Eggs: <\/strong>Bring the eggs to room temperature before beginning the recipe. If you forget to do so, simply place them in a bowl of warm tap water for about 5 minutes. <\/li>\n<\/ul>\n![\"A](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2022\/11\/Banana-Pudding-Cheesecake.jpg?resize=1360%2C2040&ssl=1\")
<\/p>\n
How to Make Banana Pudding Cheesecake <\/h2>\n
This recipe has three main components: the Nilla Wafer crust, the banana cheesecake filling, and the optional toppings.<\/p>\n
First, you’ll need to prepare and pre-bake the crust: <\/strong><\/p>\n\n- Preheat the oven to 325\u00b0F (163\u00b0C)<\/strong><\/li>\n
- Prepare your pan: <\/strong>Line the bottom of a 9-inch springform pan with parchment paper. <\/li>\n
- Make the crust: <\/strong>Add the Nilla Wafers to a food processor and pulse until they’re the texture of fine crumbs. Combine the Nilla Wafer crumbs and sugar in a bowl. Stir, then add the melted butter until all of the crumbs are moistened. <\/li>\n
- Press the crust into the pan: <\/strong>Firmly press the mixture into an even layer in the bottom of the prepared pan. I like to use the bottom of a measuring cup to firmly pack it in.<\/li>\n
- Bake: <\/strong>The crust will only need to bake for 10 minutes. Set aside to cool slightly while you prepare the filling.<\/li>\n<\/ul>\n
![\"Beaten](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2022\/11\/Banana-Pudding-Cheesecake-1.jpg?w=246&h=369&ssl=1\" "\\"Banana")
<\/div> <\/div>
![\"Banana](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2022\/11\/Banana-Pudding-Cheesecake-2.jpg?w=246&h=369&ssl=1\" "\\"Banana")
<\/div> <\/div> <\/div> <\/div>\n
Next, you’ll make the cheesecake filling: <\/strong><\/p>\n\n- Place a large pot of water on the stove to boil:<\/strong> This will be used later to create the water bath.<\/li>\n
- Make the cheesecake filling: <\/strong>Add the cream cheese to the bowl of a stand mixer fitted with a paddle attachment and beat just until smooth. Add the mashed banana and sour cream to the cream cheese, then mix until combined. Add the sugar, pudding mix, and vanilla. Do NOT<\/strong><\/span> prepare the pudding mix as instructed on the package; it gets added to the cheesecake filling as a dry ingredient. If needed, stop and scrape down the sides of the bowl once or twice to ensure everything is well combined. <\/li>\n
- Lightly beat the eggs & add to the filling: <\/strong>Crack the eggs into a smaller bowl and lightly beat them before gently mixing them in. This will ensure that you don’t overbeat the eggs, which can cause your cheesecake to crack.<\/li>\n<\/ul>\n
![\"An](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2022\/11\/Banana-Pudding-Cheesecake-3.jpg?resize=1360%2C2040&ssl=1\")
<\/p>\n
Finally, you’re ready to assemble and bake the cheesecake: <\/strong><\/p>\n\n- Wrap the springform pan: <\/strong>Wrap the outside of the cooled springform pan with two to three layers of foil. I also place it inside an oven bag with the sides folded down. This may seem like a lot, but it helps to ensure that no water seeps into the bottom of your pan. Trust me, you don’t want that to happen!<\/li>\n
- Bake the cheesecake: <\/strong>Pour the cheesecake filling into the springform pan and smooth it out. Add the boiling water you prepared to a large roasting pan, then carefully place the cheesecake pan into the water bath. Transfer the roasting pan to the oven and bake the cheesecake just until the edges are set but the center remains a little wobbly. <\/li>\n
- Cool in the oven: <\/strong>At this point, you’ll need to turn the oven off and crack the door. Let the cheesecake sit in the oven for another hour before removing to a cooling rack. This will ensure that the cheesecake finishes baking and prevent any sudden temperature changes which can cause it to crack.<\/li>\n
- Cool completely and chill: <\/strong>Let the cheesecake rest on your counter until it’s fully cooled, then refrigerate for an additional 5 hours before serving. The cheesecake will continue to firm up as it cools and chills in the fridge.<\/li>\n<\/ul>\n
![\"An](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2022\/11\/Banana-Pudding-Cheesecake-6.jpg?resize=1360%2C2040&ssl=1\")
<\/p>\n
Once the cheesecake has chilled, slide a knife around the edges of the pan before releasing it.<\/p>\n
At this point, you can serve the cheesecake as is or you can garnish it. I topped this cheesecake with my homemade whipped cream<\/a>, some sliced bananas, and Nilla wafers. Feel free to get creative with your cheesecake and decorate it however you like though!<\/p>\n![\"A](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2022\/11\/Banana-Pudding-Cheesecake-12.jpg?resize=1360%2C2040&ssl=1\")
<\/p>\n
Can This Recipe Be Made in Advance? <\/h2>\n
Absolutely! The banana pudding cheesecake can be prepared up to four days in advance and stored, covered tightly, in the fridge until ready to serve. I recommend waiting to add the toppings until you’re ready to serve and slice the cheesecake. <\/p>\n
What Type of Pudding Mix Is Best? <\/h2>\n
You’ll need to use instant banana cream pudding mix in this recipe. If you can’t find banana cream, instant banana pudding or even vanilla pudding mix may be substituted. <\/p>\n
Do NOT use cook and serve pudding mix in the cheesecake filling. You must use instant pudding mix. <\/p>\n
![\"A](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2022\/11\/Banana-Pudding-Cheesecake-7.jpg?resize=1360%2C2040&ssl=1\")
<\/p>\n
![\"A](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2022\/11\/Banana-Pudding-Cheesecake-5.jpg?resize=1360%2C2040&ssl=1\")
<\/p>\n![\"An](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2022\/11\/Banana-Pudding-Cheesecake-8.jpg?resize=1360%2C2040&ssl=1\")
<\/p>\n![\"A](\"https:\/\/i0.wp.com\/www.livewellbakeoften.com\/wp-content\/uploads\/2022\/11\/Banana-Pudding-Cheesecake-10s.jpg?fit=200%2C200&ssl=1\")
<\/div>\n<\/div>\n\n