Banana Pudding Cheesecake Recipe

Ben Carraoli

Banana Pudding Cheesecake Recipe

I have to admit, I’m obsessed with this Banana Pudding Cheesecake! After making it for the first time, I couldn’t stop sneaking bites while it chilled in the fridge. The creamy filling with real banana flavor paired with a buttery Nilla Wafer crust makes it feel like dessert heaven.

Print Recipe Pin Recipe

Total Time 6 40

Servings: 12

Ingredients Method Notes

Ingredients

Bananas – 2 large very ripe bananas, mashed to about 1 cup. Ripe bananas give the richest flavor.
Nilla Wafers – 2 cups finely crushed. I like using a food processor to get a smooth even crust.
Sugar – 1/4 cup for the crust 1/2 cup for the filling. Sweetness balances the tart cream cheese perfectly.
Butter – 1/4 cup melted. This helps hold the crust together and adds richness.
Cream Cheese – 16 ounces full-fat and at room temperature. Full-fat cream cheese gives a creamy, smooth texture.
Sour Cream – 1/2 cup. Adds tang and makes the filling extra silky. You can substitute Greek yogurt if needed.
Instant Banana Pudding Mix – 3.4 ounces dry. Enhances the banana flavor without extra moisture.
Eggs – 3 large at room temperature. Lightly beaten before adding to avoid cracks.
Vanilla Extract – 1 teaspoon for flavor depth.

Method

Start by preheating your oven to 325°F (163°C). Line the bottom of your springform pan with parchment paper. Blend the Nilla Wafers into fine crumbs, mix with sugar and melted butter, then press firmly into the pan. Bake for 10 minutes and let cool slightly.
Beat the cream cheese until smooth, then mix in mashed bananas and sour cream. Add sugar, dry pudding mix, and vanilla, combining gently. Lightly beat eggs separately, then fold them in carefully to prevent cracking.
Wrap your pan in foil and place it in a large roasting pan with boiling water for a water bath. Pour in the filling, smooth the top, and bake until edges are set and center slightly wobbly. Let it cool in the oven with the door cracked for one hour, then transfer to a cooling rack. Chill in the refrigerator for at least 5 hours.

Notes

I always use very ripe bananas—they give the cheesecake a natural sweetness and strong flavor.
Gently mix in the eggs; overbeating can make the cheesecake crack.
Wrapping the pan in multiple layers of foil prevents water from leaking into the crust during the water bath.
I like to let the cheesecake rest at room temperature for 10 minutes before slicing for cleaner pieces.