Dreamy Banana Pudding Cheesecake Recipe: A Heavenly Fusion

My latest banana pudding cheesecake adventure blends classic Southern comfort with creamy, decadent dessert magic.

Layers of silky texture mingle with nostalgic flavors that dance across your palate.

Ripe bananas whisper sweet memories of grandmother’s kitchen.

Vanilla wafer crumbs create a delightful crunch that contrasts the smooth cheesecake filling.

Cream cheese melts into a dreamy landscape of indulgence.

Each bite promises a luxurious escape from ordinary desserts.

Discover why this recipe will become your new favorite summer treat.

Why Banana Pudding Cheesecake Tastes So Good

• Master Complex Dessert: Craft an impressive banana pudding cheesecake that looks like it came from a professional bakery, guaranteed to wow friends and family with minimal culinary expertise.
• Customize and Personalize: Easily adjust the recipe by adding extra banana slices, changing wafer types, or experimenting with garnish to make it uniquely yours without compromising the core deliciousness.
• Multi-Stage Delightful Texture: Experience a perfect blend of creamy cheesecake, silky pudding, and crunchy cookie base that creates a symphony of textures in every single bite.
• Crowd-Pleasing Comfort Dessert: Deliver a nostalgic twist on classic banana pudding that appeals to both kids and adults, making it ideal for gatherings, potlucks, and special celebrations.

What’s in Banana Pudding Cheesecake

• Nilla Wafers: Classic cookie that provides a sweet and crunchy base for the cheesecake.
• Butter: Helps bind the cookie crumbs and creates a solid, compact crust.

• Cream Cheese: Delivers a rich, smooth, and tangy foundation for the cheesecake.
• Sugar: Adds sweetness and helps balance the cream cheese's tanginess.
• Vanilla Extract: Provides a warm, aromatic flavor that enhances the overall dessert.
• Eggs: Act as a binding agent and contribute to the creamy texture.
• Sour Cream: Adds moisture and creates a velvety, smooth consistency.
• Bananas: Introduces a natural, sweet banana flavor throughout the cheesecake.

• Sugar, Flour, Salt: Form the base for a classic pudding mixture.
• Eggs: Help thicken and stabilize the pudding.
• Milk, Heavy Cream: Create a rich and creamy pudding texture.
• Butter, Vanilla Extract: Provide additional depth of flavor to the pudding.
• Bananas: Fresh fruit layer that adds moisture and natural sweetness.

Follow These Steps for Banana Cheesecake

Step 1: Prepare the Crust

Grab your food processor and crush those Nilla wafers into fine, delicate crumbs. Set aside a handful of crumbs for a gorgeous final touch.

Melt some butter and mix it thoroughly with the cookie crumbs until they’re perfectly moistened. Press this delightful mixture firmly into the bottom and partway up the sides of a springform pan, creating a solid foundation for your cheesecake.

Step 2: Create the Cheesecake Batter

Whip out your stand mixer and beat the cream cheese with sugar until it’s silky smooth. Pour in vanilla extract and add eggs one by one, mixing gently.

Fold in sour cream until the mixture looks luxuriously creamy. Mash some ripe bananas and gently incorporate them into the batter, creating a swirl of banana goodness.

Step 3: Bake the Cheesecake

Wrap the outside of the pan with two layers of foil to keep water out. Place the pan in a larger roasting pan and surround it with boiling water, reaching halfway up the sides.

Slide into a preheated oven at 325°F (160°C) and bake for 50-60 minutes. The edges should look set, with a slight wiggle in the center.

Once done, turn off the oven, crack the door open, and let the cheesecake cool slowly for an hour.

Step 4: Whip Up the Banana Pudding

In a saucepan, whisk together sugar, flour, and salt.

Add eggs and whisk until smooth. Gradually pour in milk and heavy cream, stirring constantly.

Cook over medium heat, continuously stirring until the mixture thickens and bubbles gently. Remove from heat and stir in butter and vanilla.

Let the pudding cool for 15 minutes.

Step 5: Assemble and Chill

Slice fresh bananas and create a beautiful layer over the cooled cheesecake.

Spread the luscious banana pudding evenly across the top. Sprinkle those reserved cookie crumbs for a delightful crunch.

Refrigerate for at least 4 hours or overnight to let all the flavors mingle and set perfectly.

Helpful Hints for Banana Cheesecake Success

• Bake cheesecake in a water bath to create humidity and prevent surface cracks, ensuring a smooth and creamy texture.
• Use very ripe, soft bananas for maximum flavor and natural sweetness in the cheesecake batter.
• Beat cream cheese mixture on low speed and add eggs one at a time to avoid incorporating too much air, which can cause surface cracking.
• Allow cheesecake to cool slowly inside the oven with the door cracked to prevent sudden temperature changes that can cause structural issues.
• Reserve extra cookie crumbs for garnishing the top, adding texture and visual appeal to the finished dessert.

Banana Cheesecake With Creative Flavor Twists

• Tropical Paradise Remix: Replace traditional bananas with caramelized plantains for a richer, deeper flavor profile and Caribbean-inspired experience.
• Chocolate Banana Bliss: Swirl melted dark chocolate through the cheesecake batter and sprinkle chocolate-covered banana chips on top for extra decadence.
• Nutty Banana Crunch: Incorporate toasted macadamia or pecans into the crust and garnish with candied walnut pieces for added texture and nuttiness.
• Spiced Banana Dream: Infuse the pudding with ground cinnamon, nutmeg, and a hint of cardamom to create a warm, aromatic version of the classic dessert.

