Introduction

This Banana Pudding Cheesecake combines the creamy richness of cheesecake with the sweet, comforting flavors of banana pudding. Roasted bananas and a crunchy Nilla Wafer crust create a dessert that’s both decadent and nostalgic, perfect for any special occasion or just a delightful treat at home.

The image shows a thick cheesecake with three clear layers on a white plate stand with a wooden base, set on a white marbled surface. The bottom layer is a dense, light brown crust, followed by a thick pale tan creamy cheesecake layer. Above this is a thinner layer of light yellow custard or banana cream, topped with a thick fluffy white whipped cream layer that covers the entire top of the cake. Crushed golden cookie pieces are scattered on top of the whipped cream and a few crumbs lie around the plate. The background is a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 brown speckled bananas, skins on and sliced down the middle length-wise
1 tbsp granulated sugar (for roasting bananas)

2 cups (275g) ground Nilla Wafers (almost an entire box)
2 tbsp granulated sugar (for crust)

1/2 cup (110g) unsalted butter, melted
Pinch of salt

4 8oz blocks full fat Philadelphia cream cheese, room temperature
3/4 cup (150g) granulated sugar (for cheesecake)
2 tbsp cornstarch

1/3 cup (80g) sour cream, room temperature
2 tsp vanilla extract
3 large eggs, room temperature

2 brown speckled bananas, sliced (for topping)
1/2 of a 3.4 oz package instant vanilla pudding mix
1 cup (240g) cold milk

2 cups (480g) heavy whipping cream
1 tbsp powdered sugar
A handful of crushed Nilla Wafers (for garnish)

Instructions

Step 1: Preheat the oven to 400°F and line a small baking sheet with foil. Lay the sliced bananas on the pan, banana side up. Sprinkle with 1 tablespoon of granulated sugar, then turn the bananas over so the skins face up.
Step 2: Bake the bananas for 10 minutes, until the skins are completely black and juices leak out the sides. Let them cool while preparing the crust.
Step 3: Reduce oven temperature to 350°F. In a food processor, grind the Nilla Wafers until fine. Add 2 tablespoons of sugar, melted butter, and a pinch of salt, then pulse to combine. Stir the mixture by hand to ensure even hydration.

Step 4: Grease a 9-inch springform pan and line the bottom with parchment paper. Press the crust mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then let cool.
Step 5: Position an oven rack at the bottom and another in the middle. Place a large roasting pan on the bottom rack. Bring a medium pot of water to a boil on the stove, to create a water bath for baking the cheesecake.
Step 6: In a large bowl, beat the cream cheese on medium-low speed until smooth, about 30 seconds. Scrape down the sides. Peel the skins off the roasted bananas and add the soft banana flesh to the cream cheese. Mix until evenly distributed but still slightly chunky.

Step 7: Add 3/4 cup sugar and cornstarch, mixing on medium-low speed until smooth. Scrape down the bowl, then mix in the sour cream and vanilla on low speed. Add eggs one at a time, mixing gently after each addition.
Step 8: Using a spatula, fold the batter by hand to ensure even mixing. Pour the batter into the cooled crust and spread evenly.
Step 9: Carefully pour the boiling water into the roasting pan on the bottom rack. Quickly place the cheesecake on the middle rack above the water bath and close the oven door to keep steam inside.

Step 10: Bake for 50 minutes to 1 hour, until the edges are puffed, golden, and slightly cracked, and the center jiggles but is mostly set. Turn off the oven and crack the door open. Let the cheesecake rest inside the oven for 1 hour, then cool at room temperature for 30 minutes.
Step 11: In a bowl, whisk the instant vanilla pudding mix with cold milk vigorously for about 5 minutes until thickened to a soft pudding consistency. Arrange sliced bananas over the cheesecake and spread the pudding mixture evenly on top.
Step 12: Refrigerate the cheesecake for at least 4 hours, preferably overnight.

Step 13: Before serving, whip the heavy cream with powdered sugar on high speed until soft peaks form. Remove the cheesecake from the pan and top with whipped cream and crushed Nilla Wafers.

Tips & Variations

Use ripe bananas with brown speckles for the sweetest flavor and best texture.
Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.

For extra flavor, add a tablespoon of banana liqueur to the cheesecake batter.
Substitute the Nilla Wafers with graham crackers for a slightly different crust texture.
Chill the cheesecake overnight for the best set and richer flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the whipped cream topping separate until ready to serve if possible. To reheat, let the cheesecake sit at room temperature for 20 minutes before slicing.

How to Serve

A close-up view of a round, three-layer cheesecake placed on a white cake stand with a wooden base, all set on a white marbled surface. The bottom layer is a thick, golden-brown crumb crust with a rough texture. The middle layer is smooth and yellow, representing the creamy cheesecake filling. The top layer is a thick, spread of white whipped cream, sprinkled with crushed golden cookie pieces. Around the stand on the white marbled surface, there are scattered whole and broken golden cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is best made a day ahead to allow the flavors to meld and the pudding topping to set properly.

What if I don’t have a springform pan?

A springform pan is ideal for easy release, but if you don’t have one, use a regular cake pan lined with parchment paper and carefully invert the cheesecake when cool.