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Creamy Banana Pudding Cheesecake

Featured in Sweet Treats Everyone Will Love.

This dessert is where banana pudding meets creamy cheesecake perfection. A Nilla Wafer crust starts things off, followed by a rich banana-infused cheesecake middle. The topping blends whipped vanilla pudding for a dreamy finish, plus a genius hidden layer of bananas and Nilla Wafer crumbs brings it all together. Baking in a water bath ensures it’s smooth as silk with no cracks.
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Emily Watson
Updated on Mon, 10 Mar 2025 03:23:27 GMT
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Creamy Banana Pudding Cheesecake Dessert | thefamilycooks.com

Experience the perfect marriage of two classic desserts with this Banana Pudding Cheesecake. This indulgent treat combines a silky-smooth cheesecake with the beloved flavors of traditional banana pudding. Built on a buttery vanilla wafer base, the creamy banana-infused filling is topped with light, airy pudding for a dessert that honors both classics while creating something entirely new.

This recipe emerged from countless tests to achieve the ideal balance between classic cheesecake density and banana pudding lightness. The key is selecting properly ripened bananas and allowing adequate chilling time for the flavors to fully develop and meld together.

Key Ingredients Guide

  • Cream Cheese: Select full-fat blocks at room temperature for proper texture.
  • Bananas: Choose fully ripe with light brown spots for optimal flavor.
  • Vanilla Wafers: Original Nilla Wafers provide the most reliable results.
  • Sour Cream: Full-fat variety adds necessary richness.
  • Heavy Cream: Use 36% fat content minimum for ideal consistency.

Step-by-Step Preparation

Phase 1: Crust Assembly
Heat oven to 325°F. Process wafers to fine crumbs, combine with melted butter and brown sugar. Press mixture firmly into pan base, then bake 11 minutes.
Phase 2: Cooling Period
Let crust reach room temperature. Ensure all filling ingredients are properly tempered.
Phase 3: Filling Creation
Mix cream cheese until completely smooth. Incorporate sugar gradually. Blend in mashed bananas, vanilla, sour cream, and heavy cream. Add eggs individually on low speed.
Phase 4: Assembly
Transfer half the mixture to pan. Layer with banana slices and wafer crumbs. Add remaining batter and smooth surface.
Phase 5: Water Bath
Double-wrap pan exterior, place in larger pan, set in roasting pan with hot water.
Phase 6: Baking and Setting
Bake 80-90 minutes until edges set but center retains slight movement. Cool gradually with door ajar.
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Easy Banana Pudding Cheesecake | thefamilycooks.com

Technical Baking Notes

The chemistry between ingredients creates the signature texture. Protein structures from eggs and cream cheese provide stability, while fats contribute richness. Bananas add moisture that must be precisely balanced for proper consistency.

Critical Temperature Guidelines

Temperature control significantly impacts success. Room temperature ingredients blend seamlessly without lumps or inconsistencies. Cold ingredients resist proper incorporation and can lead to texture issues.

Yummy Banana Pudding Cheesecake Pin it
Yummy Banana Pudding Cheesecake | thefamilycooks.com

This Banana Pudding Cheesecake represents the finest fusion of beloved dessert traditions. The marriage of smooth, rich cheesecake with classic banana pudding creates an elegant dessert worthy of any special occasion.

Frequently Asked Questions

→ What does a water bath do when baking?
It keeps the cheesecake soft and silky by adding moisture and distributing heat evenly, so cracks don’t form.
→ Why do I need to use room temperature ingredients?
Room temperature ingredients mix more evenly and make the batter smoother, helping the cheesecake bake better.
→ Can this dessert be prepared in advance?
Yes! In fact, it tastes best after chilling for 6 hours and can be stored in the fridge up to two days before serving.
→ What’s the point of adding a banana layer in the middle?
The center layer of sliced bananas and crumbled wafers gives the cheesecake a strong banana pudding vibe and an extra layer of texture.
→ How can I make sure the water bath won’t leak?
Double-wrap your springform pan with foil, or place it inside a larger cake pan for complete protection.

Banana Cheesecake Delight

An elegant fusion of banana pudding and cheesecake, showcasing layers of fresh bananas, smooth cheesecake cream, and a crisp Nilla Wafer crust.

Prep Time
30 Minutes
Cook Time
90 Minutes
Total Time
120 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 9-inch cheesecake)

Dietary: Vegetarian

Ingredients

→ Nilla Wafer Crust

01 One box of Nilla Wafers
02 Two tablespoons of packed light or dark brown sugar
03 Half a cup of melted unsalted butter

→ Banana Cheesecake

04 Three 8-ounce packages of room-temp cream cheese (24 ounces total)
05 3/4 cup of regular granulated sugar
06 A teaspoon of pure vanilla
07 Two mashed ripe bananas
08 Half a cup of sour cream that’s been left out to warm up
09 1/4 cup of heavy cream, not cold
10 Four large eggs, also at room temperature
11 One cup of crushed Nilla Wafers
12 Two bananas, sliced thin

→ Whipped Vanilla Pudding

13 3.4 ounces of instant vanilla pudding mix
14 One cup of milk, cold from the fridge
15 One teaspoon of vanilla extract
16 One cup of cold heavy cream
17 Crushed Nilla Wafers to sprinkle on top

Instructions

Step 01

Set your oven to 325°F and let it warm up. Turn the cookies into crumbly bits using a food processor, then mix in the brown sugar and melted butter. Press this mix firmly into a 9-inch springform pan you’ve already prepped. Pop it in the oven for 11 minutes.

Step 02

Whip the cream cheese and sugar until it’s completely smooth. Add in the mashed bananas, vanilla, sour cream, and heavy cream. Gently beat in the eggs, being careful not to overmix. Pour half of this batter over the baked crust. Arrange the sliced bananas on top, sprinkle with crushed wafers, and cover with the rest of the batter.

Step 03

Secure the springform pan in a water bath and bake for about 80 to 90 minutes, or until the edges are firm and the middle gently jiggles. Turn off the oven, crack its door open, and let the cheesecake sit for half an hour. Then cool it fully on a rack before putting it in the fridge for at least 6 hours or overnight.

Step 04

Take your pudding mix and whisk it with the cold milk for 2 minutes. In a separate bowl, whip the cold heavy cream and vanilla until it forms stiff peaks. Combine the whipped cream and pudding by folding them together gently.

Step 05

Take the chilled cheesecake out of the springform pan. Spread the whipped vanilla pudding mixture over the top and finish it off with crushed Nilla Wafers.

Notes

  1. Bring all your dairy ingredients to room temperature before starting.
  2. For the water bath, you can seal the pan in foil or use another waterproofing method.
  3. Make sure the cheesecake chills for at least 6 hours.

Tools You'll Need

  • A 9-inch springform pan
  • Food processor
  • An electric mixer
  • A large pan to use for the water bath

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe includes dairy (like cream cheese, sour cream, and heavy cream).
  • It contains gluten (from the Nilla Wafers).
  • Eggs are included in the ingredients.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 370
  • Total Fat: 28 g
  • Total Carbohydrate: 28 g
  • Protein: 4 g