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5 from 1 vote

Banana Pudding Cheesecake Recipe

By Britney
Prep: 45 minutes
Cook: 1 hour 20 minutes
Resting Time: 6 hours
Total: 8 hours 5 minutes
Servings: 15
banana pudding cheesecake recipe on a cake stand.
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Creamy banana pudding cheesecake made with fresh bananas, a buttery vanilla wafer crust, and banana pudding whipped cream!

Equipment

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Ingredients 

Nilla Wafer Crust

  • 11 oz Nilla Wafers, (the whole box)
  • 1/2 cup Salted Butter, (melted)

Banana Pudding Cheesecake

  • 32 oz Cream Cheese, (room temperature)
  • 1 cup Mashed Bananas
  • 1 cup Sugar
  • 1/4 cup Brown Sugar
  • 1/4 tsp Nutmeg
  • 3.4 oz Banana Cream Pudding Mix
  • 1 tbsp Cornstarch
  • 4 large Eggs
  • 1/2 tsp Kosher Salt
  • 1/4 cup Heavy Cream, (room temperature)
  • 1/4 cup Sour Cream, (room temperature)
  • 2 tsp Vanilla Extract
  • 1 tsp Banana Flavoring, (optional)

Banana and Cookie Filling

  • 1 Bananas, (sliced)
  • 10 Nilla Wafers, (crushed - I just crushed them into pieces with my hands, no need to use a food processor)

Banana Cream Pudding Whipped Topping

  • 3.4 oz Banana Cream Pudding Mix
  • 2 cups Heavy Cream, (cold)
  • 1/2 cup Powdered Sugar

Instructions 

Prepare the Nilla Wafer Crust

  • Preheat the oven to 350 degrees F. Line a springform pan with parchment paper on the bottom and sides of the pan.
  • Add nilla wafers to a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, they're good to go!)
  • Add cookie crumbs to a 9-inch springform pan. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 12 minutes, until golden brown and set. Set aside to cool.
  • Add 8 cups of water to a pot and bring to a boil. This will be used later for the water bath.

Make the Banana Cheesecake Filling

  • Add room temperature cream cheese, bananas, sugar, brown sugar, nutmeg, banana pudding mix, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until smooth, about 3-4 minutes. Then add vanilla extract and banana flavoring. Mix together for 20-30 seconds, until combined.
  • Scrape down the sides of the bowl and begin adding eggs, one at a time, allowing each egg to become fully incorporated prior to adding the next. Scrape down the sides of the bowl again and then add sour cream and heavy cream. Mix until smooth. Scrape down the sides of the bowl again (last time!) and mix for another 10-15 seconds just to ensure everything is mixed well.

Bake the Cheesecake

  • Add half of the cheesecake batter to the cooled crust. Smooth into an even layer with an offset spatula or butter knife. Add in the sliced bananas and crushed nilla wafers, then cover with the remaining batter.
  • Carefully pour hot water into a 9x13 baking dish and place into the oven on the bottom rack. Then place the cheesecake into the oven on the middle rack. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 20-25 minutes, until the center is slightly jiggly (like jello) and the edges are set and slightly puffed. (It may rise above the pan but it will not spill over!)
  • Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let it sit at room temperature for 30 minutes.
  • Place into the refrigerator for 6 hours, up to overnight. Make the Whipped Topping Add heavy cream, banana cream pudding mix, and powdered sugar to a mixing bowl. Beat with an electric mix until stiff peaks form. Dollop on top of the cheesecake and serve.

Make the Banana Cream Whipped Topping

  • Add heavy cream, banana cream pudding mix, and powdered sugar to a large mixing bowl. Beat with an electric mix until stiff peaks form.
  • Dollop on top of the cheesecake and serve.

Video

Notes

  • Avoid over-mixing the batter. Mix all of the ingredients until just combined. Overmixing incorporates too much air, which can cause the cheesecake to puff and crack as it bakes in the oven. 
  • Use ripe bananas. The spottier the bananas, the sweeter and more flavorful your cheesecake will be. Underripe bananas won’t give the same punch.
  • Use room temperature ingredients! Room temperature cream cheese, sour cream, and heavy cream all blend smoothly without lumps, giving you that silky creamy cheesecake texture.
  • Be careful not to overbake! Bake until the edges are set and the center of the cheesecake is slightly jiggly, like jello. 
  • Top with whipped cream just before serving! For the best flavor and texture, make the banana pudding whipped cream just before you're ready to serve.

Nutrition

Calories: 682kcal, Carbohydrates: 61g, Protein: 8g, Fat: 46g, Saturated Fat: 27g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 170mg, Sodium: 529mg, Potassium: 250mg, Fiber: 1g, Sugar: 45g, Vitamin A: 1637IU, Vitamin C: 2mg, Calcium: 101mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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