Go Back

Banana Pudding Cheesecake

A decadent mashup of creamy cheesecake and Southern banana pudding, featuring a Nilla Wafer crust and layers of fresh bananas.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups Nilla Wafers crushed into crumbs
  • 0.5 cup unsalted butter melted
  • 2 tbsp sugar
Cheesecake Filling
  • 3 blocks cream cheese 8oz each, room temp
  • 1 cup granulated sugar
  • 3 large eggs room temp
  • 0.5 cup sour cream
  • 2 tsp vanilla extract
  • 2 large bananas sliced
  • 1 cup Nilla Wafers whole or roughly chopped
  • 1 tbsp lemon juice
Topping
  • 1.5 cups heavy whipping cream cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Food processor
  • Rubber Spatula

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Mix crushed wafers, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low. Stir in sour cream, vanilla, and lemon juice.
  4. Pour 1/3 of batter over crust. Layer banana slices and chopped wafers on top. Cover with remaining batter.
  5. Bake for 55-70 minutes until edges are set but center jiggles slightly. Turn off oven and let sit inside with door cracked for 1 hour.
  6. Chill in refrigerator for at least 6 hours or overnight.
  7. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over cheesecake and garnish with crumbs before serving.

Notes

Ensure ingredients are at room temperature to avoid lumps. Coat banana slices in lemon juice to prevent browning.