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Banana Pudding Cheesecake

Delicious Banana Pudding Cheesecake for Your Sweet Cravings

This Banana Pudding Cheesecake combines luxurious cheesecake texture with classic banana flavors, creating an easy and indulgent dessert.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 6 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 box Nilla Wafers These form the crunchy base, offering a delightful vanilla flavor.
  • 1/4 cup Brown Sugar Adds rich sweetness with a hint of molasses.
  • 1/2 cup Unsalted Butter Binds the crust ingredients.
For the Cheesecake Filling
  • 24 oz Cream Cheese Essential for that creamy texture; make sure it’s at room temperature.
  • 1 cup White Granulated Sugar Sweetens the cheesecake.
  • 1 tbsp Pure Vanilla Extract Enhances the overall flavor.
  • 2 medium Bananas (mashed) Adds natural sweetness and moisture; use ripe bananas.
  • 1/2 cup Sour Cream Introduces creaminess and a subtle tang.
  • 1 cup Heavy Cream Provides richness to both the cheesecake and whipped topping.
  • 3 large Eggs Essential for structure; use room temperature.
For the Layering and Topping
  • 1 cup Crushed Nilla Wafers Spread between banana layers for added texture.
  • 1 box Instant Vanilla Pudding Mix This gives the topping a fluffy consistency.
  • 2 cups Milk Needed for the pudding mix.
  • 1/2 cup Crushed Nilla Wafers (for decorating) Provides a beautiful finish and additional crunchy texture.

Equipment

  • 9-inch springform pan
  • Food Processor
  • Mixing bowl
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Blend Nilla Wafers into fine crumbs, combine with brown sugar and melted unsalted butter, press into the bottom of a 9-inch springform pan, and bake for 11 minutes.
  2. In a bowl, beat softened cream cheese and sugar until smooth. Add mashed bananas, vanilla extract, sour cream, and heavy cream; mix until creamy.
  3. Incorporate eggs one at a time, mixing gently to avoid over-mixing.
  4. Pour half the batter into the crust, layer with sliced bananas and crushed Nilla Wafers, then top with remaining batter.
  5. Wrap the bottom of the pan with aluminum foil and place in a larger baking dish filled with hot water. Bake for 80-90 minutes.
  6. Cool in the oven for 30 minutes, then refrigerate for at least 6 hours.
  7. Combine pudding mix and milk in a bowl, beat until thickened. Whip the heavy cream until stiff peaks form, then fold into pudding.
  8. Spread the whipped pudding topping over the cheesecake and sprinkle with crushed Nilla Wafers before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 96mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for smoother mixing.

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