Get ready for the ultimate dessert mashup with this incredible Banana Pudding Cheesecake! This recipe takes all the nostalgic, comforting flavours of classic banana pudding-creamy banana, vanilla wafers, and whipped cream-and transforms them into a rich, decadent, baked cheesecake. It features a buttery Nilla Wafer crust, a silky-smooth banana cheesecake filling, and is topped with fresh whipped cream, more bananas, and vanilla wafers. As a self-proclaimed dessert enthusiast, this Banana Pudding Cheesecake is a dream come true. It's the perfect show-stopping dessert for a special occasion, a holiday gathering, or just when you want to treat yourself to something truly spectacular this autumn.
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Tested in my Dublin kitchen on a cool October evening. The aroma of banana and vanilla wafers baking is pure, nostalgic comfort!
A Dessert Lover's Dream Come True
This isn't just a cheesecake with banana flavour; it's the full banana pudding experience. The secret lies in using both mashed ripe bananas and an instant banana cream pudding mix in the filling, which creates an intensely creamy, authentic banana pudding taste. Baked low and slow in a water bath, the result is a crack-free, unbelievably smooth cheesecake that will have everyone begging for the recipe.
Why You'll Love This Recipe
- The Best of Both Worlds: Combines two beloved classic desserts-banana pudding and cheesecake-into one phenomenal treat.
- Intensely Creamy Texture: A water bath and slow cooling process ensure a perfectly smooth, silky, and crack-free cheesecake.
- Nostalgic Nilla Wafer Crust: The buttery crust made from classic vanilla wafers is the perfect foundation.
- Show-Stopping Presentation: Topped with swirls of whipped cream, fresh banana slices, and whole Nilla wafers, it's a true centrepiece dessert.
Ingredients
Here's what you'll need to create this show-stopping dessert. For the full list with precise measurements, see the recipe card at the end of the post!
For the Nilla Wafer Crust
- Nilla Wafers: Whole Nilla wafers (or a similar vanilla wafer cookie), crushed into fine crumbs.
- Granulated Sugar
- Unsalted Butter: Melted and slightly cooled.
For the Banana Pudding Cheesecake Filling
- Cream Cheese: Four blocks of full-fat, brick-style cream cheese, softened to room temperature. This is non-negotiable for a smooth filling.
- Ripe Banana: Mashed very ripe, spotty bananas provide the best natural flavour.
- Sour Cream: Full-fat sour cream, at room temperature, adds a wonderful tang.
- Granulated Sugar
- Banana Cream Pudding Mix: One box of dry instant banana cream pudding mix (not the cook & serve kind).
- Vanilla Extract: Use pure vanilla extract for the best flavour.
- Eggs: Four large eggs, at room temperature.
For the Toppings
- Whipped Cream: Homemade or a good quality store-bought whipped topping.
- Bananas: Freshly sliced for garnish.
- Nilla Wafers: Whole or halved for decorating the top.
How to Make Banana Pudding Cheesecake
This cheesecake involves a few key steps for perfect results, but each one is straightforward. Let's make it!
Step 1: Make the Nilla Wafer Crust
First, preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with a round of parchment paper.
In a food processor, pulse the Nilla wafers until they resemble fine crumbs. In a medium bowl, combine the crumbs and granulated sugar, then pour in the melted butter and mix until all the crumbs are moistened. The texture should be like wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Once baked, remove it from the oven and set it aside to cool while you prepare the filling. Keep the oven at the same temperature.
Step 2: Make the Cheesecake Filling
This is the perfect time to place a large pot of water on the stove to boil for the water bath.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the room temperature cream cheese on low-medium speed until completely smooth with no lumps, about 1-2 minutes. Scrape down the sides of the bowl.
Add the mashed banana and sour cream, mixing until fully combined. Then, add the granulated sugar, dry banana cream pudding mix, and vanilla extract. Mix for another 30-60 seconds until everything is well combined and smooth. Remember to scrape down the sides of the bowl as needed to ensure everything is incorporated.
