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.

For more banana dessert recipes, try Banana Snack Cake, Peanut Butter Banana Muffins, and Banana Pudding Cookies.

Jump to:

• Why This Homemade Cheesecake Recipe Works
• Ingredient Notes for Banana Cream Pie Cheesecake
• Ingredient Substitutions
• Step By Step Instructions - Nilla Wafer Crust
• Step By Step Instructions - Banana Cheesecake
• Step By Step Instructions - Whipped Vanilla Pudding
• Preventing Cheesecake Cracks
• FAQ
• Recipe Variations
• Special Tools
• Storing and Freezing
• 📖 Recipe

Why This Homemade Cheesecake Recipe Works

• Banana Pudding flavor- Banana pudding is shockingly good with the creamy flavors of cheesecake! You have to try it!
• Vanilla wafers- The vanilla wafer crust is delicious and provides a delicious base for this cheesecake!
• Fresh bananas- The fresh bananas in the middle layer of the cheesecake are perfect for banana flavor fans.

Ingredient Notes for Banana Cream Pie Cheesecake

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Sour cream- Pull this out 2 hours before baking to get to room temperature.
• Eggs- Pull the large eggs out 2 hours before baking to get to room temperature.
• Heavy cream- Pull this out 2 hours before baking.
• Powdered sugar- Make sure the icing sugar is sifted to avoid gritty frosting.
• Cream cheese- Pull this out 2 hours before baking.
• Butter- Melt this before you need it so it can cool before use.
• Nilla Wafers- A typical box in my grocery store is 11oz. Use that much for the crust. The crushed wafers used about 5oz additional Nilla wafers.
• Bananas- You want to use ripened bananas, but not over ripe as you do not want them too soft. The slices should not be mushy. If you have over ripe bananas you can use them as the mashed bananas.

Ingredient Substitutions

• Dairy free- You can use your favorite dairy free options for this recipe!
• Gluten free- I haven't tested this gluten free. Let me know if you do.

Step By Step Instructions - Nilla Wafer Crust

Here is how to make and bake the Nilla wafer crust for this banana pudding cheesecake.

STEP 1: Prep. Preheat the oven to 325°F. Meanwhile, spray a 9-inch springform pan with baking spray. Place a parchment paper circle in the bottom and spray it again.

STEP 2: Blend crust. Blend the Nilla wafers into a fine crumb with a food processor. Mix in the brown sugar and melted butter.

STEP 3: Form crust. Pour the crumb mixture into the prepared pan and press the crust halfway up the sides of the pan. Compact the bottom with the bottom of a flat measuring cup.

STEP 4: Bake crust. Bake the crust for 11 minutes.

Step By Step Instructions - Banana Cheesecake

Here is how to make and bake the banana cheesecake filling.

STEP 1: Beat cream cheese and sugar. Use a mixer to beat the cream cheese and sugar together on high speed for 2 minutes. Be sure to scrape the sides of the bowl.

STEP 2: Add bananas and cream. Mash the 2 bananas thoroughly. Add the mashed banana, vanilla extract, sour cream, and heavy cream. Mix them in on medium speed until combined. It is okay if it is a bit lumpy from the bananas.

STEP 3: Add eggs. Add the eggs to the cheesecake mixture and mix them in on low speed until just combined. Scrape the sides of the bowl and take it off the mixer.

STEP 4: Pour batter. Pour half of the batter onto the crust. Place a layer of banana slices and sprinkle crushed Nilla wafers on top. Pour the rest of the cheesecake batter on top.

STEP 5: Water bath. Create a water bath using one of the two methods covered in the Water Bath section below.

STEP 6: Bake cheesecake. Bake the cheesecake for 80-90 minutes. It is done when the edges are set, but the middle has a slight jiggle.

STEP 7: Cool. Turn the oven off and leave the oven door cracked. Let the cheesecake cool with the oven for 30 minutes. Then, transfer the cheesecake to a wire rack to cool completely.

STEP 8: Chill. Wrap the cooled cheesecake in aluminum foil and place it in the fridge to chill overnight, or at least 6 hours.

Step By Step Instructions - Whipped Vanilla Pudding

Here is how to make the whipped vanilla pudding topping for the banana pudding cheesecake.

STEP 1: Beat pudding. Use a hand mixer and large bowl to beat the instant pudding mix and milk on medium speed for 2 minutes. Place it in the fridge while you whip the cream.

STEP 2: Whip cream. Use a metal bowl and whisk attachment in your mixer to beat the heavy whipping cream and vanilla extract on high speed until stiff peaks form.

STEP 3: Fold together. Take out the bowl of pudding and pour the whipped cream into it. Gently fold it in with a rubber spatula until it is completely combined. Be careful not to knock the air out of the whipped cream.

STEP 4: Prep cheesecake. Take the cheesecake out and remove it from the springform pan and parchment paper.

STEP 5: Top cheesecake. Spread the whipped vanilla pudding over the top of the cheesecake. Sprinkle crushed Nilla wafers on top.

Water Bath Tips

The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.

Here are two techniques to try. They both use a roasting pan with hot steaming water.

1. Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
2. Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.

My favorite method is the first one. This won't let any water at all get into the crust. It makes baking cheesecake so easy!

The second option gives the chance to get water inside and create a soggy crust.

Preventing Cheesecake Cracks

Beat the wet ingredients minus the eggs on high speed. Everything need to be super creamy and smooth. Chunks of cream cheese can cause cracks.

Add eggs on low speed. The goal is to have as little air as possible when mixing the eggs. Too much air can cause big bubbles in the cheesecake batter. It will make the cheesecake rise and fall too quickly when baking. Which causes cracks.

Use a water bath. This is essential! See below for cheesecake tips.

Cool the cheesecake. Once the cheesecake is done baking, it needs to sit in the hot oven for 30 minutes. This lets it cool slowly.

If you were to put the cheesecake on the counter right after done baking, it will be too quick of a temperature change, which cause cracks.

How To Easily Remove The Cheesecake From The Pan

First, spray the springform pan with baking non stick spray. Next, line the bottom of the pan with 9 inch parchment paper circle. Make sure to spray the pan again.

Then, after the cheesecake has chilled overnight. The springform pan should pop right off. If it doesn't very gently use a knife around the edge of the cheesecake to pop it off.

Then, you should be able to lay the cheesecake on it's side to take off the bottom of pan and the parchment circle.

FAQ

Recipe Variations

• No banana layer inside cheesecake- Instead of putting the bananas in the middle you can put them on top of the cheesecake and then put the pudding over that.
• Graham cracker crust- For a graham cracker crust instead of Nilla wafer crust use the crust instructions in this cheesecake recipe.

Special Tools

• Springform pan: I use a good quality 9-inch springform pan. Sometimes I will use an 8-inch springform pan if I want a taller cheesecake.
• Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don't have to cut it out of regular parchment paper.
• Baking spray: I use the nonstick spray that has flour in it.

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.

Other Cheesecake Recipes To Try

Try these recipes too!

• Oreo Cheesecake
• Sugar Cookie Cheesecake
• Cookie Dough Cheesecake
• Brownie Cheesecake
• Pecan Pie Cheesecake

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.

📖 Recipe