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Banana Pudding Cheesecake Recipe

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★★★★★

4.8 from 139 reviews

This Banana Pudding Cheesecake combines the creamy richness of a classic cheesecake with the comforting flavors of banana pudding and roasted bananas. Featuring a buttery Nilla Wafer crust, roasted bananas folded into the cheesecake batter, and a smooth vanilla pudding topping, this dessert is topped with whipped cream and crushed Nilla Wafers for added texture and indulgence. Perfect for banana lovers looking for a decadent twist on traditional cheesecake.

Ingredients

Scale

Roasted Bananas

  • 2 brown speckled bananas, skins on and sliced lengthwise
  • 1 tbsp granulated sugar

Crust

  • 2 cups (275g) ground Nilla Wafers (about one box)
  • 2 tbsp granulated sugar
  • 1/2 cup (110g) unsalted butter, melted
  • Pinch of salt

Cheesecake Batter

  • 4 (8oz) blocks full fat Philadelphia cream cheese, room temperature
  • 3/4 cup (150g) granulated sugar
  • 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

Banana Pudding 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

  1. Roast Bananas: Preheat the oven to 400°F (204°C). Line a small baking sheet with foil. Lay the sliced bananas on the pan with the banana side up, sprinkle evenly with 1 tablespoon granulated sugar, then turn them over so the skins face up. Bake for 10 minutes, until the skins are blackened and bananas are juicy. Allow them to cool while preparing the crust.
  2. Prepare Nilla Wafer Crust: Lower oven temperature to 350°F (177°C). In a food processor, grind the Nilla Wafers until fine. Add 2 tablespoons sugar, melted butter, and a pinch of salt; pulse then mix by hand to combine evenly. Grease a 9″ springform pan inside and line the bottom with parchment paper. Press the crust mixture evenly into the bottom and up the sides. Bake for 10 minutes and then let cool.
  3. Prepare Cheesecake Batter: Keep oven at 350°F (177°C). Lower oven rack to bottom position and middle position. Place a large roasting pan on the bottom rack and bring a medium pot of water to boil on the stove. In a large bowl, beat cream cheese on medium-low speed until smooth, about 30 seconds, scraping down the sides as needed. Peel skins off roasted bananas, add bananas to the cream cheese, and mix again until bananas are well incorporated but still slightly chunky.
  4. Add Ingredients to Batter: Mix in sugar and cornstarch on medium-low speed until smooth. Scrape bowl again and mix in sour cream and vanilla extract at low speed. Add eggs one at a time on medium-low speed, mixing well after each. Use a rubber spatula to fold the batter gently to combine fully. It may look slightly lumpy due to banana pieces.
  5. Assemble and Bake: Pour batter into the prepared crust and smooth the top. Carefully pour boiling water into the roasting pan on the bottom oven rack to create a water bath. Quickly place the cheesecake on the middle rack above the water pan and close the oven door. Bake for 50 minutes to 1 hour until edges are golden and puffed with cracks and center jiggles slightly when nudged.
  6. Cool Cheesecake: Turn off the oven and crack the door open; let cheesecake rest inside for 1 hour. Remove and let sit at room temperature for 30 minutes.
  7. Make Banana Pudding Topping: In a bowl, whisk pudding mix with cold milk vigorously for 5 minutes until thick and creamy. Arrange sliced bananas in a single layer on top of the cheesecake, then spread the pudding evenly over the bananas. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
  8. Finish with Whipped Cream and Garnish: Before serving, whip heavy cream with powdered sugar on high speed until soft peaks form. Remove cheesecake from springform pan, top with a generous mound of whipped cream, and sprinkle with crushed Nilla Wafers.

Notes

  • Use very ripe, brown speckled bananas for optimal sweetness and flavor.
  • Roasting bananas enhances their natural sugars and adds depth to the flavor.
  • Room temperature ingredients help achieve a smooth, lump-free batter, except for the intentional lumps from banana pieces.
  • Water bath baking prevents cracking and ensures even baking for the cheesecake.
  • Chilling the cheesecake overnight improves texture and helps flavors meld.
  • Crushed Nilla Wafers on top add a pleasant crunch contrast to the creamy cheesecake and pudding layers.

Keywords: banana cheesecake, banana pudding, Nilla Wafer crust, roasted bananas, creamy dessert, layered cheesecake, homemade cheesecake

Find it online: https://thefoodrecipe.com/banana-pudding-cheesecake-recipe/