Introduction

This Banana Pudding Cheesecake is a luscious blend of creamy cheesecake and classic banana pudding flavors. With a crisp Nilla wafer crust and a silky, tangy filling, it’s a delightful dessert that’s perfect for any occasion.

A round banana pudding cheesecake is placed on a white plate with a scalloped edge, sitting on a white marbled surface. The cheesecake has a thick, golden-brown crumb crust as the bottom and sides layer. On top of the crust is a smooth, yellow banana pudding layer, which is thick and glossy. Arranged in a circle on the pudding layer are evenly spaced banana slices, light yellow with soft texture. Swirls of white whipped cream are piped on top in a circular pattern, each swirl topped with either a small, round golden vanilla wafer or a banana slice, alternating between the two. In the background, a white bowl with crispy banana chips is partially visible. The whole scene is bright with soft shadows. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large very ripe bananas, mashed (about 1 cup)
2 cups finely crushed Nilla Wafers
1/4 cup sugar for the crust
1/2 cup sugar for the filling
1/4 cup melted butter
16 ounces full-fat cream cheese, at room temperature
1/2 cup sour cream (or Greek yogurt as a substitute)
3.4 ounces dry instant banana pudding mix
3 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper. Blend the Nilla Wafers into fine crumbs using a food processor or by hand. Mix the crumbs with 1/4 cup sugar and the melted butter, then press this mixture firmly into the bottom of the pan. Bake the crust for 10 minutes, then let it cool slightly.
Step 2: Beat the cream cheese until smooth and creamy. Add the mashed bananas and sour cream, mixing gently to combine. Stir in 1/2 cup sugar, the dry banana pudding mix, and vanilla extract until evenly mixed. Carefully fold in the lightly beaten eggs, being gentle to avoid incorporating too much air which can cause cracks during baking.
Step 3: Wrap the outside of the springform pan with foil to prevent water from leaking in. Place the pan in a large roasting pan and pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan. Pour the filling into the prepared crust and smooth the top. Bake until the edges are set but the center is still slightly wobbly, about 55–65 minutes.
Step 4: Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour to cool gradually. After that, remove it from the water bath and transfer to a cooling rack. Refrigerate the cheesecake for at least 5 hours or preferably overnight before serving to allow it to fully set and develop flavor.

Tips & Variations

Use very ripe bananas for the strongest and sweetest banana flavor in your filling.
For a nutty twist, sprinkle chopped toasted pecans or walnuts over the crust before adding the filling.
If you prefer a lighter texture, substitute half of the cream cheese with ricotta cheese.
Make sure your eggs and cream cheese are at room temperature to ensure a smooth batter and minimize cracks.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap well and freeze for up to one month. When ready to serve, thaw overnight in the refrigerator. Reheat at room temperature for about 30 minutes before serving to bring out the best texture and flavor.

How to Serve

A round cheesecake with a thick, crumbly golden-brown crust on the bottom and sides, topped with a smooth, light yellow creamy layer. On top, there are several swirls of white whipped cream arranged evenly around the surface. Each swirl is decorated with a golden orange cookie and banana slices that are pale yellow with a slightly darker center, positioned both on the whipped cream and along the edge of the cheesecake. The cheesecake sits on a white ceramic plate with a wavy edge, all placed on a white marbled surface with some scattered cookie crumbs and banana chips nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular banana pudding instead of instant dry mix?

The recipe calls for dry instant banana pudding mix because it adds flavor without extra liquid, which keeps the cheesecake texture firm. Using prepared pudding with liquid will make the filling too runny and affect baking results.

How do I prevent cracks on the cheesecake surface?

To minimize cracking, avoid overmixing and fold in the eggs gently. Baking in a water bath helps cook the cheesecake evenly and slowly, reducing the risk of cracks. Cooling the cake gradually in the oven with the door cracked also helps prevent surface cracks.