Ultimate Creamy Banana Pudding Cheesecake
The velvety richness of a New York-style cheesecake meets the nostalgic comfort of Southern banana pudding. Features a Nilla wafer crust and a filling stabilized with instant pudding mix.
Equipment
- 9-inch Springform Pan
- Food Processor
- Stand Mixer or Hand Mixer
- Roasting Pan (for water bath)
Ingredients
The Vanilla Wafer Crust
- 60 wafers Vanilla Wafers (Nilla Wafers) approx 60-70 wafers
- 6 tbsp unsalted butter melted
- 1 pinch salt
The Banana Filling
- 24 oz cream cheese 3 blocks, softened to room temperature
- 1 cup granulated sugar
- 0.5 cup sour cream room temperature
- 2 tsp vanilla extract
- 3.4 oz instant banana pudding mix 1 small box, powder only
- 2 ripe bananas mashed
- 1 tsp lemon juice
- 3 large eggs room temperature
The Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 splash vanilla extract
- 1 fresh banana slices for garnish
- 1 handful vanilla wafers for garnish
Instructions
- Prep Crust: Pulse 60-70 vanilla wafers in a food processor until fine crumbs. Combine with melted butter and a pinch of salt until it feels like wet sand.
- Bake Crust: Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let cool completely.
- Cream Cheese: In a mixer, beat the softened cream cheese and sugar on medium-low speed until completely smooth.
- Add Flavor: Mix in sour cream, vanilla extract, and the dry instant banana pudding mix powder. Mix until combined.
- Bananas & Eggs: Mash the ripe bananas with lemon juice and fold into the batter. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
- Water Bath: Wrap the bottom of the springform pan in heavy-duty foil. Pour batter over crust. Place in a roasting pan and fill roasting pan with boiling water halfway up the sides of the cheesecake pan.
- Bake: Bake at 325°F (160°C) for 60-75 minutes. The center should still wobble slightly.
- Cool: Turn off oven, crack door open, and leave cheesecake inside for 1 hour. Remove, cool to room temp, then refrigerate for at least 6 hours.
- Top: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over cheesecake and garnish with banana slices and wafers before serving.
Notes
Room Temp Ingredients: Essential for a lump-free cheesecake.
Ripening Bananas: If bananas are green, bake unpeeled at 300°F for 15-20 mins until black.
Ripening Bananas: If bananas are green, bake unpeeled at 300°F for 15-20 mins until black.