Banana Pudding Cheesecake

Hello friends! This Banana Pudding Cheesecake blends two classics into one irresistible dessert. A buttery Nilla wafer crust holds layers of banana-infused custard, velvety cheesecake, and crunchy wafers. The cake bakes low and slow for a rich, creamy texture and gets finished with whipped cream, extra banana pudding, and crisp dehydrated bananas. Nostalgic and elegant, it’s a true showstopper for gatherings, celebrations, or whenever you’re craving banana pudding with a twist.

Why you will love this recipe

If you love banana pudding, this cheesecake takes it to the next level. It starts with a Nilla wafer crust, followed by layers of banana custard, classic cheesecake batter, and Nilla wafers baked right into the center. The cheesecake is topped with more banana pudding, whipped cream, and a decorative sprinkle of mini vanilla wafers and dehydrated slices of banana for a stunning finish. Plus, the banana pudding is made from scratch using real bananas—no artificial flavoring needed. The banana flavor is off the charts!

Full step by step instructions, ingredients, and times can be found at the bottom of this post!

Banana Pudding

To make the banana pudding, combine the milk, chopped ripe bananas, and seeds from the vanilla bean in a small saucepan. Warm the mixture over medium heat until it’s just about to boil, then remove from heat and cover. Let it steep for at least an hour, or overnight in the fridge, to deeply infuse the banana flavor.

Once infused, place the milk back over medium heat to heat it up again. Then strain it through a fine mesh sieve, gently pressing the bananas to extract as much liquid as possible without pushing any solids through. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth. Slowly temper the yolk mixture by whisking in a little of the hot banana milk at a time, then pour everything back into the saucepan, straining once more to catch any bits.

Cook over medium heat, stirring constantly with a spatula, until the custard thickens into a smooth pudding. Remove from heat, stir in the butter and vanilla extract, then transfer to a medium bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill completely before using. This is a great rendition of a classic banana pudding.

Nilla Wafer Crust

For this recipe, I use classic Nilla Wafers, but you can use any vanilla cookie you want. Preheat your oven to 325ºF. Process the Nilla wafers in a food processor until finely ground into fine crumbs, then mix in the sugar and melted butter until the crumbs are evenly moistened.

Press the mixture firmly into the bottom and up the sides of a greased 8- or 9-inch springform pan, using the bottom of a measuring cup to pack it tightly. Bake the crust for 10 minutes until lightly golden, then set aside to cool. Once cooled, lightly grease the exposed sides of the pan to prevent the cheesecake from sticking.

Cheesecake Batter

Time to make the cheesecake filling. Lower the oven temperature to 325ºF if needed. In a large bowl, beat the cream cheese on medium speed for about 2 minutes until smooth. Add both sugars to the cream cheese mixture and continue mixing for another 2 minutes, scraping the sides of the bowl as needed. Mix in the sour cream until fully incorporated.

Then add the eggs one at a time, mixing just until each egg disappears into the batter to avoid over-mixing. Stir in the vanilla extract and salt. The batter should be smooth and creamy, ready to layer with the banana pudding and Nilla wafers.

Assembly & Baking

Pour a third of the cheesecake batter over the cooled crust and spread it evenly. Dollop about 1/3 cup of banana pudding over the batter and gently swirl it in with a spatula. Add a layer of Nilla wafers, about 16 or so, across the top. Repeat with another third of the cheesecake mixture, more banana pudding, and another layer of wafers. Finish with the remaining cheesecake batter, smoothing out the top. Set the cheesecake pan inside a larger roasting pan and carefully pour hot water into the outer pan to create a water bath that reaches halfway up the sides of the springform pan. Bake for 70 to 85 minutes, until the edges are set and the center still has a slight jiggle when shaken. Turn the oven off and let the cheesecake rest inside for 1 hour, then refrigerate for at least 6 hours to chill completely.

Topping & Decorating

Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate if desired. Spread about 1/2 cup of banana pudding over the top. Pipe whipped cream around the edges and decorate with mini Nilla wafers and dehydrated banana slices for a stunning and playful finish.

Storage

Store the cheesecake in the refrigerator for up to 5 days, covered with plastic wrap or in an airtight container. For longer storage, freeze individual slices for up to 1 month; thaw overnight in the fridge before serving.

