I love how this Old-Fashioned Banana Pudding Cheesecake blends two timeless desserts into one irresistible treat. The creamy richness of classic cheesecake meets the comforting flavor of banana pudding, all resting on a buttery Nilla wafer crust. I finish it with a fluffy vanilla whipped topping and a sprinkle of crushed wafers and banana slices, creating a dessert that feels nostalgic, indulgent, and perfect for gatherings.
Why You’ll Love This Recipe
I enjoy making this recipe because it combines the best of two beloved desserts in a single slice. The creamy banana-infused cheesecake filling feels rich and smooth, while the Nilla wafer crust adds a buttery crunch that balances every bite.
I also appreciate how the banana flavor blends naturally with the cheesecake, creating a comforting and familiar taste that reminds me of homemade banana pudding. The whipped topping gives the dessert a light, airy finish that complements the dense cheesecake layer beautifully.
Another reason I love this recipe is how impressive it looks when served. The topping of banana slices and crushed wafers creates a bakery-style presentation, making it a wonderful centerpiece for holidays, celebrations, or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups Nilla wafer crumbs
¼ cup granulated sugar
5 tablespoons unsalted butter, melted
1 ⅓ cups granulated sugar
32 ounces cream cheese, softened to room temperature
1 cup pureed bananas (about 2 medium bananas)
1 tablespoon vanilla extract
4 large eggs, room temperature and lightly beaten
1 cup heavy cream, cold
¼ cup confectioners’ sugar
1 tablespoon instant vanilla pudding mix
Nilla wafer crumbs, roughly crushed (for garnish)
Banana slices (for garnish)
Directions
I start by preheating the oven to 350°F (175°C) and positioning the rack in the lower third of the oven. I wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare it for the water bath.
In a medium bowl, I combine the Nilla wafer crumbs, granulated sugar, and melted butter, mixing until the crumbs are evenly coated.
I press the mixture firmly into the bottom and about 2 inches up the sides of the prepared pan. After that, I bake the crust for 10 minutes, pressing gently if bubbles appear. I set the crust aside to cool.
Next, I reduce the oven temperature to 300°F (150°C).
In a large mixing bowl, I beat the cream cheese with an electric mixer until it becomes smooth and creamy, which usually takes about a minute. I add the sugar and continue beating until everything is fully combined.
I mix in the banana puree and vanilla extract on low speed until the batter is smooth. Then I gently stir in the lightly beaten eggs with a silicone spatula just until incorporated.
I pour the batter over the cooled crust and smooth the top.
To create a water bath, I place the springform pan inside a large roasting pan and fill the roasting pan with a few inches of boiling water.
I bake the cheesecake for about 1 hour, until the edges are set and the center still jiggles slightly. Then I turn off the oven and leave the cheesecake inside the oven in the water bath for another hour.
After that, I carefully remove the cheesecake from the water bath and place it on a wire rack. I run a small knife around the edge to loosen it from the pan and allow it to cool completely.
Once cooled, I cover it and refrigerate it for at least 4 hours, although I prefer leaving it overnight for the best texture.
For the topping, I whip the cold heavy cream, confectioners’ sugar, and instant pudding mix on medium-low speed until foamy. Then I increase the speed to medium-high and whip until medium to stiff peaks form.
Finally, I remove the sides of the springform pan and spread the whipped topping evenly over the chilled cheesecake. I garnish it with crushed Nilla wafers and fresh banana slices before serving.
Servings and timing
Servings: 12 servings
Prep time: 25 minutes
Cooking time: 1 hour 10 minutes
Additional chilling time: about 2 hours
Total time: 3 hours 35 minutes
Variations
I sometimes like to change this cheesecake slightly depending on the occasion or the ingredients I have available.
One variation I enjoy is adding sliced bananas between the crust and the cheesecake filling for an extra layer of banana flavor. I also occasionally drizzle caramel sauce over the top before serving, which adds a rich sweetness that pairs beautifully with the bananas.
Another variation I like is using a graham cracker crust instead of Nilla wafers for a slightly different texture and flavor. For a lighter version, I sometimes reduce the sugar slightly and add a bit of Greek yogurt to the filling for a subtle tang.
Storage/Reheating
I store leftover cheesecake in an airtight container in the refrigerator. It stays fresh and creamy for about 3 to 4 days.
