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Creamy Banana Pudding Cheesecake on a nutty brown butter Nilla Wafer crust with lemon-brushed fresh banana layers.

Southern Banana Pudding Cheesecake

Rebecca Blumer
A show-stopping dessert that combines the nostalgic comfort of Southern banana pudding with the elegance of a rich, velvety cheesecake. Featuring roasted bananas, a browned-butter Nilla Wafer crust, and a silky pudding finish.
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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Cooling and Chilling Time 9 hours
Total Time 11 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 580 kcal

Equipment

  • 9-inch Springform Pan
  • Stand Mixer or Hand Mixer
  • Baking Sheet
  • Roasting pan for water bath

Ingredients
 

ROASTED BANANAS:

  • 2 medium bananas
  • 1 Tablespoon firmly packed light brown sugar

NILLA WAFER CRUST:

  • 1 and 1/2 cups (155g) Nilla Wafer crumbs
  • 1/4 cup (50g) granulated sugar
  • 4 Tablespoons (57g) unsalted butter, melted

CHEESECAKE:

  • 32 ounces (900g) full fat block cream cheese, completely softened to room temperature
  • 1 cup (200g) granulated sugar
  • 8 ounces (226g) full fat sour cream, at room temperature
  • 1 Tablespoon vanilla extract
  • 4 large eggs, at room temperature
  • 1 to 2 medium bananas

VANILLA PUDDING:

  • 1/2 box (1.7oz / 48g) instant vanilla pudding
  • 1 cup (240mL) cold milk

WHIPPED CREAM TOPPING:

  • 1/2 cup (120mL) heavy cream
  • 1/2 Tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

Roast the bananas and build the crust

  • Heat your oven to 400ºF (204ºC) and line a small baking sheet with parchment paper. Split 2 medium bananas lengthwise with peels on, place them cut-side up, and sprinkle with brown sugar. Flip them so peels face up and roast for 10 minutes (or 6 to 8 for very ripe fruit) until skins are black.
  • Peel the roasted bananas, scrape the fruit and caramelized juices into a bowl, and mash with a fork. Set aside to cool. Lower oven temperature to 325ºF (162ºC) and grease a 9-inch springform pan.
  • In a large bowl, stir Nilla Wafer crumbs and 1/4 cup sugar. Brown the 4 tablespoons of butter in a saucepan until nutty and golden, then drizzle over crumbs and mix until it resembles damp sand.
  • Press the crumb mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes, then set aside to cool.

Mix the cheesecake filling and layer the bananas

  • Beat the softened cream cheese on medium-high speed for 2 minutes until smooth. Add 1 cup sugar and beat for 2 more minutes until glossy and fluffy.
  • Reduce mixer speed to low. Blend in the sour cream, cooled roasted bananas, and 1 tablespoon vanilla until just unified.
  • Add eggs one at a time on low speed, mixing only until yellow streaks disappear. Use a spatula to gently fold the batter by hand to ensure no air bubbles are trapped.
  • Pour 1/3 of the batter into the crust. Slice 1 to 2 bananas into 1/2-inch rounds, brush with a trace of lemon juice, and arrange over the batter. Spoon the remaining 2/3 of the batter over the bananas and smooth the top.

Bake with a water bath and cool gently

  • Wrap the springform pan in heavy-duty foil. Place it in a larger pan, then place both in a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the middle pan sides.
  • Bake for 1 hour 20 minutes to 1 hour 45 minutes until the edges are set but the center still jiggles slightly.
  • Turn off the oven and leave the cheesecake inside for 1 hour. Remove from the water bath and cool on a wire rack for 2 more hours.

Finish with pudding and whipped cream

  • Whisk instant pudding with 1 cup cold milk and refrigerate until set. Spread the pudding over the cooled cheesecake, cover, and chill for at least 6 hours or overnight.
  • Whip the heavy cream, 1/2 tablespoon sugar, and 1/2 teaspoon vanilla until medium-stiff peaks form. Release the springform ring, top the cheesecake with whipped cream, and garnish with extra crumbs or banana slices.

Notes

Important Ingredient Tip: Only use full-fat block cream cheese for this recipe. Tub-style spreads contain too much water and air, which will prevent the cheesecake from setting with the proper velvety texture.
Success Secret: To prevent cracking, ensure your cream cheese, sour cream, and eggs are at true room temperature before mixing. Cooling the cake gradually in the oven after baking is equally vital to protect the surface from temperature shocks.
Variations: For a deeper flavor profile, add a splash of bourbon to the filling or replace 1/4 cup of the Nilla Wafer crumbs with finely crushed pecans in the crust.
Make-Ahead & Storage: This dessert is best made a day in advance. If freezing, do so after the baking and cooling stages but before adding the pudding and whipped cream layers. Thaw overnight in the fridge before finishing.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 580kcalCarbohydrates: 45gProtein: 8gFat: 42gSaturated Fat: 24gCholesterol: 165mgSodium: 380mgPotassium: 220mgFiber: 1gSugar: 32gVitamin A: 1200IUVitamin C: 4mgCalcium: 120mgIron: 1mg
Keyword Banana Pudding Cheesecake
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