Tips & Tricks

• Use super ripe bananas for the custard to maximize flavor.
• Grease the sides of your springform pan after baking the crust—this helps prevent sticking without interfering with the crust adhesion.
• Avoid over-mixing once the eggs are added to prevent cracking.
• Use an oven thermometer to ensure accurate baking temperature.
• For convection ovens, lower the temp to 300ºF and bake until the center is barely jiggly.
• The banana pulp leftover from the custard can be repurposed for banana bread or cupcakes.
• Always use room temperature ingredients for easy incorporation and to prevent lumps.

FAQ

1. Can I use a different crust? Yes. You can swap the Nilla wafer crust for graham crackers or Biscoff cookies with the same ratios.
2. Can I make mini cheesecakes with this recipe? You can. The batter makes about 24 mini cheesecakes. Bake them in cupcake tins for about 25 minutes, and you don’t need a water bath.
3. New to making cheesecake? Read this post before beginning. It covers all my best tips, troubleshooting, and foolproof methods for getting a perfect cheesecake every time.

If you love this recipe, you might also like this Peach Cobbler Cheesecake, it’s equally indulgent and delicious. Try my Oreo Cheesecake if you are craving something a little more chocolatey. This Banana Cream Pie will be also right up your alley!

If you make this Banana Pudding Cheesecake, I’d love to see it! Tag me on Instagram so I can see your beautiful recreations.

Banana Pudding Cheesecake

Camila Hurst

This Banana Pudding Cheesecake combines creamy banana-infused custard, rich cheesecake, and layers of Nilla wafers baked into a buttery crust. It’s topped with whipped cream, extra pudding, and crunchy banana chips for a nostalgic yet elegant dessert.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 15 minutes mins

Chill Tim 6 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 14 slices

Calories 520 kcal

Ingredients

 

Banana Pudding

• 3 cups milk 720ml
• 3 cups very ripe chopped bananas 510g, 5 to 6 medium bananas
• 1.5 vanilla beans split in half optional, see notes
• 6 large egg yolks
• ¾ cup granulated sugar 150g
• 4½ tbsp cornstarch 36g
• ⅜ tsp fine sea salt
• 1½ tbsp unsalted butter 21g at room temperature
• 1½ tsp vanilla extract optional

Nilla Wafer Crust

• 3 cups Nilla wafers 222g
• 2 tbsp granulated sugar
• ⅓ cup unsalted butter melted

Cheesecake Batter

• 3, 8 oz blocks cream cheese room temperature 680g
• 1 cup granulated sugar 200g
• ⅓ cup sour cream 80g
• 3 large eggs room temperature
• ½ tbsp vanilla extract
• ½ tsp salt

Whipped Cream

• 1 cup heavy whipping cream, cold
• 3 tbsp powdered sugar
• ½ tsp vanilla extract

To Decorate

• dehydrated banana slices
• mini nilla wafers

Instructions

 

Banana Custard

• To make the Banana Custard, place the milk, sliced bananas and seeds from the vanilla bean (if using, read notes) in a small saucepan over medium heat and heat until just about to boil.
• When you see the first few bubbles, remove the pan from the heat. Cover the pan and let the bananas and milk infuse for at least 1 hour, or place the pan in the fridge overnight. This will enhance the banana taste.
• When the milk is done infusing, place the pan back over medium heat and reheat until hot.
• While the milk reheats, in a bowl, whisk together the egg yolks, granulated sugar, cornstarch and salt. Set aside
• Strain the hot milk, being careful so you don’t let any banana pieces get through the strainer. Gently squeeze the bananas to release as much milk as possible from the solids without letting them through.
• You can use this banana pulp to make cupcakes or cakes, or any recipes that require mashed bananas. Or discard.
• Slowly pour 1/4 cup of the hot milk over the yolk mixture while whisking nonstop. Keep adding the remaining milk very slowly, whisking the custard continuously.
• Once all the milk has been added to the yolks, return the whole mixture to the saucepan that you used to heat the milk by pouring it through a fine-mesh sieve to remove any bits of yolk that may have cooked or banana pieces that may have gone through.
• Place the pan over medium heat and cook, stirring nonstop with a wooden spoon or spatula, making sure to scrape the sides and bottom very well while you cook it.
• The custard will start to get thick and it will look lumpy for a while, but just keep stirring over medium heat. After a minute or so, the mixture should be thick and smooth.
• Remove the pan from the heat and add the butter (and vanilla extract, if using), stirring to combine. Pour it into a small bowl and cover with plastic wrap, placed right on the surface of the custard so it doesn’t form a skin as it cools. Place it in the fridge to chill completely.

