Go Back
–+ servings
logo

Banana Pudding Cheesecake Recipe

A rich and creamy Banana Pudding Cheesecake with a Nilla wafer crust that’s bursting with banana flavor in every bite.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Chill time2 hours
Total Time3 hours 40 minutes
Servings: 8 slices
Calories: 733kcal
Author: Lucy Brewer

Ingredients

Crust:

  • 2 cups vanilla wafer crumbs
  • ¼ cup unsalted butter, melted
  • pinch of salt

Filling:

  • 24 ounces cream cheese, softened (3 blocks)
  • 1 cup granulated sugar
  • 2 ripe bananas, mashed
  • 1 3.4-ounce box banana cream pudding mix
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 4 large eggs

Instructions

  • Preheat the oven to 350 degrees F. In a small bowl, stir together the vanilla wafer crumbs, butter, and a pinch of salt.
    2 cups vanilla wafer crumbs, ¼ cup unsalted butter, melted, pinch of salt
    A glass bowl with crushed cookies and melted butter on a white surface, next to a whisk, whole cookies, and two bananas.
  • Spray the sides and bottom of a 9-inch springform pan lightly with non-stick baking spray and line the bottom with parchment paper.
  • Pack the crust into the bottom of the springform pan. Bake for 10 minutes, then remove from the oven and let it cool while you make the filling. Reduce the oven to 325 degrees F. Place a large roasting pan on the lower rack of the oven and fill it 1/3 full with boiling water.
    A springform pan filled with a crumbly cookie crust sits on a countertop next to a whisk, a bowl of vanilla wafers, and a banana.
  • In a large mixing bowl, beat together cream cheese and sugar on medium-low until well-blended and creamy.
    24 ounces cream cheese, softened (3 blocks), 1 cup granulated sugar
    A glass bowl with cream cheese and sugar, a whisk, a bowl of vanilla wafers, and two bananas on a light surface.
  • Turn the mixer on low and add mashed banana, pudding mix, and vanilla extract. Beat on low until smooth and creamy. Then slowly beat in the heavy whipping cream.
    2 ripe bananas, mashed, 1 3.4-ounce box banana cream pudding mix, 1 teaspoon vanilla extract, 1 cup heavy whipping cream
    A glass bowl contains whipped cream cheese, mashed banana, sugar, and vanilla extract. Nearby are a whisk, vanilla wafer cookies, and whole bananas on a white surface.
  • Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.
    4 large eggs
    A glass bowl of creamy batter with a raw egg on top, next to a metal whisk, a bowl of vanilla wafers, and two bananas on a white surface.
  • Pour the mixture into the crust. Bake at 325 degrees F for 1 hour and 10-20 minutes. The cheesecake should be jiggly, similar to jello.
    A mixing bowl of banana pudding with a whisk, a bunch of bananas, and a small bowl of vanilla wafers on a white surface.
  • Turn the oven off and let the cheesecake sit in the oven with the door closed for 30 minutes. Then, open the door slightly and let the cheesecake sit in the oven another 30 minutes. The cheesecake may still appear slightly jiggly but will set more as it rests in the refrigerator.
  • Remove cheesecake and cool at room temperature for 2-3 hours, until completely cooled. Cover and refrigerate overnight before serving. The longer your refrigerate the better the texture will be.

Notes

  • To remove the springform pan, chill the cheesecake for several hours in the refrigerator. Then, run a knife around the edges of the pan to help loosen and remove the side. Use an offset spatula to gently loosen the cheesecake from the bottom of the pan, and then remove the parchment paper and place the cheesecake on a platter. 
  • Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
  • Garnish with more vanilla wafers, whipped cream, or banana slices.
QR Code linking back to recipe