If I want to prepare it ahead of time, I keep the cheesecake covered in the refrigerator and add the whipped topping and garnishes just before serving so everything stays fresh.
I usually serve it chilled straight from the refrigerator since cheesecake tastes best cold, so reheating is not necessary.
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FAQs
Can I make this cheesecake ahead of time?
Yes, I often make it a day in advance. I refrigerate it overnight so the texture becomes perfectly firm and the flavors develop even more.
Why do I use a water bath for cheesecake?
I use a water bath because it helps the cheesecake bake gently and evenly. It also prevents cracks on the surface and keeps the texture creamy.
Can I freeze banana pudding cheesecake?
Yes, I wrap the cheesecake tightly in plastic wrap and foil before freezing. It can last up to two months in the freezer. I thaw it overnight in the refrigerator before serving.
What type of bananas work best for this recipe?
I prefer using ripe bananas with plenty of natural sweetness and strong flavor. They blend smoothly into the filling and enhance the banana taste.
How do I keep banana slices from browning on top?
I usually add the banana slices right before serving. Sometimes I lightly brush them with lemon juice to slow down browning.
Conclusion
I enjoy making this Old-Fashioned Banana Pudding Cheesecake whenever I want a dessert that feels both comforting and impressive. The smooth banana cheesecake filling, buttery Nilla wafer crust, and fluffy whipped topping create a combination that always feels special. Whether I prepare it for holidays, celebrations, or a weekend treat, this dessert never fails to bring a little extra sweetness to the table.
📖 Recipe:
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Old-Fashioned Banana Pudding Cheesecake
- Total Time: 3 hours 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Old-Fashioned Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the nostalgic flavor of banana pudding, all on a buttery Nilla wafer crust. Finished with fluffy vanilla whipped topping, crushed wafers, and fresh banana slices, it’s a comforting and impressive dessert.
Ingredients
2 cups Nilla wafer crumbs
¼ cup granulated sugar
5 tablespoons unsalted butter, melted
32 ounces cream cheese, softened to room temperature
1 ⅓ cups granulated sugar
1 cup pureed bananas (about 2 medium bananas)
1 tablespoon vanilla extract
4 large eggs, room temperature and lightly beaten
1 cup heavy cream, cold
¼ cup confectioners’ sugar
1 tablespoon instant vanilla pudding mix
Nilla wafer crumbs, roughly crushed (for garnish)
Banana slices (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and position the rack in the lower third of the oven. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- In a medium bowl, combine the Nilla wafer crumbs, ¼ cup granulated sugar, and melted butter. Mix until evenly coated.
- Press the crumb mixture firmly into the bottom and about 2 inches up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Reduce the oven temperature to 300°F (150°C).
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add 1⅓ cups granulated sugar and beat until fully combined.
- Mix in the banana puree and vanilla extract on low speed until smooth. Gently stir in the lightly beaten eggs with a spatula just until incorporated.
- Pour the batter over the cooled crust and smooth the top.
- Place the springform pan inside a large roasting pan and fill the roasting pan with a few inches of boiling water to create a water bath.
- Bake for about 1 hour, until the edges are set and the center still jiggles slightly. Turn off the oven and leave the cheesecake inside the oven in the water bath for another hour.
- Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the edge to loosen it from the pan and allow it to cool completely.
- Cover and refrigerate for at least 4 hours or overnight for best texture.
- For the topping, whip the cold heavy cream, confectioners’ sugar, and instant pudding mix on medium-low speed until foamy. Increase speed to medium-high and whip until medium to stiff peaks form.
- Remove the sides of the springform pan and spread the whipped topping evenly over the chilled cheesecake. Garnish with crushed Nilla wafers and banana slices before serving.
Notes
Add sliced bananas between the crust and cheesecake filling for an extra layer of banana flavor.
A graham cracker crust can be used instead of Nilla wafers for a slightly different texture.
Drizzle caramel sauce over the top for a richer dessert variation.
Store leftover cheesecake in an airtight container in the refrigerator for 3 to 4 days.
The cheesecake can be made a day ahead and refrigerated overnight for the best texture.
Freeze the cheesecake tightly wrapped for up to 2 months and thaw overnight in the refrigerator before serving.
Add banana slices just before serving or lightly brush them with lemon juice to slow browning.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
