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Banana pudding cheesecake sliced into revealing layers of cheesecake, banana slices, vanilla pudding and whipped cream
Recipes
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Banana Pudding Cheesecake

prep 30 minutes
cook 1 hour
Chill Time 8 hours
total 9 hours 30 minutes
Serves 16 servings
The creamiest vanilla cheesecake baked on top of a vanilla wafer crust and layered with banana slices, more vanilla wafers, homemade vanilla pastry cream and fresh whipped cream. 
Servings 16 servings

Equipment

  • 1 stand mixer or hand mixer
  • 1 10" spring form pan can be sized down too
  • 1 Rubber Spatula
  • 1 knife
  • 1 large pan for water bath

Ingredients

Crust

  • 360 grams Nilla Wafers, (whole)
  • 113 grams salted butter, melted

Cheesecake

  • 907 grams cream cheese, room temperature
  • 266 grams granulated sugar
  • 227 grams sour cream
  • 1 Tbsp vanilla bean paste or vanilla extract
  • Tiny pinch of fine sea salt
  • 4 large eggs, room temperature
  • 4 large ripe bananas, *ripe not over-ripe/brown

Pastry Cream

  • 3 large egg yolks, or 1 whole egg room temperature
  • 45 grams granulated sugar
  • 30 grams cornstarch
  • tiny pinch fine sea salt
  • 240 mL whole milk
  • 42 grams salted butter, room temperature
  • 2 tsp vanilla bean paste or vanilla extract
  • 2 large ripe bananas, *ripe not over-ripe/brown

Whipped Cream

  • 240 mL heavy whipping cream, cold
  • 30 grams powdered sugar, spooned and leveled
  • tiny pinch of fine sea salt

Method

'Nilla Wafer Crust

  1. Preheat the oven to 300F (148C) conventional (no fan) and grease and line a 10 inch springform pan with baking spray and parchment paper.
  2. Place the 'Nilla Wafers in the bowl of your food processor and turn it to full speed, until they’re finely ground.
    360 grams Nilla Wafers (whole)
  3. Add the melted butter and pulse until the butter looks evenly distributed.
    113 grams salted butter melted
  4. Dump 3/4 of the crumbs into the prepared pan and use something small and round with a flat bottom (like a 1/2 cup measuring cup) to press the crust down evenly, coming up only halfway up the edge of the pan.
  5. Freeze the crust for 10 minutes, while you prepare the filling.

Vanilla Cheesecake

  1. It’s important that everything is softened to room temperature. If you need to, place the cream cheese (with the packaging) and the eggs in a bowl of hot water for 5-10 minutes and microwave the sour cream for 10-20 seconds.
  2. Place the cream cheese in the bowl of your stand mixer, fitted with the paddle attachment (or a large bowl with a hand mixer). Add the granulated sugar and then the mixer up to medium-low speed. Mix for 1-2 minutes, scraping the edge of the bowl every so often to make sure the mixture is smooth and there are no chunks of cream cheese left.
    907 grams cream cheese room temperature, 266 grams granulated sugar
  3. Add the sour cream, vanilla and salt and mix at low speed, until they’re fully combined.
    227 grams sour cream, 1 Tbsp vanilla bean paste or vanilla extract, Tiny pinch of fine sea salt
  4. With the mixer still at low speed, add one egg at a time and mix just until they're each combined. Scrape the edge of the bowl as needed. Make sure to smooth out any visible chunks and don’t increase the speed so you don’t incorporate air. Set aside.
    4 large eggs room temperature
  5. Slice your bananas about 1/8" thick and place a layer of sliced bananas on top of the crust.
    4 large ripe bananas *ripe not over-ripe/brown
  6. You can press the cheesecake batter through a sieve if you want to get out any chunks (but I don’t both lol) before pouring it over the crust. Pour HALF of the cheesecake batter over the crust.
  7. Spread the rest of the crust on top of the cheesecake batter, followed by another layer of sliced bananas. Spread the rest of the cheesecake batter on top of the bananas.
  8. Place the cheesecake in the preheated oven and place another pan full of hot water next to it (I just use another large cake pan). 
Bake for 55ish minutes. The edges of the cheesecake should be set but the center should still be jiggly and it should look pretty flat on top with a slightly golden color around the edge.
  9. Turn the oven off and pull out the cheesecake just slightly so you can reach it. Run a knife around the edge of the cheesecake (if it's stuck) so it can release from the pan and prevent cracking as it cools. Put the cheesecake back in the oven and leave the door halfway open for 15 minutes.

  10. Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating overnight or for at least 6-8 hours.

Pastry Cream

  1. In a medium bowl, whisk together the egg yolks, sugar, cornstarch and salt aggressively for 1-2 minutes, until the mixture becomes smooth and runny, with no more chunks.
    3 large egg yolks or 1 whole egg room temperature, 45 grams granulated sugar, 30 grams cornstarch, tiny pinch fine sea salt
  2. In a medium saucepan (preferably stainless steel or nonstick – avoid aluminum), heat the milk over medium heat, just until it comes to a simmer.
    240 mL whole milk
  3. Temper the eggs by streaming half of the milk into the egg mixture while continuing to whisk.
  4. Dump the whole mixture back into the saucepan and cook over medium-low heat, while whisking continuously.
  5. Within 1-3 minutes, the mixture should start to thicken, continue whisking.
  6. Once it's starting to stick to the pan, whisk aggressively for another 30-60 seconds. Remove from the heat and pour into a bowl with the butter and vanilla.
    42 grams salted butter room temperature, 2 tsp vanilla bean paste or vanilla extract
  7. Allow the heat from the pastry cream to melt the butter for a second and then gently whisk it. It may separate at first but it'll come back together as you whisk it.
  8. The pastry cream should be smooth and silky now, if you have any lumps, feel free to push it though a sieve. Cover the surface with plastic wrap and chill while the cheesecake is chilling.

Assemble & Whipped Cream

  1. Once the cheesecake and the pastry cream have chilled, slice the rest of your bananas about 1/8" thick and place a layer of sliced bananas on top of the chilled cheesecake.
    2 large ripe bananas *ripe not over-ripe/brown
  2. Remove the pastry cream from the fridge and whisk it until it's smooth again. Spread on top of the bananas. Refrigerate the cheesecake for 10-20 minutes.
  3. Sift the powdered sugar (if it's clumpy) and salt into the bowl of the stand mixer (or a large bowl with a hand mixer).
    30 grams powdered sugar spooned and leveled, tiny pinch of fine sea salt
  4. Add the heavy whipping cream and vanilla bean paste on top and beat at medium-low speed for about 1-2 minutes, until it starts to thicken.
    240 mL heavy whipping cream cold
  5. Increase the speed to medium-high and continue beating for another 1-2 minutes, until the cream forms starts forming stiffer peaks. Don't over-beat passed this.
  6. Use the rubber spatula to scrape the edge of the bowl and fold it a couple of times to make it smooth and silky. Spread on top of the pastry cream.
  7. Serve cold.

Nutrition

Calories: 598kcalCarbohydrates: 52gProtein: 8gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 183mgSodium: 348mgPotassium: 326mgFiber: 1gSugar: 36gVitamin A: 1475IUVitamin C: 4mgCalcium: 114mgIron: 1mg
Course: Cheesecake
Cuisine: American
Keyword: baked cheesecake, banana cheesecake, banana pudding