Banana Pudding Cheesecake

Banana Pudding Cheesecake Recipe: 5 Easy Steps to Perfection

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This banana pudding cheesecake transforms two beloved desserts into one showstopping treat. With a buttery Nilla Wafer crust, creamy banana-infused filling, and classic pudding topping, it captures all the nostalgic flavors of traditional banana pudding in elegant cheesecake form. Perfect for special occasions or whenever you’re craving something truly indulgent, this dessert combines Southern comfort with bakery-worthy presentation.

Completed Banana Pudding Cheesecake with whipped cream topping and Nilla Wafers

Banana pudding cheesecake combines two classic desserts into one spectacular treat

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Essential Ingredients for Banana Pudding Cheesecake

Before you begin, gather these key ingredients that make this banana pudding cheesecake truly special. Each component plays an important role in creating the perfect flavor and texture.

For the Nilla Wafer Crust

  • Nilla Wafers: About 2 cups (275g) ground into fine crumbs. These iconic vanilla cookies provide the classic banana pudding flavor base.
  • Granulated Sugar: 2-4 tablespoons to sweeten the crust.
  • Unsalted Butter: ½ cup (110g), melted. Binds the crust together and adds richness.
  • Salt: Just a pinch to enhance the flavors.

For the Cheesecake Filling

  • Cream Cheese: 4 blocks (32 oz/900g) full-fat, at room temperature. Philadelphia brand is highly recommended for best results.
  • Bananas: 2-3 ripe bananas for roasting plus 1-2 additional for layering.
  • Granulated Sugar: ¾-1 cup (150-200g) for sweetening the filling.
  • Sour Cream: ⅓-½ cup (80-115g) at room temperature. Creates a smoother, creamier texture.
  • Vanilla Extract: 1-2 teaspoons for flavor enhancement.
  • Eggs: 3-4 large eggs at room temperature.
  • Optional: 1-2 tablespoons cornstarch for stability.

For the Pudding Layer

  • Instant Vanilla Pudding Mix: Half of a 3.4 oz package.
  • Cold Milk: 1 cup (240ml) for preparing the pudding.
  • Sliced Bananas: 1-2 fresh bananas for topping.

For the Whipped Cream Topping

  • Heavy Whipping Cream: 1-2 cups (240-480ml).
  • Powdered Sugar: 1-2 tablespoons for sweetening.
  • Vanilla Extract: ½-1 teaspoon for flavor.
  • Garnish: Additional Nilla Wafers, whole or crushed.

Ingredient Success Tips

Room Temperature Ingredients: This is absolutely crucial! Allow cream cheese, sour cream, and eggs to sit at room temperature for at least 1-2 hours before beginning. Cold ingredients will create a lumpy batter.

Banana Ripeness: For the most intense flavor, use bananas with brown speckles. The riper the bananas, the sweeter and more flavorful your cheesecake will be.

Cream Cheese Quality: Full-fat block cream cheese (not the spreadable kind in tubs) produces the best texture and flavor.

The Secret to Intense Banana Flavor: Roasted Bananas

The key to getting deep, rich banana flavor in this cheesecake is roasting the bananas before adding them to the batter. This simple technique concentrates the flavor and creates a smooth texture that blends perfectly into the cheesecake filling.

Roasting bananas intensifies their flavor and creates a smooth texture perfect for cheesecake

How to Roast Bananas

  1. Preheat your oven to 400°F (204°C).
  2. Prepare the bananas by slicing them lengthwise with the peels still on.
  3. Sprinkle with brown sugar (about 1 tablespoon) on the cut sides.
  4. Place on a baking sheet with the cut sides down and peels facing up.
  5. Roast for 10 minutes until skins are completely black and juices are bubbling.
  6. Let cool slightly, then remove the skins and mash the roasted banana flesh.
  7. Collect all the caramelized juices – they’re packed with flavor!

Pro Tip: For brown speckled bananas, roast for the full 10 minutes. For riper bananas, 6-8 minutes may be sufficient. The bananas are ready when the skins are completely black and they’re leaking juices from the sides.

Creating the Perfect Nilla Wafer Crust

A traditional graham cracker crust is swapped for Nilla Wafers in this recipe to stay true to classic banana pudding flavors. This buttery, slightly sweet crust provides the perfect foundation for your banana pudding cheesecake.

A properly prepared Nilla Wafer crust creates the foundation for your banana pudding cheesecake

Step-by-Step Crust Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Process the Nilla Wafers in a food processor until they become fine crumbs.
  3. Mix the crumbs with sugar in a medium bowl.
  4. Pour in the melted butter and stir until all crumbs are evenly moistened.
  5. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to create an even, compact layer.
  6. Bake for 10 minutes until lightly golden.
  7. Remove and let cool while preparing the filling.

