Ultimate Banana Pudding Cheesecake: A Decadent Twist on a Southern Classic

Prepare to be amazed by this extraordinary dessert that masterfully blends two beloved classics: the comforting, creamy goodness of banana pudding and the rich, velvety texture of a traditional cheesecake. Our banana pudding cheesecake isn’t just a recipe; it’s a show-stopping creation designed to delight. It features a perfectly crisp Nilla Wafer crust, providing that signature vanilla crunch, and a lusciously smooth, banana-infused filling that gets its intense flavor from both ripe mashed bananas and instant banana cream pudding mix. This dessert promises to be the highlight of any gathering, offering a sophisticated yet familiar taste that everyone will adore.

The beloved old-fashioned banana pudding, a timeless comfort food, has truly undergone a magnificent transformation in this decadent cheesecake recipe. We’ve taken all the nostalgic elements you adore and elevated them into a dessert that’s both familiar and excitingly new. The goal was to preserve the cherished flavor combination of sweet bananas and iconic Nilla Wafers while reimagining it in a more luxurious form.

To achieve this perfect balance, we’ve thoughtfully incorporated an abundance of both bananas and Nilla Wafers throughout the recipe. Instead of the conventional graham cracker crust typically found in cheesecakes, this recipe opts for a robust and flavorful Nilla Wafer crust. This not only pays homage to the original banana pudding but also adds a unique depth of flavor and texture that sets this cheesecake apart. The subtle vanilla notes of the Nilla Wafers beautifully complement the rich banana filling.

The heart of this dessert is its exquisitely creamy cheesecake filling. It’s crafted with a generous amount of real mashed ripe bananas, ensuring an authentic and natural banana taste. To further intensify this experience and provide that classic pudding-like creaminess, we incorporate instant banana cream pudding mix directly into the filling. This double dose of banana guarantees there is absolutely no shortage of delightful banana flavor in every single bite. The result is an incredibly smooth, rich, and deeply satisfying filling that truly melts in your mouth.

If you’re seeking a dessert that transcends the ordinary and makes a truly memorable impression, this banana pudding cheesecake is your answer. It’s a guaranteed crowd-pleaser for your next dinner party, a festive holiday gathering, or any special occasion where you want to serve something unique, elegant, and utterly delicious. Its impressive appearance and unforgettable taste are bound to make it a winning choice, sparking conversations and earning rave reviews from all who try it.

Essential Ingredients for the Perfect Banana Pudding Cheesecake

Just like my other popular homemade cheesecake recipes, this banana pudding cheesecake relies on a selection of basic, readily available ingredients. While a comprehensive ingredient list with precise measurements is provided at the very end of this detailed post, I wanted to take a moment to highlight some of the key components you’ll need to gather to ensure your cheesecake turns out absolutely perfect.

• Bananas: The secret to a truly flavorful banana cheesecake lies in the ripeness of your bananas. The riper they are, the more intense and sweet the banana flavor will be in your filling. Look for bananas with plenty of brown spots and freckles; these are packed with natural sweetness and are easier to mash. You will need approximately 2 large ripe bananas to yield about 1 cup of mashed banana, which is crucial for the creamy cheesecake filling. Don’t underestimate the impact of perfectly ripe bananas!
• Nilla Wafers: Embracing the classic banana pudding tradition, this cheesecake uniquely features Nilla Wafers for its crust instead of the more common graham crackers. This choice infuses the crust with a delicate vanilla flavor and a satisfying crispness that perfectly complements the banana filling. For the best results, ensure you finely crush the Nilla Wafers into uniform crumbs. A blender or food processor makes this process quick and easy, yielding the ideal texture for your crust.
• Pudding Mix: To truly amplify the banana flavor and achieve that signature creamy, pudding-like consistency, we’ll be using one 3.4-ounce box of instant banana cream pudding mix. This ingredient is key to both taste and texture. If you find banana cream pudding difficult to locate, instant regular banana pudding mix works wonderfully, or even instant vanilla pudding mix can be substituted in a pinch, though the banana flavor will be slightly less pronounced. Remember, it MUST be *instant* pudding mix, not the “cook and serve” variety, as it will be added dry to the filling.
• Cream Cheese: For a rich, dense, and truly luxurious cheesecake, always opt for full-fat, brick-style cream cheese. Avoid using cream cheese spreads or lower-fat alternatives, as these can alter the texture and consistency of your cheesecake, leading to a less satisfying result. It’s also vital that your cream cheese is softened to room temperature before you begin mixing. This ensures it blends smoothly with other ingredients, preventing lumps and promoting a uniform, creamy filling.
• Sour Cream: Sour cream plays a pivotal role in this recipe. It helps to break up the inherent heaviness of the cream cheese, introducing a delightful tang and creating a smoother, even creamier texture in the final filling. The acidity also helps to balance the sweetness. If sour cream isn’t available, plain full-fat Greek yogurt can be used as an excellent substitute, offering a similar tang and richness. Ensure it is also at room temperature.
• Eggs: Eggs are the binding agent that give cheesecake its structure and help it set beautifully. It’s crucial that your eggs are at room temperature before you start the recipe. Room temperature eggs emulsify more effectively with the other ingredients, leading to a smoother batter and a more uniform bake. If you forget to take them out in advance, a quick trick is to place them in a bowl of warm (not hot) tap water for about 5 minutes to bring them to temperature quickly.

