Banana cheesecake is baked over crushed Nilla wafers and topped with more bananas, creamy vanilla pudding, and a thick layer of whipped cream.
Banana pudding cheesecake is a rich creamy combination of cheesecake and our favorite banana pudding recipe.
Ingredients for Banana Pudding Cheesecake
Crust – Nilla wafers and bananas are a perfect pair! However, feel free to make your own graham cracker crust, or buy one. Even chocolate Oreo crust will taste delish with this recipe. Bananas – Use ripe bananas with spots for the cheesecake and fresh and firm bananas for the top layer in Step 6. Cheesecake Filling – This recipe uses a block of full fat cream cheese, lighter versions don’t hold up as well. Pudding – Whole milk and heavy whipping cream provide the rich and creamy flavor this dessert is so popular for. Banana, cheesecake, or coconut pudding can be swapped for vanilla but we prefer the flavor of vanilla pudding in this recipe. Toppings – Top with whipped cream or whipped topping like Cool Whip. Sprinkle extra crushed Nilla wafers on the top or go for some mini toffee, butterscotch, or chocolate chips.
How to Make Banana Pudding Cheesecake
Tips for a Great Cheesecake
Line the bottom of the springform pan with a sheet of parchment paper for a guaranteed no-stick cheesecake and easier transfer to a serving dish. If you don’t have a springform pan, use a square 8×8 pan with parchment paper on the bottom and overlapping on two sides for easier removal. Be sure you are using instant pudding and not the cooking kind! Cream cheese and eggs will blend faster if they’re at room temp for faster blending in Step 2. Allow the cheesecake to chill in the refrigerator for several hours or overnight. This helps it set properly and develop its full flavor.
Storing Cheesecake
Banana pudding cheesecake tastes best when it’s chilled so store it in the refrigerator for up to 2 days. Add the final topping of whipped cream and any garnishes just before serving.
Did your family love this Banana Pudding Cheesecake? Leave us a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