Crust Troubleshooting: If your crust seems too dry and crumbly, add an extra tablespoon of melted butter. If it’s too wet and greasy, add a few more cookie crumbs to balance the texture.

Preparing the Creamy Banana Cheesecake Filling

The heart of this dessert is the silky, banana-infused cheesecake filling. Following these steps carefully will ensure a smooth, creamy texture with no cracks.

Mixing banana cheesecake filling in a stand mixer

A properly mixed cheesecake batter should be smooth and free of lumps

Creating the Perfect Cheesecake Batter

  1. Beat the cream cheese on medium-low speed until completely smooth, about 2 minutes.
  2. Add the sugar and mix until well combined, another 1-2 minutes.
  3. Mix in the mashed roasted bananas and sour cream on low speed until fully incorporated.
  4. Add vanilla extract and cornstarch (if using) and mix until combined.
  5. Add eggs one at a time on low speed, mixing just until each is incorporated before adding the next.
  6. Scrape down the bowl thoroughly between additions to ensure a smooth batter.
  7. Be careful not to overmix after adding the eggs to prevent incorporating too much air.

“My very first cheesecake attempt and it was a huge success! Trust the process and roast those bananas. The flavor is so intense in every bite. The recipe is so easy to follow, and every step is explained so nicely. It’s pretty much foolproof.”

— Cindy, Home Baker

Layering the Cheesecake

For an extra burst of banana flavor and texture, you can add a layer of fresh banana slices in the middle of your cheesecake:

  1. Pour about ⅓ of the batter into the prepared crust.
  2. Arrange a layer of thinly sliced bananas over the batter.
  3. Carefully pour the remaining batter over the banana layer.
  4. Smooth the top with a spatula for an even surface.

The Essential Water Bath Method

A water bath is crucial for baking the perfect cheesecake. It provides gentle, even heat that prevents cracks and ensures a creamy texture throughout.

A proper water bath prevents cracks and ensures even baking

No-Leak Water Bath Setup

There are two effective methods to create a water bath without risking water seepage into your cheesecake:

Traditional Foil Method

  1. Wrap the outside of your springform pan with 2-3 layers of heavy-duty aluminum foil.
  2. Ensure the foil extends up the sides of the pan.
  3. Place the wrapped pan in a large roasting pan.
  4. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  5. Carefully transfer the entire setup to the preheated oven.

No-Foil Method

  1. Place your 9-inch springform pan inside a slightly larger cake pan (10-inch).
  2. Place both pans inside an even larger pan (12-inch) or roasting pan.
  3. Pour hot water into the outer pan until it reaches halfway up the middle pan.
  4. This creates a barrier that prevents water from reaching your cheesecake.

Pro Tip: For extra protection against water leaks, place the foil-wrapped springform pan inside an oven bag with the sides folded down before setting it in the water bath.

Baking and Cooling Your Banana Pudding Cheesecake

Proper baking and cooling are critical steps that can make or break your cheesecake. Follow these instructions carefully for perfect results every time.

Baking Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Prepare your water bath as described in the previous section.
  3. Bake the cheesecake for 70-80 minutes. The edges should be set but the center (about 2-3 inches) should still have a slight jiggle.
  4. Avoid opening the oven door during baking as temperature fluctuations can cause cracks.
  5. Check for doneness by gently shaking the pan – the center should jiggle slightly but not be liquid. For precision, the internal temperature should reach 145°F (63°C).

A perfectly baked cheesecake will have set edges with a slight jiggle in the center

The Critical Cooling Process

Cooling your cheesecake gradually is essential to prevent cracks and ensure the perfect texture:

  1. Turn off the oven when the cheesecake is done baking.
  2. Crack the oven door open slightly (you can prop it with a wooden spoon).
  3. Let the cheesecake cool in the oven for 1 hour. This allows it to gradually adjust to room temperature.
  4. Remove from the oven and water bath and place on a cooling rack.
  5. Cool completely at room temperature for another 2 hours.
  6. Run a thin knife around the edge of the pan to loosen the cheesecake from the sides.
  7. Do not remove the springform ring until the cheesecake is completely cooled.

Important: Never transfer a warm cheesecake directly to the refrigerator. The sudden temperature change will almost certainly cause cracks and affect the texture.

Completing Your Banana Pudding Cheesecake

The final layers of pudding, whipped cream, and garnishes transform this from a simple banana cheesecake into an authentic banana pudding cheesecake experience.

The classic banana pudding toppings complete this spectacular dessert

Pudding Layer

  1. Prepare the instant pudding by whisking half a package of instant vanilla pudding mix with 1 cup cold milk until thickened (about 2 minutes).
  2. Arrange sliced bananas on top of the cooled cheesecake in a single layer.
  3. Spread the pudding over the banana slices, making sure to completely cover all banana slices to prevent browning.
  4. Refrigerate the cheesecake with the pudding layer for at least 4 hours or overnight.

