Banana Pudding Cheesecake

This Banana Pudding Cheesecake takes the classic, beloved banana pudding layers and swirls them through the creamy, rich cheesecake batter. The banana pudding cheesecake filling sits on top of a buttery Nilla wafer crust. This cheesecake is one that won’t last long in your household after you make it! It’s truly delicious.

This banana pudding cheesecake is one of those banana pudding desserts that never disappoints. I feel like it’s a crowd favorite with everyone. With the cold, snowy days we’ve been having I was craving the coziness of banana pudding, but decided to make it in cheesecake form. This cheesecake ranks right up there with my favorite Blueberry Crumble Cheesecake. This time of year, I also love my lemon cheesecake and these mini lemon meringue cheesecakes.

Well, I decided to add the layers of banana pudding into a cheesecake and WOW! It is divine. I couldn’t stop eating it, because it was so good! The banana pudding cheesecake consists of a Nilla Wafer crust, a creamy, rich cheesecake filling and a middle layer of fresh bananas and Nilla wafers. Dollops of homemade whipped cream sits on top of the cheesecake with more fresh bananas and Nilla wafers. The fresh banana and Nilla wafer combination blended with the creamy cheesecake filling truly makes this taste just like banana pudding.

Here’s why you will love this recipe

The components

nilla wafer crust

The Nilla Wafer crust really adds the perfect addition of flavor to this banana pudding cheesecake. Nilla wafers are a vanilla wafer cookie and they are commonly found in banana pudding. For this crust, I did add a small addition of graham cracker crumbs, as I found when I used only Nilla wafers, the crust got soggy. The graham cracker crumbs helped this crust stay sturdy.

cheesecake filling

This banana pudding cheesecake filling has the perfect blend of sweet creamy notes along with the tang of the cream cheese.

banana pudding layer

Banana pudding is made of layers of vanilla pudding with bananas, Nilla wafers and whipped cream. This banana pudding cheesecake follows the same pattern, but uses the cheesecake batter in place of the vanilla pudding.

The banana pudding layer is striped through the middle of the cheesecake and consists of freshly sliced bananas and crushed Nilla wafers.

The ingredients

Here’s what you will need to make this amazing Banana Pudding Cheesecake.

  • Nilla Wafer Crust
    • Nilla wafer cookies (or vanilla wafer cookies)
    • graham cracker crumbs
    • brown sugar
    • unsalted butter
  • Filling
    • granulated sugar
    • cream cheese
    • sour cream
    • vanilla extract
    • heavy cream
    • salt
    • eggs
    • bananas
    • Nilla wafer cookies ( or vanilla wafer cookies)
  • Whipped Cream Topping
    • heavy cream
    • powdered sugar
  • Other Topping
    • Crushed wafer cookies
    • Slices of banana

Here’s how to make this Banana Pudding Cheesecake, STEP BY STEP

make the crust

This crust consists of a mixture of Nilla wafer cookies (or vanilla wafer cookies), and graham cracker crumbs. I like to use my food processor to grind up the wafer cookies, then add the remaining ingredients for the crust until combined.

Add the mixture to your springform pan and use the bottom of a glass to smooth the crust into an even layer along the bottom and partially up the sides of the pan. The crust bakes in the oven for 8 minutes which helps firm up the crust and helps to prevent the crust from getting soggy.

make the banana pudding cheesecake filling

I like using a stand mixer or handheld mixer to make the banana pudding cheesecake filling. Make sure your cream cheese is softened or at room temperature before starting. If you are like me and forget to get it out of the fridge until you are ready to start, you can zap the cheesecake in the microwave for 20 seconds to soften it.

Add the cream cheese, sugar and sour cream to your mixing bowl and beat until smooth and creamy. Add in the remaining ingredients EXCEPT the eggs and beat until smooth and creamy.

Add in the eggs one at a time and mix JUST until combined.

assemble

Add half the banana pudding cheesecake batter over the crust. Add a single layer of freshly sliced bananas and crushed Nilla wafer cookies. Add remaining cheesecake batter.

bake

Wrap the bottom and sides of the springform pan with aluminum foil. Place in a large roasting pan and add boiling hot water to bottom of pan so that it is 2 inches up the sides of the springform pan. You want to make sure the water is not higher than the aluminum foil covering.

Bake the banana pudding cheesecake in the preheated oven for 50 minutes.

cool

Allow cheesecake to cool 1 hour with the oven door propped open, then place in the fridge for 4 hours or up to overnight to finish cooling. Make sure you cover the cheesecake so that it doesn’t dry out.

serve

When ready to serve, top the banana pudding cheesecake off with dollops of whipped cream, freshly sliced bananas and crushed Nilla wafers. You can use a piping bag or a zip-top bag with one corner snipped off to create a nicely piped mound of whipped cream. I used a 1M Wilton tip to create rosettes of whipped cream along the border.

