Banana pudding makes our heart sing — it’s the world’s perfect dessert: Classy enough to serve at a wedding, trashy enough to bring in an aluminum baking sheet to a barbecue. We’ve turned our classic recipe for Banana Pudding (bookmark it, seriously) into just about any dessert you can imagine: cheesecake bars, poke cake, and now this cheesecake.
Prep Time:20 mins
Total Time:6 hrs 30 mins
Yields:10 serving(s)
Ingredients
- 1 (8-oz.) block cream cheese, softened
- 1/3 cup granulated sugar
- 1 cup heavy cream
- 1 tsp. pure vanilla extract
- 1 (3.4-oz.) package instant vanilla pudding mix
- 1 cup whole milk
- 1 prepared graham cracker crust
- 3 bananas, sliced, plus more slices for garnish
- 30 Nilla Wafers
- Whipped topping, for garnish
- Crushed Nilla Wafers, for garnish
Directions
Step 1
Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
Step 2
Add sugar and beat until combined. Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside.
Step 3
In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
Step 4
Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top.
Step 5
Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)
Step 6
Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.