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Creamy Banana Pudding Cheesecake Recipe with Nilla Wafer Crust

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A nostalgic and creamy banana pudding cheesecake with a buttery Nilla wafer crust, blending the best of banana pudding and cheesecake in one delicious dessert.

Ingredients

Scale
  • 2 cups crushed Nilla Wafers
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 medium ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
  2. Crush about 2 cups of Nilla wafers until fine crumbs. Mix with 6 tablespoons melted unsalted butter until the mixture resembles wet sand.
  3. Press the crust evenly into the bottom of the springform pan, about 1/2 inch thick. Compact firmly using the bottom of a glass. Bake for 8 minutes, then set aside to cool slightly.
  4. In a large bowl, beat 16 ounces softened cream cheese with 3/4 cup granulated sugar on medium speed until smooth and creamy, about 3-4 minutes. Scrape down sides as needed.
  5. Add eggs one at a time, beating well after each addition until fully incorporated.
  6. Mix in mashed ripe bananas, 1 teaspoon vanilla extract, and a pinch of salt until combined.
  7. Slowly pour in 1/2 cup heavy cream, mixing on low speed to keep the batter silky and smooth.
  8. Pour the filling over the baked crust, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  9. Bake the cheesecake for 50-60 minutes. The edges should be set but the center will still have a slight jiggle.
  10. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
  11. Remove from oven and chill the cheesecake in the refrigerator for at least 4 hours or overnight for best texture and flavor.
  12. Serve chilled or at room temperature, optionally topped with sliced bananas or extra crushed Nilla wafers.

Notes

Use room temperature ingredients for smooth mixing. Avoid overmixing after adding eggs to prevent cracks. Cooling the cheesecake gradually in the oven with the door cracked helps prevent cracking. For a water bath, wrap the pan with foil and place in a larger pan with hot water. Ripe bananas with brown spots add natural sweetness. Press crust firmly to avoid crumbling. Can substitute heavy cream with coconut cream for dairy-free, and almond flour for gluten-free crust.

Nutrition

Keywords: banana pudding cheesecake, Nilla wafer crust, creamy cheesecake, easy dessert, banana dessert, crowd-pleaser, nostalgic dessert

Find it online: https://zoeplate.com/creamy-banana-pudding-cheesecake-recipe-with-nilla-wafer-crust-easy-and-perfect/