Introduction

If you’re looking for a dessert that combines nostalgic flavors with creamy decadence, this banana pudding crunch cheesecake is your perfect match. From its buttery Nilla Wafer crust to the rich banana-flavored cheesecake filling, every bite is a burst of flavor and texture. Whether you’re hosting a party, celebrating a special occasion, or just craving something extraordinary, this recipe is a guaranteed hit.

Recipe Card

Recipe name: Banana Pudding Crunch Cheesecake

Description: This luxurious dessert combines the comforting flavors of banana pudding with the rich creaminess of cheesecake. Topped with whipped cream and banana slices, this banana pudding crunch cheesecake is a show-stopper for any event.

Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Chill Time: 6 hours
Total Time: 8 hours
Servings: 12 slices
Calories: ~450 per slice

Ingredients

Nilla Wafer Crust:

3 cups whole Nilla Wafers, crushed (180g)
¼ cup granulated sugar (50g)
5 tbsp unsalted butter, melted and cooled (70g)

Banana Pudding Cheesecake Filling:

32 oz brick-style cream cheese, softened (4 blocks; 905g)
1 cup mashed ripe bananas (2 large bananas; 250g)
½ cup full-fat sour cream, room temperature (115g)
1 cup granulated sugar (200g)
1 box (3.4 oz) of instant banana cream pudding mix
1 tsp pure vanilla extract
4 large eggs, room temperature

Optional Toppings:

2 cups whipped cream or topping
1–2 bananas, sliced
10–20 Nilla Wafers

Instructions

Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Place parchment paper at the bottom of a 9-inch springform pan.
- Crush the Nilla Wafers into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a pin.
- In a bowl, mix together the crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the mixture down firmly into the base of the pan. Bake for 10 minutes. Let cool.
Make the Filling:
- Place a large pot of water on the stove to boil for a water bath.
- In a mixer, beat cream cheese until smooth. Add mashed bananas and sour cream, mixing well.
- Add sugar, pudding mix (dry), and vanilla. Mix until combined.
- Lightly beat eggs in a separate bowl and fold them into the filling gently. Avoid overmixing.
Bake the Cheesecake:
- Wrap the pan with two layers of foil to prevent leaks. Place in an oven-safe bag, folding the edges down.
- Pour the filling into the crust. Place the pan in a roasting tray and add boiling water to the tray until it is approximately 1 inch deep.
- Bake for 70–80 minutes. Turn off the oven and allow the cheesecake to sit inside with the door slightly ajar for 1 hour.
Cool and Chill:
- Cool the cheesecake on a rack before refrigerating for at least 6 hours or overnight.
Decorate and Serve:
- Top with whipped cream, banana slices, and additional Nilla Wafers. Slice and enjoy your beautiful banana pudding crunch cheesecake!

Notes

Storage: Keep it in the refrigerator in an airtight container for up to 4 days.
Freezing: Wrap securely and freeze for up to 3 months. Thaw overnight in the refrigerator before decorating.
Tips: Use ripe bananas for the best flavor, and ensure ingredients are at room temperature for a smooth filling.

Nutrition Information

Serving Size: 1 slice (1/12th of cheesecake)
Calories: ~450
Sugar: ~28g
Sodium: ~250mg
Fat: ~30g
Saturated Fat: ~18g
Unsaturated Fat: ~10g
Trans Fat: ~0g
Carbohydrates: ~40g
Fiber: ~1g
Protein: ~6g
Cholesterol: ~125mg

Why You’ll Love This Recipe

A Perfect Fusion of Flavors: The creamy richness of cheesecake meets the nostalgic sweetness of banana pudding, creating a dessert that’s both comforting and luxurious.
Irresistible Texture Combination: From the buttery crunch of the Nilla Wafer crust to the silky smooth banana-flavored filling, every bite offers a satisfying contrast of textures.
Show-Stopping Presentation: With its elegant layers and optional whipped cream and banana toppings, this banana pudding crunch cheesecake is as stunning to look at as it is delicious.
Easy to Customize: Whether you want to make it gluten-free, add a drizzle of caramel, or experiment with no-bake options, this recipe is versatile and adaptable to suit any preference.
Perfect for Any Occasion: From casual family dinners to festive celebrations, this dessert is a guaranteed crowd-pleaser that will have everyone asking for seconds.

Key Ingredients and Substitutions

To make your banana pudding crunch cheesecake just right, it’s important to use the following key ingredients:

Nilla Wafers: These create the perfect base. If unavailable, graham crackers are a great substitute.
Banana Cream Pudding Mix: Essential for the banana flavor. Vanilla pudding mix can work in a pinch.
Cream Cheese: Use full-fat brick-style cream cheese for the creamiest filling.
Sour Cream: Adds a tangy depth. Greek yogurt can be a substitute.

How to Make Banana Pudding Crunch Cheesecake (Step-by-Step)

Follow these detailed steps to create a flawless banana pudding crunch cheesecake that’s as impressive to look at as it is delicious to eat.