What Tastes Great With Banana Cheesecake

Pair Perfectly with Banana Pudding Cheesecake

• Sweet Dessert Wine Companion: Select a luscious Moscato d'Asti with light, bubbly texture that complements the creamy cheesecake and echoes its banana sweetness.
• Harmonize with Coffee Elegance: Brew a smooth cold brew or vanilla-infused cappuccino that balances the dessert's richness and enhances its sweet banana undertones.
• Contrast with Sparkling Beverage: Choose a crisp prosecco or champagne to cut through the cheesecake's dense texture, providing a refreshing palate cleansing effect.
• Elevate with Complementary Garnish: Top with fresh whipped cream and crushed Nilla wafer crumbs to amplify the dessert's classic banana pudding flavor profile.

How to Keep Banana Cheesecake Fresh Longer

• Store the banana pudding cheesecake in an airtight container or cover tightly with plastic wrap. Keep it in the refrigerator for up to 5 days. Place it on a flat surface to maintain its shape and prevent any crushing.
• Wrap the cheesecake completely in plastic wrap, then add a layer of aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving to preserve its creamy texture.
• Cut individual slices and place them in separate sealed containers or wrap each slice in plastic wrap. This method keeps the cheesecake fresh and makes grab-and-go portions easy.

FAQs

• Can I use a different type of cookie for the crust?

You can substitute Nilla wafers with graham crackers or shortbread cookies for a similar texture and flavor profile.

• How ripe should the bananas be for this recipe?

Choose bananas that are fully ripe with brown spots, as they’ll provide the most intense banana flavor and natural sweetness.

• Why do I need to wrap the pan in foil and use a water bath?

The water bath prevents cracking and ensures even, gentle baking by creating a moist environment for the cheesecake to cook slowly.

• Is it normal for the cheesecake to look slightly wobbly when it comes out of the oven?

Yes, a slight wobble in the center is perfect. The cheesecake will continue to set as it cools, creating a creamy, smooth texture.

Banana Pudding Cheesecake Recipe

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4.6 from 38 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

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Description

Southern charm meets creamy indulgence in this banana pudding cheesecake, blending classic comfort with luxurious dessert magic. Silky layers of banana-infused goodness promise a sweet escape that delights your senses and brings pure Southern hospitality to the table.

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Ingredients

Scale 1x2x3x

Crust:

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

Cheesecake Filling:

• 24 ounces (680g) cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 tablespoons (23g) all-purpose flour
• 4 large eggs, room temperature
• 1 teaspoon (5ml) pure vanilla extract
• 1/4 cup (60g) sour cream, room temperature

Banana Pudding Layer:

• 1 cup (240g) mashed ripe bananas (about 2 medium bananas)
• 3/4 cup (150g) granulated sugar
• 1/4 cup (30g) all-purpose flour
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream
• 3 tablespoons (42g) unsalted butter
• 1 teaspoon (5ml) pure vanilla extract

Topping:

• 1/2 bananas, sliced
• Whipped cream
• Nilla wafers
• Banana slices

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Instructions

1. Preheat the oven to 325°F (160°C), ensuring the rack is positioned in the center for even baking.
2. Pulverize Nilla wafers into fine, uniform crumbs using a food processor, setting aside 1/2 cup for later decoration.
3. Combine cookie crumbs with melted butter, creating a cohesive mixture that holds together when pressed.
4. Firmly compact the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan, creating a sturdy base.
5. Using a stand mixer, whip cream cheese and sugar at high speed until completely smooth and free of lumps.
6. Incorporate vanilla extract, then gently add eggs one at a time, mixing minimally to prevent overbeating.
7. Blend in sour cream until silky, then carefully fold mashed bananas throughout the batter.
8. Transfer cheesecake mixture into the prepared crust, smoothing the top with a spatula.
9. Securely wrap the springform pan’s exterior with two layers of aluminum foil to prevent water infiltration.
10. Position the pan inside a large roasting dish and surround with boiling water until it reaches halfway up the pan’s sides.
11. Bake for 50-60 minutes, watching for set edges and a slightly jiggly center.
12. After baking, turn off the oven, leave the door slightly ajar, and allow cheesecake to gradually cool for one hour.
13. In a saucepan, whisk together sugar, flour, and salt until well combined.
14. Integrate eggs, creating a smooth base, then slowly introduce milk and heavy cream while continuously whisking.
15. Cook over medium heat, stirring constantly until the mixture thickens and begins to gently bubble.
16. Remove from heat, fold in butter and vanilla extract, then let pudding cool for 15 minutes.
17. Arrange thinly sliced bananas in a single layer across the cooled cheesecake.
18. Spread banana pudding evenly over the banana layer, ensuring complete coverage.
19. Refrigerate for minimum 4 hours or overnight to allow flavors to develop and set completely.
20. Before serving, sprinkle reserved wafer crumbs over the top for added texture and visual appeal.

Notes

• Ensure cream cheese is at room temperature to prevent lumps and achieve a smooth, creamy texture.
• Use ripe, spotty bananas for the most intense, sweet banana flavor in the cheesecake and pudding.
• Crush Nilla wafers finely and pack the crust tightly to create a sturdy, crisp base that won’t crumble.
• Create a water bath carefully to prevent water from seeping into the springform pan and ruining the cheesecake’s texture.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 386 kcal
• Sugar: 30 g
• Sodium: 195 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 1.5 g
• Protein: 6 g
• Cholesterol: 125 mg