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Banana Pudding Cheesecake Recipe

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★★★★★

4.9 from 132 reviews

This Banana Pudding Cheesecake recipe combines the rich creaminess of a classic cheesecake with the delightful banana pudding flavor. Featuring a buttery Nilla wafer crust and a silky smooth banana-infused filling, it’s a decadent dessert perfect for any occasion. The cheesecake is baked in a water bath to ensure a creamy texture without cracks, and chilled overnight for the best taste and consistency.

Ingredients

Scale

Crust

  • 2 cups Nilla Wafers (finely crushed)
  • 1/4 cup sugar
  • 1/4 cup butter (melted)

Filling

  • 2 large ripe bananas (mashed to about 1 cup)
  • 16 ounces cream cheese (full-fat, room temperature)
  • 1/2 cup sour cream (or Greek yogurt as substitute)
  • 1/2 cup sugar
  • 3.4 ounces instant banana pudding mix (dry)
  • 3 large eggs (room temperature, lightly beaten)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper. Use a food processor to blend Nilla Wafers into fine crumbs. In a bowl, combine the wafer crumbs with 1/4 cup sugar and melted butter, mixing until well incorporated. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and let it cool slightly.
  2. Make the Filling: Beat the cream cheese until it reaches a smooth, creamy consistency. Stir in the mashed bananas and sour cream, mixing gently. Add 1/2 cup sugar, instant banana pudding mix, and vanilla extract; combine carefully to avoid overmixing. Lightly beat the eggs separately, then fold them into the cream cheese mixture slowly and gently to prevent cracking during baking.
  3. Set Up the Water Bath and Bake: Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Place the wrapped pan into a large roasting pan. Pour the filling over the baked crust and smooth the top. Carefully pour boiling water into the roasting pan around the springform pan to create a water bath. Bake in the preheated oven until the edges are set but the center is still slightly wobbly, approximately 55-65 minutes.
  4. Cool and Chill: After baking, crack the oven door and allow the cheesecake to cool inside the oven for one hour to prevent sudden temperature changes that can cause cracks. Then transfer the cheesecake to a wire rack to cool further at room temperature. Once cooled, refrigerate the cheesecake for at least 5 hours or overnight to allow it to fully set and develop flavor.

Notes

  • Using room temperature cream cheese and eggs helps ensure a smooth filling and prevents cracking.
  • Wrapping the springform pan in foil is crucial to keep water out during the water bath bake.
  • Ripe bananas provide the best natural sweetness and flavor for the pudding.
  • The water bath method helps achieve a creamy texture and even baking without cracking.
  • Chilling the cheesecake for several hours or overnight is necessary for the best flavor and firmness.

Keywords: banana pudding cheesecake, banana cheesecake, Nilla wafer crust, baked cheesecake, creamy cheesecake, homemade cheesecake dessert

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