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The Boat Shed Kitchen

Banana Pudding Cheesecake

This banana pudding cheesecake is everything you love about the classic Southern dessert—elevated. It’s sweet, creamy, perfectly banana-y, and anchored by a nostalgic Nilla wafer crust. Great for parties, holidays, or whenever you crave comfort in dessert form.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling + Chill Time 6 hours
Total Time 7 hours 25 minutes
Servings: 12 slices
Calories: 410
Ingredients Method Notes

Ingredients
  

Nilla Wafer Crust:
  • 3 cups whole Nilla wafers crushed (180g; 1 ⅔ cups crushed)
  • ¼ cup granulated sugar 50g
  • 5 tbsp unsalted butter melted and slightly cooled (70g)
Banana Pudding Cheesecake Filling:
  • 32 oz brick-style cream cheese softened (4 blocks; 905g)
  • 1 cup mashed ripe banana 2 large bananas; 250g
  • ½ cup full-fat sour cream room temp (115g)
  • 1 cup granulated sugar 200g
  • 1 3.4 oz box instant banana cream pudding mix (not cook & serve)
  • 1 tsp pure vanilla extract
  • 4 large eggs room temp
Optional Toppings:
  • 2 cups whipped cream or whipped topping
  • 1 –2 bananas sliced
  • 10 –20 Nilla wafers

Method
 

  1. Preheat oven to 325°F (163°C).
  2. Line bottom of 9-inch springform pan with parchment paper.
  3. Crush Nilla wafers into fine crumbs. Mix with sugar, then add butter until moistened.
  4. Press into pan. Bake for 10 minutes. Let cool while making filling.
  5. Boil water for a water bath. Wrap pan with foil.
  6. In a mixer, beat cream cheese until smooth.
  7. Add mashed banana and sour cream. Mix well.
  8. See full steps with tips & photos → https://theboatshedcafe.com/banana-pudding-cheesecake/

Notes

• Don’t skip the water bath—it keeps the cheesecake creamy and crack-free.
• Use very ripe bananas for the best flavor.
• Add a little lemon juice to the sliced bananas on top to prevent browning.