Whipped Cream Topping

  1. In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract.
  2. Beat on medium speed until the mixture begins to thicken.
  3. Increase to medium-high speed and continue beating until soft to medium peaks form.
  4. Pipe or spread the whipped cream on top of the chilled cheesecake just before serving.
  5. Garnish with crushed or whole Nilla Wafers and additional banana slices if desired.

Presentation Tip: For the most impressive presentation, add the whipped cream and final garnishes just before serving. This ensures the Nilla Wafers stay crisp and the banana slices remain fresh.

Pro Tips for Banana Pudding Cheesecake Success

Follow these expert tips to ensure your banana pudding cheesecake turns out perfect every time.

Preventing Common Problems

  • Prevent cracks: Always use a water bath, avoid overmixing, and cool gradually.
  • Avoid soggy crust: Pre-bake the crust and ensure your water bath doesn’t leak.
  • Prevent lumpy batter: Use room temperature ingredients and beat cream cheese thoroughly before adding other ingredients.
  • Keep bananas from browning: Completely cover sliced bananas with pudding or add them just before serving.

Texture and Flavor Enhancements

  • Extra banana flavor: Use very ripe bananas and don’t skip the roasting step.
  • Creamier texture: Add full-fat sour cream and avoid overmixing after adding eggs.
  • Perfect sweetness: Adjust sugar based on the ripeness of your bananas.
  • Clean slices: Dip your knife in hot water and wipe clean between each slice.

A perfect slice reveals all the delicious layers of this banana pudding cheesecake

Make-Ahead and Storage Tips

  • Make ahead: This cheesecake can be prepared up to 3-4 days in advance and stored in the refrigerator.
  • Freezing: The baked cheesecake (without toppings) freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil.
  • Thawing: Thaw frozen cheesecake overnight in the refrigerator before adding toppings.
  • Storing leftovers: Cover and refrigerate for up to 5 days.

Delicious Variations and Dietary Adaptations

Customize your banana pudding cheesecake with these creative variations or adapt it to accommodate dietary restrictions.

Flavor Variations

  • Chocolate Banana: Add ¼ cup cocoa powder to the filling or drizzle with chocolate ganache.
  • Caramel Banana: Add a layer of caramel sauce between the crust and filling or drizzle on top.
  • Coconut Banana: Add ½ cup toasted coconut to the crust and sprinkle on top of the whipped cream.
  • Rum Banana: Add 1-2 tablespoons of dark rum to the filling for a sophisticated flavor.

Dietary Adaptations

  • Gluten-Free: Use gluten-free vanilla cookies for the crust.
  • Lower Sugar: Reduce sugar by ¼ cup and use very ripe bananas for natural sweetness.
  • Dairy-Free: Use dairy-free cream cheese, coconut cream instead of sour cream, and coconut whipped cream for topping.
  • Mini Cheesecakes: Bake in a muffin tin with liners for 20-25 minutes for individual servings.

A caramel drizzle adds a delicious twist to traditional banana pudding cheesecake

Banana Pudding Cheesecake Recipe

Southern Banana Pudding Cheesecake

A decadent dessert combining creamy roasted banana cheesecake with classic banana pudding elements.

Prep Time: 40 minutes

Cook Time: 1 hour 20 minutes

Cooling Time: 6 hours

Total Time: 8 hours

Yield: 12 servings

Category: Dessert

Ingredients

Roasted Bananas:
  • 2 medium ripe bananas
  • 1 tablespoon brown sugar
Nilla Wafer Crust:
  • 2 cups (275g) Nilla Wafer crumbs (about 60 cookies)
  • 2 tablespoons granulated sugar
  • ½ cup (110g) unsalted butter, melted
  • Pinch of salt
Cheesecake Filling:
  • 32 oz (900g) full-fat cream cheese, room temperature
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80g) full-fat sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons cornstarch (optional, for stability)
  • 4 large eggs, room temperature
  • 1-2 additional bananas, sliced (for layering)
Pudding Layer:
  • ½ package (1.7oz/48g) instant vanilla pudding mix
  • 1 cup (240ml) cold milk
  • 2 bananas, sliced
Whipped Cream Topping:
  • 2 cups (480ml) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Nilla Wafers for garnish

