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You CAN make this Banana Pudding Cheesecake

No water bath! This cheesecake is simple to make, and perfect every time. The fluffy, whipped banana pudding tops it all off, and the Nilla wafers take this comfy dessert to the next level. It's a star dessert that everyone is going to rave about.
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Course: Dessert
Keyword: banana pudding cheesecake, banana pudding recipe, banana recipes, beautiful dessert, cake recipe, cheesecake, comfy dessert, dessert recipe, magnolia bakery banana pudding, no waterbath, party dessert, potluck dessert, springform pan, whipped cream
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Refrigerating Overnight: 8 hours
Total Time: 9 hours 55 minutes
Servings: 8 people
Calories: 718kcal

Equipment

  • mixing bowl
  • Hand Mixer with whisk attachment fold and mix ingredients and make whipped cream
  • food processor crush the graham crackers
  • small ramekin press down the crust
  • spatulas
  • Parchment Paper
  • 9" Springform Pan
  • cake platter
  • deep pan for water that goes in oven

Ingredients

Make the Cheesecake Crust

  • 1 pack Honey Graham Crackers
  • 1 stick Unsalted Butter melted

Cheesecake Filling

  • 2 packs Cream Cheese Block Philly cream cheese or high quality brand. Bring to room temperature.
  • ¼ cup Regular Sour Cream
  • ¾ cup White Granulated Sugar
  • 1 tsp Vanilla Extract
  • 2 Whole Eggs bring to room temperature

Make Banana Pudding

  • 3.4 oz Jello Instant Vanilla Pudding Powder
  • 1 cup cold water
  • 1 cup Condensed Milk
  • 1 cup Heavy Whipping Cream
  • 2 Fresh Ripe Bananas not overripe; sliced at time of use
  • 1 box Nilla Wafers or Vanilla Cookies or Chessmen; about 4 cups

Instructions

Make the Cheesecake Crust

  • Process the honey graham crackers until they are crushed very well. Transfer to mixing bowl.
    1 pack Honey Graham Crackers
  • Pour the melted butter in and mix till incorporated well.
    1 stick Unsalted Butter
  • Line the 9" springform pan with parchment paper.
  • Put the crust mixture in the pan and press down using the bottom of a ramekin. Press the crust out to the sides so the crust is halfway up the sides of the pan.
  • Bake at 350 F for 8 minutes.
    Remove and let it cool.

Make the Cheesecake

  • Preheat oven to 325 F
    Place a big, deep pan of water on the bottom shelf. Have the cake shelf in the middle rack.
  • Bring the cream cheese, sour cream, and eggs to cool room temperature.
  • Now, in a mixing bowl, combine the cream cheese, sugar, sour cream, and vanilla extract. Use a whisk to mix it till incorporated, but do not over mix.
    2 packs Cream Cheese Block, ¼ cup Regular Sour Cream, ¾ cup White Granulated Sugar, 1 tsp Vanilla Extract
  • In a separate bowl, beat the eggs very well. Add them to the cheesecake mixture. Now, whisk it all till it's smooth. Do not over mix.
    2 Whole Eggs
  • Tap the bowl on the counter to release air bubbles. About five taps.
  • Pour it in the crust. The mix should be thick. Use a spatula to very gently press it towards the sides of the crust, but be gentle and don't worry about it being perfect because the mixture will reach all the sides once it's in the oven.
  • Put it in the oven, center, middle rack. 325 F for 30 minutes only. Use your timer.
  • Then, lower the temp to 250 F for 25 minutes.
  • Then, turn OFF the oven and do not remove the cake. Let it sit inside the oven for 25 minutes.
  • Then, crack open the oven door and let the cake sit in there for 15 minutes.
  • Next, remove the cake and sit it on the countertop for 30-50 minutes till cooled.
  • Put plastic wrap on top and refrigerate it overnight.

Make Banana Pudding Mixture

  • In a bowl, mix the Jello Instant Vanilla Pudding Mix and cold water. Add condensed milk. Mix very well till thickening.
    3.4 oz Jello Instant Vanilla Pudding Powder, 1 cup cold water, 1 cup Condensed Milk
  • Cover with plastic wrap and refrigerate.

Assemble and Create the Banana Pudding Cheesecake

  • The next day, or after ten hours, it's time to make this comfy dessert with gorgeous layers.
  • Place a mixing bowl in the freezer for ten minutes.
  • Then, dry it well inside and add your cold heavy whipping cream. Whisk on high until very still peaks form. Stop whisking once the stiff peaks are formed. You should be able to hold the bowl sideways and nothing falls out.
    1 cup Heavy Whipping Cream
    fresh made whipped cream
  • Then take the banana pudding mixture and whisk it until smooth again because it will be very thick in the bowl.
  • Then FOLD it into the whipped cream with a spatula, little by little. Do not over mix and be gentle. Incorporate it well while keeping the whipped cream mixture fluffy.
  • Take the cheesecake (while still in the pan) and spread a thin layer of the whipped mix on it so the first layer of sliced bananas attaches to it.
    Now, this is when you slice the bananas. Layer the cake, with one layer of bananas.
  • Then add about four to five dollops of the whipped mix on top and very gently use a small spatula to glide it over the bananas.
  • Get the Nilla wafers and grab some whipped mixture and begin to place Nilla wafers along the entire circumference of the cake. Slightly press down so they stay standing up.
    1 box Nilla Wafers
  • Use the spatula and gather the whipped mix towards the Nilla wafers and hold them into place. Be gentle and add whipped mixture as needed to hold the Nilla wafers that are standing up.
    Do not press the whipped mixture through so it is pressed against the pan.
  • Add another layer of freshly sliced bananas. Be sure to cover very well with the banana slices, with one layer, over the area of the cake.
    2 Fresh Ripe Bananas
  • Put the remaining whipped mixture and be sure all banana slices are covered and the whipped mixture is gently spread out to the sides. The whipped mixture should be touching the Nilla wafers.
  • Gently use your spatula to smooth the top out, and decorate with Nilla wafers on the top.
  • Refrigerate for 30 minutes before serving. Then, remove the springform pan. The pan should just easily come off.
    Serve and Enjoy!

Notes

  • Don't forget the parchment paper under the cake.
  • No water bath is required, but do use a large pan of water on the bottom rack of the oven.
  • Be sure to bring ingredients down to room temperature.
  • Do not overmix.
  • Do refrigerate overnight the cheesecake and banana pudding mix.
  • Use ripe, solid yellow bananas.
  • Do not use over ripe bananas.
  • Cover banana slices with whipped mixture so they don't turn brown.

Nutrition

Nutrition Facts
You CAN make this Banana Pudding Cheesecake
Serving Size
 
1 person
Amount per Serving
Calories
718
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
122
mg
41
%
Sodium
 
491
mg
21
%
Potassium
 
398
mg
11
%
Carbohydrates
 
98
g
33
%
Fiber
 
3
g
13
%
Sugar
 
66
g
73
%
Protein
 
10
g
20
%
Vitamin A
 
1016
IU
20
%
Vitamin C
 
4
mg
5
%
Calcium
 
189
mg
19
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.