Banana Pudding Cheesecake


Banana Pudding Cheesecake

Submitted by Laura Bergman


  • 2 cups finely crushed Nilla Wafers about 60 wafers
  • 6 Tbsp. melted butter
  • Pinch kosher salt
  • 4 8 oz. pkgs. cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 3.4 oz. box banana cream pudding mix
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 1/4 cup sour cream
  • 2 Tbsp. all-purpose flour
  • 1/4 tsp. kosher salt
  • 2 cups Cool Whip for garnish
  • 1 banana sliced, for garnish
  • 1/4 cup crushed Nilla Wafers for garnish


  • Preheat oven to 325 degrees and grease an 8” or 9” spring form pan with cooking spray. To make crust, in a large bowl, mix together crushed wafers, butter, and pinch of kosher salt. Press mixture into bottom of prepared pan and up the sides. In a large bowl using a mixer, beat cream cheese, sugar, and pudding together until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight. Before serving, spread Cool Whip on top of cheesecake and garnish with banana slices and crushed wafers.