Description
This Banana Pudding Cheesecake combines the rich creaminess of cheesecake with the nostalgic layers of banana pudding. It’s a showstopper dessert that will impress your guests and delight your taste buds.
Ingredients
Scale
- 2 cups Nilla Wafers
- 1/4 cup Unsalted Butter, melted
- 24 ounces Cream Cheese, softened to room temperature
- 1 and 1/4 cups Granulated Sugar
- 3 Large Eggs, at room temperature
- 1/2 cup Sour Cream
- 1 teaspoon Pure Vanilla Extract
- Ripe but Firm Bananas, sliced
- 1 box (3.4 ounces) Instant Vanilla Pudding Mix
- 2 cups Whole Milk
- Whipped Topping (such as Cool Whip)
- Extra Nilla Wafers & Banana Slices for garnish
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the outside with a double layer of heavy-duty aluminum foil.
- In a food processor, pulse about 2 cups of Nilla Wafers until they form fine crumbs. Stir in 1/4 cup of melted unsalted butter until fully combined. Press this mixture into the bottom of the prepared springform pan and bake for 8-10 minutes until lightly golden. Let it cool slightly.
- In a large bowl, beat 24 ounces of softened cream cheese on medium speed until smooth. Gradually add 1 and 1/4 cups of granulated sugar and continue beating until light and fully incorporated.
- Reduce the mixer speed to low. Add 1/2 cup of sour cream and 1 teaspoon of pure vanilla extract, mixing until just combined. Then, add 3 large eggs one at a time, mixing on low speed just until incorporated.
- Pour the cheesecake batter over the cooled Nilla Wafer crust. Place the foil-wrapped springform pan into a larger roasting pan and pour hot water into the roasting pan halfway up the sides of the springform pan. Bake for 60-75 minutes until the edges are set and the center has a slight jiggle.
- Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for about an hour, then remove the roasting pan and let the cheesecake cool completely on a wire rack at room temperature for another hour or two. Cover loosely and refrigerate for at least 6-8 hours, preferably overnight.
- In a medium bowl, whisk together one box of instant vanilla pudding mix with 2 cups of cold whole milk for about 2 minutes until thickened. Let it sit for 5 minutes.
- Run a thin knife around the edge of the chilled cheesecake before releasing the springform pan sides. Arrange 2-3 sliced ripe bananas over the cheesecake and gently spread the prepared vanilla pudding over the banana slices.
- Spread the whipped topping evenly over the pudding layer. Refrigerate the entire cheesecake for at least 2-4 hours before serving.
- Garnish with additional Nilla Wafers and freshly sliced bananas before serving.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: Ensure all ingredients are at room temperature for the smoothest batter. Avoid overmixing after adding eggs to prevent cracks. Use a water bath for even baking.