Ok, let’s be honest. Some desserts are just okay. Then there are the desserts that make you want to hide in a closet with a fork and not share. This is one of those.
We’re talking about two of the best things on earth, banana pudding and cheesecake, having a baby. And it’s the most delicious baby you’ve ever tasted.
I’ve spent years in kitchens, and trust me, some recipes are way too complicated. This one isn’t.
So, if you’re ready to make something that’ll make your friends think you’re a baking genius, you’re in the right place. Let’s do this.
What You’ll Need
This list might look long, but it’s mostly stuff you already have or can find easily. No weird ingredients here.
For the Crust:
- 1 ½ cups crushed Nilla Wafers (about 50 cookies)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened (that’s three blocks)
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup mashed ripe bananas (about 2-3 bananas)
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Fresh banana slices
- Nilla Wafers for garnish
Tools You’ll Need
You don’t need a fancy kitchen for this. Just the basics.
| Tool | Purpose |
|---|---|
| 9-inch Springform Pan | For easy removal |
| Electric Mixer | Hand or stand mixer |
| Mixing Bowls | For different parts |
| Measuring Cups | For accuracy |
| Spatula | For scraping bowl |
Pro Tips from My Kitchen
I’ve made a LOT of cheesecakes. Here are some things I learned so you don’t have to mess it up first.
- Room Temp is Key: Seriously, don’t rush this. Let your cream cheese, eggs, and sour cream sit out for at least an hour. Cold cream cheese equals lumpy cheesecake. Nobody wants that.
- Don’t Overmix: When you add the eggs, mix on low speed just until they’re combined. If you whip too much air into it, your cheesecake will puff up in the oven and then crack while it cools. It’ll still taste good, but it won’t be as pretty.
- The Banana Situation: Use bananas that are super ripe. You know, the ones with lots of brown spots that you almost threw away. They have the most sugar and the strongest banana flavor.
- Let It Chill: This is the hardest part. The cheesecake needs to cool down slowly. Turn off the oven, crack the door open, and let it sit in there for an hour. Then, let it cool on the counter before putting it in the fridge. This also helps prevent cracks.
How to Make Banana Pudding Cheesecake
Don’t let the steps scare you. It’s just mixing stuff in the right order.
Part 1: The Crust
Step 1: Preheat your oven to 350°F (175°C).
Step 2: Mix your crushed Nilla Wafers, melted butter, and sugar in a bowl. It should feel like wet sand.
Step 3: Press the mixture firmly into the bottom and slightly up the sides of your springform pan.
Step 4: Bake for 10 minutes. Then let it cool on a wire rack while you make the filling.
Part 2: The Filling
Step 1: In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy.
Step 2: Add the sugar and flour and mix until it’s all combined. Scrape down the sides of the bowl.
Step 3: Add the mashed bananas, sour cream, and vanilla. Mix on low speed until everything is just blended together.
Step 4: Add the eggs one at a time, mixing on low after each one. Remember, just until it disappears into the batter.
Step 5: Pour the filling over your cooled crust and spread it out evenly.
Part 3: Baking and Cooling
Step 1: Bake for 55 to 65 minutes. The center should be almost set but still have a little jiggle to it.
Step 2: Turn off the oven. Crack the oven door open and let the cheesecake cool in there for 1 hour.
Step 3: Take it out of the oven and let it cool completely on the counter.
Step 4: Cover it with plastic wrap and put it in the fridge for at least 6 hours, but overnight is even better. This lets it get firm and delicious.
Part 4: The Topping
Step 1: When you’re ready to serve, make the whipped cream. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Step 2: Spread the whipped cream over the top of the chilled cheesecake.
Step 3: Garnish with fresh banana slices and whole or crushed Nilla Wafers. Serve it right away.
Substitutions and Variations
Want to change things up? Here are some ideas.
| Instead Of… | Try This… | Why It Works |
|---|---|---|
| Nilla Wafers | Graham Crackers | Classic cheesecake crust |
| Sour Cream | Plain Greek Yogurt | Adds similar tang |
| Vanilla Extract | Rum Extract | Gives a banana foster vibe |
You could also add a caramel drizzle on top or fold in some mini chocolate chips into the batter. Go wild.
Make-Ahead Tips
You can totally make this ahead of time. In fact, it’s better if you do.
The cheesecake needs to chill for at least 6 hours, so making it the day before you need it is perfect.
Just hold off on the whipped cream and banana slices until you’re ready to serve. Bananas turn brown, and nobody finds that appetizing.
Nutrition and Diet Swaps
Let’s be real, this is not health food. But here are some ways to feel slightly better about it.
| Diet Need | Simple Swap |
|---|---|
| Lower Fat | Use Neufchâtel cheese |
| Lower Sugar | Use a sugar substitute |
| Gluten-Free | Use gluten-free vanilla wafers |
A slice of this cake has a good amount of calories. It’s a treat, so enjoy it and don’t feel bad about it. You can always eat a salad tomorrow.
For pairing, a simple cup of coffee or a glass of cold milk is all you need. Don’t overthink it.
Leftovers and Storage
If you have any leftovers (which is a big “if”), cover the cheesecake tightly with plastic wrap or put it in an airtight container.
It will last in the fridge for up to 4 days. The banana slices on top might get a little brown, but it will still taste amazing.
I wouldn’t recommend freezing it. The texture of the bananas and cream cheese can get weird when it thaws.
Frequently Asked Questions
Q1. Why did my cheesecake crack?
Ans: Usually, it’s from being overmixed or from cooling down too fast. Don’t worry, just cover it with whipped cream and no one will ever know. It’s our little secret.
Q2. Can I use a regular pie dish instead of a springform pan?
Ans: You can, but it will be really hard to get clean slices out. The springform pan has removable sides for a reason. It makes your life a lot easier.
Q3. Do I have to use a water bath?
Ans: I didn’t include a water bath in this recipe to keep it simple. They help prevent cracks but can be a pain. If you follow the slow cooling tip, you should be fine.
Wrapping Up
So that’s it! Not so scary, right?
You now have the power to create a truly epic dessert. It takes a little patience, especially the chilling part, but it is so worth it in the end.
Go on and give it a try. And when you do, I’d love for you to come back and leave a comment. Tell me how it turned out! Did you love it? Did you change anything? I want to know.