The Dreamiest Homemade New York Style Banana Pudding Cheesecake

Oh my goodness, friends! Let me tell you about a dessert that truly speaks to my soul. It’s like your two favorite comfort food classics got together and had the most delicious baby: New York Style Banana Pudding Cheesecake! If you grew up loving classic banana pudding (hello, Nilla Wafers!) or have a soft spot for creamy, perfect cheesecake, prepare to fall head over heels.

This recipe isn’t fussy, it’s just pure joy in a springform pan. It brings together that rich, tangy cheesecake goodness with the sweet, nostalgic flavors of banana pudding. The best part? It’s surprisingly simple to pull off, making you look like a total rockstar in the kitchen. Get ready for rave reviews, because this one is a keeper!

Why You’ll Love This Recipe

• Fast: Okay, maybe not instantly fast because cheesecake needs chill time, but the assembly is super speedy!
• Easy: Simple ingredients, straightforward steps. You got this!
• Giftable: Need a dessert to bring to a potluck or holiday gathering? This travels beautifully (once chilled!).
• Crowd-pleasing: Seriously, who can resist the magic combination of banana pudding and cheesecake?

Ingredients

Gather your goodies! Here’s what you’ll need to create this masterpiece:

• For the Crust:
• 1 ½ cups crushed Nilla Wafers: The absolute classic foundation! You can crush them in a food processor or a zip-top bag with a rolling pin.
• ¼ cup melted butter: Helps bind those crumbs into a sturdy, delicious crust.
• For the Cheesecake Filling:
• 4 (8 oz) packages cream cheese, softened: Make sure this is completely soft at room temperature! It makes a huge difference in getting a smooth filling.
• 1 cup granulated sugar: Just the right amount of sweetness.
• 1 cup mashed ripe bananas (about 2 medium bananas): The riper, the better for maximum banana flavor! Those freckled ones are perfect.
• 3 large eggs: Help set the cheesecake. Make sure they’re at room temperature too!
• 1 cup sour cream: Adds that signature tangy depth and extra creamy texture.
• 2 tsp vanilla extract: Enhances all the sweet flavors.
• ¼ cup all-purpose flour: Acts as a little insurance policy to help prevent cracks and give structure.
• For the Banana Pudding Layer:
• 1 box (3.4 oz) instant banana pudding mix: Yep, the instant stuff works perfectly here and keeps it simple.
• 1 ½ cups cold milk: Cold milk helps the pudding set up quickly and firmly.
• For Toppings:
• Sliced bananas: Fresh slices are a must for that authentic banana pudding vibe.
• Whipped cream or drizzle of condensed milk: Your choice for a creamy finishing touch! I’m partial to both sometimes… shhh.
• Crushed Nilla Wafers and Chessmen cookies: For texture, flavor, and that classic look.

How to Make It

Okay, let’s get baking! Don’t worry, I’ll walk you through it step by step.

1. Prepare the Crust: First things first, let’s get that oven ready! Preheat it to 350°F (175°C). Grab your crushed Nilla Wafers and melted butter and mix them together in a bowl. It should look like wet sand. Now, press this mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or a measuring cup to really pack it down tightly. Pop it in the preheated oven for 10 minutes. This helps the crust set up nicely. Once baked, take it out and let it cool completely while you make the filling.

2. Make the Cheesecake Filling: While the crust cools, grab a large bowl and your stand mixer or hand mixer. Beat the softened cream cheese and sugar together until it’s super smooth and creamy – no lumps allowed! Scrape down the sides of the bowl often. Next, add your mashed ripe bananas and mix until they’re fully incorporated. Now, add the eggs, one at a time, beating just until each is combined before adding the next. Don’t overmix! Finally, beat in the sour cream, vanilla extract, and the flour until everything is smooth and fully combined. Again, try not to overmix the batter once the eggs are in.