How to Craft Your Delicious Banana Pudding Cheesecake

Creating this spectacular banana pudding cheesecake is a delightful culinary journey, broken down into three fundamental stages: preparing the flavorful Nilla Wafer crust, crafting the smooth and creamy banana cheesecake filling, and finally, assembling and baking, with optional elegant toppings. Each step is designed to contribute to the ultimate taste and texture.

Step 1: Preparing and Pre-Baking the Signature Nilla Wafer Crust

• Preheat Your Oven: Begin by preheating your oven to 325°F (163°C). This ensures your oven is at the correct temperature for an even bake from the moment the crust goes in.
• Prepare Your Springform Pan: Proper pan preparation is key to a clean release. Line the bottom of a 9-inch springform pan with a circle of parchment paper. This simple step prevents the crust from sticking and makes serving much easier. Set the prepared pan aside.
• Craft the Nilla Wafer Crumbs: Add the whole Nilla Wafers to a food processor and pulse them until they transform into fine, uniform crumbs. The consistency should resemble coarse sand. If you don’t have a food processor, you can place the wafers in a sturdy Ziploc bag and crush them with a rolling pin until finely crushed.
• Combine Crust Ingredients: In a medium-sized mixing bowl, combine the finely crushed Nilla Wafer crumbs with the granulated sugar. Stir these dry ingredients together thoroughly. Then, pour in the melted butter and mix until all of the crumbs are evenly moistened and hold together when pressed. The butter acts as a binder, creating a firm crust.
• Press the Crust into the Pan: Transfer the moistened Nilla Wafer mixture into the bottom of your prepared 9-inch springform pan. Using the bottom of a flat measuring cup or the back of a spoon, firmly and evenly press the mixture across the entire base of the pan. This compaction is essential for a sturdy crust that won’t crumble when sliced.
• Pre-Bake the Crust: Place the pan with the pressed crust into the preheated oven. The crust will only need to bake for a brief 10 minutes. This pre-baking step helps to set the crust, making it crispier and preventing it from becoming soggy once the filling is added. Once baked, remove it from the oven and set it aside to cool slightly while you move on to preparing the cheesecake filling. Keep the oven temperature at 325°F (163°C).

Step 2: Crafting the Silky Banana Cheesecake Filling

• Prepare Your Water Bath: Before you start mixing, place a large pot of water on the stove and bring it to a boil. This hot water will be used later to create a crucial water bath for baking, which is key to preventing cracks and achieving a smooth, even texture.
• Begin with Cream Cheese: Add the room temperature, brick-style cream cheese to the bowl of a stand mixer fitted with a paddle attachment (or use a large mixing bowl with a handheld electric mixer). Beat the cream cheese on low to medium speed for 1 to 2 minutes, just until it’s perfectly smooth and free of any lumps. Over-beating at this stage can incorporate too much air.
• Incorporate Banana and Sour Cream: Next, add the mashed ripe banana and the room temperature sour cream to the cream cheese mixture. Continue mixing on low speed until these ingredients are fully combined. Make sure to stop and scrape down the sides of the bowl once or twice with a rubber spatula to ensure everything is incorporated evenly and no unmixed ingredients remain.
• Add Remaining Dry Ingredients: Now, add the granulated sugar, the *dry* instant banana cream pudding mix (do NOT prepare the pudding mix as instructed on its package – it acts as a thickening agent and flavor booster when added dry), and the pure vanilla extract. Mix on low speed until everything is just well combined, typically about 30 to 60 seconds. Again, scrape down the bowl sides to ensure uniformity.
• Gently Fold in the Eggs: In a separate, smaller bowl, lightly beat the room temperature eggs just until the yolks and whites are combined. This pre-beating step is important. Then, gently add the beaten eggs to the cheesecake filling mixture. Mix on the lowest speed possible, just until the eggs are incorporated – this should only take a few seconds. The key here is to avoid over-beating the eggs, as incorporating too much air can cause your cheesecake to puff up excessively during baking and then crack as it cools. Finish with a few manual folds with a rubber spatula to guarantee all ingredients are perfectly blended.

