Banana Pudding Cheesecake Recipe

A Banana Pudding Cheesecake recipe that is a stunner. Classic Banana Pudding gets taken up a couple levels in this heavenly baked cheesecake. A delicious twist on a Southern favorite. 

Baked Banana Cheesecake in a Nilla Wafer Crust is topped with Homemade Banana Pudding for a delicious mouthful in every bite.

One of my most popular recipes has always been this No Bake Banana Pudding Cheesecake Pie followed by these delicious little Mini Banana Pudding Cheesecakes.
A few readers over the years have said the no bake version doesn't count as cheesecake so those looking for a Baked Banana Pudding Cheesecake can stop searching because this makes the most deliciously creamy Banana Cheesecake recipe ever!

When I bought a new Cheesecake pan I knew this was going to be the recipe to test the pan out in. For those who are looking for a new Cheesecake Pan like me I will tell you I love the USA Pan 9" Leak Proof Spring Form Pan which worked better then all those years of wrapping the pan in foil.

It is totally delicious without the banana pudding on top with just whipped cream but I know someone was bound to give me a hard time if I didn't add pudding even though it still had all the flavors of Banana Cream in the Cheesecake. So, I decided to add the layer of Banana Pudding from scratch on top to send it over the top.

This is the ultimate Southern Dessert. 

How To Make Banana Pudding Cheesecake:

Preheat oven to 350°F.

To make the Nilla Wafer Crust you'll need to mix together:

• 1 3/4 cup Nilla Wafers Crumbs 
• 3 tablespoons Sugar
• 6 tablespoons Butter, Melted

Press into a 9" Cheesecake Spring Form Pan that is at least 2.5" deep. Use a 1 cup measuring cup to press into bottom and up the sides of pan evenly. 

Bake for for 10 minutes. If any of the crust falls during baking or when removed gently use the back of the measuring cup to push it back into place. 

Allow to cool and then line the exterior of the cheesecake pan with heavy duty foil if it's not a leakproof pan. 

What Can Be Used Instead of Nilla Wafers: 

If you're wondering what you can use instead of Nilla Wafers, Graham Cracker or Shortbread Cookie Crumbs can be used instead. 

Reduce oven temperature to 325°F.

Beat until creamy and smooth 32 ounces Room Temperature Cream Cheese. 

Scrape down sides of bowl and while beating add:

• 1 cup Granulated Sugar
• 1/2 teaspoon Salt

Mix in:

• 1 cup Ripe Mashed Bananas 
• 2 teaspoons Pure Vanilla Extract

Stir in:

• 4 whole Eggs

1 Egg at a time. Scrape down sides  and bottom of bowl between addition.

Add Cheesecake Batter to pan and place inside a larger pan.

Fill the larger pan about half way up the side of cheesecake pan with boiling water. This works best using a tea kettle.

Bake Banana Cheesecake for 1 hour and 30 minutes. 

Turn off heat and prop door open. Allow Banana Cheesecake to sit in water bath for 1 additional hour. 

Carefully remove spring form pan from pan. Remove foil if needed. Place on a cooling rack and allow to cool until room temperature.

At this point the Cheesecake can be refrigerated overnight and finished the following day. I recommend making the Banana Pudding fresh the day you are planning to serve so the bananas don't brown. Allow about 4 hours before serving so the pudding can chill. 

How to make the Banana Pudding Layer:

In a medium sized saucepan mix together until well combined: 

• 1/3 cup Sugar 
• 3 tablespoons All-Purpose Flour
• 1 small pinch Salt

In a small bowl whisk together 2 whole Egg Yolks until well combined. Slowly stir in 1 cup Whole Milk.

Slowly whisk egg yolk mixture into flour mixture to prevent lumps.

Cook over medium heat until thickened and pudding holds stir marks when stirred. 

Remove from heat and stir in:

• 3/4 teaspoon Pure Vanilla Extract
• 1 tablespoon Butter

Allow to cool for about 10-15 minutes.

Lay a thin layer of Vanilla Pudding over the top of Banana Cheesecake. Top with a single layer of sliced bananas.

Cover Bananas with remaining Pudding. Sandwiching the Bananas between the pudding helps prevent the bananas from browning too fast.

Cover with plastic wrap and refrigerate for at least 4 hours until cold.

How To Make Stabilized Whipped Cream:

I choose to make Stabilized Whipped Cream for decorating the Cheesecake because it will hold its shape for days without weeping. It's my go to anytime I am needing the whipped cream to hold it's shape for more than a few hours.

In a small sauce pan mix together:

• 1 teaspoon Unflavored Gelatin
• 4 Tablespoons Water

Allow to sit until gelatin blooms and absorbs water. About 1-2 minutes.

Heat over low heat just until gelatin melts and becomes transparent. WATCH CLOSELY as it will burn fast and dissolves very fast. It's a very quick process. If gelatin sets too quickly it can be put over low heat to melt again. 

Beat 1 cup Heavy Whipping Cream until starting to become light and airy.

Add:

• 1/4 cup Powdered Sugar
• 1/2 teaspoon Pure Vanilla Extra 

Mix until well combined and beat in gelatin until whipped cream is soft, pillowy, and holds it's shape.

I used a Wilton 1M Tip to make 8 Whipped Cream twists and topped with a sliced Banana and Nilla Wafer.