Place a banana slice in the center of the mounds of whipped cream along with some crushed Nilla wafer cookies.

Recipe Tips

bake a smooth cheesecake

Before baking, tap the cheesecake on the counter to knock out any air bubbles prior to baking. This will help to achieve a smooth surface on the cheesecake.

Here’s how to know when the cheesecake is done

To test if the banana pudding cheesecake is done, use an oven glove or mit to grab the side of the large pan the cheesecake is sitting in. Gently shake the pan. If the edges are set and only the center jiggles slightly, the baklava cheesecake is done. However, as mentioned above this may be tough to assess.

Honestly, though I have found that this banana pudding cheesecake seems to be finished baking consistently around that 50-minute mark.

cutting the perfect slice

To cut a clean, smooth slice of cheesecake, run your knife under warm water in between cutting pieces of cheesecake.

Storage and Serving

If you have leftover cheesecake, wrap the cheesecake with plastic wrap, then store in the refrigerator for up to 5 days.

Here are a few of my favorite cheesecakes

Let me know what you thought!

If you make this Banana Pudding Cheesecake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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Banana Pudding Cheesecake


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5 from 1 review

  • Author: Jolene
  • Total Time: 5 hours 10 minutes
  • Yield: 10 1x

Description

This Banana Pudding Cheesecake takes the classic, beloved banana pudding layers and swirls them through the creamy, rich cheesecake batter. The banana pudding cheesecake filling sits on top of a buttery Nilla wafer crust. This cheesecake is one that won’t last long in your household after you make it! It’s truly delicious.


Ingredients

Units Scale

Nilla Wafer Crust

  • 2 1/2 cups Nilla wafer cookies (or vanilla wafer cookies)
  • 1/2 cup graham cracker crumbs
  • 1/4 cup brown sugar
  • 8 tablespoons unsalted butter

Filling

  • 1 cup granulated sugar
  • 36 ounces (4 8-ounce packages) cream cheese, room temperature
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup heavy cream
  • 2 large bananas, sliced
  • 18 Nilla wafer cookies (or vanilla wafer cookies), roughly chopped

Whipped Cream Topping

  • 1 cup heavy cream
  • 3 tablespoons powdered sugar

Extra Toppings

  • Crushed wafer cookies
  • Slices of banana

Instructions

1. Preheat oven to 350F.

2. In a food processor, add Nilla wafer cookies. Grind until the cookies are ground into fine pieces. Add the graham cracker crumbs (this helped the crust not get as soggy), butter and sugar. Pulse to combine all ingredients.

3. Add graham cracker crumb mixture to 9-inch springform pan. Use the bottom of a glass to smooth out the graham cracker crumbs along the bottom and sides of the pan. Bake in preheated oven 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325F.

4. Make the cheesecake filling.

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, add softened cream cheese, sour cream and sugar and beat until smooth and creamy. Add in the heavy cream, vanilla and salt and beat until combined.

Add the eggs, one at a time, mixing JUST until combined.

5. Assemble the cheesecake. Pour half the batter on top of the cooled crust. Add banana slices in a single layer on top of the cheesecake batter (it’s okay if they overlap). Sprinkle Nilla wafer crumbs over top of bananas. Pour remaining cheesecake batter over top.

6. Get the cheesecake ready to bake. Wrap the bottom and sides of the springform pan with aluminum foil. Place in a large roasting pan and add boiling hot water to bottom of pan so that it is 2 inches up the sides of the springform pan. You want to make sure the water is not higher than the aluminum foil covering.

7. Bake the cheesecake. In the preheated 325F oven, add the cheesecake/roasting pan and bake for 50 minutes. The center should jiggle slightly and the edges should be set. Prop the oven door open and allow the cheesecake to sit in the warm oven for 1 hour to cool.

8. Allow the cheesecake to sit in fridge for 4 hours or overnight, covered.

9. When ready to serve, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, whip the heavy cream and powdered sugar until medium peaks form. Place the whipped cream in a piping bag, or you can use a zip-top bag with one corner snipped off. I used Wilton tip 1M for piping rosettes, but you don’t even need a fancy piping tip. Pipe circles of whipped cream along the border of your cheesecake. Place a banana slice in the mound of whipped cream and top with crushed Nilla wafers.

Notes

What are medium peaks for whipped cream?

  • A medium peak means that when you lift the whisk out of the whipped cream the peak holds its shape but bends over slightly at the tip.

Serving

  • To cut clean, smooth slices of cheesecake, run your knife under hot water in between slicing the pieces of cheesecake.

Storage

  • Store leftovers covered in the refrigerator for up to 5 days
  • Prep Time: 20
  • Chill Time: 4 hours
  • Cook Time: 50
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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