Banana Pudding Cheesecake
User Reviews
5
12 reviews
Excellent
Banana Pudding Cheesecake
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The Banana Pudding Cheesecake features a buttery Nilla Wafer crust spiced with cinnamon and honey, filled with a smooth cream cheese mixture enhanced by banana pudding mix, sour cream, and vanilla. Topped with whipped cream flavored with banana pudding mix and fresh bananas, it delivers a creamy, layered dessert with banana and vanilla flavors.
Description
The cheesecake begins with a crust made from finely processed Nilla Wafers mixed with honey, cinnamon, salt, and melted butter, pressed into a springform pan and baked briefly. The filling consists of cream cheese beaten with sugar until fluffy, combined with sour cream, milk, vanilla extract, banana pudding mix, flour, and eggs. After baking, the cheesecake cools and is topped with a whipped cream topping made by beating heavy cream with powdered sugar and banana pudding mix. Sliced bananas and reserved Nilla Wafers cookies garnish the final dessert, adding texture and fresh banana flavor.
This dessert balances a classic baked cheesecake texture with the distinct flavors of banana pudding, making it suitable for banana lovers looking for a rich, creamy treat with a slightly spiced crust. It is ideal for parties or special occasions where a banana dessert is desired.
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Ingredients
For the Crust:
- 1 box 11 ounces Nilla Wafers (set aside 4 cookies for garnish)
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt Morton brand
- 6 tablespoons butter melted, unsalted
For the Cheesecake:
- 32 ounces cream cheese 4 blocks; softened to room temperature; regular
- 1 cup granulated sugar
- ¾ cup sour cream regular
- ½ cup milk whole
- 2 teaspoons vanilla extract pure
- ¾ cup banana pudding mix instant
- 2 tablespoons all-purpose flour
- 4 egg large
For Garnish:
- 1 cup heavy cream cold
- ½ cup powdered sugar
- 2 tablespoons banana pudding mix instant
- 2 banana sliced, medium
- 3 Nilla Wafers cookies from reserved Nilla Wafers in the crust, and 1 crushed
Instructions
- For the crust: Preheat the oven to 350° F. Wrap a 9” springform pan with foil as tightly as possible to prevent water from seeping into your crust. Lightly spray springform pan with nonstick baking spray and set aside.
- Add the Nilla Wafers to the bowl of a food processor. Pulse until cookies are a fine crumb, about 1 minute.
- Add the honey, cinnamon, and salt to the Nilla Wafer crumbs and pulse to combine.
- With the food processor on low speed, slowly add the melted butter. Pulse just until the mixture resembles wet sand.
- Transfer the crust mixture to prepared springform pan and press it into an even layer on the bottom and 1” up the sides. The crust should be about ¼” thick on all sides.
- Bake the crust for 10 minutes. Set it aside to cool while preparing the filling.
- For the Cheesecake: Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until light and fluffy, about 1 minute.
- Add the sour cream, milk, and vanilla to the cream cheese mixture. Mix to combine, scraping down the sides of the bowl as needed.
- Add the banana pudding mix and flour. Mix to combine.
- With the mixer on low speed, add the eggs one at a time. As soon as the last egg is incorporated, stop mixing. Overbeating the eggs can lead to a cracked cheesecake.
- Pour the cheesecake mixture into the crust and then place the springform pan into a large baking pan with tall sides. Add very hot water to the baking pan until it's ½” deep. It's helpful to use a pitcher or a bowl with a spout for easy pouring.
- Bake at 350° F in the center of the oven for 60-90 minutes, or until the center jiggles only slightly when gently shaken.
- Turn off the oven and crack open the oven door. Allow cheesecake to cool in the warm oven for 1 hour.
- Remove springform pan from the water bath and place the cheesecake in the fridge to chill - at least 6 hours, but overnight is preferred.
- For the Garnish: Add the heavy cream, powdered sugar, and banana pudding mix to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form, about 2 minutes.
- Gently run a knife around the perimeter of the cheesecake, then release the sides of the springform pan. Transfer the cheesecake to a serving platter.
- Spread the whipped cream on top of the cheesecake, in the center, leaving a bare border at the outside edge. Add banana slices on top, at the bare outside edge. Sprinkle whipped cream with crushed Nilla Wafers, then poke the 3 whole Nilla wafers and a few banana slices into the whipped cream.
Nutrition Information
Show Details
Serving
1
Calories
618kcal
(31%)
Carbohydrates
44g
(15%)
Protein
9g
(18%)
Fat
47g
(72%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
15g
(88%)
Cholesterol
188mg
(63%)
Sodium
385mg
(16%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 618kcal | 31% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 47g | 72% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 188mg | 63% |
| Sodium | 385mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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