Banana Pudding Cheesecake: A Beginner’s Dream Dessert

Banana pudding is a beloved Southern classic, evoking memories of family gatherings, potlucks, and simple pleasures. There’s something about the combination of ripe bananas, creamy pudding, and crunchy Nilla Wafers that feels like home. But what if you could take this comfort food to the next level by turning it into a rich, decadent cheesecake? That’s where this Banana Pudding Cheesecake comes in. It combines all the flavors we love about banana pudding, but with a creamy cheesecake twist that will have your taste buds doing a happy dance.

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This dessert brings together a buttery Nilla wafer crust, a smooth banana-flavored cheesecake filling, and a luscious layer of whipped vanilla pudding on top. It’s like having your banana pudding and cheesecake all in one! The best part? This recipe is incredibly beginner-friendly. Whether you’re new to baking or just want a simple, impressive dessert to serve at your next event, this cheesecake is the perfect choice. It’s easy to make, doesn’t require any special baking skills, and the result is nothing short of show-stopping.

Why This Banana Pudding Cheesecake is Perfect for Beginners

As a beginner cook, there can be a lot of uncertainty when it comes to trying out new recipes. It’s easy to get overwhelmed by complicated techniques or long ingredient lists. That’s why this Banana Pudding Cheesecake is the ideal dessert to tackle. Here’s why:

• Simple Ingredients: You don’t need any special or hard-to-find ingredients. Most of the items in this recipe are pantry staples, and everything is easy to work with.
• Minimal Hands-On Time: While the cheesecake does need some time to bake and chill, the hands-on work is relatively quick. There’s no need for advanced techniques—just mix, bake, and chill.
• Forgiving Process: The recipe is very forgiving. Cheesecakes are naturally rich and creamy, so even if your mixture isn’t perfectly smooth, the final product will still taste fantastic.
• Impressive Presentation: The finished cheesecake looks sophisticated and beautifully layered, but it’s simple to create. You’ll wow your friends and family without breaking a sweat.

Now, let’s take a closer look at how to make this delightful Banana Pudding Cheesecake from scratch.

Ingredients and Preparation

Let’s start by gathering everything you’ll need. These ingredients come together quickly and easily, so you can get started without delay!

Nilla Wafer Crust:

• 1 box Nilla Wafers
• 2 tablespoons brown sugar (light or dark)
• ½ cup unsalted butter, melted

Banana Cheesecake:

• 24 oz cream cheese, softened to room temperature
• ¾ cup white granulated sugar
• 1 teaspoon pure vanilla extract
• 2 ripe bananas, mashed
• ½ cup sour cream, softened to room temperature
• ¼ cup heavy cream, room temperature
• 4 large eggs, room temperature
• 1 cup crushed Nilla Wafers
• 2 bananas, thinly sliced

Whipped Vanilla Pudding:

• 1 package instant vanilla pudding (3.4 oz)
• 1 cup cold milk
• 1 teaspoon pure vanilla extract
• 1 cup cold heavy cream
• Crushed Nilla Wafers for decorating

Preparation Tips:

• Room Temperature Ingredients: It’s crucial that your cream cheese, sour cream, and eggs are at room temperature before you begin. This ensures the ingredients mix together smoothly and prevents lumps in the cheesecake filling.
• Bananas: Overripe bananas are perfect for this recipe. They’re sweeter, softer, and mash more easily, adding a smooth, natural flavor to the cheesecake.

Step-by-Step Instructions

Now that you’ve gathered everything you need, it’s time to dive into the preparation. Don’t worry—it’s easier than it looks!

1. Prepare the Nilla Wafer Crust:

• Preheat the Oven: Set your oven to 325°F (163°C) to get it warmed up for baking. Spray the bottom and sides of a 9-inch springform pan with non-stick baking spray. Place a 9-inch circle of parchment paper on the bottom and spray it again. This will make it easier to remove the cheesecake later.
• Make the Crust: Place the Nilla Wafers in a food processor and pulse them into fine crumbs. If you don’t have a food processor, you can also put the wafers in a ziplock bag and crush them with a rolling pin. Once you have the crumbs, stir in the brown sugar and melted butter until everything is evenly mixed.
• Press the Crust: Pour the crumb mixture into the springform pan and press it evenly into the bottom. Use the bottom of a measuring cup or glass to compact the crumbs and ensure they’re tightly packed. Press the crust about halfway up the sides of the pan to create a nice, even base.
• Bake the Crust: Place the pan in the preheated oven and bake for about 11 minutes, or until the crust is golden brown and fragrant. Once done, remove it from the oven and set it aside to cool while you work on the cheesecake filling.

