Banana Pudding Cheesecake

Banana Pudding Cheesecake… yes you read that right, I am using banana’s in one of of my recipes.

Let’s talk Nilla Wafer…

I am all about a Nilla wafer.  Anytime I have a box of them in the house it disappears quickly.  I also love turning them into crust, and for this cheesecake they are the perfect crust option. 

I mean you have to have Nilla Wafers with banana pudding… right?

Banana’s are a must… I guess

It is no secret I am not a fan of bananas AT ALL.  I don’t buy them, eat them, cook with them… nothing ever.  So when a sweet friend of mine asked me to make her a Banana Pudding Cheesecake I very reluctantly agreed.

She just had a sweet baby boy, and one of her baby gifts was a promise I would make them my Banana Pudding, but when she was in the hospital she tried a banana cream cheesecake from a local restaurant and fell in love with it.  I mean when she asked I had to try.

Layered to Perfection

To bring in the banana taste and texture I decided to layer them into the cheesecake, just like you would a traditional banana pudding.  Not only does it give you the banana goodness, but it also makes for a beautiful piece of cheesecake (if I don’t say so).

It is also not too much banana … but just enough to make it banana pudding(ish)

Just so Pretty!

Even though I am not a banana fan I have to say I am super happy with how this turned out.  

It is rich, creamy, thick with a perfect little layer of banana and Nilla wafers, making each bite special.

And, let’s just talk about when you drizzle the Salted Caramel Sauce over the top… well it just makes it pure perfection.

Banana Pudding Cheesecake Time!

Banana Pudding Cheesecake

Give cheesecake a fun twist by turning it into a banana pudding cheesecake everyone will remember.

30 minPrep Time

1 hr, 10 Cook Time

8 hr, 30 Total Time

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2 1/2 cups crushed Nilla Wafers (about 3/4 box), plus whole cookies for rim of pan
6 tablespoons butter, melted
1/2 cup sugar
1/4 teaspoon salt
4 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
1/2 cup sour cream
2 teaspoons Vanilla Bean Paste (or vanilla extract)
3 eggs, room temperature
1 cup coarsely crushed Nilla wafers
1-2 bananas, sliced
1 cup heavy whipping cream
1/2 cup sugar
Nilla Wafers, whole or coarsely crushed
Salted Caramel Sauce to drizzle (optional, but 100% recommended)


Preheat oven to 350
Spray 9 inch springform pan with nonstick spray
In a medium bowl combine crushed Nilla wafers, melted butter, sugar & salt
Press into bottom of prepared pan and a little up the side
Place whole cookies around side of pan
Bake for 8-10 minutes, or until just starting to brown
Remove and let cool
While crust is cooling make cheesecake
In the bowl of a stand mixer (or large bowl) whip together cream cheese, sugar & sour cream until smooth, scraping sides as needed
Add in vanilla bean paste & eggs and mix until just combined
Pour half of cheesecake batter over cooling crust
Sprinkle 1/2 cup nilla wafers over batter
Layer sliced bananas over nilla wafers
Sprinkle remaining nilla wafers over bananas
Pour rest of batter over top and smooth
Wrap bottom of pan with foil
Place pan into a large dish
Pour hot water into pan until it reaches about 3/4 once in depth
Bake for 50-60 minutes or until center is almost set, or just a little jiggly, but edges are set
Remove from oven and let cool for 30 minutes, making sure to remove from water bath, and then remove foil and let cool for an additional hour
When cooled gently run knife around edge to loosen cake
Cover and chill for at least 6 hours in the refrigerator or overnight
When ready to serve whip together whipped cream and sugar until medium stiff peaks form
Remove pan from around cake by releasing the spring
Spread whipped cream over top and top with Nilla wafers, whole or crushed and salted caramel sauce
Serve & ENJOY!!


If you don't like whipped cream, you can use cool whip

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