Banana Pudding Cheesecake Nilla

This banana pudding cheesecake is the ultimate comfort dessert for when you want a showstopper that combines two classic favorites in one slice. It features a crunchy vanilla wafer crust, extra creamy banana-infused cheesecake, layers of fresh bananas and more Nilla wafers, then gets finished with the dreamiest whipped vanilla pudding topping. If you grew up loving banana pudding, this will absolutely hit every nostalgic note.

After my nephew begged for banana pudding and cheesecake for his birthday I combined the two and the result disappeared in under ten minutes I have not looked back since

Ingredients

• Nilla Wafers: bring classic banana pudding nostalgia and a perfect cookie crunch Opt for fresh Nilla Wafers so your crust stays crisp
• Brown sugar: adds caramel notes and helps the crust hold together Use light or dark depending on how deep you like the flavor
• Unsalted butter: binds the crust and gives a buttery base to every bite Use real butter for best results
• Cream cheese: delivers rich tangy cheesecake flavor and texture Always soften fully at room temperature for smoothness
• White granulated sugar: balances the tartness and sweetens the filling Try to use superfine for quickest dissolving
• Pure vanilla extract: gives depth and warmth to every layer Go for authentic extract never imitation
• Bananas: must be super ripe for the sweetest flavor Mash them well for a smooth filling Save firmer bananas for slicing
• Sour cream: adds silkiness and prevents cracking Pick the highest fat content you can find
• Heavy cream: gives richness and a luscious mouthfeel Chill it for better whipping
• Large eggs: bring structure and lift as the cheesecake bakes Let them come up to room temperature with the cheese
• Instant vanilla pudding: makes the topping velvety and fuss free Use a quality brand for best flavor
• Milk: helps dissolve the pudding mix Choose cold whole milk for richness
• Crushed Nilla Wafers: in the filling and for topping give added crunch Crush right before using to keep them fresh

Step-by-Step Instructions

Prepare the Pan:

Line a nine inch springform pan with parchment on the bottom and spray well with nonstick spray Make sure there are no gaps so your crust does not stick

Make the Crust:

Blend the Nilla Wafers in a food processor until you get even fine crumbs Stir in the brown sugar and then pour in the melted butter Mix until every crumb is coated and the mixture feels like wet sand

Form and Bake the Crust:

Pour the crumbs into the prepared pan and press firmly along the bottom and halfway up the sides Use the bottom of a measuring cup to make it really compact Bake at three hundred twenty five degrees for eleven minutes then cool briefly

Prepare the Cheesecake Batter:

Beat room temperature cream cheese and sugar on high speed for two minutes until light and smooth Scrape down the sides to avoid lumps

Add Wet Ingredients:

Mash the bananas until no chunks remain Add to the bowl with vanilla sour cream and heavy cream Beat until just combined Mixture will look a bit lumpy

Add Eggs:

Beat in the eggs one by one on low speed Mix only until just incorporated to avoid too much air bubbles Scrape down the sides as you go

Layer the Filling:

Pour half of the cheesecake batter onto the cooled crust Lay thin banana slices in an even layer over the batter then sprinkle over the crushed Nilla Wafers Pour in remaining cheesecake batter and smooth the top

Prepare the Water Bath:

Set the springform pan inside a larger cake pan or wrap it in foil to prevent leaks Place them in a large roasting pan and carefully pour hot water halfway up the sides

Bake the Cheesecake:

Bake for eighty to ninety minutes at three hundred twenty five degrees until the edges are set but the center jiggles just slightly Do not overbake

Cool Gently:

Turn off the oven crack the door and let the cheesecake rest inside for thirty minutes This prevents cracks

Chill the Cheesecake:

Remove from the water bath cool fully at room temperature then wrap well and chill in the fridge for at least six hours or overnight

Make Whipped Vanilla Pudding:

Whisk the instant pudding mix with cold milk until thick then refrigerate Beat cold heavy cream with vanilla until stiff peaks form and fold gently into the pudding mixture to keep it airy

Assemble and Serve:

Remove the cheesecake from the springform pan and peel away the parchment paper Spread the whipped vanilla pudding topping evenly over the cheesecake and finish with a shower of crushed Nilla Wafers

Pin it

For me mashing just ripened bananas brings an unbeatable aroma that fills my kitchen and takes me right back to Sundays with my grandmother Her banana desserts were always a sweet ending to family dinners and now this cheesecake brings that same joy

Storage Tips

This cheesecake keeps beautifully in the fridge for up to five days Store covered to prevent it from drying out and absorbing fridge odors

You can also freeze individual slices by wrapping them well Store them in a zip top bag and thaw overnight in the fridge before eating

Ingredient Substitutions

If Nilla Wafers are not available substitute Shortbread cookies or Vanilla sandwich cookies for a similar crunch and flavor

You can swap sour cream with Greek yogurt for a lighter texture

If fresh bananas are unavailable use high quality banana puree but the texture and taste will not be exactly the same

Serving Suggestions

Garnish each slice with wafers a dollop of whipped cream and a few extra banana slices right before serving

Pairs perfectly with coffee or a glass of cold milk

For parties make mini versions in muffin tins with the same layering for easy serve and grab

Cultural Context

Banana pudding became a popular American dessert in the early twentieth century due to easy access to boxed pudding and cookies The southern version that uses Nilla Wafers is a true comfort classic By turning it into a cheesecake it bridges nostalgic family flavors with a special occasion treat

Frequently Asked Questions

→ How can I prevent my cheesecake crust from getting soggy?

Use a water bath method with a cake pan barrier or double-wrap your pan in foil to keep water out and maintain a crisp crust.

→ What's the best way to achieve a smooth cheesecake filling?

Make sure all dairy ingredients are at room temperature and mix until just combined to avoid overbeating and cracks.

→ How long should I chill the cheesecake before serving?

Chill the assembled cheesecake for at least 6 hours, or overnight, to develop texture and flavors fully.

→ Can I substitute the Nilla Wafers in the crust?

Yes, vanilla cookies or graham crackers work as alternatives, though flavor and texture may slightly differ.

→ What type of bananas should I use for the batter?

Very ripe bananas mash easily and give a sweeter, more intense banana flavor throughout the dessert.