now usually I like to keep it simple with my recipes and this one is not hard…per say its just tedious

so here I will give you a step by step printable sharable recipe, you’ll want to save this one because its sure to please a crowd and will definitely make you popular at any event you decide to bring this to, or you can be like me and just eat it at 3am by your self, because EVERYTHING tastes better at 3 am everyone knows that…right? lol

Banana Pudding Cheesecake

this mouthwatering twist on the classic dessert is sure to please
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 10 servings



  • 4 8oz blocks of full fat cream cheese room temp
  • 1 ½ cup sugar (original recipe calls for ¾ cup)
  • 2 tbsp corn starch
  • 1 ⅓ cup 80g sour cream room temp
  • 2 tsp vanilla extracts
  • 3 large eggs room temp

Nilla wafer crust

  • 2 cups Nilla wafers 275 grams
  • 2 tbsp sugar optional
  • ½ cup unsalted butter melted 110 grams
  • pinch salt

Roasted bananas

  • 2 ripe speckled bananas
  • 1 tbsp sugar

Banana pudding topping

  • 2 bananas diced
  • ½ of a 3.4oz pkg instant vanilla pudding
  • 1 cup cold milk 240 grams

whipped cream

  • 2 cups heavy whipping cream
  • 3-4 tbsp powdered sugar (to taste)


Roasted bananas

  • Preheat the oven to 400F and line a small baking sheet with foil.
  • slice the bananas in half length wise, leave the skin on and lay them cut side up on the pan
  • Sprinkle the bananas with the sugar and then turn them over so that the skins now face up.
  • Bake for 10 minutes, or until the skins are a dark brown/black and they're leaking juices out the sides.
  • add the bananas to a bowl and mash them well, then set aside and Let the bananas cool while we make the crust

Nilla wafer crust

  • Change the oven temp to 350℉
  • ground up the nilla wafers in a food processor then blitz in the sugar, melted butter, and salt.
  • Then mix by hand with a spoon to make sure everything is evenly hydrated.
    4 Grease the entire inside of a 9" springform pan and line the bottom with parchment paper.
  • Dump in the crust and press it into the bottom and up the sides.
    Bake the crust for 10 minutes, then let it cool while we make the cheesecake


  • Keep the oven temp at 350F. Position an oven rack at the bottom of the oven and another in the middle. Then place a large roasting pan on the bottom rack and start a medium pot of boiling water on the stove top. We will need these when we place the cheesecake in the oven.
  • In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix the cream cheese on medium-low speed until smooth (about 30 seconds).
    Scrape down the bowl.
  • add the bananas to the bowl, and mix to combine
  • Add in the sugar and cornstarch and mix on medium-slow speed until smooth.
    Scrape down the bowl and mix in the sour cream and vanilla on low speed.
  • mix in the eggs one at a time on medium-low speed.
    Use a rubber spatula to scrape the bowl and mix the batter by hand just to make sure everything is well combined.
    Pour the batter into the crust and spread it evenly.
  • Carefully pour the boiling water into the roast pan on the bottom rack of the oven. Moving quickly to try to keep as much steam in the oven as possible, place the cheesecake on the middle rack just above the roast pan and shut oven door.
    Bake for 50 mins – 1 hour, or until the edges are well puffed, golden, and slightly cracked with a center that has a tight jiggle when the pan is nudged.
    Shut off the oven and crack open the door with the cheesecake still inside. Let it rest inside the oven for 1 hour.
    Then let the cheesecake sit at room temperature for at least another hour
  • P.S. Don’t worry if you see cracks they will go back down and they will be covered anyways 

Vanilla pudding topping

  • In a mixing bowl, whisk together the vanilla pudding mix and milk. Whisk vigorously for about 5 minutes or until thickened into a soft pudding consistency.
  • Arrange the diced bananas on top of the cheesecake in a single even layer.Spread the pudding on top, completely covering the bananas.
    Transfer the cheesecake to the refrigerator to chill for at least 4 hours, but preferably over night.
  • When you're ready to serve, whip the heavy cream Whip to soft peaks.
    Remove the cheesecake from the pan and top with a mound of whipped
    cream and a handful of crushed Nilla
Keyword banana cheesecake, banana pudding, banana pudding cheesecake, cheesecake, cranberry recipes, dessert

Leave a Reply

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

Recipe Rating