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Banana Cheesecake Delight

Featured in: Sweet Desserts

Turn two favorite desserts into one amazing treat! Roasted bananas boost sweetness, nestled in a nostalgic Nilla crust, with creamy vanilla pudding and fresh banana slices making it extra special. Every bite is a harmony of rich texture and flavor that'll have everyone asking for seconds.
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punchofyummy
Updated on Thu, 20 Mar 2025 17:59:49 GMT
A rich banana cheesecake slice with fresh banana slices and crumbs on a clean white plate. Pin it
A rich banana cheesecake slice with fresh banana slices and crumbs on a clean white plate. | pinchofyummy.com

My Banana Pudding Cheesecake story began when I couldn't pick between two favorite desserts for my family get-together. I wound up creating this amazing combo that layers caramelized banana cheesecake with smooth vanilla pudding, all sitting on a crispy Nilla Wafer base. It's the best of both worlds in every single bite!

Why This Dessert Stands Out

The game-changer here is definitely roasting the bananas beforehand. It creates this deep, sweet flavor you just can't get any other way. And that classic Nilla Wafer crust brings back all those banana pudding memories we grew up with. This isn't your regular run-of-the-mill cheesecake, I promise you that.

Your Ingredient List

  • Nilla Wafer Crust: Smash those cookies really well then mix with melted butter and a bit of sugar
  • Roasted Bananas: Get them nice and ripe we'll dust them with sugar before they go in the oven
  • Cheesecake Filling: Don't skimp on the cream cheese go full fat along with eggs sour cream and my roasted banana goodness
  • Banana Pudding Layer: The instant vanilla pudding works wonders in this recipe
  • Whipped Cream: Whip it up yourself using heavy cream powdered sugar and vanilla

Step By Step Instructions

Prepare Your Base
Heat your oven to 325°F crush those Nilla Wafers mix them with butter and sugar then push into your pan and bake quickly.
Transform The Bananas
Cut them down the middle sprinkle sugar on top and bake until they turn golden brown and develop that amazing sweet flavor.
Create Your Batter
Whip the cream cheese until completely smooth drop in eggs one by one then fold in those delicious roasted bananas.
Into The Oven
Pour everything onto your crust set it in a water bath and bake slowly. You'll need some patience here.
Build The Layers
After cooling lay down some banana slices spread the pudding on top and let everything mingle in the fridge.
Finish It Off
Right before you serve add a thick layer of fresh whipped cream and scatter some cookie pieces on top.

The Secret Of Oven-Baked Bananas

I stumbled onto something amazing when I tried roasting bananas for this recipe. The oven heat turns them into something totally different - they get this incredible caramel-like sweetness you can't achieve any other way. It takes a few extra minutes but transforms ordinary bananas into something truly special.

Cutting Beautiful Pieces

Don't rush this dessert. Let it cool in the turned-off oven first, then chill it overnight if you can wait. When serving time comes, let it sit out for about 15 minutes. Your slices will come out perfectly smooth and the flavor will be just right.

A scrumptious banana cheesecake garnished with banana slices and cookie pieces, sitting on a cake stand. Pin it
A scrumptious banana cheesecake garnished with banana slices and cookie pieces, sitting on a cake stand. | pinchofyummy.com

Making It Last

You can keep this beauty in your fridge for up to a week though at my house it disappears way faster than that. Want to plan ahead? Freeze it without any toppings wrap it tightly and it'll stay good for three months. Just move it to your fridge the night before you want to eat it.

Pro Baking Tips

Always bake this cheesecake slowly at a lower temperature. I put a pan of hot water on the rack below which stops cracks from forming. Don't try to speed up the cooling process let it happen naturally and you'll get the smoothest creamiest texture possible.

Perfect Presentation

Take your cheesecake out about half an hour before you plan to eat it so it warms up slightly. For those super clean cuts dip your knife in hot water and wipe it between slices. I always add fresh banana pieces and some crushed cookies right at the end for that wow factor.

