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Banana pudding cheesecake on blue serving plate.

Banana Pudding Cheesecake

This Banana Pudding Cheesecake has the best banana flavor without the use of banana pudding mix! The filling is made with traditional cheesecake ingredients with the addition of pureed bananas. It rests on a vanilla wafer crust and is topped with whipped cream. It’s so good, that you’ll keep going back for more.
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Resting time 2 hours
Total Time 3 hours 35 minutes
Servings 12

Ingredients

For the Crust

  • 2 cups (198 g) Nilla wafer crumbs
  • ¼ cup (50 g) granulated sugar
  • 5 tablespoons unsalted butter, melted

For the Cheesecake

  • 32 ounces (908 g) cream cheese, softened to room temperature
  • 1 ⅓ cups (267 g) granulated sugar
  • 1 cup (200 g) pureed bananas, about 2 medium bananas
  • 1 tablespoon vanilla extract
  • 4 large eggs, at room temperature, lightly beaten

For the Whipped Topping

  • 1 cup (240 ml) heavy cream, cold
  • ¼ cup (30 g) confectioners’ sugar
  • 1 tablespoon instant vanilla pudding mix
  • Nilla wafer crumbs, roughly crushed, for garnish
  • Banana slices, for garnish

Instructions

Make the Crust

  • Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  • Combine the Nilla wafer crumbs, sugar, and melted butter.
  • Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. (If the crust bubbles up, gently press it back down.) Set aside to cool while you make the filling.

Make the Cheesecake

  • Reduce the oven temperature to 300ºF.
  • In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute.
  • Add the sugar and beat until well combined. Add the banana puree and vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined.
  • Pour the batter into the prepared crust.
  • Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center.
  • Bake for 1 hour, until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
  • Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely.
  • Cover and refrigerate for at least 4 hours, preferably overnight.

Make the Whipped Topping

  • In a medium bowl, whip the cream, confectioners’ sugar, and pudding mix with an electric mixer on medium-low speed just until foamy.
  • Turn the speed up to medium-high and continue to whip until the cream forms medium to stiff peaks.
  • Remove the sides of the cheesecake pan and spread the topping over the cheesecake. Garnish with crushed Nilla wafers and banana slices if desired.

Notes

  • You can line the inside bottom of the springform pan with parchment paper or aluminum foil if desired. It’s not completely necessary but does make it easier to clean the pan.
  • Prevent a soggy cheesecake! Read my helpful tips for a leakproof water bath.
  • Storage: The cheesecake will keep for up to 4 days covered and stored in the refrigerator.