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Banana Pudding Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 14 reviews
  • Author: Lora
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 8 hours including chilling time
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Banana Pudding Cheesecake is a decadent dessert combining the creamy richness of cheesecake with the nostalgic flavors of banana pudding. Featuring a crunchy Nilla wafer crust, a smooth banana-infused cream cheese filling, and topped with whipped cream, fresh banana slices, and additional wafers, this no-bake style cheesecake is baked in a water bath for perfect texture and chilled to enhance its flavors. Ideal for banana lovers looking for a unique twist on classic cheesecake.

Ingredients

Crust

  • 3 cups whole Nilla wafers, crushed (180 grams; about 1 ⅔ cups crushed)
  • ¼ cup granulated sugar (50 grams)
  • 5 tablespoons unsalted butter, melted and slightly cooled (70 grams)

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 (NOT cook & serve)
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, at room temperature

Topping

  • 2 cups whipped cream or whipped topping
  • 1 to 2 bananas, sliced
  • 10 to 20 Nilla wafers for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. Set aside.
  2. Make the Crust: Crush the Nilla wafers finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a medium bowl, mix the crushed wafers with ¼ cup granulated sugar, then add melted butter and stir until all crumbs are moist.
  3. Form and Bake the Crust: Press the crust mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake the crust for 10 minutes, then remove from oven and let cool while preparing the filling. Keep the oven on at 325°F (163°C).
  4. Prepare Water Bath: Place a large pot of water on the stove and bring it to a boil in preparation for the water bath baking.
  5. Beat the Cream Cheese: Using a stand mixer with paddle attachment or hand mixer, beat the softened cream cheese on low-medium speed until smooth (about 1-2 minutes).
  6. Add Soft Ingredients: Mix in the mashed banana and sour cream until fully incorporated, scraping down the sides as needed.
  7. Add Dry Ingredients and Flavoring: Add the cup of granulated sugar, banana cream pudding mix, and vanilla extract. Mix well for 30-60 seconds until combined.
  8. Incorporate Eggs: In a separate bowl, lightly beat the eggs. Add them to the cream cheese mixture and mix gently on low speed until just combined. Use a spatula to fold and ensure even mixing.
  9. Prepare Pan for Water Bath: Wrap the bottom of the springform pan with 2-3 layers of aluminum foil to prevent water leaks and place the pan inside an oven bag, rolling sides down to seal.
  10. Pour Filling and Set Up Water Bath: Pour the cheesecake filling onto the crust and smooth the surface. Pour boiling water into a large roasting pan to about 1-inch depth, then carefully place the wrapped springform pan inside the roasting pan.
  11. Bake the Cheesecake: Bake in the preheated oven for 70-80 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, slightly crack the door open, and let the cheesecake cool inside for 1 hour.
  12. Cool and Chill: Remove cheesecake from oven and transfer to a wire rack to cool completely. Once cooled, cover tightly and refrigerate for 5 to 6 hours or overnight to set firmly.
  13. Assemble and Decorate: Run a thin knife around the cheesecake to loosen it from the pan, then release the springform. Top the cheesecake with whipped cream or whipped topping, arrange sliced bananas on top, and garnish with 10 to 20 Nilla wafers for a beautiful presentation.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smoother filling.
  • Wrapping the pan with foil and placing it in an oven bag is essential to prevent water from leaking into the cheesecake during the water bath baking.
  • For best texture, chill the cheesecake overnight before serving.
  • You can substitute the whipped cream with a dairy-free option if needed.
  • Use very ripe bananas for the best flavor and natural sweetness.

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