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Homemade Banana Pudding Cheesecake photo

Banana Pudding Cheesecake

This Banana Pudding Cheesecake is a creamy delight! Enjoy the rich banana flavor blended with luscious cheesecake.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 8 ounces Nilla Wafer cookies crushed into crumbs (about 2 cups of crumbs)
  • 6 tablespoons unsalted butter melted
For the Filling:
  • 32 ounces cream cheese at room temperature (4 8-ounce packages)
  • 1.5 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1 cup mashed ripe bananas about 2 medium bananas
  • 1 cup sour cream
  • 0.5 teaspoon salt

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula

Method
 

The Method for Banana Pudding Cheesecake
  1. Step 1: Prepare the Crust: In a mixing bowl, combine the crushed Nilla Wafer cookies and melted unsalted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let it cool while you prepare the filling.
  2. Step 2: Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the granulated sugar, mixing until well combined.
  3. Step 3: Add Flour and Eggs: Add the all-purpose flour and mix until just combined. Then, add the eggs one at a time, mixing on low speed after each addition until incorporated.
  4. Step 4: Incorporate Flavor: Add the vanilla extract or vanilla bean paste, mashed ripe bananas, sour cream, and salt. Mix on low speed until the filling is smooth and creamy, taking care not to overmix.
  5. Step 5: Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until the center is just set with a slight jiggle.
  6. Step 6: Cool and Chill: Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about an hour. Then, remove it and let it cool completely at room temperature before refrigerating it for at least 4 hours, preferably overnight.

Notes

  • Ensure all ingredients are at room temperature for a smooth batter.
  • Don’t rush the cooling process to prevent cracks.
  • This cheesecake can be made ahead and stored in the fridge for up to 5 days.