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Creamy Banana Pudding Cheesecake Recipe Easy Homemade Nilla Wafer Crust

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A creamy banana pudding cheesecake with a homemade Nilla wafer crust that blends nostalgic banana pudding flavors with smooth, dreamy cheesecake texture. Perfect for potlucks, family gatherings, or a comforting treat.

Ingredients

Scale
  • 2 cups Nilla Wafers, crushed (about 180g)
  • 5 tablespoons unsalted butter, melted (about 70g)
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) banana pudding (store-bought or homemade)
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, sliced
  • 1/2 cup (120ml) sour cream

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Crush 2 cups of Nilla Wafers into fine crumbs using a food processor or rolling pin.
  3. Combine the crumbs with 5 tablespoons melted unsalted butter and 2 tablespoons sugar in a mixing bowl. Stir until the crumbs are evenly coated and feel slightly damp.
  4. Press the crust mixture evenly into the bottom of your 9-inch springform pan. Use the bottom of a glass or measuring cup to firmly pack it down.
  5. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
  6. Using an electric mixer, beat 16 oz softened cream cheese in a large bowl until smooth and creamy (about 2-3 minutes). Add 3/4 cup sugar gradually, mixing well.
  7. Mix in 1 cup banana pudding, 1/2 cup sour cream, and 1 teaspoon vanilla extract. Beat until combined, scraping down the bowl as needed to avoid lumps.
  8. Add the eggs one at a time, beating on low speed after each addition. Stop as soon as the eggs are incorporated to prevent cracks during baking.
  9. Pour half of the cheesecake batter over the cooled crust.
  10. Arrange half the sliced bananas over the batter in an even layer.
  11. Pour the remaining batter on top, then gently spread the rest of the banana slices over the surface.
  12. Place the springform pan on a middle rack and bake for 50-60 minutes. The edges should be set, but the center will have a slight jiggle when you gently shake the pan.
  13. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  14. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
  15. Before serving, run a knife around the edges to loosen the cheesecake, then remove the springform ring. Slice and enjoy!

Notes

Use ripe bananas with a few brown spots for maximum sweetness. Press the crust firmly to avoid crumbling. Toss banana slices in lemon juice to prevent browning. Let the cheesecake cool gradually in the oven after baking to prevent cracks. Refrigerate overnight for best texture and flavor. For dairy-free or vegan versions, substitute cream cheese and sour cream with plant-based alternatives and use flax eggs.

Nutrition

Keywords: banana pudding cheesecake, Nilla wafer crust, creamy cheesecake, easy cheesecake recipe, homemade crust, banana dessert, potluck dessert

Find it online: https://elaraeats.com/creamy-banana-pudding-cheesecake-recipe-easy-homemade-nilla-wafer-crust/