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Banana pudding cheesecake topped with whipped cream, fresh banana slices, and vanilla wafers on a cake stand, featuring a creamy layered filling and graham cracker crust.

Banana Pudding Cheesecake

A luscious dessert combining the flavors of Southern banana pudding and creamy cheesecake, featuring a Nilla Wafer crust and fresh banana topping.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling & Chilling 7 hours
Total Time 8 hours 30 minutes
Servings: 12 slice
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Nilla Wafers Crushed
  • ½ cup unsalted butter Melted
  • ¼ cup granulated sugar For crust
  • 24 oz cream cheese Softened
  • 1 cup granulated sugar For filling
  • 3.4 oz instant vanilla pudding mix 1 box, dry
  • ½ cup sour cream Room temperature
  • 3 large eggs Room temperature
  • 1 teaspoon vanilla extract For flavor
  • 1 cup heavy whipping cream For topping
  • ½ cup Nilla Wafers For garnish

Equipment

  • 1 Springform pan 9-inch
  • 1 Electric mixer Hand or stand
  • 1 Mixing bowl Large

Method
 

  1. Mix crushed Nilla Wafers, sugar, and melted butter; press into a 9-inch pan and bake at 325°F for 10 mins.
  2. Beat cream cheese and sugar until smooth; add pudding mix, sour cream, mashed bananas, and vanilla.
  3. Add eggs one at a time, mixing on low speed just until blended.
  4. Pour batter over crust and bake for 55-65 minutes until set. Cool in oven for 1 hour.
  5. Refrigerate for 6+ hours. Top with whipped cream, banana slices, and wafers before serving.

Notes

Use ripe bananas for the best flavor in the filling. Toss banana slices in lemon juice to prevent browning.