3. Bake the Cheesecake: Pour your gorgeous, creamy filling over the cooled crust in the springform pan. Gently tap the pan on the counter a couple of times to release any air bubbles. Place the pan on a baking sheet (this is a good trick in case of any leaks from the springform!). Bake at 350°F (175°C) for about 1 hour. You’ll know it’s ready when the edges look set and slightly puffed, but the center is still a little bit jiggly when you gently nudge the pan. This is crucial for a creamy cheesecake! Turn off the oven, crack the door open a few inches (you can prop it with a wooden spoon), and let the cheesecake cool inside the oven for another hour. This slow cooling prevents temperature shock and helps prevent cracks. After an hour in the oven, take it out and let it cool completely on a wire rack at room temperature. Once it’s totally cool, cover it loosely with plastic wrap and pop it in the refrigerator for at least 4 hours, but overnight is even better. It must be thoroughly chilled before the next step!

4. Prepare the Banana Pudding Layer: Once your cheesecake is perfectly chilled and set, it’s time for the pudding! In a medium bowl, whisk the instant banana pudding mix with the cold milk according to package directions. Whisk it vigorously for a couple of minutes until it starts to thicken. It should be spreadable but not runny. Spread the pudding evenly over the top of the chilled cheesecake layer.

5. Decorate with Toppings: This is where you make it beautiful! Arrange your sliced fresh bananas over the pudding layer. Scatter the crushed Nilla Wafers and Chessmen cookies around or cover the top completely – totally up to you! For the final flourish, add swirls of whipped cream or drizzle that sweet condensed milk over the top. I think the condensed milk gives it that extra bit of authentic Southern-style banana pudding richness, but whipped cream is lovely too!

Substitutions & Additions

Want to shake things up or tailor it to your pantry? Here are a few ideas:

• Different Crust: No Nilla Wafers? You can use graham cracker crumbs, shortbread cookies, or even Biscoff cookies for a twist! Use the same ratio with butter.
• Pudding Flavor: While banana pudding is classic, you could try this with vanilla pudding mix for a different but still delicious take.
• Extra Flavor in Filling: A splash of rum extract (¼ to ½ tsp) can really complement the banana flavor in the cheesecake filling.
• Topping Variations: Consider adding a drizzle of caramel sauce, some toasted pecans or walnuts, or even a sprinkle of ground cinnamon on top.

Tips for Success

A few little nuggets of wisdom to help you nail this cheesecake:

• Room Temp is Key: Make sure your cream cheese and eggs are at room temperature! It helps create a smooth, lump-free batter and prevents overmixing.
• Don’t Overmix: Once you add the eggs and later the sour cream/flour, mix just until combined. Overmixing can incorporate too much air, which can cause cracks or a less dense texture.
• Chill, Chill, Chill: The long chilling time for the cheesecake is non-negotiable! It needs to be fully set before you add the pudding layer, or things could get messy.
• Use Ripe Bananas: Those slightly browned, spotted bananas are the best for mashing – they have more natural sweetness and stronger flavor.
• Add Bananas for Topping Last: Fresh banana slices on top can brown over time. If you’re making this ahead for a party, slice and add the fresh bananas right before serving for the prettiest presentation.

How to Store It

Got leftovers? (Highly unlikely, but just in case!)

• Keep this cheesecake stored in the refrigerator.
• Cover it tightly with plastic wrap or transfer slices to an airtight container.
• It will last for 3-5 days in the fridge. Keep in mind that the fresh banana slices on top may start to brown after the first day.

FAQs

Got questions? I’ve got answers!

• Why did my cheesecake crack? This is often due to temperature shock or overbaking. Make sure your cream cheese is soft, don’t overmix, and always use the slow cooling method in the turned-off oven!
• Can I use frozen bananas? Yes, just make sure they are fully thawed and drained before mashing them for the filling.
• Can I make this ahead of time? Absolutely! You can bake the cheesecake up to 2 days in advance. Keep it covered and chilled. Add the pudding layer and toppings within a day of serving.
• Do I have to use a springform pan? While a springform pan makes slicing and serving much easier and gives you that classic cheesecake look, you could potentially make this in a very well-greased 9×13 inch pan (bake time might vary) or even individual ramekins.

Alright, there you have it! Your guide to making a show-stopping New York Style Banana Pudding Cheesecake. Get ready to bake, share, and enjoy every single, glorious bite!