Live life with no excuses, travel with no regret.

Banana Pudding Cheesecake

Sharing is caring!

Hey there, my amazing food enthusiasts! Today, I’m super thrilled to guide you on an exciting culinary expedition that will leave your taste buds dancing with joy. Have you ever thought about the magic that could be created by combining the classic taste of cheesecake with the soothing sweetness of bananas? I know it sounds too good to be true, but trust me, this Banana Bliss Cheesecake won’t disappoint! This dessert is the ultimate evolution of a timeless childhood favorite into an elegant delight that will have your guests swooning.

But why should you invest your time in making this heavenly dessert? The harmony of traditional ingredients and a surprising touch of banana makes this cheesecake a standout star. It’s a brilliant treat to your senses and the perfect centerpiece for any dessert table. Let’s get started!

Prep Time: 30 minutes
Cook Time: 80 minutes
Cooling and Refrigeration Time: 6 hours
Total Time: Approximately 7 hours 50 minutes


For the Nilla Wafer Crust:

  • About 75 whole Nilla wafers (to make 1 ⅔ cups or 6.3 ounces, crushed)
  • ¼ cup (1.76 ounces) of white sugar
  • 5 tablespoons (2.46 ounces) of slightly cooled, melted unsalted butter

For the Banana Creamy Center:

  • 4 blocks (32 ounces) of softened cream cheese
  • 1 cup (8.81 ounces) of mashed ripe bananas (from about 2 large bananas)
  • ½ cup (4.05 ounces) of room temperature full-fat sour cream
  • 1 cup (7.05 ounces) of white sugar
  • One 3.4-ounce packet of instant banana cream pudding mix
  • 1 teaspoon of pure vanilla extract
  • 4 room temperature large eggs

Optional (but thoroughly encouraged!) Toppings:

  • 2 cups of whipped cream or whipped topping
  • 1 to 2 sliced bananas
  • 10 to 20 Nilla wafers


  1. Begin by warming your oven to 325°F. Prepare a 9-inch springform pan by lining it with parchment paper. In the meantime, transform your Nilla wafers into fine crumbs using a blender. Feel free to use a rolling pin if you fancy some manual labor. Pair these crumbs with your white sugar, mix well, and then fold in the melted butter to ensure the base retains its shape.
  2. Press this blend into your springform pan to form your crust. Bake for a short 10 minutes, then set it aside to cool down.
  3. Now, it’s time to prepare for a water bath. Boil some water, and while it’s heating, begin to prepare your filling. This bath is key to achieving a consistent and smooth cheesecake texture.
  4. Using a mixing bowl, whip your cream cheese until it’s velvety smooth. Add your mashed banana and sour cream into this and mix until uniformly combined. Then, incorporate the white sugar, instant banana cream pudding mix, and vanilla extract.
  5. Separately, lightly whisk the eggs and slowly incorporate them into your filling mixture, blending on a low speed. Ensuring all the ingredients are well integrated will result in a creamy and smooth filling.
  6. Protect your springform pan from water leakage during baking by wrapping it in 2-3 layers of aluminum foil, followed by an oven bag. Pour your prepared filling into the pan, ensuring a level top.
  7. Pour your boiled water into a large roasting pan, about an inch deep, and gently place your springform pan inside. Bake for 70-80 minutes. The edges of your cheesecake should be set, with a slightly jiggly center.
  8. Once baked, cool your cheesecake gradually inside the oven with the door slightly ajar. This slows the cooling process, preventing cracks from forming in the cheesecake. Once an hour has passed, remove your masterpiece from the oven, allow it to reach room temperature, and then chill it in the refrigerator for 5-6 hours, or ideally overnight.
  9. Finally, it’s time for some fun! Remove your cheesecake from the springform pan and unleash your creativity by adorning it with whipped cream, fresh banana slices, and Nilla wafers for that added crunch.
  10. Store your Banana Bliss Cheesecake in an airtight container in the fridge for up to four days. To keep it for longer, freeze it for up to three months by wrapping it tightly with plastic wrap and storing it in a large freezer bag. Let it thaw overnight in the refrigerator before serving, and don’t forget to add your toppings just before serving. Enjoy!


  • Crust: Blend Nilla wafers finely, mix with sugar and melted butter for a firm crust.
  • Filling: Smooth cream cheese, then add banana, sour cream, and lastly, eggs at low speed to prevent cracks.
  • Water Bath: Wrap your springform pan with foil and place in an oven bag for even cooking and texture.
  • Cooling: Cool slowly in a slightly open oven to prevent cracks, then refrigerate for at least 5-6 hours.
  • Decoration: Top with whipped cream, fresh bananas, and Nilla wafers just before serving.
  • Storage: Keep in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight before serving.

Sharing is caring!

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Sharing is Caring

Help spread the word. You're awesome for doing it!