2. Make the Banana Cheesecake Filling:

• Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together on high speed using a hand mixer. Beat for about 2 minutes, or until the mixture is smooth and creamy. Scrape the sides of the bowl with a rubber spatula to make sure everything is evenly combined.
• Add the Bananas and Cream: Mash the two bananas with a fork or potato masher until they’re smooth. Add the mashed bananas, vanilla extract, sour cream, and heavy cream to the bowl. Mix on medium speed until everything is well incorporated. Don’t worry if the mixture looks a little lumpy—that’s just the bananas!
• Add the Eggs: Add the eggs, one at a time, mixing on low speed after each addition. Be sure not to overmix, as overmixing can cause cracks in the cheesecake. Once all the eggs are incorporated, scrape down the bowl again to make sure everything is mixed evenly.
• Fold in the Crushed Nilla Wafers and Sliced Bananas: Gently fold in the crushed Nilla Wafers and thinly sliced bananas. The wafers will add a nice texture, and the bananas will contribute to the signature banana flavor that we all know and love.
• Pour the Filling into the Crust: Pour half of the cheesecake batter over the cooled crust. Layer the cheesecake with the sliced bananas, then sprinkle crushed Nilla Wafers over the top. Add the remaining cheesecake batter on top, spreading it evenly with a spatula.

3. Bake the Cheesecake:

• Prepare the Water Bath: A water bath ensures that your cheesecake bakes evenly and prevents cracks from forming. There are two methods you can use to create a water bath:
  1. Place the springform pan in a 10-inch cake pan. Fill the cake pan with hot water, ensuring that the water comes halfway up the sides of the springform pan.
  2. Wrap the springform pan tightly in two layers of aluminum foil to prevent water from leaking in. Place the pan in a large roasting pan and fill it with hot water, halfway up the sides of the springform pan.
• Bake: Carefully place the pan in the preheated oven and bake for 80-90 minutes. The cheesecake is done when the edges are set and there’s a slight jiggle in the center. If it’s not quite set, give it a few extra minutes.
• Cool Slowly: Once the cheesecake is done, turn off the oven, crack the oven door, and let the cheesecake rest for 30 minutes. This gradual cooling process helps prevent cracks from forming. After 30 minutes, remove the cheesecake from the water bath and place it on a cooling rack to cool completely. Once cooled, wrap it in foil and refrigerate for at least 6 hours or overnight to allow the flavors to meld.

4. Prepare the Whipped Vanilla Pudding:

• Make the Pudding: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk. Use a hand mixer to beat the mixture on medium speed for about 2 minutes, or until it thickens.
• Whip the Cream: In a separate bowl, beat the cold heavy cream and vanilla extract on high speed until stiff peaks form. This will take about 3-5 minutes.
• Fold Together: Gently fold the whipped cream into the pudding mixture using a rubber spatula. Be gentle, as you don’t want to deflate the whipped cream. Continue folding until the mixture is fully combined and light and fluffy.

5. Assemble the Cheesecake:

• Once the cheesecake has chilled for at least 6 hours, remove it from the springform pan and discard the parchment paper.
• Spread the whipped vanilla pudding evenly over the top of the cheesecake. Use a spatula to smooth it out and create a neat layer.
• Garnish the cheesecake with a sprinkle of crushed Nilla Wafers for a fun, crunchy finish.

Beginner Tips and Notes

• Water Bath Tip: A water bath is key to achieving that smooth, crack-free cheesecake. If you don’t want to risk water leaking into the pan, the double layer of foil method works like a charm.
• Banana Ripeness: Don’t worry if your bananas are overripe! The extra sweetness and softness are perfect for this recipe and make the mashing process much easier.
• Storage: Be sure to refrigerate your cheesecake for at least 6 hours, or preferably overnight. This allows the cheesecake to firm up and the flavors to meld.

Serving Suggestions

This Banana Pudding Cheesecake is a complete dessert on its own, but here are some ideas to take it to the next level:

• Pair with a freshly brewed cup of coffee for a comforting dessert experience.
• Serve with fresh whipped cream or a drizzle of caramel sauce for extra indulgence.
• For a tropical twist, top with toasted coconut flakes for a delightful crunch and flavor contrast.

Storage Tips for Leftovers:

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. The cheesecake will continue to set as it chills, making it even more delicious the next day.

Conclusion

This Banana Pudding Cheesecake is the perfect beginner-friendly dessert that delivers big on flavor without requiring a lot of technical skill. The process is simple, the ingredients are easy to find, and the result is a cheesecake that looks and tastes like something you’d get at a fancy bakery. Whether you’re making it for a family dinner, a holiday celebration, or just a sweet treat for yourself, this cheesecake will not disappoint. So, go ahead—give it a try, and don’t forget to share your results in the comments below. Happy baking!