This recipe turns layered desserts into stunning cheesecakes! Banana pudding cheesecake has a Nilla Wafer crust and a creamy instant banana pudding filling. I used lots of bananas and Nilla Wafers in this cheesecake to preserve their classic flavour. Nilla Wafers replace graham crackers in this cheesecake.
Warm the oven up to 325°F (163°C). Put parchment paper around the bottom of a 9-inch springform pan.
Put the Nilla Wafers in a food processor and pulse them a few times to make them into fine crumbs. In a bowl, mix the Nilla Wafer crumbs and sugar together. Then add the melted butter and stir until all the crumbs are wet.
Firmly press the mixture into the bottom of the pan to make a layer that is even. To pack it in well, I like to use the bottom of a measuring cup.
It will only take 10 minutes to bake the crust. Let it cool down a bit while you make the filling. This is what will be used to make the water bath later.
Use a paddle attachment to beat cream cheese smooth in a stand mixer bowl. Mix sour cream and mashed banana into cream cheese. Add vanilla, custard mix, and sugar. Avoid the package instructions and add the custard mix dry to the cheesecake filling. For complete mixing, scrape the bowl sides twice.
Put the eggs into a smaller bowl and lightly beat them before adding them in slowly. This will keep you from beating the eggs too much, which could make the cheesecake crack.
Wrap the cooled springform pan in two to three layers of foil. I fold the sides of an oven bag and put it in. Smooth the cheesecake filling in the springform pan. Pour boiling water into a large roasting pan and carefully place the cheesecake pan in.
Turn off the oven and open the door. Leave the cheesecake in the oven for another hour before cooling on a rack. After cooling on the counter, refrigerate the cheesecake for 5 hours before serving.