Banana Pudding Cheesecake

Have you ever found yourself hosting a dinner party and wanting to impress your guests with a show-stopping dessert that doesn’t require professional baking skills? That’s exactly where this Banana Pudding Cheesecake comes in. This delightful creation combines the creamy, tangy goodness of classic cheesecake with the nostalgic comfort of banana pudding, creating a dessert experience that’s truly unforgettable.

When you slice into this Banana Pudding Cheesecake, you’ll reveal beautiful layers of velvety cheesecake infused with the sweet aroma of roasted bananas, all built upon a buttery Nilla wafer crust that adds the perfect textural contrast. The aroma of vanilla and caramelized bananas will fill your kitchen, making it nearly impossible to wait until it’s fully set before diving in.

Whether you’re looking for an easy banana pudding cheesecake dessert for a special occasion or simply want to treat yourself to something extraordinary, this recipe delivers both simplicity and incredible flavor. Even if you’ve never made a cheesecake before, my step-by-step instructions will guide you to perfect results every time.

Why You’ll Love This Banana Pudding Cheesecake

• ✅ This best banana pudding cheesecake recipe combines two beloved desserts into one incredible treat
• ✅ The roasted bananas add a depth of flavor that elevates this above ordinary cheesecake recipes
• ✅ Learn how to make banana pudding cheesecake that impresses everyone, even if you’re a baking novice
• ✅ The perfect make-ahead banana pudding cheesecake for parties and special gatherings
• ✅ Creating this banana pudding cheesecake with cream cheese and sour cream results in the perfect texture
• ✅ The classic combination of banana pudding cheesecake with vanilla wafers creates nostalgic flavors everyone loves
• ✅ Easily adaptable for gluten-free banana pudding cheesecake options by switching out the crust ingredients

Ingredients for Banana Pudding Cheesecake

For the Roasted Bananas:

• 2 brown speckled bananas, skins on and sliced down the middle length-wise
• 1 tablespoon granulated sugar

For the Nilla Wafer Crust:

• 2 cups (275g) ground Nilla Wafers (almost an entire box)
• 2 tablespoons granulated sugar
• 1/2 cup (110g) unsalted butter, melted
• Pinch of salt
• 4 8oz blocks full-fat Philadelphia cream cheese, room temperature
• 3/4 cup (150g) granulated sugar
• 2 tablespoons cornstarch
• 1/3 cup (80g) sour cream, room temperature
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 2 brown speckled bananas, sliced
• 1/2 of a 3.4 oz package instant vanilla pudding
• 1 cup (240g) cold milk
• 2 cups (480g) heavy whipping cream
• 1 tablespoon powdered sugar
• A handful of crushed Nilla Wafers for garnish

Ingredient Tips: For a gluten-free banana pudding cheesecake option, substitute the Nilla wafers with your favorite gluten-free cookies. For the best flavor, make sure your bananas are well-ripened with brown spots—they’re sweeter and more flavorful.

How to Make Banana Pudding Cheesecake – Step by Step

1. Preheat your oven to 400°F (200°C).
2. Place the bananas (still in their skins, sliced lengthwise) on a baking sheet lined with parchment paper.
3. Sprinkle the exposed banana flesh with the tablespoon of sugar.
4. Roast for 15-20 minutes until caramelized and soft.
5. Remove from the oven, let cool slightly, then scoop the flesh from the skins and mash. Set aside.
6. Reduce oven temperature to 325°F (165°C).
7. In a food processor, pulse the Nilla wafers until finely ground.
8. In a medium bowl, combine the ground wafers, sugar, melted butter, and salt until the mixture resembles wet sand.
9. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan.
10. Bake for 10 minutes, then remove and let cool while preparing the filling.
11. In a large mixing bowl, beat the cream cheese on medium-low speed until completely smooth and free of lumps, about 2 minutes.
12. Add the sugar and cornstarch, beating until well incorporated.
13. Mix in the sour cream and vanilla extract until smooth.
14. Add the eggs one at a time, mixing on low speed just until each is incorporated.
15. Fold in the mashed roasted bananas until evenly distributed throughout the batter.
16. Wrap the outside of your springform pan with aluminum foil to prevent water from seeping in.
17. Pour the filling into the pre-baked crust and smooth the top.
18. Place the springform pan in a larger roasting pan and add hot water to create a water bath that reaches halfway up the sides of the springform pan.
19. Bake at 325°F for 60-70 minutes, until the edges are set but the center still has a slight jiggle.
20. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
21. Remove from the oven and water bath, and cool completely on a wire rack.
22. Refrigerate for at least 6 hours or overnight.
23. In a medium bowl, whisk together the instant pudding mix and cold milk until thick, about 2 minutes.
24. In a separate bowl, beat the heavy cream with powdered sugar until stiff peaks form.
25. Gently fold half of the whipped cream into the prepared pudding.
26. Spread this mixture over the chilled cheesecake.
27. Arrange the sliced bananas on top of the pudding layer.
28. Pipe or spread the remaining whipped cream around the edge of the cheesecake.
29. Sprinkle with crushed Nilla Wafers just before serving.

