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Creamy Banana Cheesecake

Featured in: Desserts for Every Sweet Craving

Turn your favorite banana pudding into a decadent cheesecake. With a Nilla Wafer base and layers of creamy banana filling, each bite blends sweetness and nostalgia. Finished with whipped vanilla pudding and crushed cookies, it's a true crowd-pleaser! Make sure to chill before serving. Serves 16 and worth the prep effort.
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Updated on Tue, 29 Apr 2025 19:54:45 GMT
Creamy Banana Cheesecake Pin it
Creamy Banana Cheesecake | tastefullyrecipe.com

Take a journey to dessert paradise with this heavenly combo of banana pudding and creamy cheesecake. This knockout treat blends the cozy familiarity of vanilla wafers with rich cream cheese and sweet, juicy bananas, giving you a memorable spin on two favorite desserts.

Banana pudding was always on my grandma's Sunday table. This cheesecake version kicks those beloved flavors up a notch, bringing both worlds together in one amazing treat.

Key Ingredients

  • Nilla Wafers: They form the base with their light vanilla taste and bring that classic banana pudding vibe everyone loves
  • Softened cream cheese: Makes sure your filling turns out super smooth without any chunks
  • Ripe bananas with spots: Look for yellow peels with brown speckles for the sweetest flavor
  • Regular sour cream: Brings moisture and a slight tanginess that makes everything taste better
  • Whipping cream: Gives you that unbelievably lush texture while helping everything stay together
  • Real vanilla extract: Adds cozy flavor notes throughout each layer

Crafting Your Dessert

Start With The Bottom:
Smash cookies into tiny crumbs for an even base. Mix them with brown sugar and melted butter until everything sticks when you squeeze it.
Whip Up The Middle:
Beat your cream cheese and sugar until it's fluffy as a cloud. Take your time adding each ingredient - don't rush this part if you want silky results.
Stack It Up:
Gently pour your smooth batter, making a flat base. Then place banana slices in pretty patterns, knowing they'll hide inside the finished dessert.
Crown Your Creation:
Beat the pudding mix until it's super fluffy, then carefully mix in cream. This way you'll keep it airy but still sturdy enough to top your cake.
Delicious Banana Pudding Cheesecake Pin it
Delicious Banana Pudding Cheesecake | tastefullyrecipe.com

What my family can't get enough of is how the crunchy cookie base contrasts with the velvety filling. The bananas almost dissolve into the cheesecake while baking, creating little flavor bombs that make each bite taste amazing.

Serving Suggestions

Make each portion extra special by adding a dollop of fresh whipped cream, a drizzle of caramel, or some extra banana slices on top. A light sprinkle of cocoa adds a fancy touch.

Make It Your Own

Put your personal stamp on it by mixing crushed pecans into the base, adding swirls of caramel through the filling, or spreading a thin layer of melted dark chocolate under the pudding topping.

Storage Tips

Keep your masterpiece in a sealed container to lock in all the yummy flavors. When you want a slice later, let it sit out for about 15 minutes before digging in.

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Close-up Banana Pudding Cheesecake Recipe | tastefullyrecipe.com

This treat brings together two classic desserts in a way that feels new but somehow familiar too. The mix of textures and flavors makes this cheesecake a true celebration of old-school baking know-how with a fresh, creative twist.

Frequently Asked Questions

→ Is it okay to prep this dessert in advance?
Absolutely! Make it up to 48 hours before serving, and pop the topping on right before eating.
→ Why should ingredients be at room temperature?
To avoid lumps, everything mixes much smoother when it's not cold.
→ How can I keep my cheesecake from cracking?
A water bath and letting it cool down slowly in the oven make all the difference.
→ Can this cheesecake be frozen?
Sure! Just leave off the topping and freeze for up to 3 months. Thaw overnight in the fridge and garnish before serving.
→ What kind of bananas work best?
Pick ripe ones with small brown spots for sweetness but steer clear of ones that are too mushy.

Banana Pudding Cheesecake

Rich banana cheesecake meets classic pudding flavors in this creamy dessert. Topped with chilled vanilla pudding for the perfect finish.

Prep Time
60 Minutes
Cook Time
85 Minutes
Total Time
145 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings

Dietary: Vegetarian

Ingredients

→ Nilla Wafer Crust

01 1/2 cup unsalted butter, melted
02 2 tbsp of light or dark brown sugar, tightly packed
03 1 box of Nilla Wafers

→ Banana Cheesecake Filling

04 4 large eggs, brought to room temp
05 3/4 cup plain granulated sugar
06 2 overripe bananas, mashed
07 24 oz cream cheese, softened up
08 1/2 cup sour cream, not chilled
09 1 tsp vanilla extract
10 1 cup smashed Nilla Wafers
11 1/4 cup heavy whipping cream, not cold
12 2 bananas, slices thinly

→ Whipped Vanilla Pudding Topping

13 1 tsp real vanilla extract
14 1 cup of heavy cream, well chilled
15 1 package of instant pudding, vanilla flavor (3.4 oz)
16 1 cup cold milk
17 Extra crushed Nilla Wafers for garnish

Instructions

Step 01

Preheat the oven to 325°F. Spray a 9-inch springform pan with baking spray, line the base with parchment, and give it one more spritz.

Step 02

Blend Nilla Wafers into crumbs using a food processor. Stir in melted butter and brown sugar till combined. Firmly press this into the pan, covering halfway up the sides. Bake it for about 11 minutes to crisp up.

Step 03

Cream the softened cream cheese and sugar on high for around 2 minutes. Then add mashed bananas, sour cream, vanilla, and cream, and mix on medium. Don’t worry if banana chunks leave texture. Beat in eggs at low speed last, just till mixed.

Step 04

Pour in half the batter, then spread banana slices and sprinkle with crushed Nilla Wafers. Top it with the rest of the batter.

Step 05

Place the springform pan inside a larger cake pan, then into a roasting pan. Pour hot water to reach halfway up the cake pan. Bake 80-90 minutes till the edges firm up and the center jiggles lightly. Let it cool in the oven with the door cracked open for 30 minutes before fully cooling on a rack.

Step 06

Wrap the cooled cheesecake tightly in foil. Refrigerate it for no less than 6 hours or overnight.

Step 07

Whisk instant pudding mix with cold milk for 2 minutes, then chill. Separately, whip heavy cream and vanilla until firm peaks form. Gently fold the chilled pudding into the whipped cream.

Step 08

Remove the cheesecake from the pan, spread the pudding mix over the top, and sprinkle some crushed Nilla Wafers as a decorative finish.

Notes

  1. Let all dairy items sit out for about 2 hours before beginning. This ensures the mixture blends smoothly.

Tools You'll Need

  • A 9-inch springform pan
  • Processor for food
  • Mixer, electric
  • Big roasting pan for the water bath
  • Paper for lining the pan
  • Measuring tools (cups, spoons)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy ingredients
  • Includes eggs
  • Includes wheat

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 370
  • Total Fat: 28 g
  • Total Carbohydrate: 28 g
  • Protein: 4 g