Step 1: Prepare the Nilla Wafer Crust

Crush the Cookies: Begin by crushing the Nilla Wafers into fine crumbs. You can use a food processor for a quick method or place the wafers in a ziplock bag and crush them with a rolling pin for less cleanup. The crushed wafers provide the perfect base for your banana pudding crunch cheesecake.
Mix the Ingredients: In a medium-sized bowl, combine the crushed wafers with granulated sugar and melted butter. Stir until the mixture resembles wet sand.
Press Into Pan: Line the bottom of a 9-inch springform pan with parchment paper. Press the crust mixture firmly and evenly into the bottom of the pan using the back of a measuring cup or your fingers. This step ensures your banana pudding crunch cheesecake will have a sturdy, buttery foundation.
Bake the Crust: Preheat your oven to 325°F (163°C) and bake the crust for 10 minutes. Let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

Soften the Cream Cheese: Ensure your cream cheese is fully softened at room temperature for a silky, lump-free filling. Beat the cream cheese in a large mixing bowl or stand mixer until smooth and creamy.
Add Banana and Sour Cream: Mash two ripe bananas and measure out one cup. Add the mashed bananas and sour cream to the cream cheese, mixing until well combined. This step infuses the banana pudding crunch cheesecake filling with rich banana flavor.
Incorporate Sugar and Flavorings: Add the granulated sugar, dry banana cream pudding mix, and vanilla extract to the mixture. Beat until all ingredients are fully incorporated.
Fold in Eggs: Lightly beat the eggs in a separate bowl and gently fold them into the batter. Avoid overmixing to maintain a light, airy texture.

Step 3: Assemble and Bake

Prepare for a Water Bath: To ensure even baking and prevent cracks, wrap the outside of your springform pan with two layers of aluminum foil. Place the pan inside a large roasting tray or baking dish.
Pour the Filling: Pour the cheesecake filling over the baked crust, smoothing the top with a spatula. This step transforms the base into the heart of your banana pudding crunch cheesecake.
Add the Water Bath: Carefully pour boiling water into the roasting tray, filling it about 1 inch deep around the springform pan. This method keeps the cheesecake moist and prevents sudden temperature changes.
Bake to Perfection: Bake in the preheated oven for 70–80 minutes. The edges should be set, but the center will have a slight jiggle when done.

Step 4: Cool and Chill

Gradual Cooling: Turn off the oven and crack the door slightly open. Let the cheesecake sit in the oven for 1 hour to cool gradually, which helps prevent cracks.
Room Temperature Rest: Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack.
Refrigerate: Loosely cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight. Chilling helps the flavors to blend and the texture to set properly.

Step 5: Decorate and Serve

Whipped Cream Topping: Pipe or spread a generous layer of whipped cream over the chilled cheesecake.
Banana Slices and Nilla Wafer Garnish: Add freshly sliced bananas and a handful of whole or crushed Nilla Wafers on top for an elegant and crunchy finish. These toppings not only add texture but also highlight the essence of the banana pudding crunch cheesecake.
Slice and Enjoy: Use a sharp knife dipped in hot water for clean slices, wiping the blade between cuts for a bakery-quality presentation. Serve your banana pudding crunch cheesecake to wow your guests with its stunning layers and irresistible flavor!

Expert Tips for Success

Room Temperature Ingredients: Ensures a smooth, lump-free filling.
Water Bath Hack: Place your cheesecake pan in a slow cooker liner before setting it in the water bath to prevent leaks.
Perfect Slices: Use a hot knife for clean cuts.

Variations and Customizations

No-Bake Option: Skip the baking and use a no-bake cheesecake filling for an easier version.
Gluten-Free: Substitute gluten-free cookies for the crust.
Flavor Twist: Add a layer of caramel or chocolate ganache for a decadent spin on the classic banana pudding crunch cheesecake.

Storage and Reheating Instructions

Refrigerating: Keep your cheesecake tightly covered in the fridge for up to 4 days.
Freezing: Wrap your cheesecake securely in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions

Pair this banana pudding crunch cheesecake with a cup of coffee or tea for a delightful treat.
Serve alongside fresh fruit for a refreshing balance.
Add a drizzle of caramel or chocolate syrup for extra indulgence.

Frequently Asked Questions (FAQs)

Can this recipe be made in advance?
Absolutely! This banana pudding crunch cheesecake can be made up to four days in advance. Store it tightly covered in the fridge, and add toppings like whipped cream and banana slices just before serving.

What should I do if I don’t have a springform pan?
You can use a deep-dish pie pan, but serving may be trickier without removable sides.

If you love the creamy, fruity, and indulgent flavors of this banana pudding crunch cheesecake, you’re bound to enjoy these equally delightful dessert recipes:

No-Bake Banana Cream Pie: A quick and easy treat with layers of banana cream and a buttery graham cracker crust—perfect for summer gatherings or last-minute desserts.
Classic New York Cheesecake: Rich, dense, and velvety, this timeless cheesecake pairs beautifully with any topping of your choice, from fresh fruit to chocolate ganache.
Chocolate Banana Cheesecake Bars: A luscious combination of creamy cheesecake, sweet bananas, and a layer of decadent chocolate, conveniently served as a bar for any occasion.
Strawberry Shortcake Cheesecake: A unique twist on two beloved desserts, combining the light, fruity essence of strawberry shortcake with the creamy texture of cheesecake.

Conclusion

This banana pudding crunch cheesecake is a dessert that blends nostalgic comfort with modern indulgence. Its creamy texture, sweet banana flavor, and crunchy crust make it a standout at any gathering. Whether you’re an experienced baker or a beginner, this recipe is easy to follow and delivers spectacular results. Try it today and enjoy every luscious bite!

Print Recipe