

  • Whipped cream
  • Nilla wafers
  • Banana slices

Instructions

Prepare the Crust:

  • Preheat the oven to 325F° (160°C), or 140°C for a fan oven.
  • In a food processor, crush the Nilla wafers into fine crumbs. Reserve ½ cup of crumbs for garnish.
  • In a bowl, mix 2 cups of cookie crumbs with the melted butter until evenly moistened.
  • Firmly press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Set aside.

Make the Cheesecake:

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high speed until smooth.
  • Add the vanilla extract, then mix in the eggs one at a time, beating just until incorporated.
  • Add the sour cream and mix until smooth. Gently fold in the mashed bananas.
  • Pour the cheesecake batter into the prepared crust.
  • Wrap the outside of the springform pan tightly with two layers of foil to prevent water from seeping in.
  • Place the springform pan into a large roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  • Bake for 50-60 minutes, or until the edges are set and the center is slightly wobbly.
  • Turn off the oven, crack the oven door open, and allow the cheesecake to cool for 1 hour inside the oven.
  • Remove from the water bath and let the cheesecake cool completely to room temperature.

Make the Banana Pudding:

  • In a medium saucepan, whisk together the sugar, flour, and salt.
  • Add the eggs and whisk until smooth. Gradually add the milk and heavy cream, whisking constantly.
  • Cook over medium heat, stirring continuously until the mixture thickens and comes to a gentle boil.
  • Remove from heat and stir in the butter and vanilla extract. Let the pudding cool for 15 minutes.

Assemble and Chill:

  • Slice 1-2 bananas and arrange them in a single layer over the cooled cheesecake.
  • Pour the banana pudding over the bananas and smooth the top.
  • Refrigerate for at least 4 hours, preferably overnight.
  • Before serving, garnish with whipped cream, Nilla wafers, and additional banana slices, if desired.

Notes

  • Making the Crust. Be sure to really press down on the Nilla Wafer crumb mixture in the pan to create a firm, even crust. A flat bottomed measuring cup or a glass can help you do this.
  • Use Room Temperature Ingredients. For a super smooth cheesecake mixture, the eggs, sour cream, and cream cheese should all be at room temperature before mixing.
  • Mixing. As you're mixing the cheesecake filling, stop and scrape down the sides of the bowl a few times so that everything is evenly mixed.
  • Water Bath. Don't skip this step! Creating a water bath around your cheesecake turns the oven into a moist environment, which will keep the cheesecake from cracking or drying out.
  • Use Foil to wrap the springform pan so that none of the water will seep into the cheesecake.
  • Cooling. Cool the cheesecake gradually to avoid cracks. But if you do get cracks, they'll all be covered underneath the pudding topping!
  • Chilling. For the best texture, allow the cheesecake to chill overnight. This way it will be fully cooled and set when you're ready to slice it!

Nutrition

Serving: 345g | Calories: 1018kcal | Carbohydrates: 95g | Protein: 16g | Fat: 66g | Saturated Fat: 37g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 324mg | Sodium: 656mg | Potassium: 460mg | Fiber: 2g | Sugar: 68g | Vitamin A: 2313IU | Vitamin C: 4mg | Calcium: 182mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/banana-pudding-cheesecake/