In a separate small bowl, lightly beat the eggs. With the mixer on low speed, add the beaten eggs to the cheesecake filling and mix just until combined. I finish by using a rubber spatula to fold the batter a few times, ensuring everything at the bottom is mixed in without overbeating the eggs.
Step 3: Bake in a Water Bath
Now for the secret to a perfect cheesecake: the water bath. Wrap the bottom and sides of your springform pan with 2-3 layers of heavy-duty aluminum foil to create a waterproof seal. For extra security, I like to place the wrapped pan inside an oven bag and roll the sides down.
Pour the cheesecake filling over the cooled crust and smooth the top. Place the wrapped springform pan into a large roasting pan. Carefully place the roasting pan on the oven rack, then pour the boiling water you prepared earlier into the roasting pan until it comes about 1-inch up the sides of the springform pan.
Bake for 70-80 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle.
Step 4: Cool the Cheesecake Slowly
This is another crucial step for a crack-free cheesecake! Turn the oven off completely, crack the oven door open slightly (a wooden spoon works well to prop it), and let the cheesecake cool slowly in the warm oven for 1 hour.
After an hour, remove the cheesecake from the oven and the water bath, and let it cool completely on a wire rack. Once at room temperature, cover it tightly and transfer it to the refrigerator to chill for at least 5-6 hours, or preferably overnight.
Step 5: Decorate and Serve
Once the cheesecake is completely chilled, run a thin knife around the outside edge to loosen it from the pan, then carefully release the springform ring.
To serve, top the cheesecake with generous swirls of whipped cream. Just before serving, decorate with fresh banana slices and whole or halved Nilla wafers. The banana slices will brown, so it's best to add them at the last minute.
Common Mistakes to Avoid
- Lumpy Cream Cheese: Not letting your cream cheese soften to room temperature is the #1 cause of lumpy cheesecake.
- Overbeating the Eggs: Mixing on high speed after adding eggs incorporates too much air, which can cause the cheesecake to rise too quickly and then crack as it cools.
- Skipping the Water Bath: This gentle, humid heat is the best defence against cracks and ensures a creamy, even texture.
- Cooling Too Quickly: Drastic temperature changes cause cracking. The slow cool-down in the oven is a vital step.
Tips and Tricks for Success
- Room Temperature Ingredients: For the filling, ensure your cream cheese, sour cream, and eggs are all at room temperature. This is essential for a smooth, homogenous batter.
- Don't Overmix: Once the eggs are added, mix on low speed and only until just combined. This prevents the cheesecake from puffing up too much and cracking.
- Water Bath Security: Use heavy-duty foil and an oven bag if you have one to be absolutely certain no water leaks into your crust.
- Patience is Key: The long chilling time is non-negotiable. A fully chilled cheesecake will have the best creamy texture and flavour.
Variations
While this recipe is a showstopper as is, here are a few ideas:
- Caramel Drizzle: Add a drizzle of caramel sauce over the top along with the bananas and whipped cream.
- Chocolate Shavings: Sprinkle some chocolate shavings over the whipped cream for a banana-chocolate twist.
- Individual Cheesecakes: This recipe can be adapted for a muffin tin to make mini cheesecakes. Line a muffin tin with paper liners, press in the crust, fill with batter, and bake in a water bath (place muffin tin in a larger roasting pan). Baking time will be significantly shorter, around 20-25 minutes.
How to Serve
This Banana Pudding Cheesecake is a rich and decadent dessert. Serve it chilled, topped with fresh whipped cream and garnishes. It's perfect for:
- A stunning centrepiece for a holiday dessert table.
- A special birthday cake for a banana pudding lover.
- An indulgent weekend treat to share with family and friends.
Make Ahead and Storage
Cheesecake is a fantastic make-ahead dessert!
- Make Ahead: The cheesecake can be baked and chilled up to 2 days in advance. Keep it covered in the refrigerator.