Step 3: Assembling and Baking Your Masterpiece

• Prepare the Springform Pan for Water Bath: To prevent any water from seeping into your cheesecake during the water bath baking process, it’s crucial to properly wrap your springform pan. Wrap the outside of the cooled springform pan with two to three layers of heavy-duty aluminum foil, covering the bottom and extending well up the sides. For an extra layer of protection and peace of mind, I also highly recommend placing the foil-wrapped pan inside a large oven bag (or slow cooker liner bag), folding the sides down securely around the pan. This meticulous wrapping may seem like a lot, but it provides a watertight seal, ensuring your crust remains perfectly crisp and dry. Trust me, preventing a soggy crust is worth the effort!
• Fill the Pan: Carefully pour the creamy banana cheesecake filling into the prepared and wrapped springform pan. Use a rubber spatula to gently smooth out the top of the filling, ensuring an even layer for a beautiful finished appearance.
• Set Up the Water Bath: Place the filled springform pan into a larger roasting pan. Carefully pour the boiling water you prepared earlier into the roasting pan around the springform pan, making sure the water level is about 1 inch deep. Be cautious not to splash any water into the cheesecake itself. The water bath creates a moist, even baking environment that prevents cracking and ensures a silky-smooth texture.
• Bake the Cheesecake: Carefully transfer the roasting pan, with the cheesecake nestled inside its water bath, to the preheated oven. Bake the cheesecake for approximately 70 to 80 minutes. The cheesecake is ready when its edges are set and firm, but the very center (about a 2-inch diameter) still remains slightly wobbly when gently jiggled. This slight jiggle indicates it’s cooked through but still moist and creamy, and it will continue to set as it cools.
• Cool Slowly in the Oven: Once the baking time is complete and the center is just slightly wobbly, turn the oven off. Crucially, do not remove the cheesecake immediately. Instead, crack open the oven door slightly, leaving the cheesecake inside the warm oven for another full hour. This gradual cooling process is vital; it prevents any sudden temperature changes that could shock the cheesecake and cause unsightly cracks on its surface.
• Complete Cooling and Chilling: After the hour of cooling in the oven, carefully remove the cheesecake from the oven and lift it out of the water bath (discard the water). Transfer the cheesecake, still in its springform pan, to a wire rack on your counter to cool completely to room temperature. This can take several hours. Once it has fully cooled, cover the cheesecake tightly with plastic wrap and refrigerate it for a minimum of 5 to 6 hours, or ideally, overnight. This extended chilling period is essential; it allows the cheesecake to firm up properly, develop its full flavor, and achieve its signature dense, creamy texture. Patience at this stage is rewarded with a perfect slice!

Once your banana pudding cheesecake has had ample time to cool completely and chill in the refrigerator, it’s time for the grand reveal! To ensure a clean and beautiful presentation, carefully slide a thin, sharp knife around the inner edges of the springform pan. This simple action will gently loosen the cheesecake from the sides, allowing you to gracefully release the springform collar without damaging your meticulously crafted dessert.

At this exciting point, your exquisite banana pudding cheesecake is ready to be served and enjoyed as is, celebrating its pure, unadorned banana and vanilla flavors. However, for an extra touch of elegance and indulgence, you can choose to garnish it with delightful toppings. For this particular cheesecake, I crowned it with a generous swirl of my light and fluffy homemade whipped cream, adding a cloud-like contrast to the rich filling. To further enhance the banana theme, I arranged fresh, perfectly sliced bananas on top, along with a few extra crunchy Nilla wafers for texture and a visual nod to the crust. Feel absolutely free to unleash your creativity when decorating! You could experiment with a drizzle of caramel, a sprinkle of toasted pecans, chocolate shavings, or even a dusting of cinnamon. Personalize your cheesecake to match your taste and occasion – the possibilities are endless for making it uniquely yours!

Frequently Asked Questions About Banana Pudding Cheesecake

Can This Recipe Be Made in Advance?

Absolutely! This banana pudding cheesecake is an ideal make-ahead dessert, which is perfect for holiday planning or entertaining. You can prepare the entire cheesecake, including baking and chilling, up to four days in advance. Once fully chilled, ensure it is stored tightly covered in the refrigerator to maintain its freshness and prevent it from absorbing any other odors. For the best presentation and texture, I highly recommend waiting to add any fresh toppings, such as whipped cream, sliced bananas, or additional Nilla Wafers, until just before you are ready to serve and slice the cheesecake. This ensures the toppings remain fresh, firm, and visually appealing.

