Banana Pudding Cheesecake
This banana pudding cheesecake tastes just like banana pudding in a cheesecake! It has a Nilla Wafer crust, banana cheesecake with a layer of sliced bananas and crushed Nilla Wafers, and topped with whipped vanilla pudding.
This banana pudding cheesecake will shock you with how delicious it is. It is even better than classic banana pudding because it brings everything that makes cheesecake great, too. The creamy flavors and texture are perfect with the banana and the vanilla wafer cookies add a crunch and vanilla flavor that makes it a perfect dessert.
I have tips and tricks and process photos to easily help you make this recipe! If you love banana pudding, you have to try my banana pudding cookies.
Tips for making the cheesecake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Use one regular box of Nilla Wafers for the crust. You need 1 1/2 boxes for this recipe.
- Tip 2: Make sure the dairy ingredients are room temperature before starting to bake. This will help them blend better together.
- Tip 3: I recommend not using ripe bananas. I use regular yellow bananas for this recipe.
- Tip 4: Mix the eggs on low speed. Adding too much air to the eggs, can cause air bubbles to form. These air bubbles will rise and pop quickly in the cheesecake, which can cause cracks.
How to fill and decorate the cheesecake
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FAQ’s
Divide this recipe into thirds to make 12 mini cheesecake. The banana and wafer crumb center will have to go on top due to the smaller size. Bake in a muffin pan for 18-20 minutes. Follow this Mini Oreo Cheesecakes for detailed instructions for mini cheesecakes.
You can halve the recipe to make these into banana pudding cheesecake bars using 8X8 or 9X9 inch baking pan (use 16 oz of cream cheese). You can also use a 8 inch springform pan. If you want to use a 6 inch springform pan, halve the recipe, but use 16 oz of cream cheese. Adjust the bake times as it bakes faster in a larger pan since it is thinner.
First, make sure the cheesecake is very cold. Then, use a sharp knife to cut the slices. Clean the knife after every slice.
First, use a water bath. Second, having room temperature ingredients helps. Third, mix the eggs on low speed, so no extra air bubbles are added. Fourth, slowly cool down the cheesecake with the oven turned off and the oven propped open.
Storing and Freezing
Store this banana pudding cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.
You can freeze the banana pudding cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
You can also freeze the cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days. Thaw for 1-2 hours before decorating.
For more banana recipes, check out my
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Banana Pudding Cheesecake
Ingredients
Nilla Wafer 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
- 1 package Instant vanilla pudding, 3.4 oz
- 1 cups Milk, cold
- 1 tsp Pure vanilla extract
- 1 cup Heavy cream, cold
- Crushed Nilla Wafers, for decorating
Instructions
Nilla Wafer Crust
- Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again.
- Using a food processor, blend the Nilla Wafers into a fine crumb. Add in brown sugar and melted butter and mix together.1 box Nilla Wafers, 2 TBSP Brown sugar, 1/2 cup Unsalted butter
- Pour the crumbs into the pan. Press the crust halfway up the pan and use the bottom of a measuring cup to compact the crust.
- Bake for 11 minutes.
Banana Cheesecake
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Use a rubber spatula to scrape the bowl.24 oz Cream cheese, 3/4 cup White granulated sugar
- Make sure to mash the 2 bananas well. Add the mashed bananas, vanilla, sour cream, and heavy cream. Mix on medium speed until combined. It will be lumpy from the bananas.1 tsp Pure vanilla extract, 2 Bananas, 1/2 cup Sour cream, 1/4 cup Heavy cream
- Add in the eggs and mix on low speed until just combined. Take off the mixer and scrape the bowl.4 Large eggs
- Pour half of the cheesecake batter on top of the crust. Layer the cheesecake with sliced bananas and sprinkle the crushed Nilla Wafers on top. Top with the rest of the cheesecake batter.1 cup Crushed Nilla wafers, 2 Bananas
- Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Bake for 80-90 minutes. Bake until the cheesecake has a slight jiggle in the middle, but the edges are set.
- Turn off the oven, crack open the door, and let the cheesecake rest for 30 minutes to slowly cool. Then, remove the springform pan from the water bath and place on a cooling rack to cool completely.
- Wrap cooled cheesecake in foil and chill for at least 6 hours or overnight.
Whipped Vanilla Pudding
- In a large bowl, add the instant pudding powder, and milk. Use a hand mixer to beat the pudding on medium speed for 2 minutes. Place the bowl in the fridge while you whip the cream.1 package Instant vanilla pudding, 1 cups Milk
- Using a metal bowl with a whisk attachment, beat the heavy cream and vanilla on high speed until stiff peaks form.1 tsp Pure vanilla extract, 1 cup Heavy cream
- Pour the whipped cream into the bowl of pudding. Use a rubber spatula to gently fold in the whipped cream. Do this until completely combined, but be gentle so you don't knock out the air.
- Take the cheesecake out of the fridge and remove the springform pan and the parchment paper.
- Top with the whipped vanilla pudding and spread on top. Sprinkle the crushed Nilla Wafers on top.Crushed Nilla Wafers
Super yummy recipe! My daughter said it was the best cheesecake that she ever had!
Should the 2 bananas that need to be mashed be ripe bananas?
To be honest, when I made them they weren’t ripe. Still yellow.
I’m not happy with my design. Oh But I’m glad I tried your recipe, and will make more!! I wait till 68 to start baking, go figure 🤔😜🥰
This was a hit with everyone at our birthday dinner celebration for my husband. I placed them in individual containers for each guest since we had dinner out. The dessert was so good they thought I had purchased them. They wanted the recipe so I shared. Since I was putting them in containers I looked to see the recipe recommendations to making individual ones. What worked best for me was I used a massive deep square backing dish and followed the recipe except didn’t put crumbs up the side and doubled everything else. I made sure I purchased square plastic containers with tops and didn’t put the wafer crumbs on top until it was celebration time. Doing this way I was able to put in the banana and crumb layers. It was PERFECT!!!!!
Does this cheesecake freeze well
With the topping
What size vanilla pudding is used?
I didn’t realize that I didn’t add the size! It was 3.4oz instant vanilla pudding.
Thanks…should be a hit today for the 4th!
Hi once I put the topping on, the cooled cake, will the topping refrigerate left over cake ? Will the topping break down?
I want to put the topping on, then take it to a party…
Thanks
The topping actually sets in the fridge, so it will be perfect!
Do the bananas mixed in cake turn brown?
No they don’t! I was worried about this as well when testing this recipe. However, after 5 days in the fridge already dug into, the bananas were still yellow.
I had the pleasure of taste testing this recipe, IT IS FABULOUS! A must try dessert.
A total hit on mother’s day! It was so delicious. My husband picked this recipe. I was hesitant at first because I’m not big on bananas but I have to say, it is now one of my favorite cheesecake recipes.