Instructions

Roast the Bananas:
  1. Preheat oven to 400°F (204°C).
  2. Slice bananas lengthwise with peels on.
  3. Sprinkle cut sides with brown sugar, then place cut-side down on a lined baking sheet.
  4. Roast for 10 minutes until skins are black and juices are bubbling.
  5. Cool slightly, remove skins, and mash banana flesh with all juices.
Prepare the Crust:
  1. Reduce oven temperature to 325°F (163°C).
  2. Mix Nilla Wafer crumbs, sugar, and salt in a bowl.
  3. Stir in melted butter until evenly moistened.
  4. Press mixture firmly into bottom and slightly up sides of a 9-inch springform pan.
  5. Bake for 10 minutes, then cool while preparing filling.
Make the Filling:
  1. Beat cream cheese on medium-low speed until smooth (2 minutes).
  2. Add sugar and mix until combined (1-2 minutes).
  3. Mix in roasted bananas, sour cream, and vanilla on low speed.
  4. Add cornstarch if using.
  5. Add eggs one at a time on low speed, mixing just until incorporated.
  6. Pour ⅓ of batter into crust, arrange sliced bananas on top if desired.
  7. Pour remaining batter over bananas.
Bake the Cheesecake:
  1. Prepare water bath by wrapping springform pan in foil or using the no-foil method.
  2. Place in water bath and bake at 325°F for 70-80 minutes until edges are set but center jiggles slightly.
  3. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.
  4. Remove from oven and cool completely at room temperature (2 hours).
Add Toppings:
  1. Whisk pudding mix with cold milk until thickened.
  2. Arrange sliced bananas on cooled cheesecake.
  3. Spread pudding over bananas, covering completely.
  4. Refrigerate for at least 4 hours or overnight.
  5. Before serving, whip heavy cream with powdered sugar and vanilla to soft peaks.
  6. Pipe or spread whipped cream on top and garnish with Nilla Wafers.

Storage Instructions

  • Refrigerate: Store covered in refrigerator for up to 5 days.
  • Freeze: Wrap baked cheesecake (without toppings) tightly and freeze for up to 3 months.
Print Recipe

Frequently Asked Questions

Why did my banana pudding cheesecake crack?

Cracks in cheesecake are usually caused by one of these factors: overmixing the batter (especially after adding eggs), baking at too high a temperature, not using a water bath, or cooling too quickly. Make sure to mix on low speed, use a proper water bath, and allow the cheesecake to cool gradually in the oven with the door cracked before bringing it to room temperature.

Can I use banana pudding mix in the cheesecake filling instead of roasted bananas?

Yes, you can add 1 package of instant banana pudding mix to the cheesecake filling for flavor. However, I recommend still including at least some real banana (roasted or mashed) for authentic flavor. The pudding mix alone won’t provide the same depth of flavor as real bananas.

How do I know when my banana pudding cheesecake is done baking?

A properly baked cheesecake will have set edges but still have a slight jiggle in the center (about 2-3 inches in diameter). The center should move as a whole when gently shaken, not in a liquid, wavy way. For precision, the internal temperature should reach 145°F (63°C). Remember that the cheesecake will continue to set as it cools.

Can I make this banana pudding cheesecake without a springform pan?

While a springform pan is ideal, you can use a deep dish pie plate or cake pan lined with parchment paper with extra hanging over the sides to help lift the cheesecake out after cooling. You can also make mini cheesecakes in a muffin tin lined with paper liners, reducing the baking time to about 20-25 minutes.

How ripe should bananas be for banana pudding cheesecake?

For the best flavor, use bananas with brown speckles for roasting and incorporating into the filling. They should be ripe but still firm enough to hold their shape. For the sliced bananas used in layering or topping, use slightly less ripe bananas (yellow with just a few speckles) so they maintain their texture and don’t get too mushy.

Can I use frozen bananas for this cheesecake?

Frozen bananas can work for the roasted banana portion of the recipe. Thaw them completely, then roast as directed. However, frozen bananas tend to release more liquid when thawed, so you might need to drain some of the excess moisture before adding to the batter. For the sliced banana layers, only use fresh bananas as frozen ones will become too soft.

How far in advance can I make banana pudding cheesecake?

You can make the cheesecake portion 3-4 days in advance and keep it refrigerated. For best results, add the pudding layer no more than 24 hours before serving, and add the whipped cream and final garnishes just before serving. This ensures the freshest presentation and prevents the Nilla Wafers from becoming soggy.

Ready to Create Your Banana Pudding Cheesecake Masterpiece?

This banana pudding cheesecake combines the best of two beloved desserts into one showstopping treat. With its buttery Nilla Wafer crust, creamy roasted banana filling, and classic pudding topping, it’s sure to impress at any gathering or special occasion.

The key to success lies in taking your time with each step, especially the roasted bananas and proper water bath technique. Your patience will be rewarded with a perfectly creamy, crack-free cheesecake that captures all the nostalgic flavors of traditional banana pudding in an elegant form.

Finished banana pudding cheesecake on a decorative cake stand

Your homemade banana pudding cheesecake will be the star of any dessert table

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