Banana Pudding Cheesecake Recipe

This recipe turns tiered desserts into stunning cheesecakes! Banana pudding cheesecake has a Nilla Wafer crust and a creamy instant banana pudding filling.  

– 32 ounces brick-style cream cheese softened to room temperature (4 blocks; 905 grams) – 1 cup mashed ripe banana (2 large ripe fresh bananas; 250 grams) – ½ cup full-fat sour cream room temperature (115 grams) – 1 cup granulated sugar (200 grams) – 1 (3.4 oz) box dry instant banana cream pudding mix (NOT cook & serve) – 1 teaspoon pure vanilla extract – 4 large eggs at room temperature



Pot-sized cheesecake water bath. Mix cream cheese in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on low-medium speed for 1–2 minutes.


Smash the banana and stir in the sour cream, scraping the bowl. Blend banana cream pudding mix, granulated sugar, and pure vanilla essence for 30–60 seconds.


Softly beat eggs in a small bowl. Slowly combine cheesecake filling and beaten eggs. Stir the filling several times with a rubber spatula to combine effectively. 


Wrap the springform pan in 2–3 layers of aluminum foil to prevent water from escaping. Seal the springform pan's sides with an oven bag to keep water out.


Put cheesecake filling in springform pan. Before filling, fill a large roasting pan with 1-inch-deep boiling water. Carefully place the covered springform pan in the roasting pan.


Bake the cheesecake in the roasting pan for 70–80 minutes until the sides are crisp and the center is jiggly. Disconnect the oven and crack the door to chill the cheesecake for 1 hour.


One hour after baking, transfer the cheesecake to a wire rack to cool completely. Safely refrigerate for 5–6 hours or overnight.


Also See: 

How To Make Stabilized Whipped Cream