Nilla Wafer Crust

• Pre-heat the oven to 325ºF.
• Process the Nilla wafers in a food processor until you reach a fine crumb.
• Mix the sugar with the crumbs and add the butter. Mix to combine.
• Pour the crumbs into an 8" or 9" springform pan.
• Use a cup to press the crust down the bottom and up the sides of the pan.
• Bake the crust for 10 minutes in the pre-heated oven. Remove from the oven and let it cool down.

Cheesecake Batter

• Turn the oven down to 325ºF.
• In a large bowl, beat the cream cheese for 2 minutes with an electric mixer at medium speed, until creamy.
• Add the granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
• Scrape the bowl and beat for another 30 seconds.
• Add the sour cream and mix to combine, making sure to scrape the bowl a few times during the mixing process.
• Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one. Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
• Add the vanilla and salt, and mix until incorporated.

Assembly

• Grease the exposed sides of the cheesecake pan (above the crust). I like to use spray oil to do this instead of butter. Butter can make the crust soggy.
• Pour one third of the cheesecake batter over the baked crust.
• Spread about 1/3 cup of banana pudding on top of the batter. Swirl gently with a spatula.
• Top with a layer of Nilla wafers, about 16.
• Pour another third of batter on top. Followed by another 1/3 cup of banana pudding and about 20 Nilla wafers.
• Top with remaining cheesecake batter.
• Spread with a spatula to smooth it out.
• Wrap the bottom of the cheesecake pan with wide foil, especially the base and sides to create a waterproof barrier so water from the water bath can’t leak into the pan while the cheesecake bakes.
• Place the cheesecake pan in a larger roasting pan. Then add a few inches of hot water to the roasting pan to form a water bath.
• Bake the cheesecake in the preheated 325ºF oven for about 70 to 85 minutes.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
• Turn the oven off, and leave the cheesecake inside to rest for 1 hour.
• Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

Whipped Cream

• Add the cold heavy cream, powdered sugar, and vanilla to a chilled bowl. Whip on medium speed for 1–2 minutes, until soft to medium peaks form. Don’t overwhip—stop as soon as it holds shape. Transfer to a piping bag fitted with the tip of choice. I used 1M.

To Decorate

• Remove the cheesecake from the fridge, and remove the ring around it.
• Transfer to a plate if desired.
• Top the cheesecake with about 1/2 cup of banana pudding.
• Pipe the whipped cream around the edges and decorate with wafers and dehydrated banana slices.

Notes

Vanilla Bean: Feel free to use 1 teaspoon of vanilla extract instead of the vanilla bean. In this case, add the vanilla extract after you are done cooking the pudding and have removed it from the heat.

Bananas: Make sure the bananas are super ripe.

Nilla Wafers: you’ll need about 400 grams of wafers for the crust and cheesecake. For the top, I used mini Nilla Wafers. You can also use a different type of cookie to assemble the cheesecake such as ladyfingers, or even graham crackers.

Cheesecake Pan: I use the Fat Daddio 8″ springform pan. You can also use a 9″ springform pan with this recipe.

Mini cheesecakes: For adorable mini cheesecakes, bake the batter in cupcake tins. This recipe yields approximately 24 perfectly portioned treats, ready in about 25 minutes. Best of all, no water bath is required!

Crust: You can make a regular Graham cracker crust instead of the Nilla wafer if desired.

Greasing the Cheesecake Pan: I prefer to grease the exposed sides of the pan after baking the crust. Greasing the pan beforehand often makes it difficult for the crust to adhere properly to the sides and can lead to a soggy crust.

Electric Mixer: I find a hand mixer works best for making cheesecake. The bowl of a stand mixer is often too deep and narrow, and the paddle attachment doesn’t effectively reach the bottom and sides. This can lead to a lumpy batter unless you scrape the bowl frequently, which can be tedious. A hand mixer provides better control and ensures a smoother texture.

Oven Temperature: When using a convection oven, it’s best to lower the baking temperature to around 300ºF. Keep in mind that baking times may vary. Bake the cheesecake until the center has a slight jiggle and the edges are fully set for perfect results.

Oven Thermometer: Using an oven thermometer is highly recommended to ensure accurate temperature measurement. Ovens are often inconsistent, and if the temperature is too low, the cheesecake will take much longer to bake. Conversely, if the temperature is too high, the cheesecake can crack due to overbaking. A thermometer helps you achieve perfect results every time.

Nutrition

Serving: 1sliceCalories: 520kcal

Keyword Banana Pudding Cheesecake

Tried this recipe?Let us know how it was!