Print

Creamy Banana Pudding Cheesecake Recipe Easy Homemade Nilla Wafer Crust

banana pudding cheesecake - featured image
Print Recipe

A rich and velvety banana pudding cheesecake with a buttery Nilla wafer crust, combining nostalgic flavors with a creamy texture and a crunchy base. Perfect for gatherings and quick to prepare.

Ingredients

Scale
  • 2 cups Nilla wafers, crushed (about 50 wafers)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 ounces cream cheese, softened (full-fat)
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup banana pudding (store-bought or homemade)
  • 2 ripe bananas, mashed
  • 1/2 cup sour cream
  • Whipped cream (optional, for topping)
  • Additional Nilla wafers for garnish (optional)
  • Thin banana slices for decoration (optional)

Instructions

  1. Crush the Nilla wafers until fine but with some small chunks for texture. Mix crushed wafers with melted butter and sugar until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to smooth it out. Place in the fridge to chill while you prepare the filling.
  2. Using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the sugar gradually and beat until fully combined, scraping down the bowl often to avoid lumps.
  3. Add eggs one at a time, mixing on low speed after each addition to prevent air bubbles. Mix in vanilla extract and sour cream until smooth.
  4. Gently fold in the banana pudding and mashed bananas with a rubber spatula, being careful not to overmix.
  5. Pour the batter over the chilled crust and spread evenly. Bake at 325°F (163°C) for about 50-60 minutes. The center should still jiggle slightly when you gently shake the pan. To avoid cracks, place a pan of water on the lower rack during baking to keep moisture in the oven.
  6. Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 3 hours or overnight.
  7. Before serving, top with whipped cream, banana slices, and extra Nilla wafers for garnish.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Mix eggs on low speed to prevent cracks. Baking in a water bath or placing a pan of water in the oven helps keep moisture and prevents cracking. Cool cheesecake gradually with oven door closed before refrigerating. For a firmer crust, press more firmly or bake crust for 8-10 minutes before adding filling. Chill overnight for best flavor and texture.

Nutrition

Keywords: banana pudding cheesecake, Nilla wafer crust, creamy cheesecake, easy dessert, homemade cheesecake, banana dessert, crowd-pleaser

Find it online: https://milacook.com/creamy-banana-pudding-cheesecake-recipe-easy-homemade-nilla-wafer-crust/