Banana Pudding Cheesecake

Share on YummlyShare on Google+Pin on PinterestShare on StumbleUponTweet about this on TwitterShare on Facebook

Banana Pudding Cheesecake with a vanilla wafer crust.

This creamy dessert flavored with fresh banana is a combination of two of my favorite desserts- cheesecake and banana pudding. I’m a huge fan of banana pudding anything and everything. In the past I’ve made Banana Pudding Pancakes, Banana Pudding Bars, Banana Pudding Cupcakes, Banana Pudding Cake, and Banana Pudding Ice Cream.

Banana Pudding Cheesecake with a vanilla wafer crust.

Banana Pudding Cheesecake starts off with a vanilla wafer crust – because it’s not banana pudding without nilla wafersΒ  πŸ™‚ . JustΒ  to make sure there’s enough Nilla Wafer goodness a ring of whole vanilla wafers is placed along the circumference of the springform pan. If you wanted even more vanilla wafers in your Banana Pudding Cheesecake, you could also do a layer of them in the middle of the filling.

Banana Pudding Cheesecake with a vanilla wafer crust.

The original recipe, which came from Southern Living, called for baking the crust before the filling is added, but I skipped this step and it turned out fine. No need to do extra work :). Plus I find crusts made out of vanilla wafers can get a little hard to cut through if they are precooked.

Banana Pudding Cheesecake with a vanilla wafer crust.

The filling is creamy and rich with just the right amount of banana flavor. Top the cheesecake off with whipped cream and vanilla wafers and you have a showstopper southern dessert that would be perfect to serve for Easter.

Banana Pudding Cheesecake with a vanilla wafer crust.


Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Facebook.

Banana Pudding Cheesecake
  • 1½ cups finely crushed vanilla wafers
  • ½ cup finely chopped pecans
  • ¼ cup Challenge butter, melted
  • 17 vanilla wafers
  • 2 ripe bananas, diced
  • 1 ripe banana, mashed
  • 1 tablespoon lemon juice
  • 2-3 tablespoons light brown sugar
  • 3 (8-oz.) packages Challenge cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • whipped cream and vanilla wafers for garnish
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together crushed vanilla wafers, chopped pecans, and melted butter. Press into bottom of a greased 9-inch springform pan.
  3. Stand 17 vanilla wafers around edge of pan with rounded sides facing outward. Press them gently into the crust.
  4. In a small saucepan, combine bananas and lemon juice. Stir in brown sugar, using 2 tablespoons if your bananas are super ripe and 3 tablespoons if they are medium ripe. Cook over medium heat until brown sugar dissolves, about 1 minute. Remove from heat.
  5. Using an electric mixer, beat cream cheese at medium speed until smooth, about 3 minutes.
  6. Gradually add granulated sugar.
  7. Add eggs, one at a time and stopping to scrape down sides of bowl after each addition. Do not over beat. Only beat until most of yellow disappears before adding next egg.
  8. Beat in vanilla extract.
  9. Stir banana mixture in until evenly mixed. Pour batter into springform pan on top of crust.
  10. Bake for 45 to 55 minutes, until center is almost set. Jiggle the pan to check.
  11. Turn oven off, open door about 6 inches and leave cheesecake in oven to cool for about 1 hour.
  12. Remove cheesecake to counter to cool for another 30 minutes. Cover with plastic wrap and refrigerate for 8 hours before serving.
  13. Garnish with whipped cream and vanilla wafers.

Recipe Source: adapted from Southern Living

Sharing with The Weekend Potluck at The Country Cook.

Β More Cheesecake Recipes

Pecan Pie CheesecakePecan Pie Cheesecake

Amaretto CheesecakeAmaretto Cheesecake


Disclosure: This post contains affiliate links.

Share on YummlyShare on Google+Pin on PinterestShare on StumbleUponTweet about this on TwitterShare on Facebook

37 thoughts on “Banana Pudding Cheesecake

  1. I am wondering if it HAS to cool for 8 hours in fridge? Could it maybe do a couple hours in the freezer to speed it up? I just took it out of the oven and I’m not so sure we can wait till tomorrow to eat it! Lol. Maybe 8-9 tonight we can wait? Have you ever tried the freezer/fridge combo?

  2. This looks awesome. I know with my homemade banana pudding, I make a meringue topping which I brown lightly in the oven…I wonder…hmm…

  3. I made this for Easter and it was a huge hit! It was was my first time making a cheesecake. I have one question and my nilla wafer that you stand up all pulled off when it took the ring of the pan off… Did I do something wrong?

    1. I always use baking spray on my pans before baking desserts to prevent sticking Any brand will do but I prefer Baker’s Joy. A spray around the rim and bottom should work. I do this is lieu of greasing. Works better for me.

  4. I made this for my husbands birthday and everyone raved about it! It was my first time making cheesecake and I have to admit I was a little nervous, but the prep was straight forward and it turned out awesome. My hubby says this is his new favorite dessert and trust me, he’s a creature of habit so a compliment like that is huge. ❀️❀️❀️ banana pudding cheesecake!

    1. I checked out the original recipe. All the bananas are mixed with the brown sugar. This recipe has two texture for the bananas, mashed and diced.

  5. Can I get clarification on the banana part. I’m to combine both mashed and diced bananas with the lemon and brown sugar in a saucepan? TIA.

  6. I had a banana cream pie cheesecake at the Cheesecake Factory once and it was amazing. Yours looks even better — so creamy and extra full of banana flavor! Pinned.

  7. WOW!! This looks amazing!! What a lovely recipe! I sure do love dessert! This looks so creamy and delicious! …I could go for a slice myself! πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *