Banana Pudding Cheesecake Recipe – Learn like a Pro: This recipe turns the classic stacked cake into a cheesecake that will steal the show! The crust of banana pudding cheesecake is made of Nilla Wafers, and the middle is made with instant banana pudding mix.
Banana Pudding Cheesecake Recipe – Learn like a Pro
Ingredients
Nilla Wafer Crust
- 3 cups whole Nilla wafers crushed (180 grams; 1 ⅔ cups crushed)
- ¼ cup granulated sugar (50 grams)
- 5 tablespoons unsalted butter melted and slightly cooled (70 grams)
Banana Pudding Cheesecake Filling
- 32 ounces brick-style cream cheese softened to room temperature (4 blocks; 905 grams)
- 1 cup mashed ripe banana (2 large ripe fresh bananas; 250 grams)
- ½ cup full-fat sour cream room temperature (115 grams)
- 1 cup granulated sugar (200 grams)
- 1 (3.4 oz) box dry instant banana cream pudding mix (NOT cook & serve)
- 1 teaspoon pure vanilla extract
- 4 large eggs at room temperature
Optional Toppings
- 2 cups whipped cream or whipped topping (homemade or store-bought)
- 1 to 2 bananas sliced
- 10 to 20 Nilla wafers
Also See:
How To Make Stabilized Whipped Cream
How to make it
- To make crust: Heat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment.
- In a food processor or blender, crush Nilla wafers into fine crumbs. Or, crush them with a rolling pin in a ziplock bag.
- Stir crushed Nilla wafer crumbs and granulated sugar in a medium bowl until mixed. Mix in melted butter until all crumbs are saturated.
- Scoop and push the mixture into the 9-inch springform pan to create an equal layer.
- Remove from oven after 10 minutes and cool while making filling. Oven temperature should be 325°F (163°C).
- For the cheesecake filling, boil a big pot of water on the stove for the water bath before starting.
- Beat cream cheese on low-medium speed in a stand mixer with the paddle attachment or a large bowl with a handheld mixer for 1–2 minutes.
- Add the mashed banana and sour cream and mix until incorporated, scraping bowl sides as required. Add granulated sugar, banana cream pudding mix, and pure vanilla extract and mix for 30–60 seconds.
- Beat eggs lightly in a small bowl. Pour the beaten eggs into the cheesecake filling bowl and mix on low speed until just blended.
- Stir the filling with a rubber spatula several times to ensure complete mixing. Set aside.
- Two to three layers of aluminum foil should cover the springform pan’s bottom to prevent water from entering during baking.
- Roll down the sides of the wrapped springform pan in an oven bag to prevent water from entering. Put the cheesecake filling in the springform pan and spread it out.
- Add the boiling water from before the filling to a large roasting pan to make it 1-inch deep. Carefully insert the wrapped springform pan in the roasting pan.
- Place the roasting pan with the cheesecake in the oven for 70–80 minutes until the sides are set and the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour in the warm oven.
- Remove the cheesecake from the oven after 1 hour and cool it on a wire rack. After cooling, carefully cover and refrigerate for 5–6 hours or overnight.
- To build the cheesecake: After cooling and chilling, loosen the cheesecake from the pan using a thin knife. Release the springform pan gently.
- Cover the cheesecake with homemade whipped cream, banana slices, and Nilla wafers.
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