The fluffy pudding layer and fresh bananas make this Banana Pudding Cheesecake a dessert worthy of any dinner party or event. Serve this banana cheesecake to your friends and family and wait for everyone to ask for the recipe.
If you are a fan of banana and cheesecake, you need to try these mini Banana Chocolate Chip Cheesecakes too.
A few months ago we had some of our missionary friends in town, so we had them over for a fun day of swimming and dinner. Of course, any time we have company over I use that as a great excuse to make more dessert.
Not that I need another reason to bake, but at least this way I have more people to help me get rid of all the extras. Thankfully, we also had life group that night too, so this cheesecake didn’t stand a chance.
One of my husband’s favorite desserts is banana pudding. He isn’t a very big sweets eater, so you know it has to be good if he likes it. Over the years, we have enjoyed many different kinds of banana pudding from restaurants to just simple homemade puddings using a mix and Cool Whip.
One of our favorite cheesecakes of all time that we have made is this Banana Split Cheesecake. This cheesecake is so pretty and looks so fancy. So, we used to make it every year for a dessert auction that one of our previous churches would host.
It also was so good that we also included it in our cookbook Cheesecake Love. Have you had a chance to check out all the cheesecake goodness in that book?
I had lists and lists of cheesecake ideas when I was writing that book, but of course not all of them were able to make it into the cookbook. That just means I need to get busy busting out my springform pan and creating all those extra recipes.
I feel like I’m slacking in the cheesecake department though. I mean, seriously? Only two new cheesecakes in a year? Of course, there have been mini cheesecakes, cheesecake bars, and cheesecake brownies in that time period too, so I guess I haven’t totally slacked off.
But still. I am feeling the need to make and share some more full sized cheesecakes. So, when we had friends coming over I got to work mashing up my husband’s favorite banana pudding with the banana cheesecake from the cookbook.
I made a very simple and easy banana pudding for the top of this banana cheesecake. If you are opposed to box mixes, definitely check out this banana pudding from scratch.
Tips to make a Banana Pudding Cheesecake:
Make sure you set out your cream cheese ahead of time. It is so much easier to cream the ingredients if they are softer. Although, if you do forget, you can remove the foil wrappers and microwave each block for about 15-20 seconds.
Preheat your oven and place a large sheet pan on the very bottom rack of the oven. Fill it at least halfway with water.
I like to create a steam bath instead of a water bath when I bake cheesecake. This is quite a controversial topic, but I have found this method to work great for all the cheesecakes I have made. Plus, it’s so much easier and you don’t have to worry about water seeping in and ruining a perfectly good cheesecake. Am I right?
Use parchment paper in the bottom of the springform pan if you want to remove the cheesecake completely from the pan later. This is an optional step though. If you do not mind serving your cheesecake from the bottom of the pan, you can skip this step.
Make sure you add the eggs one a time while mixing the batter. Do not over beat the mixture once your eggs are incorporated. This can add extra air bubbles which could cause cracks when the cheesecake bakes.
When you bake the cheesecake, place the pan on the rack directly above the steaming pan of hot water.
As soon as your timer goes off, remove the cheesecake from the oven. There is no need to keep it in the hot oven. This will actually make the cheesecake keep cooking which in turn could mean cracks or an over dry cheesecake.
Let the cheesecake chill for about 5 minutes, then run a knife around the outside edge of the cheesecake to loosen it from the pan. Again, this is to keep the cheesecake from cracking as it cools and pulls away from the pan.
How to assemble a Banana Pudding Cheesecake:
- Whisk together the pudding mix and milk, then fold in Cool Whip. Refrigerate this mixture for 5-10 minutes.
- Arrange sliced bananas on the top of the chilled cheesecake. Place Nilla Wafers around the very outside edge of the pan standing up on the cheesecake.
- Fill the center with the vanilla pudding mixture and spread it out evenly. Top the cheesecake with more Cool Whip and let it chill for another 1-2 hours before removing the sides of the pan.
- Decorate the top of the cheesecake with more Cool Whip, mini Nilla wafers, sliced bananas, and crushed cookies.
More easy cheesecake recipes you may enjoy:
- This Vanilla Bean Cheesecake is the perfect canvas for your favorite pie fillings or toppings. It’s also an awesome base recipe for so many different flavor combos.
- A creamy layer of cheesecake and a chewy cookie crust will have you reaching for more of these Chocolate Chip Cheesecake Cookie Bars in a hurry.
- Sweet caramel and salty nuts gives this Caramel Cashew Cheesecake a delicious flavor. Serve this at dessert and watch it disappear.
- Four layers of creamy goodness makes these Chocolate Cookies and Cream Cheesecake Bars a pretty and delicious dessert that everyone will love.
- These Triple Peanut Butter Threat Cheesecakes have a full Reese’s peanut butter cups baked in the bottom and another one on top.
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For the Crust
- 50 Nilla Wafers
- 1/4 cup sugar
- 6 Tablespoons butter, melted
For the Cheesecake
- 4 - 8 ounces cream cheese
- 1 cup sugar
- 1 Tablespoon vanilla
- 1 cup mashed banana (3-4)
- 1/4 cup flour
- 4 eggs
For the Topping
- 20-30 Nilla Wafers, divided
- 1 - 3.9 ounce (small) box instant vanilla pudding
- 1 cup milk
- 1 - 16 ounce container Cool Whip, thawed and divided
- 3 ripe bananas, sliced
- mini Nilla wafers
- Preheat oven to 325 degrees. Place a large sheet pan on the very bottom rack of the oven and fill it halfway with water. Line the bottom of a 10-inch springform pan with parchment paper.
- Crush the Nilla Wafers with a food processor and stir in the sugar and melted butter. Stir until mixed and then press it evenly in the bottom of the prepared pan. Set aside.
- Beat the cream cheese and sugar until creamy. Add the vanilla, mashed banana, and flour and beat again.
- Add the eggs one at a time until mixed in. Pour onto the prepared crust.
- Place the springform pan on the oven rack directly above the steaming water. Bake for 1 hour and 20 minutes.
- Remove the cheesecake from the oven when the timer goes off and place it on a wire rack. Cool 5 minutes, then run a knife around the outside edge of the cheesecake to loosen it from the pan. Cool for another 1-2 hours on the wire rack, then refrigerate for 4-6 hours or until firm.
- Whisk together the pudding mix and milk. Fold in 3 cups Cool Whip and refrigerate for 5-10 minutes.
- Arrange Nilla Wafers around the outside edge of the cheesecake and banana slices on top of the chilled cheesecake. Spoon the pudding mixture into the center and spread out evenly.
- Spread 1 1/2 cups Cool Whip evenly on top of the pudding and chill for another 2-3 hours before removing the sides of the springform pan.
- Use a disposable piping bag and icing tip 1M to swirl the remaining Cool Whip around the edge of the cheesecake. Top with mini Nilla Wafers and banana slices. Add crushed cookies to the center of the cheesecake.
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Amount Per Serving: Calories: 631Total Fat: 41gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 133mgSodium: 378mgCarbohydrates: 59gFiber: 1gSugar: 41gProtein: 9g
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