You can use 2 spoons to leave dollops of Whipped Cream if you don't have a piping bag available or add whipped cream, sliced banana and a Nilla Wafer when serving.

If you really love the Nilla Wafer in the Banana Pudding as much as we do you can sprinkle coarsely crushed Nilla Wafer over the top of the Cheesecake.

You might also love these Cheesecake Recipes:

• Lemon Cheesecake
• Tall Creamy Cheesecake with Raspberry Swirl

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Dessert

Southern

Yield: 12

Author: Serena Bakes Simply From Scratch

Banana Pudding Cheesecake

A Banana Pudding Cheesecake recipe that is a stunner. Classic Banana Pudding gets taken up a couple levels in this heavenly baked cheesecake. A delicious twist on a Southern favorite.

Prep time: 45 MinCook time: 2 H & 30 MInactive time: 12 HourTotal time: 15 H & 15 M

Ingredients

Crust

• 1 3/4 cup Crushed Nilla Wafers or Graham Crackers
• 3 tablespoons Sugar
• 6 tablespoons Butter, Melted

Banana Cheesecake

• 32 ounces Cream Cheese, Room Temperature
• 1 cup Granulated Sugar
• 1/2 teaspoon Salt
• 1 cup Ripe Mashed Banana
• 2 teaspoons Pure Vanilla Extract
• 4 whole Eggs

Banana Pudding Layer

• 1/3 cup Sugar
• 3 tablespoons All-Purpose Flour
• 1 small pinch Salt
• 2 whole Egg Yolks
• 1 cup Whole Milk
• 3/4 teaspoon Pure Vanilla Extract
• 1 tablespoon Butter
• 1-2 whole Bananas, Sliced

Stabilized Whipped Cream For Serving

• 1 teaspoon Unflavored Gelatin
• 4 tablespoons Water
• 1 cup Heavy Whipping Cream
• 1/4 cup Powdered Sugar
• 1/2 teaspoon Pure Vanilla Extract

For Serving Banana Pudding Cheesecake

• Additional Banana Slices
• Nilla Wafers

Instructions

Nilla Wafer Crust

1. Preheat oven to 350°F
2. Mix together Nilla Wafer Crumbs and sugar. Stir in melted butter until well combined.
3. Press into a 9" x at least 2.5" Spring Form Pan. Use a measuring cup to press crumbs evenly into sides and bottom of pan.
4. Bake for 10 minutes.
5. If an edge of the the crust falls use side of measuring cup to press back into place.
6. Allow to cool and then line outside of pan with heavy duty foil if not using a leak proof pan.

Banana Cheesecake

1. Reduce oven temperature to 325°F. Bring a kettle of water to a boil.
2. Beat cream cheese until smooth and creamy. Scrape sides of bowl.
3. While beating add sugar and salt. Scrape sides of bowl well.
4. Mix in mashed banana and vanilla. Scrape sides of bowl.
5. Stir in eggs one at a time scraping down sides of bowl between additions.
6. Add cheesecake batter to crust.
7. Place cheesecake into a large pan in oven. Fill halfway up the sides of cheesecake pan with boiling water.
8. Bake for 1 hour and 30 minutes.
9. Turn off oven and prop oven door open and leave cheesecake in water bath for an additional hour.
10. Carefully remove cheesecake from water bath, remove foil and allow to cool on cooling rack until room temperature.
11. Refrigerate Cheesecake until cold or overnight.

Banana Pudding Cheesecake Topping

1. In a medium sized saucepan stir together flour, sugar and salt until well combined.
2. In a small bowl whisk egg yolks until smooth and well combined. Slowly whisk in milk until well combined.
3. Slowly whisk egg yolk mixture into flour mixture in saucepan to prevent lumps.
4. Cook over medium heat until pudding starts to stiffen and holds stir marks.
5. Remove from heat. Stir in butter and vanilla.
6. Allow to cool 10-15 minutes.
7. Place a thin layer of pudding over Banana Cheesecake and topped with sliced banana. Cover sliced banana with remaining pudding and cover.
8. Refrigerate for 4 hours of until cold.

Stabilized Whipped Cream

1. In a small saucepan mix together water and gelatin. Allow to sit until gelatin absorbs the water.
2. Heat over low heat until gelatin melts and becomes transparent. Watch carefully as gelatin burns easily and will melt quickly.
3. Beat heavy whipping cream until it starts to become light and airy.
4. Mix in powdered sugar and vanilla until well combined.
5. Beat in translucent gelatin until whipped cream is pillowy and holds it's shape.

To Assemble Banana Pudding Cheesecake

1. Use a Wiltons 1M tip to make 8 swirls on top of Banana Pudding Cheesecake around edge. Alternatively you can use 2 spoons to leave dollops on top of cheesecake or plate each serving individually and garnish.
2. Top whipped cream with a slice of Banana and Nilla Wafer.
3. If desired crush additional Nilla Wafers and sprinkle over center of cheesecake.

Notes

The sliced bananas will last about 24-48 hours before brown and changing texture if sealed well between the pudding.

Nutrition Facts

Calories

646.52

Fat

44.2 g

Sat. Fat

25.41 g

Carbs

55.15 g

Fiber

1.64 g

Net carbs

53.52 g

Sugar

40.64 g

Protein

10.14 g

Sodium

513.98 mg

Cholesterol

205.73 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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© 2023 Serena Bakes Simply From Scratch

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