What Type of Pudding Mix Is Best for This Cheesecake?

For this recipe, you will need to use instant banana cream pudding mix. This specific type provides the most authentic and intense banana flavor, along with the desired thickening properties for a perfectly creamy filling. If you have difficulty locating the banana cream flavor, instant banana pudding mix is an excellent alternative. In a pinch, instant vanilla pudding mix can also be successfully substituted; however, please note that the banana flavor in your cheesecake may be slightly milder. It is critical to emphasize this point: you must use *instant* pudding mix. Do NOT use “cook and serve” pudding mix in the cheesecake filling, as it requires heat to set and will not perform correctly when added dry to the cheesecake batter, potentially ruining the texture and consistency of your dessert. Always double-check the package to ensure it clearly states “instant.”

More Irresistible Cheesecake Recipes to Explore!

If you’ve fallen in love with the creamy indulgence of this banana pudding cheesecake, you’ll be thrilled to discover more delightful variations to satisfy your cravings. Each recipe below offers its own unique twist on this beloved dessert, perfect for any occasion:

• Classic Cheesecake – The timeless, elegant original that never goes out of style.
• Lemon Cheesecake – A bright, tangy, and refreshing dessert perfect for spring and summer.
• Chocolate Cheesecake – Rich, decadent, and intensely chocolatey, a dream for chocolate lovers.
• No-Bake Cheesecake – A wonderfully easy and light option that requires no oven time.
• Pumpkin Cheesecake – A festive, spiced delight ideal for autumn and holiday gatherings.

Recipe Video

Banana Pudding Cheesecake

5 from 10 ratings

Prep Time: 40 minutes mins

Cook Time: 1 hour hr 20 minutes mins

Cooling Time: 6 hours hrs

Total Time: 8 hours hrs

This extraordinary Banana Pudding Cheesecake offers a decadent twist on a classic, featuring a delightful Nilla Wafer crust and a rich, creamy filling infused with both fresh mashed bananas and instant banana cream pudding mix. It’s a show-stopping dessert perfect for any occasion.

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Ingredients

Servings: 12 slices

Nilla Wafer Crust

• ▢ 3 cups whole Nilla wafers crushed (180 grams; 1 ⅔ cups crushed), for a flavorful and crunchy base
• ▢ ¼ cup granulated sugar (50 grams), to add a touch of sweetness to the crust
• ▢ 5 tablespoons unsalted butter melted and slightly cooled (70 grams), to bind the crust together

Banana Pudding Cheesecake Filling

• ▢ 32 ounces brick-style cream cheese softened to room temperature (4 blocks; 905 grams), for a rich, creamy base
• ▢ 1 cup mashed ripe banana (2 large ripe fresh bananas; 250 grams), ensuring intense natural banana flavor
• ▢ ½ cup full-fat sour cream room temperature (115 grams), for a smooth, tangy, and creamy texture
• ▢ 1 cup granulated sugar (200 grams), to sweeten the filling to perfection
• ▢ 1 (3.4 oz) box dry instant banana cream pudding mix (NOT cook & serve), for enhanced banana flavor and texture
• ▢ 1 teaspoon pure vanilla extract to complement the sweet banana notes
• ▢ 4 large eggs at room temperature, essential for structure and binding

Optional Toppings

• ▢ 2 cups whipped cream or whipped topping (homemade or store-bought), for a light, airy finish
• ▢ 1 to 2 bananas sliced, for fresh garnish and flavor
• ▢ 10 to 20 Nilla wafers for decorative crunch

