Banana Pudding Cheesecake

This Banana Pudding Cheesecake transforms the nostalgic Southern dessert into an irresistible baked cheesecake masterpiece. With a golden Nilla wafer crust, rich banana-flavored cheesecake filling made with instant pudding mix and mashed bananas, and topped with whipped cream, banana slices, and more Nilla wafers—this dessert is a true showstopper. It’s creamy, indulgent, and bursting with classic banana pudding flavor in every bite.

Why You’ll Love This Recipe

• Double Banana Flavor: Made with ripe mashed bananas and banana cream pudding mix.
• Creamy & Decadent: Silky smooth texture from cream cheese, sour cream, and eggs.
• Nostalgic & Familiar: Classic banana pudding vibes in a stunning cheesecake form.
• Perfect for Celebrations: Ideal for birthdays, holidays, or potlucks.
• Make Ahead Friendly: Prepare in advance for stress-free entertaining.

Ingredients

Nilla Wafer Crust

• 3 cups whole Nilla wafers, crushed (180 grams; about 1⅔ cups crushed)
• ¼ cup granulated sugar (50 grams)
• 5 tablespoons unsalted butter, melted and slightly cooled (70 grams)

Banana Pudding Cheesecake Filling

• 32 ounces brick-style cream cheese, softened to room temperature (4 blocks; 905 grams)
• 1 cup mashed ripe banana (about 2 large ripe bananas; 250 grams)
• ½ cup full-fat sour cream, room temperature (115 grams)
• 1 cup granulated sugar (200 grams)
• 1 (3.4 oz) box dry instant banana cream pudding mix (do not prepare)
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature

Optional Toppings

• 2 cups whipped cream or whipped topping (homemade or store-bought)
• 1 to 2 bananas, sliced
• 10 to 20 Nilla wafers

Directions

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C).
2. Line the bottom of a 9-inch springform pan with parchment paper.
3. Crush the Nilla wafers in a food processor or blender until finely ground.
4. In a mixing bowl, combine the crumbs with the sugar and stir to blend.
5. Add melted butter and mix until crumbs are evenly moistened.
6. Press the mixture firmly into the bottom of the prepared pan in an even layer.
7. Bake the crust for 10 minutes, then set aside to cool slightly. Keep oven at 325°F.

Prepare the Filling

1. Bring a large pot of water to a boil—this will be used for the water bath.
2. In a stand mixer with a paddle attachment (or using a hand mixer), beat the softened cream cheese on low-medium speed for 1–2 minutes until smooth.
3. Add the mashed bananas and sour cream. Mix until fully combined, scraping the bowl as needed.
4. Add the granulated sugar, dry pudding mix (do not prepare it), and vanilla extract. Beat until smooth and fully incorporated.
5. In a separate bowl, lightly beat the eggs. Gently mix them into the cheesecake batter on low speed until just combined.
6. Fold the batter with a spatula to ensure everything is evenly mixed.

Assemble and Bake

1. Wrap the springform pan tightly in 2–3 layers of aluminum foil. Place it inside an oven bag and fold the sides down (this prevents water leakage).
2. Pour the cheesecake batter into the prepared crust and smooth the top.
3. Place the foil-wrapped pan inside a large roasting pan. Pour the boiling water into the roasting pan until it reaches 1 inch up the side of the cheesecake pan.
4. Carefully place the roasting pan in the oven.
5. Bake for 70–80 minutes, until the edges are set and the center is slightly jiggly.
6. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.

Chill and Garnish

1. After the hour, remove the cheesecake from the oven and from the water bath. Let cool completely on a wire rack.
2. Once cooled, cover and refrigerate for 5–6 hours, or overnight, until fully set.
3. When ready to serve, run a knife around the edge of the pan, release the springform, and remove the sides.
4. Garnish with whipped cream, banana slices, and Nilla wafers as desired.

Pro Tips and Variations

• Use ripe bananas: The riper the banana, the sweeter and more flavorful your cheesecake.
• Don’t overmix eggs: Lightly beat them first and mix on low speed to avoid cracks.
• Water bath is a must: Prevents the cheesecake from cracking and ensures even baking.
• Make it your own: Try adding a caramel drizzle, vanilla bean whipped cream, or crushed cookies on top.
• Slice cleanly: Dip a knife in hot water and wipe it dry between slices.

Serving Suggestions

• Serve with fresh banana slices and Nilla wafers for a classic finish.
• Pair with coffee or vanilla chai for a cozy dessert moment.
• Top with caramel sauce or white chocolate shavings for a gourmet touch.
• Add a dollop of whipped cream just before serving for extra flair.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap cheesecake tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
• Toppings: Add fresh bananas and whipped cream only before serving to keep the texture and color fresh.

FAQs

Can I make this cheesecake ahead of time?
Yes! It can be made up to 4 days in advance. Just wait to add toppings until serving.

What type of pudding should I use?
Only use instant banana cream pudding mix, not cook-and-serve.

Can I skip the water bath?
It’s not recommended. The water bath helps the cheesecake bake evenly without cracking.

Can I use a different crust?
Yes, graham crackers or Golden Oreos work well, but Nilla wafers are traditional for banana pudding flavor.

Is it okay to freeze leftovers?
Absolutely. Wrap slices tightly and freeze for up to 3 months.

Conclusion

This Banana Pudding Cheesecake is the ultimate twist on a Southern classic. Rich, creamy, and layered with banana flavor, it’s a perfect dessert for any occasion—from holidays to birthdays or weekend indulgence. With its buttery Nilla wafer crust, smooth banana pudding cheesecake filling, and classic toppings, this dessert is sure to become a family favorite.

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