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Banana Pudding Cheesecake

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.
Course Dessert
Cuisine American
Keyword Banana Pudding Cheesecake
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Chill Tim 6 hours
Total Time 8 hours 15 minutes
Servings 14 slices
Calories 520kcal
Author Camila Hurst

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 while you make the cheesecake batter.

Cheesecake Batter

  • 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.

Video

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: 1slice | Calories: 520kcal