Creamy Banana Pudding Cheesecake Recipe Easy Homemade Nilla Wafer Crust
A rich and creamy dessert that combines the flavors of banana pudding and cheesecake on a buttery Nilla wafer crust. Perfect for a quick, comforting treat that feels both nostalgic and indulgent.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups Nilla wafers, crushed
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
- 16 ounces cream cheese, softened (room temperature)
- 3/4 cup granulated sugar
- 1 (3.4-ounce) package vanilla instant pudding mix
- 2 cups whole milk (or 2% milk)
- 3 large eggs, room temperature
- 2 medium ripe bananas, mashed
- 1 teaspoon pure vanilla extract
- 1 cup whipped cream (homemade or store-bought)
- Optional: extra Nilla wafers or banana slices for garnish
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray.
- Make the crust: Crush about 2 cups of Nilla wafers until fine crumbs. Mix with 4 tablespoons melted unsalted butter and 2 tablespoons sugar until combined. Press firmly and evenly into the bottom of the prepared pan. Set aside.
- Prepare the filling: In a large bowl, beat softened cream cheese with 3/4 cup sugar until smooth and creamy (2-3 minutes). Scrape down sides as needed.
- Add vanilla instant pudding mix to the cream cheese. Gradually pour in 2 cups milk while mixing on low speed until pudding thickens (1-2 minutes).
- Add eggs one at a time, mixing gently after each addition until incorporated. Avoid overmixing.
- Fold in mashed bananas and 1 teaspoon vanilla extract gently with a spatula.
- Pour the filling evenly over the crust in the springform pan.
- Bake for 50-60 minutes until edges are set but center jiggles slightly when shaken.
- Cool cheesecake completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
- Before serving, spread whipped cream over the top and garnish with extra Nilla wafers or banana slices.
Notes
Use room temperature cream cheese to avoid lumps. Avoid overmixing after adding eggs to prevent cracks. Press crust firmly but not too compact. Chill cheesecake overnight for best texture and flavor. For a no-bake version, skip oven and chill filling over crust for 6+ hours. Gluten-free and dairy-free adaptations are possible.
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 320
- Fat: 18
- Carbohydrates: 35
- Protein: 5
Keywords: banana pudding cheesecake, creamy cheesecake, Nilla wafer crust, easy dessert, homemade cheesecake, banana dessert, pudding cheesecake