Banana Pudding Cheesecake Delight

Banana pudding cheesecake is pure nostalgia meets decadence. This recipe combines creamy New York style cheesecake with the sweet comfort of banana pudding and those classic vanilla wafers that always remind me of childhood celebrations. Every layer—from the crisp cookie crust to the lush banana topping—brings its own homey delight

When I first made this for a birthday party the entire pan vanished and everyone begged for seconds so now I make it every time family gathers

Gather Your Ingredients

• Nilla wafers: These cookies are the foundation of the crust and lend a gentle vanilla crunch Look for golden color and no cracks for best texture
• Brown sugar: Adds caramel notes and extra depth Choose light or dark depending on your preference for mild or bold flavor
• Unsalted butter: Binds the crust and keeps the flavor balanced Use real butter for the best flavor not margarine
• Cream cheese: Creates the signature creamy body Always bring to room temperature to avoid lumps
• White granulated sugar: Sweetens and smooths the cheesecake
• Pure vanilla extract: Enhances the classic banana pudding flavor Use pure not imitation for best results
• Bananas: Mashed bananas work into the cheesecake and sliced bananas add a fresh layer Pick bananas with dark speckles for ripeness and more flavor
• Sour cream: Softens the texture while adding a gentle tang
• Heavy cream: Lends silkiness and structural richness to both cheesecake and topping
• Large eggs: Essential for setting the cheesecake filling Let them come to room temp for easier blending
• Crushed Nilla wafers: Pressed between filling layers and used on top for extra crunch
• Instant vanilla pudding and cold milk: Whips up quickly for a thick pudding layer Look for well-known brands for the best set
• Extra vanilla extract: This extra boost puts the pudding flavor over the top
• Heavy cream cold: For swoopy clouds of real whipped cream on top do not substitute with canned spray

How to Make It

Make the Crust:

Crush enough Nilla wafers in a zip-top bag to yield a fine crumb Measure out one generous cup and tip into a mixing bowl Add brown sugar and melted butter Use a fork to stir until every bit of crumb is coated and resembles wet sand Dump into a greased nine inch springform pan Use the flat bottom of a measuring cup to press evenly across the base and a little up the sides Bake at 350 degrees Fahrenheit for eight minutes Cool completely on a rack

Prepare Cheesecake Filling:

Beat the softened cream cheese in a mixer until no lumps remain Scrape down the sides and gradually add in the sugar and vanilla Beat for at least two minutes for the smoothest filling Blend in the mashed bananas and mix on low until fully combined Add the room temperature sour cream heavy cream and eggs Mix gently just until combined to avoid overmixing and excess air bubbles

Layer and Bake:

Pour half the cheesecake mixture over the cooled crust Scatter a half cup of crushed Nilla wafers evenly on top Carefully arrange a single layer of sliced bananas Then pour the rest of the cheesecake mixture over everything Smooth the top with a spatula Place the pan on a baking sheet and bake at 325 degrees Fahrenheit for twenty five minutes The center should jiggle slightly when nudged Turn off oven crack the door and let cheesecake rest for another thirty minutes to prevent cracking

Chill Completely:

Remove cheesecake from oven and cool on a rack for an hour Cover and chill at least four hours or overnight for easiest slicing

Make Banana Pudding Topping:

Whisk instant vanilla pudding mix with cold milk and vanilla extract in a large bowl Beat briskly for two minutes until thick and smooth Let stand five minutes then gently fold in cold heavy cream whipped to soft peaks Spread pudding over chilled cheesecake

Decorate and Serve:

Arrange more sliced bananas and crushed Nilla wafers artfully over the top Slice and serve cold Store leftovers tightly covered in the fridge up to three days

Bananas are my favorite part of this recipe especially ripe ones with brown spots because they melt right into the filling My grandmother always topped her banana pudding with extra cookies so I never skip out on that final crunchy sprinkle

Flavor Boosters

Chill finished cheesecake loosely covered with plastic wrap or use a cake dome to keep it from drying out If you want to store for more than three days transfer slices to airtight containers When serving leftover portions let them sit at room temperature for ten minutes for best texture Never freeze with pudding layer on top instead add it fresh before serving

Serving Suggestions

Serve sliced with extra whipped cream and a dusting of nutmeg or cinnamon For a grown up treat try drizzling with caramel sauce or rum sauce If you want individual portions spoon filling into jars or ramekins beautiful for a brunch dessert table

Creative Twists

No Nilla wafers Try using graham crackers golden Oreos or even biscoff cookies Sour cream can be replaced with plain full fat Greek yogurt for a tangier note If out of instant pudding feel free to use homemade pastry cream whisked until thick

This cheesecake has truly become our go to special occasion treat and is always a crowd pleaser. Make it ahead and enjoy all the nostalgia and delight in every slice.

Common Questions About This Recipe

→ How do I keep the bananas from browning?

Use freshly sliced bananas and assemble right before serving. Lemon juice can also slow browning.

→ Can I use a different cookie for the crust?

Yes, try graham crackers or vanilla cookies for a tasty variation on the base layer.

→ What gives the cheesecake its creamy texture?

Room temperature cream cheese, sour cream, and heavy cream combine for a smooth, rich filling.

→ How long should I chill before serving?

Chill the dessert for at least 4 hours, or overnight, for best flavor and texture.

→ Can I prepare this dessert in advance?

Absolutely, it keeps well in the refrigerator and the flavors meld beautifully overnight.