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. It's best to store it without the fresh banana garnish, adding that just before serving subsequent slices.
- Freezing: This cheesecake freezes beautifully for up to 3 months. Freeze the whole cheesecake (or individual slices) without the whipped cream and fresh banana topping. Wrap it tightly in plastic wrap and then a layer of foil. Thaw overnight in the refrigerator before decorating and serving.
Banana Pudding Cheesecake
Equipment
- 9-inch springform pan
- Food processor or blender
- Mixing bowls
- Stand mixer or handheld mixer
- Rubber spatula
- Large roasting pan
Ingredients
Group: Nilla Wafer Crust
- 3 cups whole Nilla wafers, crushed (180 grams; 1 ⅔ cups crushed)
- ¼ cup granulated sugar (50 grams)
- 5 tablespoons unsalted butter melted and slightly cooled (70 grams)
Group: Banana Pudding Cheesecake Filling
- 32 ounces brick-style cream cheese softened to room temperature (4 blocks; 905 grams)
- 1 cup mashed ripe banana (2 large ripe fresh 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
Group: Optional Toppings
- 2 cups whipped cream or whipped topping homemade or store-bought
- 1 to 2 bananas, sliced
- 10 to 20 Nilla wafers
Instructions
- To make the crust: Preheat the oven to 325°F (163°C).
- Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
- Crush the Nilla wafers in a food processor or blender until the mixture resembles fine crumbs. Alternatively, you can place them in a sealed ziplock bag and crush them with a rolling pin.
- Combine the crushed Nilla wafer crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.
- Scoop the mixture into the prepared 9-inch springform pan and firmly press it down into one even layer.
- Bake for 10 minutes, then remove from the oven and set aside to cool while you make the filling. Keep the oven temperature at 325°F (163°C).
- To make the cheesecake filling: Place a large pot of water on the stove to boil for the water bath before getting started with the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth (about 1 to 2 minutes).
- Add the mashed banana and sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Then, add the granulated sugar, banana cream pudding mix, and pure vanilla extract and mix until well combined (about 30 to 60 seconds).
- In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside.
- Secure the bottom of the springform pan with 2 to 3 layers of aluminum foil to prevent water from entering the pan while baking. Place the wrapped springform pan in an oven bag and roll the sides down (this will ensure that no water gets into your pan!).
- Pour the cheesecake filling into the springform pan and smooth it out into one even layer.
- Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan.
- Transfer the roasting pan with the cheesecake to the oven and bake for 70 to 80 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.
- After the cheesecake has cooled for 1 hour in the oven, remove it from the oven and transfer to a wire rack to cool completely. Once cooled, cover tightly and transfer to the refrigerator to chill for 5 to 6 hours or overnight.
- To assemble the cheesecake: Once the cheesecake is completely cooled and chilled, run a thin knife around the outside of the cheesecake to loosen it from the pan. Carefully release the springform pan.
- Decorate the cheesecake with a generous amount of homemade whipped cream, sliced bananas, and Nilla wafers.
Notes
Freezing Instructions: Cheesecake will freeze well for up to 3 months. Wrap tightly with plastic wrap and freeze in a large freezer bag. Thaw overnight in the refrigerator, then top with whipped cream, sliced bananas, and Nilla wafers.
Nutrition
FAQs
Why does my cheesecake have cracks?
Cracks are usually caused by over-mixing, baking at too high a temperature, or cooling too quickly. Following the tips for room temperature ingredients, low-speed mixing, using a water bath, and a slow cool-down will give you the best chance for a perfect, crack-free top.
Can I use a different type of crust?
Yes! A traditional graham cracker crust or a crust made from shortbread cookies would also be delicious.
Do I have to use a springform pan?
A 9-inch springform pan is highly recommended as it allows you to remove the cheesecake easily without having to invert it. If you don't have one, you could use a 9-inch deep-dish pie plate, but you'll have to serve it directly from the dish.
Enjoy this ultimate celebration dessert!
