Welcome to a truly delightful creation that marries two beloved Southern classics: creamy banana pudding and rich, decadent cheesecake. This Banana Pudding Cheesecake is more than just a dessert; it’s an experience, a symphony of textures and flavors that will transport your taste buds straight to a sun-drenched porch swing. If you’ve ever dreamt of the silky custard of banana pudding dancing with the tangy sweetness of a classic cheesecake, then this is the recipe you’ve been waiting for. It’s the perfect answer for anyone craving a dessert that’s both comforting and elevated, ideal for potlucks, family gatherings, or simply a treat for yourself. Get ready to impress and indulge!
Key Ingredients for Banana Pudding Cheesecake
Here’s everything you’ll need to create this masterpiece, with precise quantities and preparatory notes to ensure your success.
For the Nilla Wafer Crust:
- 1 ½ cups (about 1 sleeve) Nilla Wafer crumbs (finely crushed in a food processor or by hand)
- ⅓ cup (5 ½ tablespoons) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 3 (8-ounce) blocks cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon banana extract (optional, for intensified banana flavor)
- ¼ cup sour cream or full-fat Greek yogurt, room temperature
For the Banana Pudding Layer:
- 2 (3.4-ounce) packages instant vanilla pudding mix
- 3 cups cold milk (whole milk recommended for creaminess)
- ½ teaspoon banana extract (optional)
- 4-5 medium-sized ripe bananas, sliced (about ¼-inch thick)
- 1 cup Nilla Wafers, whole (for layering)
For the Whipped Cream Topping:
- 1 ½ cups heavy cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish (Optional):
- Extra Nilla Wafer crumbs or whole Nilla Wafers
- Fresh banana slices (prepare just before serving to prevent browning)
How to Make Banana Pudding Cheesecake
This Banana Pudding Cheesecake is an absolute delight to prepare, combining familiar flavors into a show-stopping dessert that’s surprisingly easy. In just under an hour of active preparation time, you’ll be on your way to enjoying this incredibly creamy, flavorful, and satisfying treat. The magic happens with its distinct layers: a crunchy Nilla Wafer crust, a velvety banana-infused cheesecake, a light and fruity banana pudding, and a cloud-like whipped cream topping. It’s a dessert that guarantees smiles and takes approximately 6-8 hours for chilling before it’s ready to serve.
Step-by-Step Instructions:
Prepare the Nilla Wafer Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the Nilla Wafer crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until well combined and the crumbs are moistened.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass or your fingers to compact it tightly.
- Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack. Reduce oven temperature to 325°F (160°C).
Make the Cheesecake Filling:
- In a large mixing bowl (or stand mixer with paddle attachment), beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
- Add 1 cup of granulated sugar and beat until just combined, about 1 minute. Do not overmix.
- Beat in the eggs, one at a time, mixing only until just incorporated after each addition. Overmixing at this stage can cause cracks.
- Stir in the vanilla extract, optional banana extract, and sour cream until smooth.
Bake the Cheesecake:
- Pour the cheesecake filling over the cooled Nilla Wafer crust in the springform pan.
- Place the springform pan on a baking sheet to catch any potential drips.
- Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Remove from oven, run a knife around the edge of the pan (without removing the springform side yet), and let cool completely on a wire rack at room temperature.
- Once completely cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
Prepare the Banana Pudding Layer:
- In a large bowl, whisk together the instant vanilla pudding mixes and cold milk for 2 minutes until thickened.
- Stir in the optional banana extract.
- Let the pudding sit for 5 minutes to set even further.
Assemble the Banana Pudding Cheesecake:
- Once the cheesecake is thoroughly chilled, remove the side of the springform pan.
- Arrange a single layer of sliced bananas over the top of the cheesecake.
- Carefully spread the prepared banana pudding mixture over the bananas, ensuring an even layer.
- Arrange a layer of whole Nilla Wafers over the pudding.
- Refrigerate for another 1-2 hours to allow the pudding layer to fully set.
Make the Whipped Cream Topping:
- In a cold bowl with cold beaters (or stand mixer with whisk attachment), beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat.
Finish and Serve:
- Spread or pipe the whipped cream topping over the banana pudding layer.
- Garnish with additional Nilla Wafer crumbs, whole Nilla Wafers, or fresh banana slices just before serving.
- Slice and serve chilled.