Keeping It Fresh

Always store your cheesecake under a cover in the refrigerator and make sure you completely cover any banana slices with pudding so they don't turn brown. If you're freezing skip the whipped topping until serving day. And don't leave it sitting out too long or it'll get soft.

Customization Ideas

Try swapping in banana pudding for an extra banana kick. A little caramel drizzled on top really makes it special. Need to avoid gluten? Just use your favorite gluten free cookies for the bottom. Don't be afraid to play around with the recipe and make it your own creation.

A mouthwatering banana cheesecake topped with fresh banana slices and crushed cookies on a display stand. Pin it
A mouthwatering banana cheesecake topped with fresh banana slices and crushed cookies on a display stand. | pinchofyummy.com

Frequently Asked Questions

→ Why should I roast the bananas?
Roasting deepens their sweetness, giving the cheesecake a caramel-like banana flavor while making them easier to mix into the batter.
→ Can I prepare this in advance?
Sure! The base can be made 1-2 days early, but save the banana topping, pudding, and whipped cream for just before serving.
→ What's the point of a water bath?
It keeps the oven humid and ensures even cooking. This stops cracks from forming and gives the cheesecake a soft texture.
→ Which bananas are best to use?
Bananas with brown spots are ideal—they're sweeter and full of flavor for both roasting and decorating.
→ How can I avoid a soggy crust?
Bake the crust before pouring the filling, and always let the cheesecake set fully before adding your toppings.

Banana Cheesecake Delight

Smooth cheesecake loaded with roasted bananas, layered over a Nilla wafer crust, and finished with vanilla pudding, whipped cream, and banana slices.

Prep Time
45 Minutes
Cook Time
70 Minutes
Total Time
115 Minutes
By: Amelia

Category: Sweet Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 9-inch cheesecake)

Dietary: Vegetarian

Ingredients

01 2 bananas with dark spots, split lengthwise for roasting.
02 2 tablespoons white sugar for caramelizing bananas.
03 2 cups (275g) crushed vanilla wafer cookies.
04 2 tablespoons sugar for crust mixture.
05 ½ cup (110g) melted unsalted butter.
06 A little pinch of salt.
07 32 ounces (4 blocks) cream cheese, softened.
08 ¾ cup (150g) sugar for cheesecake mix.
09 2 tablespoons corn starch.
10 ⅓ cup (80g) sour cream, room temp.
11 2 teaspoons vanilla essence.
12 3 large eggs, kept at room temperature.
13 2 ripe bananas, sliced for the top.
14 ½ package (1.7oz) instant vanilla pudding mix.
15 1 cup (240g) chilled milk.
16 2 cups (480g) heavy cream, whipped.
17 1 tablespoon powdered sugar for whipped cream.
18 Ground vanilla wafer cookies for sprinkling.

Instructions

Step 01

Slice bananas the long way, dust with sugar, and roast at 400°F for 10 minutes until they’re dark and soft.

Step 02

Combine crushed vanilla cookies, sugar, butter, and salt. Press into a pan and bake at 350°F for 10 minutes.

Step 03

Whip cream cheese into a smooth texture. Add caramelized bananas, sugar, corn starch, sour cream, vanilla, and eggs.

Step 04

Pour the mixture over the crust, bake in a water bath at 350°F for about 50-60 minutes. Center should jiggle but edges should look firm.

Step 05

Turn off the oven, let it sit with the door slightly open for an hour. After that, leave it on the counter to cool fully.

Step 06

Stir milk with pudding mix. Lay banana slices on the cheesecake, then spread pudding on top.

Step 07

Refrigerate for at least 4 hours. Add whipped cream and cookie crumbs before you serve.

Notes

  1. Make sure all ingredients are at room temp for a creamy texture.
  2. Using a water bath helps keep cracks from forming.
  3. Wait to add the toppings until just before serving.

Tools You'll Need

  • Springform pan, 9 inches wide.
  • A roasting pan for the hot water bath.
  • Hand or stand mixer.
  • Processor to crush wafers.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk products.
  • Eggs are included.
  • Contains wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 42 g
  • Protein: 8 g