1. Home
  2. Recipes
  3. Banana Cheesecake Pudding

Banana Cheesecake Pudding

Featured in Sweet bites of pure joy.

This creamy cheesecake combines the comforting flavors of banana pudding with layers of real bananas and crushed Nilla Wafers. A smooth vanilla pudding topping completes the dessert, with a water bath ensuring a perfect texture and no cracks. It's a show-stopping treat that's ideal for any occasion.
Pin it Share it Send it Print it Jump To Recipe
alicia in the kitchen
Updated on Tue, 22 Apr 2025 17:17:59 GMT
Banana Cheesecake Pudding Pin it
Banana Cheesecake Pudding | tasteofsavor.com

When two dessert classics collide, you get this mind-blowing Banana Pudding Cheesecake. Velvety smooth cheesecake layers mix with all the warm, comforting tastes of traditional banana pudding. It's a treat that feels like home but tastes like heaven. Just wait till you cut into those gorgeous layers - a crunchy vanilla wafer base, banana-packed filling, and that dreamy, cloud-soft topping come together for a dessert moment you won't forget.

I made this for my mom's birthday celebration a few weeks back, and she honestly said it beat the banana pudding she's been whipping up for four decades. The trick? Grab those perfectly ripe bananas and don't rush the chilling time - the fridge works magic as those flavors mingle overnight.

Key Components and Smart Shopping Advice

  • Cream Cheese: Stick with the full-fat blocks only, not the light or whipped stuff. You need that richness for the right texture.
  • Bananas: Go for yellow ones with brown freckles - they pack the most banana punch without making things soggy.
  • Nilla Wafers: The real deal works best here. I've found generic brands often fall apart too easily.
  • Sour Cream: Get the full-fat kind and let it sit out before using for the smoothest mixing.
  • Heavy Cream: Pick up the carton labeled 'heavy whipping cream' with at least 36% fat for that luxurious mouthfeel.

Step-by-Step Baking Guide

Step 1: Starting With The Base
Set your oven to 325°F exactly. Blitz those Nilla Wafers in your food processor until they look like sand. Mix them with melted butter and brown sugar. Pack this mixture down firmly using a measuring cup with a flat bottom. Pop it in the oven for 11 minutes.
Step 2: Cooling Period
Let your crust cool down. While waiting, grab all your filling ingredients and make sure they've warmed to room temperature.
Step 3: Creating The Filling
Whip that cream cheese until it's super smooth. Add sugar, making sure to scrape down the bowl often. Smash your bananas into a smooth paste, then mix them in with vanilla, sour cream, and heavy cream. Add your eggs one at a time, keeping the mixer speed low.
Step 4: Building It Up
Pour half your batter over the cooled crust. Add a layer of thin banana slices and sprinkle some crushed wafers. Top with the rest of your batter and smooth it out.
Step 5: Getting Ready For The Oven
Wrap your springform pan carefully, put it in a bigger pan, then place both inside a roasting pan. Pour hot water around them until it reaches halfway up.
Step 6: Baking And Cooling Time
Bake for 80-90 minutes until the edges look set but the middle still wobbles a bit. Turn the oven off but leave the door cracked open to let it cool down slowly.
Easy Banana Pudding Cheesecake Pin it
Easy Banana Pudding Cheesecake | tasteofsavor.com

Understanding Your Cheesecake Chemistry

Knowing how everything works together gives you that dream texture. The proteins in your cream cheese and eggs firm up as they heat, while all that fat from your cream and sour cream brings the richness. The bananas add moisture and sweetness, but you need just the right amount or things get too wet.

Getting Temperatures Just Right

Watch those temperatures carefully. Your ingredients need to be room temp so they mix without lumps. I learned this lesson the hard way when I rushed to make this for friends coming over. Cold ingredients left me with a bumpy batter!

Yummy Banana Pudding Cheesecake Pin it
Yummy Banana Pudding Cheesecake | tasteofsavor.com

This Banana Pudding Cheesecake has become my go-to wow dessert. It's got that perfect mix of creamy cheesecake luxury and the comforting banana pudding flavor we all grew up loving. Whenever I bring it to the table, people can't stop talking about it - and asking for seconds!

Frequently Asked Questions

→ What’s the purpose of a water bath?
It helps bake evenly with moist heat, avoiding cracks and giving a silky texture.
→ Why use room temperature ingredients?
Mixing is smoother, avoiding lumps, and it makes the cheesecake texture perfect.
→ Can this dessert be made early?
Absolutely! Chill for 6 hours or prep up to 2 days before serving.
→ Why add a banana layer in the center?
It boosts the banana pudding flavor and adds a great texture to each slice.
→ How do I keep the water bath from leaking?
Wrap the pan in foil or use a separate cake pan for extra protection.

Banana Cheesecake Pudding

A creamy cheesecake blending rich banana pudding flavors with layers of sliced bananas and Nilla Wafers, topped with whipped vanilla pudding.

Prep Time
30 Minutes
Cook Time
90 Minutes
Total Time
120 Minutes
By: Alicia

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (One 9-inch cheesecake)

Dietary: Vegetarian

Ingredients

→ Nilla Wafer Crust

01 1/2 cup melted unsalted butter
02 2 tablespoons packed light or dark brown sugar
03 1 box crushed Nilla Wafers

→ Banana Cheesecake

04 4 large eggs, at room temperature
05 1 teaspoon pure vanilla extract
06 1/4 cup heavy cream at room temperature
07 1/2 cup sour cream at room temperature
08 2 mashed ripe bananas
09 24 ounces softened cream cheese
10 3/4 cup granulated white sugar
11 1 cup crushed Nilla Wafers
12 2 bananas, thinly sliced

→ Whipped Vanilla Pudding

13 1 cup cold heavy cream
14 1 teaspoon pure vanilla extract
15 3.4 ounces instant vanilla pudding mix
16 Topping: Crushed Nilla Wafers
17 1 cup cold milk

Instructions

Step 01

Heat oven to 325°F. Turn Nilla Wafers into crumbs using a food processor, then mix with melted butter and brown sugar. Press the mixture into a 9-inch springform pan and bake for about 11 minutes.

Step 02

Mix cream cheese with sugar until smooth. Add sour cream, mashed bananas, heavy cream, and vanilla. Gently blend in the eggs. Pour half the mixture over the crust, layer in the banana slices and crushed wafers, then add the remaining mixture.

Step 03

Place your springform pan in a water bath and bake for 80–90 minutes. The edges should set, but the center will be a little wobbly. Let it cool in the oven with the door cracked for 30 minutes, then transfer it to a rack to fully cool. Chill for at least 6 hours or overnight.

Step 04

Combine cold milk and pudding mix, whisking for 2 minutes. Separately whip cold heavy cream with vanilla until it forms stiff peaks. Fold the whipped cream into the pudding until it's well mixed.

Step 05

Take the chilled cheesecake out of the springform pan. Add the whipped vanilla pudding layer on top and sprinkle with crushed Nilla Wafers.

Notes

  1. Bring all your dairy items to room temperature before starting.
  2. Choose any method to prevent water from leaking into the water bath.
  3. Plan for at least 6 hours of chilling time.

Tools You'll Need

  • 9-inch springform pan
  • Food processor
  • Electric mixer
  • Large roasting pan to hold water bath

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cream cheese, sour cream, heavy cream)
  • Uses gluten (Nilla Wafers)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 370
  • Total Fat: 28 g
  • Total Carbohydrate: 28 g
  • Protein: 4 g