Why You’ll Love This Banana Pudding Cheesecake
You’ll absolutely adore this Banana Pudding Cheesecake for its masterful blend of classic Southern comfort and sophisticated dessert flair. The main highlight is undoubtedly the incredible layering of textures and flavors – from the crisp Nilla Wafer crust to the silky, slightly tangy banana cheesecake, all crowned with creamy banana pudding and light whipped cream. Making this at home not only ensures freshness but also offers significant cost savings compared to buying a gourmet dessert of this caliber, allowing you to enjoy a luxurious treat without breaking the bank. The incorporation of real banana slices and optional banana extract truly elevates the authentic banana flavor, making each bite a delightful experience.
If you enjoy the comforting taste of traditional banana pudding, you’ll be fascinated by how perfectly it marries with the rich creaminess of a cheesecake. It’s a familiar flavor profile in an exciting new format! Don’t just take our word for it—roll up your sleeves and create this showstopper. Your taste buds (and your guests!) will thank you.
What to Serve Banana Pudding Cheesecake With
This Banana Pudding Cheesecake is a showstopper on its own, but a few accompaniments can enhance the experience:
- A scoop of vanilla bean ice cream: For an extra layer of creamy indulgence.
- A drizzle of caramel sauce: The sweet, buttery notes of caramel complement banana beautifully.
- A hot cup of coffee or espresso: The bitterness of coffee cuts through the sweetness of the cheesecake, making for a perfect after-dinner delight.
- Iced tea or lemonade: For a refreshing contrast, especially on a warm day, staying true to Southern roots.
- A sparkling wine or dessert wine: A Moscato d’Asti or a late-harvest Riesling would pair wonderfully with its sweetness.
Top Tips for Perfecting Banana Pudding Cheesecake
- Room Temperature Ingredients are Key: For the cheesecake filling, ensure your cream cheese, eggs, and sour cream are at room temperature. This helps achieve a smooth, lump-free batter and prevents overmixing, which can lead to cracks.
- Do Not Overmix the Cheesecake: Once the eggs are added, mix just until combined. Overmixing incorporates too much air, causing the cheesecake to puff up and then crack as it cools.
- Water Bath for Cheesecake (Optional but Recommended): While this recipe doesn’t strictly require a water bath, it’s a foolproof way to prevent cracks. Wrap the springform pan tightly with several layers of foil, place it in a larger roasting pan, and fill the roasting pan with hot water halfway up the sides of the springform pan before baking.
- Cooling Process is Crucial: Don’t rush the cooling! The gradual cooling in the oven and then at room temperature helps the cheesecake set properly and minimizes cracking. Refrigerate for a minimum of 4 hours, or overnight, before adding the pudding layer for the best results.
- Preventing Banana Browning: To keep your banana slices looking fresh, dip them in a little lemon juice or a fruit fresh solution before layering them. While this might add a slight tangy note, it’s effective. Alternatively, slice bananas just before assembly.
- Pudding Consistency: Make sure your instant pudding is fully set before spreading it. If it seems too thin, let it sit in the fridge for another 10-15 minutes.
- Nilla Wafer Softening: The Nilla Wafers in the pudding layer will soften over time, achieving that classic banana pudding texture. If you prefer a bit more crunch, add them closer to serving time.
- Equipment: A springform pan is essential for easy removal and a clean presentation. A food processor makes quick work of crushing Nilla Wafers for the crust.
Storing and Reheating Tips
This Banana Pudding Cheesecake is best enjoyed fresh, but it stores remarkably well!
- Refrigeration: Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. Because of the fresh bananas and pudding layers, refrigeration is necessary to maintain food safety and quality.
- Freezing (Cheesecake Base Only): The baked cheesecake base (before adding the banana slices, pudding, or whipped cream) can be frozen for longer storage. Once completely cooled and chilled, remove it from the springform pan, wrap it tightly in several layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 1-2 months.
- Freezing (Assembled Cheesecake): Freezing the fully assembled cheesecake with the banana pudding and whipped cream layers is not recommended. The texture of the bananas will degrade significantly upon thawing, becoming mushy and discolored, and the pudding and whipped cream may separate.
- Thawing Frozen Cheesecake Base: To thaw, unwrap the frozen cheesecake and place it in the refrigerator overnight. Once thawed, you can proceed with adding the banana pudding layer, bananas, and whipped cream as per the recipe.
- Reheating: This is a chilled dessert and is not meant to be reheated. Serve it directly from the refrigerator for the best taste and texture.