Pro Tips for Making the Best Banana Pudding Cheesecake

• Room Temperature Ingredients: For the silkiest cheesecake texture, ensure all refrigerated ingredients are at room temperature before mixing.
• No Rushing: The key to avoiding cracks is slow and gentle temperature changes. Never rush the cooling process.
• Water Bath Benefits: This might seem like an extra step, but a water bath ensures even baking and prevents cracks in your cheesecake.
• Banana Selection: For the most intense banana flavor, use very ripe bananas with plenty of brown spots.
• Make-Ahead Friendly: This banana pudding cheesecake with sour cream can be made 1-2 days in advance, making it perfect for entertaining.
• Crust Variations: Try using graham crackers or gingersnaps instead of Nilla Wafers for different flavor dimensions.

Best Ways to Serve Banana Pudding Cheesecake

This delicious banana pudding cheesecake truly shines when served well-chilled. For the best presentation, add the banana slices and crushed Nilla Wafers to the top just before serving to keep them fresh and crisp.

For an elegant dessert table, serve small slices alongside a drizzle of caramel sauce or a few additional fresh banana slices. Coffee, especially a rich espresso, makes the perfect beverage pairing to balance the sweetness of the cheesecake.

For a delightful twist, try serving with a scoop of vanilla bean ice cream on the side for the ultimate dessert experience.

Storage & Leftovers

This banana pudding cheesecake can be stored in the refrigerator for up to 5 days. Keep it covered to prevent it from absorbing other flavors from the refrigerator. For best results, store without the banana slices on top, as they will brown over time.

Can you freeze banana pudding cheesecake? Yes! Freeze the base cheesecake (without the pudding topping) for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator and add the pudding topping, bananas, and whipped cream before serving.

Nutritional Information

• Calories: 450 per slice (based on 12 slices)
• Protein: 7g
• Carbohydrates: 38g
• Fat: 30g
• Fiber: 1g
• Sugar: 25g

Frequently Asked Questions About Banana Pudding Cheesecake

What is banana pudding cheesecake made of?

Banana pudding cheesecake combines a vanilla wafer crust with a cream cheese filling flavored with roasted bananas. It’s topped with a layer of banana pudding, fresh banana slices, whipped cream, and crushed vanilla wafers, creating a fusion of two classic desserts.

How do you store banana pudding cheesecake?

Store your banana pudding cheesecake in the refrigerator, covered, for up to 5 days. Add the fresh banana slices just before serving to prevent browning.

Can you freeze banana pudding cheesecake?

Yes, you can freeze the base cheesecake (without toppings) for up to 2 months. Thaw overnight in the refrigerator and add the pudding, fresh bananas, and whipped cream before serving.

What can I substitute for cream cheese in banana pudding cheesecake?

While traditional banana pudding cheesecake with cream cheese provides the best texture and flavor, you could substitute mascarpone cheese for a slightly different flavor profile. For dairy-free options, several plant-based cream cheese alternatives work well, though they may alter the final texture slightly.

Conclusion

This Banana Pudding Cheesecake truly represents the best of both worlds—combining the creamy richness of cheesecake with the comforting flavors of banana pudding. Whether you’re celebrating a special occasion or simply craving something extraordinary, this dessert delivers impressive results without requiring professional baking skills.

The contrast between the silky cheesecake layer, the creamy pudding topping, and the crunch of the Nilla wafer crust creates a perfect harmony of textures. Meanwhile, the roasted bananas infuse the entire dessert with a deep, caramelized banana flavor that elevates it beyond an ordinary cheesecake.

Now that you know how to make banana pudding cheesecake that will wow your family and friends, it’s time to get baking! I’d love to hear how your banana pudding cheesecake turns out in the comments below.

Have you tried any interesting variations on this recipe? Do you have a special occasion coming up where this would be the perfect dessert centerpiece? Share your experiences and questions!

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