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Old-Fashioned Banana Pudding Cheesecake Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 4 hours 40 minutes (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Old-Fashioned Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the nostalgic flavors of banana pudding, layered on a buttery Nilla wafer crust. Finished with a light whipped topping infused with instant vanilla pudding and garnished with banana slices and crushed wafers, this dessert offers a perfect balance of texture and flavor, ideal for any special occasion or family gathering.


Ingredients

Scale

Crust

  • 2 cups Nilla wafer crumbs
  • ¼ cup granulated sugar
  • 5 tablespoons unsalted butter, melted

Cheesecake Filling

  • 32 ounces cream cheese, softened to room temperature
  • 1 â…“ cups granulated sugar
  • 1 cup pureed bananas (about 2 medium bananas)
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature and lightly beaten

Topping

  • 1 cup heavy cream, cold
  • ¼ cup confectioners’ sugar
  • 1 tablespoon instant vanilla pudding mix
  • Nilla wafer crumbs, roughly crushed (for garnish)
  • Banana slices (for garnish)


Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and position the oven rack in the lower third. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water leakage during the water bath.
  2. Make the Crust: In a medium bowl, combine the Nilla wafer crumbs, ¼ cup granulated sugar, and melted butter. Mix until all crumbs are evenly coated. Press the mixture firmly into the bottom and about 2 inches up the sides of the prepared pan to form the crust.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
  4. Lower Oven Temperature: Reduce the oven temperature to 300°F (150°C) to prepare for baking the cheesecake filling.
  5. Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Gradually add 1â…“ cups granulated sugar and continue beating until fully combined and smooth.
  6. Add Banana and Eggs: Mix in the pureed bananas and vanilla extract on low speed until smooth. Gently fold in the lightly beaten eggs using a spatula, stirring just until incorporated to avoid overmixing.
  7. Pour Batter into Crust: Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top evenly.
  8. Prepare Water Bath: Place the springform pan inside a large roasting pan. Carefully fill the roasting pan with a few inches of boiling water to create a water bath, ensuring the water reaches about halfway up the sides of the springform pan.
  9. Bake the Cheesecake: Bake at 300°F (150°C) for about 1 hour, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside, still in the water bath, for an additional hour to finish cooking gently.
  10. Cool the Cheesecake: Carefully remove the cheesecake from the water bath and place it on a wire rack to cool. Run a small knife around the edge of the pan to loosen the cheesecake and allow it to cool completely at room temperature.
  11. Chill: Cover the cheesecake and refrigerate for at least 4 hours or preferably overnight to let the flavors meld and texture set fully.
  12. Make the Topping: In a cold mixing bowl, whip the cold heavy cream, confectioners’ sugar, and instant vanilla pudding mix on medium-low speed until foamy. Increase speed to medium-high and continue whipping until medium to stiff peaks form.
  13. Assemble and Garnish: Remove the sides of the springform pan. Spread the whipped topping evenly over the chilled cheesecake. Garnish the top with roughly crushed Nilla wafer crumbs and fresh banana slices for added texture and visual appeal before serving.

Notes

  • Ensure eggs and cream cheese are at room temperature before mixing to avoid lumps and ensure a smooth batter.
  • Wrapping the springform pan with aluminum foil is essential to prevent water from the bath seeping in and ruining the crust.
  • Water bath baking helps prevent cracking by distributing heat evenly around the cheesecake.
  • Overmixing the eggs can cause the cheesecake to crack; fold them in gently.
  • Resting the cheesecake overnight enhances flavor and texture for the best results.
  • Fresh bananas in the topping can brown quickly; add them just before serving for visual freshness.