Banana Pudding Cheesecake

THIS CHEESECAKE IS LOADED WITH FLAVOR

When I tell you that my regular cheesecake taste testers went, for lack of a better term, bananas over this cheesecake, I’m not kidding. I have a pretty “usual” crew of people who get to taste everything that comes out of my kitchen, and this creamy banana pudding cheesecake got more positive feedback and desire for more slices than anything else I’ve made in a long time.

WHAT IS IN CLASSIC BANANA PUDDING?

Classic banana pudding is a spoonable pudding dish that typically consists of layers of vanilla pudding, vanilla wafers, sliced fresh bananas, and fluffy whipped cream, usually arranged in a trifle dish or individual serving cups.

BANANA PUDDING CHEESECAKE COMPONENTS

Don’t be fooled by the multiple components in this banana pudding cheesecake recipe. It might look like a lot, but each component is simple with my easy-to-follow instructions.

INGREDIENTS YOU WILL NEED

ROASTED BANANA FILLING

While I considered adding banana extract to the creamy filling of this dessert, I wanted real authentic banana flavor. In order to maintain strong banana flavor naturally, I decided to roast the bananas which brings out a really intense flavor you just can’t get with an extract.

NILLA WAFER CRUST

I swapped out the graham cracker crust from my classic cheesecake recipe for one made with Nilla Wafers to stay true to the format of traditional banana pudding. 

CREAMY CHEESECAKE FILLING

Aside from the addition of the roasted bananas, this is the exact recipe you’ll find in my classic cheesecake recipe. It’s creamy, it’s fluffy, and it’s the perfect base for this banana pudding version. Be sure you’re using full fat blocked cream cheese and full fat sour cream in the cheesecake for the best results and creamiest texture.

IMPORTANT INGREDIENT NOTE

ALL INGREDIENTS AT ROOM TEMPERATURE: I cannot stress enough how important it is that you have room temperature ingredients. This will allow your batter to blend together easily, staying nice and smooth, so there is no need to over-mix the batter. I typically let my ingredients sit out for at least 1 hour but closer to 2 hours to insure they at room temperature with no chill to them. Using cold ingredients WILL yield a lumpy cheesecake.

VANILLA PUDDING LAYER

While you are welcome to make your own vanilla pudding from scratch, I prefer using a mix. Be sure you’re grabbing the instant kind and not the cook kind, unless, again, that’s your preference!

WHIPPED CREAM TOPPING

If you prefer, you can cut down on a few steps by using store-bought whipped cream, but I personally prefer the taste of homemade whipped cream so much more. It’s worth the extra elbow grease, always! There’s truly nothing like fresh whipped cream, and this is my go-to recipe whenever I need some.

HOW TO MAKE THE BEST BANANA CHEESECAKE RECIPE

ROAST THE BANANAS

STEP #1

Prepare a small baking sheet or baking dish. You can line it with parchment paper or a silicone mat to reduce mess if you like. Set this pan aside.

STEP #2

Situate each banana so that the curved part is on a surface or cutting board and the ends are facing up. Slice each banana in half long ways, then lay the sliced bananas on the pan, exposed banana side up.

STEP #3

Sprinkle the bananas with the brown sugar and then turn each of them over so that the skins now face up and the exposed banana is on the prepared pan.

STEP #4

Roast the bananas for 10 minutes or until the skins are completely black and leaking juices from the sides. You may only need 6-8 minute for riper bananas.

STEP #5

Remove the bananas from the oven, carefully remove the skins, and place the roasted bananas and all of the juices and caramelized sugar into a small bowl.

STEP #6

Mash the bananas in the bowl using a fork and set them aside to cool while you make the rest of the cheesecake.

MAKE THE CRUST

STEP #7

Using a food processor, crush the Nilla Wafers until they become a fine crumb. Pour the cookie crumbs into a large bowl, add the sugar, and stir to combine. Drizzle the melted butter over the mixture and stir until everything is evenly saturated with butter.

STEP #8

Press the Nilla Wafer crumb mixture into the bottom of the prepared springform pan, then bake the crust for 10 minutes. Allow the baked crust to cool while you prepare the filling.

MAKE THE CHEESECAKE FILLING

STEP #9

Start by beating the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.

STEP #10

Next, reduce the mixer speed to low, then add the sour cream, roasted bananas, and vanilla and mix until completely combined.

STEP #11

Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.

STEP #12

Use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated.

STEP #13

Pour about ⅓ of the batter into the prepared pan. Slice the remaining 1 or 2 bananas into about ½” thick discs and layer on top of the cheesecake batter (I say 1 or 2 depending on how much banana payer you prefer and the radius of your bananas).

STEP #14

Pour the remaining ⅔ of the cheesecake batter on top of the sliced bananas, then create a water bath, according to the notes below.

STEP #15

Bake the cheesecake in this manner for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2″ wide) should jiggle just a little bit. See notes in the recipe for details about how to check for proper doneness.

STEP #16

Turn the oven off and allow the cheesecake to cool in the oven for 1 hour. After 1 hour remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. While the cheesecake cools, make the pudding layer.

PREPARE THE PUDDING LAYER

STEP #17

Pour the pudding mix into a small bowl, then add the cold milk. If you prefer to make the entire package of pudding, be sure you are using 2 cups of milk and only using half of the finished product on top of the cheesecake.

STEP #18

Allow the pudding to set and chill in the refrigerator until you are ready to use it.

CHILL THE CHEESECAKE

STEP #19

When the cheesecake is completely cool, spread the vanilla pudding onto the top of the cheesecake. Cover or wrap the cheesecake tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.

TOP WITH WHIPPED CREAM AND NILLA WAFER CRUMBS

STEP #20

Pour the heavy whipping cream, sugar, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.

STEP #21

Turn the mixer to medium speed. The mixture will start to get frothy and bubbly. After about 2-3 minutes, the mixture will start to thicken.

STEP #22

Once the mixture is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium high and beat for an additional 30 seconds to 1 minute. At this point, your whipped cream should start to look “billowy” and the trails from you whisk will be quite distinct.

STEP #23

Continue beating in short bursts of about 5-10 seconds, checking after each, until your whipped cream reaches medium-stiff peaks.

STEP #24

Pipe or spread whipped cream onto the top of the cheesecake, then garnish with additional Nilla Wafer crumbs and/or banana slices, if desired.

In the mood for more cheesecake recipes? Check out some of my favorite fun cheesecakes: s’mores cheesecake, pistachio cheesecake, cinnamon roll cheesecake, and funfetti cheesecake!