Final Thoughts
Creating this Banana Pudding Cheesecake is an absolute joy, transforming two beloved classics into a single, show-stopping dessert. The rich, creamy cheesecake infused with subtle banana notes, layered with fresh bananas and velvety pudding, and crowned with fluffy whipped cream, creates an unforgettable experience. It’s truly a labor of love that rewards you with every indulgent bite, proving that sometimes, the best things in life are a fusion of the familiar and the fabulous. Get ready to add this masterpiece to your dessert rotation!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Banana Pudding Cheesecake FAQs
Q1: Can I use regular vanilla wafers instead of Nilla Wafers for the crust?
A1: Absolutely! While Nilla Wafers are traditional for banana pudding, any plain vanilla wafer will work perfectly for the crust. Just ensure they are finely crushed.
Q2: My cheesecake cracked. What did I do wrong?
A2: Cracks are common in cheesecakes and usually result from one of a few things: overmixing the batter (especially after adding eggs), oven temperature too high, or cooling too quickly. Follow the tips on not overmixing and letting the cheesecake cool gradually in the oven to minimize cracking. A water bath can also help.
Q3: Can I make this cheesecake gluten-free?
A3: Yes! Simply substitute gluten-free vanilla wafers for the crust and ensure your instant pudding mix is certified gluten-free.
Q4: How far in advance can I make this dessert?
A4: You can make the cheesecake base up to 2-3 days in advance and keep it chilled in the refrigerator. Assemble the banana pudding and whipped cream layers no more than 1 day before serving for the best texture and appearance, especially since fresh bananas can brown.
Q5: What if I don’t have banana extract?
A5: The banana extract is optional and intensifies the banana flavor. If you don’t have it, the cheesecake will still be delicious with just the fresh bananas, offering a slightly milder banana taste.
Q6: Can I use homemade pudding instead of instant?
A6: Yes, you can! If using homemade vanilla pudding, ensure it’s well-chilled and thick enough to hold its shape once spread over the cheesecake. You might need to adjust the quantity to achieve the desired layer thickness.
Q7: How do I get clean slices?
A7: For perfectly clean slices, chill the cheesecake thoroughly. Use a sharp, thin knife, dipping it in hot water and wiping it clean between each slice.
Banana Pudding Cheesecake – Southern Fusion Dessert
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). In a medium bowl, combine the Nilla Wafer crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until well combined and the crumbs are moistened.1.5 cups Nilla Wafer crumbs, 0.33 cup unsalted butter, 2 tablespoons granulated sugar
- Press the mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass or your fingers to compact it tightly. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack. Reduce oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl. Add 1 cup of granulated sugar and beat until just combined, about 1 minute. Do not overmix.3 (8-ounce) blocks cream cheese, 1 cup granulated sugar
- Beat in the eggs, one at a time, mixing only until just incorporated after each addition. Stir in the vanilla extract, optional banana extract, and sour cream until smooth.2 large eggs, 1 teaspoon vanilla extract, 0.5 teaspoon banana extract, 0.25 cup sour cream or full-fat Greek yogurt
- Pour the cheesecake filling over the cooled Nilla Wafer crust in the springform pan. Place the springform pan on a baking sheet. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove, run a knife around the edge, and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
- In a large bowl, whisk together the instant vanilla pudding mixes and cold milk for 2 minutes until thickened. Stir in the optional banana extract. Let the pudding sit for 5 minutes to set further.2 (3.4-ounce) packages instant vanilla pudding mix, 3 cups cold milk, 0.5 teaspoon banana extract
- Once the cheesecake is thoroughly chilled, remove the side of the springform pan. Arrange a single layer of sliced bananas over the top of the cheesecake. Carefully spread the prepared banana pudding mixture over the bananas. Arrange a layer of whole Nilla Wafers over the pudding. Refrigerate for another 1-2 hours.4-5 medium-sized ripe bananas, 1 cup Nilla Wafers
- In a cold bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.1.5 cups heavy cream, 0.25 cup powdered sugar, 1 teaspoon vanilla extract
- Spread or pipe the whipped cream topping over the banana pudding layer. Garnish with additional Nilla Wafer crumbs, whole Nilla Wafers, or fresh banana slices just before serving. Slice and serve chilled.Extra Nilla Wafer crumbs or whole Nilla Wafers, Fresh banana slices