Banana Pudding Cheesecake
This Banana Pudding Cheesecake blends the nostalgia of classic Southern banana pudding with the richness of creamy cheesecake. It’s smooth, comforting, and layered with bananas, Nilla wafers, and velvety filling—pure dessert heaven.
Ingredients
- For the Crust
- 2 cups crushed Nilla wafers
- 6 tablespoons melted butter
- 2 tablespoons sugar
- Pinch of salt
- For the Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas about 2 medium
- 1 tablespoon cornstarch helps stabilize banana moisture
- For the Pudding Layer
- Inspired by classic Southern banana pudding:
- 1 box instant vanilla pudding mix 3.4 oz
- 1 ½ cups cold milk
- 1 cup whipped cream or Cool Whip
- For Layering & Topping
- 2 –3 sliced bananas
- Extra Nilla wafers
- Whipped cream
- Crushed wafers for sprinkling
Instructions
- Make the Crust
- Preheat oven to 325°F (160°C).
- Mix crushed Nilla wafers, sugar, salt, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then cool slightly.
- Prepare the Cheesecake Filling
- Beat cream cheese until smooth and fluffy.
- Add sugar and mix until creamy.
- Blend in sour cream and vanilla.
- Mix in mashed bananas.
- Add eggs one at a time, mixing gently after each.
- Stir in cornstarch—this keeps the cheesecake stable and prevents excess moisture from the bananas.
- Bake the Cheesecake
- Pour filling over the crust.
- Bake in a water bath for 55–65 minutes, until edges are set but center wobbles slightly.
- Turn off oven, crack the door, and cool inside for 1 hour.
- Chill
- Refrigerate for 6 hours or overnight—this step gives the cheesecake its dense, creamy texture.
- Make the Banana Pudding Layer
- Whisk instant pudding mix with cold milk until thick.
- Fold in whipped cream for a light, fluffy texture—similar to classic banana wafer pudding.
- Keep chilled until ready to assemble.
Tried this recipe?Let us know how it was!