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Instructions

• To make the Nilla Wafer crust: Begin by preheating your oven to a precise 325°F (163°C). This ensures your oven is perfectly heated for baking the crust.
• Prepare your 9-inch springform pan by lining the bottom with a circle of parchment paper. This vital step helps prevent sticking and makes for easy removal later. Set the pan aside.
• Crush the whole Nilla wafers into fine, even crumbs using a food processor or blender. If you don’t have these tools, you can place the wafers in a sturdy sealed ziplock bag and crush them thoroughly with a rolling pin until they resemble fine sand.
• In a medium-sized mixing bowl, combine the crushed Nilla wafer crumbs and the granulated sugar. Stir these dry ingredients together until they are well combined. Then, pour in the melted and slightly cooled unsalted butter and mix until all of the crumbs are evenly moistened and hold together when gently squeezed.
• Scoop the buttered Nilla wafer mixture into the bottom of the prepared 9-inch springform pan. Use the bottom of a measuring cup or the back of a spoon to firmly and evenly press the mixture down into a solid, uniform layer. This compaction ensures a stable and delicious crust.
• Bake the crust in the preheated oven for exactly 10 minutes. After baking, remove it from the oven and set it aside to cool slightly while you prepare the cheesecake filling. Keep the oven temperature at 325°F (163°C) as it will be used for baking the cheesecake.
• To make the banana cheesecake filling: Before you start mixing the filling, place a large pot of water on the stove to boil. This will be used to create the essential water bath for baking your cheesecake.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a handheld mixer), beat the softened, room-temperature brick-style cream cheese on low-medium speed until it is perfectly smooth and creamy, usually about 1 to 2 minutes. Avoid over-beating.
• Add the mashed ripe banana and the room-temperature full-fat sour cream to the cream cheese mixture. Mix until fully combined, stopping to scrape down the sides of the bowl with a rubber spatula as needed to ensure all ingredients are incorporated. Then, add the granulated sugar, the dry instant banana cream pudding mix (do not prepare it with liquid), and the pure vanilla extract. Mix again until just well combined, typically 30 to 60 seconds, ensuring not to overmix.
• In a separate small mixing bowl, lightly beat the room-temperature large eggs until the yolks and whites are just blended. Gently add the beaten eggs to the mixing bowl with the cheesecake filling and mix on the lowest speed possible until just combined. Over-mixing the eggs can incorporate too much air, which may cause your cheesecake to crack. Use a rubber spatula to give the filling a few final turns to ensure everything is perfectly mixed together without excess air. Set aside the filling.
• To assemble and bake the cheesecake: Secure the bottom of the cooled springform pan with 2 to 3 layers of heavy-duty aluminum foil to prevent any water from entering the pan during the water bath. For extra protection, place the wrapped springform pan inside a large oven bag and roll the sides down around the pan (this meticulous step will significantly help ensure no water gets into your pan and makes for a perfect crust!).
• Carefully pour the prepared banana cheesecake filling into the wrapped springform pan and gently smooth out the top into one even layer using a rubber spatula.
• Place the filled springform pan into a large roasting pan. Carefully pour the boiling water you started earlier into the roasting pan around the springform pan until it is about 1-inch deep. Be very careful not to splash any water onto the cheesecake itself.
• Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 70 to 80 minutes, or until the edges of the cheesecake are set and firm, but the very center (about a 2-inch diameter) still remains slightly jiggly when gently shaken. Turn the oven off, crack the oven door slightly (about 2-3 inches), and allow the cheesecake to cool slowly in the warm oven for an additional 1 hour. This gradual cooling prevents cracking.
• After the cheesecake has cooled for 1 hour in the oven, carefully remove it from the oven and lift the springform pan out of the water bath (discard the water). Transfer the cheesecake (still in its pan) to a wire rack to cool completely to room temperature on the counter. Once fully cooled, cover the cheesecake tightly with plastic wrap and transfer it to the refrigerator to chill for a minimum of 5 to 6 hours, or ideally, overnight. This chilling period is crucial for setting the cheesecake and enhancing its flavor and texture.
• To assemble the cheesecake for serving: Once the cheesecake is completely cooled and thoroughly chilled, run a thin, sharp knife carefully around the outside edge of the cheesecake to loosen it from the pan. Then, carefully release and remove the springform pan collar.
• Decorate the cheesecake just before serving with a generous amount of fresh homemade whipped cream (or store-bought whipped topping), artfully arranged sliced bananas, and a sprinkle of additional Nilla wafers for a beautiful finish and delightful crunch. For neat slices, dip a sharp knife in hot water and wipe dry between each cut.

Notes

Storage Instructions: Your delicious Banana Pudding Cheesecake can be stored, covered tightly with plastic wrap or in an airtight container, in the refrigerator for up to 4 days. Remember to add fresh toppings just before serving.

Freezing Instructions: This cheesecake freezes exceptionally well, allowing you to enjoy it later! It can be frozen for up to 3 months. To freeze, ensure the cheesecake is completely cooled and chilled. Wrap it tightly first in plastic wrap (several layers), then in a layer of aluminum foil, and place it in a large freezer bag or an airtight freezer-safe container. To thaw, simply transfer the frozen cheesecake to the refrigerator and allow it to thaw overnight. Once thawed, you can then top it with fresh whipped cream, sliced bananas, and Nilla wafers before serving.

Cuisine: American, Southern Comfort

Course: Dessert

Author: Danielle Rye

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