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Banana Pudding Cheesecake Recipe

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4 from 9 reviews

This Banana Pudding Cheesecake is a luscious dessert that combines the creamy richness of classic cheesecake with the sweet, comforting flavors of banana pudding and crunchy Nilla wafer crust. Featuring a moist banana-infused cheesecake layered with sliced bananas and topped with whipped vanilla pudding, it is a perfect treat for banana lovers and dessert enthusiasts alike. The cheesecake is baked in a water bath for a silky texture and chilled overnight to set perfectly.

Ingredients

Crust

  • 1 box Nilla Wafers
  • 2 TBSP Brown sugar (packed light or dark)
  • 1/2 cup Unsalted butter (melted)

Banana Cheesecake

  • 24 oz Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Bananas (mashed)
  • 1/2 cup Sour cream (room temperature)
  • 1/4 cup Heavy cream (room temperature)
  • 4 Large eggs (room temperature)
  • 1 cup Crushed Nilla wafers
  • 2 Bananas (sliced thinly)

Whipped Vanilla Pudding Topping

  • 1 package Instant vanilla pudding (3.4 oz)
  • 1 cup Milk (cold)
  • 1 tsp Pure vanilla extract
  • 1 cup Heavy cream (cold)
  • Crushed Nilla Wafers (for decorating)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325℉ (163℃). Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again to prevent sticking.
  2. Make crust: Using a food processor, blend the Nilla Wafers into fine crumbs. Add the brown sugar and melted butter, then mix well until combined.
  3. Press crust: Pour the crumb mixture into the prepared pan. Press the crust halfway up the sides of the pan using the bottom of a measuring cup to compact it firmly.
  4. Bake crust: Bake the crust in the preheated oven for 11 minutes. Remove and set aside to cool slightly.
  5. Beat cream cheese: In a large mixing bowl, beat the cream cheese and granulated sugar on high speed for 2 minutes until smooth and creamy. Scrape the bowl with a rubber spatula to ensure even mixing.
  6. Add banana mixture: Thoroughly mash the two bananas. Add the mashed bananas, vanilla extract, sour cream, and heavy cream to the cream cheese mixture. Mix on medium speed until just combined; expect some lumps from the bananas.
  7. Incorporate eggs: Add the eggs one at a time, mixing on low speed until just combined after each addition. Scrape down the sides to incorporate all ingredients evenly.
  8. Assemble cheesecake: Pour half of the cheesecake batter over the baked crust. Layer the sliced bananas evenly on top, then sprinkle with 1 cup of crushed Nilla wafers. Carefully spread the remaining cheesecake batter over the layers.
  9. Prepare water bath: To create a water bath, either place the springform pan inside a 10-inch cake pan within a large roasting pan and fill the roasting pan halfway with hot water—ensuring water doesn’t get into the crust—or tightly wrap the springform pan twice with aluminum foil and place it directly in the roasting pan filled halfway with hot water. This bath ensures a smooth, crack-free cheesecake.
  10. Bake cheesecake: Bake for 80 to 90 minutes until the edges are set but the center still has a slight jiggle when you gently shake the pan.
  11. Cool cheesecake: Turn off the oven, crack open the door, and let the cheesecake rest inside for 30 minutes to cool gradually and prevent cracking. Remove from the water bath and transfer to a cooling rack to cool completely.
  12. Chill cheesecake: Wrap the cooled cheesecake tightly in foil and chill in the refrigerator for at least 6 hours or overnight to set fully.
  13. Prepare instant pudding: In a large bowl, whisk together the instant vanilla pudding powder and cold milk using a hand mixer on medium speed for 2 minutes. Refrigerate the pudding mixture while whipping the cream.
  14. Whip cream: Using a metal bowl with a whisk attachment, beat the cold heavy cream and vanilla extract on high speed until stiff peaks form.
  15. Fold whipped cream into pudding: Gently fold the whipped cream into the pudding mixture with a rubber spatula, combining thoroughly but carefully to retain airiness.
  16. Remove cheesecake from pan: Take the cheesecake out of the fridge, remove the springform pan sides, and peel off the parchment paper from the bottom.
  17. Decorate cheesecake: Spread the whipped vanilla pudding evenly over the top of the cheesecake. Finish by sprinkling crushed Nilla Wafers on top as decoration.

Notes

  • For best texture, use room temperature ingredients to ensure smooth batter.
  • The water bath is essential to prevent cracking and create a creamy cheesecake texture.
  • If you prefer stronger banana flavor, ripen your bananas fully before mashing.
  • Make sure to chill the cheesecake thoroughly; overnight chilling is recommended.
  • Use a gentle folding technique when combining whipped cream with pudding to avoid deflating the mixture.
  • Nilla Wafers crumbs add a delightful crunch; be sure to reserve some for topping.
  • Allow the cheesecake to cool slowly inside the oven to prevent cracks on the surface.

Find it online: https://yumntasty.com/banana-pudding-cheesecake-recipe/