Description
This Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the sweet, comforting flavors of banana pudding. A buttery Nilla Wafer crust forms the perfect base for a smooth, luscious mixture of cream cheese, ripe bananas, and vanilla, baked to perfection in a water bath for a silky texture. Finished with whipped cream, crushed wafers, and fresh bananas, this dessert is a decadent treat for any occasion.
Ingredients
Scale
For the Crust:
- 8 ounces Nilla Wafer cookies, crushed into crumbs (about 2 cups)
- 6 tablespoons unsalted butter, melted
For the Cheesecake:
- 32 ounces cream cheese, room temperature (4 8-ounce packages)
- 1 ¼ cups granulated sugar
- 3 tablespoons all-purpose flour
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 cup mashed ripe bananas (about 2 ½ medium bananas)
- ⅔ cup sour cream
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the crust and cheesecake.
- Prepare Pan and Water Bath Setup: Tightly wrap a 9-inch springform pan in heavy-duty foil to prevent leaks during the water bath. Alternatively, place the 9-inch pan into a 10-inch round cake pan. Both pans will fit inside a large roasting pan. Boil water for the water bath.
- Grease Pan: Lightly spray the springform pan with nonstick cooking spray to prevent sticking.
- Make Crust: In a medium bowl, mix the crushed Nilla Wafer cookies with melted butter until combined. Press this mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan.
- Bake Crust: Bake the crust in the preheated oven for 8 minutes. Remove and let cool while preparing the filling.
- Beat Cream Cheese: Using a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed for about 1 minute until smooth.
- Add Sugar and Flour: Add granulated sugar and flour to the cream cheese and mix until well combined, about 1 minute.
- Add Eggs: Add eggs one at a time, fully incorporating each before adding the next. Scrape down the sides of the bowl between each addition for even mixing.
- Add Remaining Ingredients: Mix in vanilla extract, mashed bananas, sour cream, and salt until the batter is smooth and fully combined, about 1 minute.
- Pour Batter and Assemble Water Bath: Pour the cheesecake batter into the prepared crust. Place the springform pan inside the 10-inch cake pan, then place both into the large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan.
- Bake Cheesecake: Bake for 65-70 minutes. The edges should be set, but the center should still have a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
- Cool and Refrigerate: Remove the cheesecake from the water bath and place it on a cooling rack until completely cooled. Refrigerate for at least 8 hours to set properly.
- Serve: Before serving, top with whipped cream, crushed Nilla Wafers, and freshly sliced bananas. Optionally, drizzle with salted caramel sauce for extra decadence.
Notes
- The Nilla Wafer crust produces a slightly softer texture compared to graham cracker crust; use graham cracker crust if preferred.
- For a smoother cheesecake without visible banana flecks, puree the bananas in a food processor instead of mashing.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 480
- Sugar: 30g
- Sodium: 320mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 130mg
