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
