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Banana Pudding Cheesecake

Banana Pudding Cheesecake

DeShawn Mitchell
Banana Pudding Cheesecake combines the creamy richness of cheesecake with the nostalgic flavor of banana pudding, featuring a Nilla wafer crust and fresh banana topping.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

Nilla Wafer Crust

  • 2 cups Nilla wafers crushed
  • 6 tablespoons butter melted

Cheesecake Filling

  • 24 ounces cream cheese softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup banana pudding prepared
  • 2 bananas ripe, sliced

Topping

  • 1 cup whipped cream homemade or store-bought
  • 1 banana sliced, for garnish
  • 2 tablespoons Nilla wafers crushed, for garnish

Instructions
 

Prepare the Crust

  • Preheat oven to 325°F. Crush Nilla wafers and mix with melted butter. Press into the bottom of a springform pan. Bake for 10 minutes, then cool.

Make the Filling

  • Beat softened cream cheese, sugar, and vanilla extract until smooth. Gently fold in prepared banana pudding and sliced bananas. Pour over the cooled crust.

Bake the Cheesecake

  • Wrap the springform pan in foil and place in a water bath. Bake at 325°F for 50-60 minutes until the center has a slight jiggle. Cool gradually in the oven with the door ajar.

Add Topping

  • Once cooled, spread whipped cream over the top. Garnish with sliced bananas and crushed Nilla wafers. Chill in the refrigerator for at least 4 hours before serving.

Notes

  • 1- Use room temperature cream cheese for a smoother texture.
  • 2- Avoid overmixing the filling to keep it light and airy.
  • 3- Serve with a drizzle of caramel sauce for extra decadence.
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