New York Style Banana Pudding Cheesecake
Experience the best of both worlds with this incredible dessert! A classic New York style cheesecake meets the comforting flavors of banana pudding, complete with a Nilla Wafer crust. It's surprisingly simple to make and guaranteed to be a crowd-pleaser.
Equipment
- 9-inch springform pan
- Food processor or zip-top bag and rolling pin
- Stand mixer or hand mixer
- Large bowl
- medium bowl
- baking sheet
- Wire rack
Ingredients
For the Crust
- 1.5 cups crushed Nilla Wafers
- 0.25 cup melted butter
For the Cheesecake Filling
- 4 packages cream cheese 8 oz each, softened
- 1 cup granulated sugar
- 1 cup mashed ripe bananas about 2 medium bananas
- 3 large eggs room temperature
- 1 cup sour cream
- 2 tsp vanilla extract
- 0.25 cup all-purpose flour
For the Banana Pudding Layer
- 1 box instant banana pudding mix 3.4 oz
- 1.5 cups cold milk
For Toppings
- Sliced bananas
- Whipped cream or drizzle of condensed milk
- Crushed Nilla Wafers and Chessmen cookies
Instructions
- Step 1: Prepare the Crust: Preheat oven to 350°F (175°C). Mix crushed Nilla Wafers and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool completely.
- Step 2: Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add mashed bananas and mix until incorporated. Add eggs one at a time, beating just until combined after each. Beat in sour cream, vanilla extract, and all-purpose flour until smooth. Do not overmix.
- Step 3: Bake the Cheesecake: Pour filling over the cooled crust in the springform pan. Place the pan on a baking sheet. Bake at 350°F (175°C) for about 1 hour, or until edges are set and center is slightly jiggly. Turn off oven, crack the door open, and let cheesecake cool inside the oven for another hour. Remove from oven and let cool completely on a wire rack. Once cool, cover loosely and refrigerate for at least 4 hours, preferably overnight.
- Step 4: Prepare the Banana Pudding Layer: Once cheesecake is chilled, whisk instant banana pudding mix with cold milk in a medium bowl according to package directions until thickened. Spread pudding evenly over the top of the chilled cheesecake layer.
- Step 5: Decorate with Toppings: Arrange sliced fresh bananas over the pudding layer. Scatter crushed Nilla Wafers and Chessmen cookies on top. Add swirls of whipped cream or a drizzle of condensed milk.
Notes
Substitutions & Additions: Use graham cracker, shortbread, or Biscoff crumbs for the crust. Try vanilla pudding mix instead of banana. Add ¼ to ½ tsp rum extract to the filling for extra flavor. Top with caramel sauce, toasted nuts, or cinnamon.
Tips for Success: Ensure cream cheese and eggs are at room temperature. Do not overmix the batter once eggs are added. Chill cheesecake thoroughly for at least 4 hours. Use ripe, spotted bananas for best flavor. Add fresh banana slices just before serving to prevent browning.
Storage: Store covered in the refrigerator for 3-5 days. Fresh banana slices may brown after the first day.
FAQs: Cracking is often due to temperature shock or overbaking; use room temp ingredients and slow cooling. Frozen bananas can be used if thawed and drained. Cheesecake can be made up to 2 days ahead; add pudding and toppings within a day of serving. A springform pan is recommended for easy serving, but a greased 9x13 pan or ramekins can be used (bake time will vary).