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Creamy Banana Cheesecake

As seen in Indulgent Desserts and Baked Delights for Every Occasion.

This irresistible Banana Cheesecake takes a timeless dessert you love and elevates it to cheesecake heaven. With a buttery Nilla Wafer base, luscious banana-infused cheesecake, and a light whipped pudding topping sprinkled with cookie bits, each bite feels like a comforting hug. It’s perfect for impressing guests—just be prepared for the prep and chilling time to get it just right. Made to serve 16, it’s the fun twist on banana pudding you’ve been craving.
Chef with a smile, ready to cook and serve.
Created by Sandra
Fresh as of Mon, 24 Feb 2025 19:51:10 GMT
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Creamy Banana Cheesecake Save Recipe
Creamy Banana Cheesecake | yummygusto.com

Experience the perfect fusion of classic banana pudding and creamy cheesecake. This indulgent dessert combines buttery vanilla wafers, smooth cream cheese, and fresh bananas into an impressive treat that honors both beloved desserts.

This recipe transforms a traditional banana pudding into an elegant cheesecake while maintaining the comforting flavors that make both desserts so beloved.

Key Ingredients

  • Vanilla wafers: Forms the classic crust and adds signature flavor
  • Cream cheese: Must be softened for a perfectly smooth filling
  • Ripe bananas: Choose ones with spotty peels for best flavor
  • Sour cream: Adds moisture and tangy depth
  • Heavy cream: Creates richness and stability
  • Pure vanilla: Enhances all components

Preparation Method

Base Layer:
Grind cookies to fine crumbs and blend with butter and brown sugar until moldable.
Filling Preparation:
Beat cream cheese until completely smooth, gradually incorporating other ingredients.
Assembly:
Pour filling over crust and carefully arrange banana slices within layers.
Topping:
Prepare pudding mixture and fold in whipped cream for the final layer.
Delicious Banana Pudding Cheesecake Save Recipe
Delicious Banana Pudding Cheesecake | yummygusto.com

The textural contrast between crunchy base and silky filling creates an exceptional dessert experience. As the bananas bake, they infuse the cheesecake with rich flavor.

Serving Suggestions

Enhance each slice with fresh whipped cream, warm caramel sauce, or fresh banana slices. A light dusting of cocoa powder adds elegance.

Variations

Add chopped pecans to the crust, incorporate caramel swirls, or include a dark chocolate layer for unique twists on the classic.

Storage

Keep refrigerated in an airtight container. Before serving chilled slices, let stand briefly at room temperature.

Close-up Banana Pudding Cheesecake Recipe Save Recipe
Close-up Banana Pudding Cheesecake Recipe | yummygusto.com

This hybrid dessert showcases how traditional recipes can inspire modern classics. The careful blend of textures and flavors creates an impressive finale to any meal.

Recipe Tips & Help

→ Can I prepare the cheesecake in advance?
Absolutely! You can make it up to two days ahead. Store it in the fridge and wait to add the whipped topping until just before serving.
→ Why do the ingredients have to be at room temperature?
Using ingredients at room temp ensures they mix smoothly and evenly, so you won’t end up with a lumpy batter.
→ What’s the trick to keeping the cheesecake from cracking?
A water bath and letting it cool gradually in the oven really help avoid cracks in your cheesecake.
→ Can I freeze this dessert?
Yes, you can! Skip adding the pudding topping before freezing and store it for up to three months. Let it thaw in the fridge overnight and add the topping before serving.
→ How ripe should my bananas be?
The best flavor comes from bananas that are ripe with a few brown spots. Avoid using completely black, overly soft ones.

Creamy Banana Cheesecake

A silky smooth Banana Cheesecake blending banana pudding vibes and creamy cheesecake, finished off with a whipped vanilla pudding layer.

Preparation Time
60 Mins
Cooking Time
85 Mins
Total Time
145 Mins
Created by: Sandra

Dish Type: Sweet Treats

Skill Level: Medium

Style: American

Makes: 16 Serves

Dietary Notes: Meat-Free

What You'll Need

→ Nilla Wafer Crust

01 One box of Nilla Wafers
02 2 tablespoons brown sugar, either light or dark, packed tight
03 Half a cup of unsalted butter, melted

→ Banana Cheesecake Filling

04 24 ounces of cream cheese, softened until it's room temperature
05 3/4 cup of regular white sugar
06 1 teaspoon pure vanilla extract
07 2 bananas, mashed up really smooth
08 1/2 cup sour cream, make sure it's room temp
09 1/4 cup heavy whipping cream that's also at room temp
10 4 large eggs that have sat out to come to room temperature
11 1 cup of crushed Nilla Wafers
12 2 bananas, sliced into thin rounds

→ Whipped Vanilla Pudding Topping

13 One 3.4-ounce box of instant vanilla pudding mix
14 1 cup of fridge-cold milk
15 1 teaspoon of vanilla extract
16 1 cup of cold heavy cream
17 More crushed Nilla Wafers for decorating

Method

01

Preheat the oven to 325°F. Use baking spray to coat your 9-inch springform pan, then stick a piece of parchment paper on the bottom. Spray it lightly again for extra stickiness.

02

Toss your Nilla Wafers into a food processor and grind them into fine crumbs. Stir the crumbs together with the sugar and melted butter until nicely mixed. Firmly press this onto the bottom and partway up the sides of your pan—something like a measuring cup helps! Bake it for 11 minutes so it gets golden and crispy.

03

Whip your cream cheese and sugar on high speed until it's creamy and smooth—this takes around 2 minutes. Stir in the bananas, vanilla, sour cream, and heavy cream, blending everything on medium until it combines. Lumps are totally okay from the bananas! Finally, on low, blend in the eggs until just mixed in.

04

Pour about half the filling over your crust, then carefully layer banana slices and sprinkle on the crushed Nilla Wafers. Pour the other half of the filling on top to finish it off.

05

Put your springform pan inside a larger 10-inch cake pan, then both go into a big roasting pan. Pour hot water into the roasting pan halfway up the cake pan. Bake for 80 to 90 minutes until the edges are firm but the center still jiggles when you gently shake. Turn the oven off, crack the door open, and let it cool in the oven for 30 minutes before moving it to a rack.

06

After it cools down fully, wrap the whole cheesecake in foil and stick it in the fridge for at least 6 hours, or better yet, leave it overnight.

07

Whisk together the pudding mix and cold milk for 2 minutes, then let it chill in the fridge. Meanwhile, whip up the heavy cream with vanilla until it's nice and thick (stiff peaks). Gently fold the whipped cream into the pudding until smooth.

08

Take your cheesecake out of the springform pan, spread the pudding-cream topping over it, and sprinkle the top with crushed Nilla Wafers to finish it off.

Cook's Tips

  1. To get the best consistency, let your dairy ingredients sit out for about 2 hours until they're room temperature before you start.

Kitchen Equipment

  • 9-inch springform pan
  • Food processor
  • Electric mixer
  • Big roasting pan for the water bath
  • Parchment paper
  • Measuring tools (cups and spoons)

Allergen Guide

Check ingredients carefully for allergens. When in doubt, please consult your doctor.
  • Includes dairy
  • Includes eggs
  • Includes wheat

Nutrition Per Serving

Values are approximate and should be used as a general guide.
  • Calories: 370
  • Fat Content: 28 g
  • Carbohydrates: 28 g
  • Protein: 4 g