Description
This banana pudding cheesecake combines the nostalgic flavor of banana pudding with the creamy richness of cheesecake, featuring a Nilla Wafer crust, banana-infused filling, and a luscious whipped topping.
Ingredients
- 3 cups whole Nilla Wafers, crushed (about 1 ⅔ cups crushed)
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted and slightly cooled
- 32 ounces brick-style cream cheese, softened to room temperature
- 1 cup mashed ripe banana (about 2 large bananas)
- ½ cup full-fat sour cream, at room temperature
- 1 cup granulated sugar
- 1 (3.4 oz) box instant banana cream pudding mix (use dry mix)
- 1 teaspoon pure vanilla extract
- 4 large eggs, at room temperature
- 2 cups whipped cream or whipped topping (optional)
- 1 to 2 bananas, sliced (optional)
- 10 to 20 Nilla Wafers (optional)
Instructions
- Preheat oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
- Pulse Nilla Wafers in a food processor until finely crushed. Mix crumbs with sugar and melted butter. Press mixture into the bottom of the pan and bake for 10 minutes.
- While crust cools, bring a large pot of water to a boil for the water bath.
- In a large bowl, beat cream cheese until smooth. Add mashed banana and sour cream; mix well. Stir in sugar, dry pudding mix, and vanilla extract until combined. Add eggs one at a time, mixing on low speed until incorporated.
- Pour filling over the cooled crust and smooth the top. Wrap pan in aluminum foil and place in a roasting pan. Pour hot water into the roasting pan until it comes 1 inch up the sides of the springform pan.
- Bake for about 1 hour and 20 minutes, until edges are set and center is slightly jiggly. Turn off the oven, crack the door, and let sit for another hour.
- Cool cheesecake at room temperature, then refrigerate for at least 6 hours or overnight.
- Just before serving, top with whipped cream, banana slices, and extra Nilla Wafers if desired.
Notes
- Use ripe bananas for the best flavor.
- Don’t overmix the batter to avoid incorporating too much air.
- Cheesecake is best made a day ahead for easier slicing and better flavor.
- Ensure cream cheese and eggs are at room temperature for smooth blending.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 30g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
