Desserts, Recipes

Banana Cream Pie Cheesecake Recipe

Banana Cream Pie Cheesecake is going to be the creamiest dessert you’ve ever took a bite of! The secret to this perfect cheesecake? Pudding!

Side view of Banana Cream Pie Cheesecake

Banana Cream Pie Cheesecake will WOW everyone who tries a bite!

Banana Cream Pie is always a hit for dessert at our house; but when my youngest son asked if I could turn it into a cheesecake, that was a delicious challenge that I couldn’t say no to. Creating cheesecake flavors can be a little tricky but I knew exactly how to make this one happen. Pudding helps make moist cakes and breads, so why not cheesecake?!

This dessert is so good that my oldest son credits it for helping him have the courage to ask his girlfriend out. He made a comment about the cheesecake to her at the end of their freshman year and she expressed how much she’d love to try it. He begged me to make one to take to a class party and well, the rest is history. Now they’re in their junior year and still going strong. No promises that it could help you find that special someone, but no joke, it is THAT good!

Tools You’ll Need

Parchment Paper
9-inch Springform Pan
Food Processor or freezer bag & meat mallet
Roasting Pan
Measuring Spoons
Measuring Cups
Hand or Stand Mixer

Ingredients You’ll Need

For the Crust:

2 cups of Nabisco Nilla Wafers (approximately 60-70 wafers)
6 tablespoons butter, melted
½ teaspoon of salt

For the Filling:

4 – 8 ounce blocks of cream cheese, softened
¾ cup of granulated sugar
1 box (3.4 oz) of banana cream pie pudding
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
¼ cup sour cream
2 tablespoons all-purpose flour
¼ teaspoon salt

For the Topping:

Homemade Whipped Cream or Cool Whip
2 bananas, sliced
¼ cup Nabsico Nilla Wafers, crushed

Homemade Whipped Cream:

1 cup heavy cream
½ cup powdered sugar
½ teaspoon pure vanilla extract

How to Make the Banana Cream Pie Cheesecake:

Preheat your oven to 325°F.

Cut a circle to place in the bottom of your non-stick springform pan, spray with cooking spray, and set aside.

Using your food processor (or a freezer bag and meat mallet), crush the wafers until small crumbles.

Mix the crushed wafers and salt together in a bowl.

Melt butter and carefully pour into the crushed wafers/salt bowl. Mix until the ingredients are completely wet.

Press into the springform pan, covering the bottom evenly and coming up the sides of the pan approximately ¼-inch.

Place the pan in the freezer while mixing up the filling.

To Make the Cheesecake Filling:

Using a hand or stand mixer, beat the softened cream cheese, granulated sugar, and banana cream pie pudding together until the mixture is smooth and no lumps remain.

Add the eggs one at a time, lightly beating with a fork before mixing in.

Stir in the pure vanilla extract and sour cream.

Add the flour and salt, beating until just combined.

Remove your crust from the freezer and pour the cheesecake mixture on top, spreading evenly.

Wrap the bottom of the pan in aluminum foil and place in a large roasting pan.

Boil water and pour into the roasting pan, filling up about halfway up the sides of the springform pan.

Bake for approximately 1 hour and 30 minutes, or until the center of the cheesecake is slightly jiggly.

Turn off the heat of the oven and crack open the door. Let the cheesecake stay in the oven for another hour.

Carefully remove the springform pan and remove the foil.

Refrigerate the cheesecake (in the springform pan!) for at least 5 hours or overnight.

To Make the Whipped Cream:

Place your mixing bowl (stand mixer bowl or regular mixing bowl) in the freezer for 20 to 30 minutes.

Remove the bowl from the freezer and add in your heavy cream, sugar, and vanilla extract.

Using the whisk attachment of your stand mixer (or hand mixer), began mixing at medium-high for 30 seconds to one minute, or until the creamy is fluffy.

To test if it’s thick enough, the cream should stick to the whisk attachment without quickly sliding off.

Top your cheesecake with sliced bananas and spread whipped cream on top.

Sprinkle with finely crushed wafers and enjoy!

Top view of cheesecake sprinkled with finely crushed vanilla wafers
Banana Cream Pie Cheesecake

Banana Cream Pie Cheesecake

Yield: 12 Servings
Prep Time: 25 minutes
Cook Time: 1 hour
Additional Time: 5 hours 20 minutes
Total Time: 6 hours 45 minutes

Banana Cream Pie Cheesecake is the creamiest cheesecake you'll ever take a bite of!

Ingredients

Crust

  • 2 cups of Nabisco Nilla Wafers (approximately 60-70 wafers)
  • 6 tablespoons butter, melted
  • ½ teaspoon of salt

Cheesecake Filling

  • 4 – 8 ounce blocks of cream cheese, softened
  • ¾ cup of granulated sugar
  • 1 box (3.4 oz) of banana cream pie pudding
  • 3 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ¼ cup sour cream
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt

Topping

  • Homemade Whipped Cream or Cool Whip
  • 2 bananas, sliced
  • ¼ cup Nabsico Nilla Wafers, crushed

Homemade Whipped Cream

  • 1 cup heavy cream
  • ½ cup powdered sugar
  • ½ teaspoon pure vanilla extract

Instructions

Preheat your oven to 325°F.

Cut a circle to place in the bottom of your non-stick springform pan, spray with cooking spray, and set aside.

Using your food processor (or a freezer bag and meat mallet), crush the wafers until small crumbles.

Mix the crushed wafers and salt together in a bowl.

Melt butter and carefully pour into the crushed wafers/salt bowl. Mix until the ingredients are completely wet.

Press into the springform pan, covering the bottom evenly and coming up the sides of the pan approximately ¼-inch.

Place the pan in the freezer while mixing up the filling.

To Make the Cheesecake Filling:

Using a hand or stand mixer, beat the softened cream cheese, granulated sugar, and banana cream pie pudding together until the mixture is smooth and no lumps remain.

Add the eggs one at a time, lightly beating with a fork before mixing in.

Stir in the pure vanilla extract and sour cream.

Add the flour and salt, beating until just combined.

Remove your crust from the freezer and pour the cheesecake mixture on top, spreading evenly.

Wrap the bottom of the pan in aluminum foil and place in a large roasting pan.

Boil water and pour into the roasting pan, filling up about halfway up the sides of the springform pan.

Bake for approximately 1 hour and 30 minutes, or until the center of the cheesecake is slightly jiggly.

Turn off the heat of the oven and crack open the door. Let the cheesecake stay in the oven for another hour.

Carefully remove the springform pan and remove the foil.

Refrigerate the cheesecake (in the springform pan!) for at least 5 hours or overnight.

To Make the Whipped Cream:

Place your mixing bowl (stand mixer bowl or regular mixing bowl) in the freezer for 20 to 30 minutes.

Remove the bowl from the freezer and add in your heavy cream, sugar, and vanilla extract.

Using the whisk attachment of your stand mixer (or hand mixer), began mixing at medium-high for 30 seconds to one minute, or until the creamy is fluffy.

To test if it’s thick enough, the cream should stick to the whisk attachment without quickly sliding off.

Top your cheesecake with sliced bananas and spread whipped cream on top.

Sprinkle with finely crushed wafers and enjoy!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 598Total Fat: 45gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 164mgSodium: 534mgCarbohydrates: 43gFiber: 1gSugar: 31gProtein: 8g

This data was provided and calculated by Nutritionix on 10/24/2020

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Discover a dessert so good that it caused two teenagers fall in love! Seriously, Banana Cream Pie Cheesecake is THAT good. Made with a vanilla wafer crust, this is the creamiest cheesecake ever!

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