The Best Banana Pudding Cheesecake Recipe
If you are someone that loves good banana pudding, I have a cheesecake recipe you will go nuts for! I am going to share my recipe for banana pudding cheesecake.
Banana Pudding Cheesecake
For this banana pudding cheesecake recipe, I made the cheesecake from scratch. However, for the pudding topping, I did use a boxed mix.
You could make yours from scratch if you wanted but you will need to have it be thicker then normal. To get mine thicker from the box mix, I just used a little less milk then you would normally use to make pudding.
Or if you don’t even want the pudding/topping part on the cheesecake it can be left off. As this banana cheesecake tastes amazing just on its own.
This recipe was baked in the oven using the water bath baking method. I find this method gives a more moist cheesecake without the hard crusting edges.
Water bath baking can be done by simply wrapping the cheesecake pan in foil and placing inside another dish and then filling that dish with water about halfway up the foil. You don’t want to fill it all the way up as you don’t want the water to boil over the foil when baking.
If you do a lot of cheesecake baking and don’t want to waste foil each time, you may want to get a cheesecake water bath pan.
To make this recipe you will need a 7×3 inch cheesecake pan. I love using this push pan to make most of my cheesecakes but a springform pan will work too.
Can This Cheesecake Be Frozen?
Yes and no. The banana cheesecake part freezes really well. I do recommend that it be sliced before freezing to make it easier to grab a piece at a time and to help it thaw faster.
However, I would not freeze it with the pudding on the top. The pudding does not freeze well and will come out a little runny from the freezer. The pudding is super easy to whip up so you could always add it after the banana cheesecake has been thawed out.
How To Make This Cheesecake Recipe:
Start by preheating the oven to 325 degrees. Also make sure the rack is in the middle of the oven.
Next, crush the wafers in a food processer until they are crumbs. Then add in the melted butter and blend well.
Grease the 7×3″ cheesecake pan well. I used butter to grease mine. Pack the crumb mixture into the bottom of the cheesecake pan and set aside.
In a food processor or with a mixer, beat the cream cheese and banana until soft and mixed.
Then add in the eggs and vanilla and mix again.
Now add in the sugar (or Splenda if you are cutting down on sugar) and mix until everything is fully combined.
Pour cheesecake mixture over crust. Wrap bottom and sides of pan in foil and place inside another baking dish. Fill that baking dish with water till it is about halfway up the foil on the pan.
Place in heated oven on the middle rack for 1 hour and 10 minutes.
When the time is up, leave the oven door closed and turn off the oven. Allow the cheesecake to sit in the oven for another 20 minutes.
Then remove from oven and from the water bath and allow to cool on the counter. When cool to the touch cover and place in the fridge.
When the cheesecake is pretty much chilled in the fridge (about 3-4 hours) you can mix up the pudding.
Mix the box mix with 1 and 2/3 cups milk and mix well. Place in the fridge for about 5-10 minutes. Then remove cheesecake from pan and spread the pudding evenly over the top of the cheesecake.
The last step is to top the pudding with thawed whipped topping and a few nilla wafers and you are good to go!
If you are looking for more oven-baked cheesecake recipes, here are a few to try.
Banana Pudding Cheesecake
Ingredients
Crust:
- 36 Nilla Wafers works out to be about 4.5 oz
- 3 Tbsp Butter melted
Cheesecake Filling:
- 16 oz Cream Cheese room temp
- 1 Medium Banana black-spotted super ripe works best
- 1 Tbsp Vanilla
- 2 Large Eggs room temp
- 1 3/4 Cups Sugar or Splenda
Topping:
- 1 Box Instant Banana Cream Pudding (you want the ones that make 4 1/2 cup servings)
- 1 2/3 Cups Milk
- 8 oz Whipped Topping thawed
Instructions
- Preheat oven to 325 degrees.
- Crush the wafers in a food processor until they are crumbs. Then add in the melted butter and blend well.
- Grease the 7×3″ cheesecake pan well.
- Pack the crumb mixture into the bottom of the cheesecake pan and set aside.
- In a food processor or with a mixer, beat the cream cheese and banana until soft and mixed.
- Add in the eggs and vanilla and mix again.
- Add sugar and mix until everything is fully combined.
- Pour cheesecake mixture over crust.
- Wrap bottom and sides of pan in foil and place inside another baking dish. Fill that baking dish with water till it is about halfway up the foil on the pan.
- Place in heated oven on the middle rack for 1 hour and 10 minutes.
- When the time is up, leave the oven door closed and turn off the oven. Allow the cheesecake to sit in the oven for another 20 minutes.
- Remove from oven and from the water bath and allow to cool on the counter. When cool to the touch cover and place in the fridge.
Making Pudding & Topping Cheesecake
- When cheesecake is chilled (3-4 hours in fridge) make the pudding.
- Mix the dry pudding mix with 1 and 2/3 cups milk and mix well.
- Place in the fridge for about 5-10 minutes.
- Remove cheesecake from pan and spread the pudding evenly over the top of the cheesecake.
- Top the pudding with thawed whipped topping and a few nilla wafers.
Notes
Serving Size 1, Number of Servings 8, Calories 672, Total Fat 37 grams, Saturated Fat 23 grams, Trans Fat 0 grams, Unsaturated Fat 11 grams, Cholesterol 120 milligrams, Sodium 382 milligrams, Carbohydrates 78 grams, Fiber 1 grams, Sugar 64 grams, Protein 9 grams
These Are Estimated Nutrition Facts
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
