Banana Pudding Cheesecake - Southern Fusion Dessert

This Banana Pudding Cheesecake is a delightful fusion of two Southern classic desserts, blending creamy banana pudding with rich, decadent cheesecake. Featuring a crunchy Nilla Wafer crust, a velvety banana-infused cheesecake layer, fresh banana slices, a light banana pudding topping, and a cloud-like whipped cream finish, it's a show-stopping dessert that's perfect for any occasion. It's surprisingly easy to make and offers a symphony of comforting flavors and textures.

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Prep Time 1

Cook Time 1

Chilling Time (Hours) 6

Total Time 8

Servings: 12 slices

Course: Cheesecake, Dessert

Cuisine: American, Southern

Calories: 450

Ingredients Equipment Method Notes

Ingredients

For the Nilla Wafer Crust:

1.5 cups Nilla Wafer crumbs finely crushed (about 1 sleeve)
0.33 cup unsalted butter melted (5.5 tablespoons)
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
0.5 teaspoon banana extract optional, for intensified banana flavor
0.25 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
0.5 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:

1.5 cups heavy cream cold
0.25 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)

Equipment

9-inch springform pan
Food processor (optional, for crumbs)
Large mixing bowls
Electric Mixer (handheld or stand mixer)
Whisk
Spatula

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

Notes

Ensure all dairy ingredients for the cheesecake are at room temperature for the smoothest batter and to prevent cracks. Do not overmix the cheesecake batter once eggs are added. For best results, chill the cheesecake base overnight before adding the pudding layers. To prevent banana browning, slice them just before assembly or dip them lightly in lemon juice.