Description
This Banana Pudding Cheesecake is a creamy, luscious dessert that combines a buttery Nilla wafer crust, rich banana-infused cheesecake layers, and a light whipped vanilla pudding topping. Perfectly balancing sweet bananas and classic cheesecake flavors, it’s finished with crunchy wafer crumbs for delightful texture. Ideal for special occasions or a decadent treat.
Ingredients
Nilla Wafer Crust
- 1 box Nilla Wafers
- 2 TBSP Brown sugar, packed (light or dark)
- 1/2 cup Unsalted butter, melted
Banana Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Bananas, mashed
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 4 Large eggs, room temperature
- 1 cup Crushed Nilla wafers
- 2 Bananas, sliced thinly
Whipped Vanilla Pudding
- 1 package Instant vanilla pudding (3.4 oz)
- 1 cup Milk, cold
- 1 tsp Pure vanilla extract
- 1 cup Heavy cream, cold
- Crushed Nilla Wafers, for decorating
Instructions
- Prepare the Nilla Wafer Crust: Preheat the oven to 325℉. Spray a 9-inch springform pan with nonstick spray and line the bottom with a parchment paper circle, spraying again to ensure nonstick. In a food processor, blend the Nilla Wafers into fine crumbs. Mix in the brown sugar and melted butter until combined. Press the crumb mixture halfway up the sides of the pan using the bottom of a measuring cup to compact evenly. Bake the crust for 11 minutes, then remove from oven.
- Make the Banana Cheesecake Filling: Using an electric mixer, beat the cream cheese and granulated sugar on high speed for 2 minutes until smooth and creamy. Scrape the bowl with a rubber spatula. Add the mashed bananas, vanilla extract, sour cream, and heavy cream to the mixture, and mix on medium speed until combined (batter will have some lumps from bananas). Slowly add in the eggs one at a time or all together, mixing on low speed just until incorporated. Scrape the bowl again to ensure even mixing.
- Assemble the Cheesecake Layers: Pour half of the cheesecake batter into the prepared crust. Arrange a layer of thinly sliced bananas on top, followed by sprinkling a layer of crushed Nilla wafers. Carefully spoon the remaining cheesecake batter over the banana and wafer layer to cover completely.
- Prepare the Water Bath: To ensure the cheesecake cooks evenly and gently, use a water bath to bake. Method one: place the springform pan inside a 10-inch cake pan, then place the cake pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the cake pan sides, preventing water from leaking into the crust. Method two: tightly wrap the springform pan twice with aluminum foil to seal, then place it in the roasting pan and fill with hot water halfway up the springform pan. This second method may sometimes allow water to seep into the crust.
- Bake the Cheesecake: Bake the cheesecake for 80-90 minutes at 325℉, or until the edges are set and the center has a slight jiggle when moved. Turn off the oven and crack the door open, letting the cheesecake rest for 30 minutes to cool gradually. Remove the cheesecake from the water bath and place it on a cooling rack to cool completely.
- Chill the Cheesecake: Once cooled, wrap the cheesecake tightly in foil and refrigerate for at least 6 hours or overnight to fully set.
- Prepare the Whipped Vanilla Pudding Topping: In a large bowl, whisk together the instant vanilla pudding mix and cold milk using a hand mixer at medium speed for 2 minutes until thickened. Refrigerate while whipping the cream. In a chilled metal bowl with a whisk attachment, beat the cold heavy cream and vanilla extract at high speed until stiff peaks form. Gently fold the whipped cream into the pudding mixture using a rubber spatula until fully combined, taking care not to deflate the airiness.
- Final Assembly: Remove the cheesecake from the fridge and carefully release the springform pan. Remove the parchment paper from the bottom. Spread the whipped vanilla pudding evenly on top of the cheesecake. Sprinkle with crushed Nilla wafers for garnish. Serve chilled.
Notes
- Pull out all dairy ingredients (cream cheese, sour cream, heavy cream, milk) at least 2 hours before baking to bring them to room temperature. This ensures a smooth batter and prevents lumps in the cheesecake.
- Use a water bath to prevent cracking and to achieve a smooth, creamy texture on the cheesecake.
- Be gentle when folding whipped cream into pudding to maintain a light, airy texture for the topping.
- For best results, chill the cheesecake overnight to develop flavors and firm texture.
- Sliced bananas in the cheesecake can brown; consider brushing them lightly with lemon juice before layering to preserve color if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
