Okay, let’s talk about two of the best desserts on the planet. Banana pudding and cheesecake.
You usually have to pick one. It’s a tough choice. One is creamy and classic, the other is rich and amazing.
What if you didn’t have to choose? What if you could just smash them together into one incredible dessert?
Well, you can. And I’m going to show you how. This recipe is a game-changer.
What You’ll Need
Let’s get all our stuff together first. It makes cooking way less stressful.
For the Nilla Wafer Crust:
- 1 1/2 cups finely crushed Nilla wafers (about 50 cookies)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Banana Cheesecake Filling:
- 32 ounces cream cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 1/2 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
For the Topping:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh banana slices
- Nilla wafers for decorating
Tools Required
You don’t need a super fancy kitchen, just a few key things.
- 9-inch springform pan
- Food processor or a plastic bag and rolling pin
- Electric mixer (stand or hand mixer)
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Large roasting pan (for the water bath)
| Tool | Why You Need It |
|---|---|
| Springform Pan | Lets you remove the cake easily |
| Electric Mixer | Makes the filling smooth |
| Roasting Pan | For the water bath (no cracks!) |
Pro Tips from My Kitchen
I’ve made a LOT of cheesecakes. Here are some secrets I’ve learned that really help.
Room Temp is a MUST
Your cream cheese, eggs, and sour cream have to be at room temperature. Seriously. Cold ingredients will give you a lumpy filling, and nobody wants that.
The Magic of a Water Bath
Don’t be scared of a water bath. It sounds fancy, but it’s just setting your pan in a bigger pan with hot water. It adds steam to the oven and helps the cheesecake cook evenly. This is the #1 trick to prevent cracks.
Don’t Overmix the Eggs
When you add the eggs, mix on low speed just until they’re combined. If you beat too much air into the batter, your cheesecake can puff up in the oven and then sink and crack as it cools.
Cool It Down Sloooowly
Sudden temperature changes also cause cracks. When the cheesecake is done baking, turn the oven off, crack the door open, and just leave it in there for an hour. This slow cool-down is a lifesaver.
Instructions: Let’s Make This Thing
Alright, let’s get to the fun part. Follow these steps and you’ll be golden.
Make the Crust:
Step 1: Get your oven hot. Set it to 350°F (175°C).
Step 2: Crush the Nilla wafers. You can use a food processor or put them in a zip-top bag and smash them with a rolling pin.
Step 3: In a small bowl, mix the cookie crumbs, melted butter, and sugar until it looks like wet sand.
Step 4: Press the crumb mixture firmly into the bottom and slightly up the sides of your 9-inch springform pan.
Step 5: Bake the crust for 10 minutes. Then take it out and let it cool completely on a wire rack.
Make the Filling:
Step 1: Turn your oven down to 325°F (160°C).
Step 2: In a large bowl, beat the room temperature cream cheese with an electric mixer until it’s super smooth. Scrape down the sides of the bowl.
Step 3: Add the sugar and beat on medium speed until it’s smooth and creamy.
Step 4: Add the mashed bananas, sour cream, and vanilla. Mix on low speed until everything is just combined.
Step 5: Add the eggs one at a time. Mix on low speed after each egg just until the yellow disappears. Don’t overdo it!
Assemble and Bake:
Step 1: Wrap the outside of your springform pan with a couple of layers of heavy-duty aluminum foil. Make sure it’s watertight.
Step 2: Pour the cheesecake filling over your cooled crust and smooth the top.
Step 3: Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan.
Step 4: Bake for 60 to 70 minutes. The edges should be set, but the center should still have a slight jiggle.
Step 5: Turn the oven off and prop the oven door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour.
Step 6: Take the cheesecake out of the water bath, remove the foil, and let it cool on the counter. Once it’s at room temperature, cover it and chill in the fridge for at least 6 hours, but overnight is even better.
Add the Topping:
Step 1: Right before you want to serve it, make the whipped cream.
Step 2: In a cold bowl, whip the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.
Step 3: Spread or pipe the whipped cream over the chilled cheesecake.
Step 4: Decorate with fresh banana slices and whole Nilla wafers. Serve right away.
Substitutions and Variations
Want to mix it up? Here are a few ideas.
- Crust: You can use graham cracker crumbs or crushed shortbread cookies instead of Nilla wafers.
- Lighter Version: Use neufchâtel cheese (often labeled 1/3 less fat) instead of full-fat cream cheese. The texture might be a little less rich, but it’s still good.
- Caramel Drizzle: For a little extra something, drizzle some caramel sauce over the top before serving.
| Diet Swap | Original Ingredient | Swap With |
|---|---|---|
| Lower Sugar | Granulated Sugar | Monkfruit/Erythritol Blend |
| Gluten-Free | Nilla Wafers | Gluten-Free Vanilla Cookies |
Make-Ahead Tips
This is a great dessert to make ahead of time.
You can bake the cheesecake completely and store it in the fridge, covered, for up to 3 days. Just wait to add the whipped cream and fresh banana topping until you’re ready to serve.
Leftovers and Storage
Got leftovers? Lucky you.
Store the cheesecake covered in the refrigerator. It’ll be good for about 4 days. The banana slices on top might get a little brown, but it will still taste amazing.
You can also freeze it! Wrap slices tightly in plastic wrap and then foil. It will last in the freezer for about a month. Just thaw it in the fridge before eating.
FAQs
Q1. Why did my cheesecake crack?
Ans: Ugh, the worst, right? It’s usually one of three things: the ingredients were too cold, it was overmixed, or it cooled down too fast. The water bath and slow cool-down steps are your best friends here.
Q2. Can I use a regular cake pan instead of a springform pan?
Ans: You can, but it’s tricky to get out. Your best bet is to line the pan with parchment paper with extra hanging over the sides to use as “handles” to lift it out.
Q3. My bananas weren’t that ripe. Is that okay?
Ans: You really want ripe, spotty bananas. They are sweeter and have a much stronger banana flavor. If your bananas are still a bit green, the flavor won’t be as good.
Q4. Why is my filling lumpy?
Ans: This almost always means your cream cheese was too cold when you started mixing. Let it sit on the counter for a couple of hours next time to get it nice and soft.
Wrapping Up
Alright, that’s the whole scoop on making an amazing Banana Pudding Cheesecake.
It might seem like a lot of steps, but none of them are hard. Just take it one step at a time, and you’ll end up with a dessert that will blow everyone away.
Now go make it! And when you do, drop a comment below and let me know how it turned out. I’d love to hear about it.