Banana Pudding Cheesecake has a Vanilla Wafer crust and a creamy banana filling flavored with fresh bananas and brown sugar. Makes a showstopper dessert.
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, Twinkie Banana Pudding and Banana Pudding Ice Cream.
Banana Pudding Cheesecake starts off with a vanilla wafer crust – because it’s not banana pudding without nilla wafers 🙂 . Just 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.
Tips for making Banana Pudding Cheesecake:
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.
It’s best to use ripe, but not overripe bananas for this cheesecake.
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.
Try These Other Banana Pudding Recipes:
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Watch the short video below to see how easy it is to make this cheesecake.
Banana Pudding Cheesecake
Equipment
Ingredients
- 1 1/2 cups finely crushed vanilla wafers
- 1/2 cup finely chopped pecans
- 1/4 cup 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-ounce) packages cream cheese , softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- whipped cream and vanilla wafers for garnish
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, stir together crushed vanilla wafers, chopped pecans, and melted butter. Press into bottom of a greased 9-inch springform pan.
- Stand 17 vanilla wafers around edge of pan with rounded sides facing outward. Press them gently into the crust.
- In a small saucepan, combine bananas (both diced and mashed) 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.
- Using an electric mixer, beat cream cheese at medium speed until smooth, about 3 minutes.
- Gradually add granulated sugar.
- 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.
- Beat in vanilla extract.
- Stir banana mixture in until evenly mixed. Pour batter into springform pan on top of crust.
- Bake for 45 to 55 minutes, until center is almost set. Jiggle the pan to check.
- Turn oven off, open door about 6 inches and leave cheesecake in oven to cool for about 1 hour.
- Remove cheesecake to counter to cool for another 30 minutes. Cover with plastic wrap and refrigerate for 8 hours before serving.
- Garnish with whipped cream and vanilla wafers.
Notes
Nutrition
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Recipe Source: adapted from Southern Living
More Cheesecake Recipes
Pecan Pie Cheesecake
Amaretto Cheesecake
Disclosure: This post contains affiliate links.
What another nuts can I replace pecans with? (I can stand pecans)
Walnuts or almonds should work well or even macadamia nuts. Or you could just leave the nuts out. You might want to add a few more crushed Vanilla wafers if you do this to make sure you have plenty of crust.
I’m allergic to pecans do I have too use them ?
No, you can leave the pecans out.
Has anyone made this in mini cheesecake springform pans 4″?
My Mom made this for Thanksgiving 2016…such a HUGE hit..it turned out so pretty just like the pic and she used the helpful hint of other reviewer of bakers joy for the pan and it worked great! Thanks so much for the recipe…our family devoured it and didn’t wan to stop….definitely a new Thanksgiving tradition!
I made this cake for the first time for our Thanksgiving feast at work. It was a HIT! People were scraping the cake plate and begging me to make another one! Most delicious cake I’ve ever eaten (and I have eaten a lot of cake). This one is going in the favorites file for sure!
In the last year, I’ve fallen head over heels for Cheesecake. I started making my own about eight months ago; first no bake; out of the box. Then I started with my cousin Teresa helping me cook my first real Cheesecake and now I’m the self proclaimed King of Cheesecake in Lexington, Ky. I love banana pudding and my sister in Louisville, Ky saw this recipe on line. I got mine in the oven now. I know it’s going to come out scrumptious. Thanks so much. Eddie?
Can I make this in a regular pie dish instead of a spring foam pan
The sides of the pie dish, even a deep-dish one, won’t be high enough.
Oops! I meant to say I was “wondering” if I could use non-dairy cream cheese?
Hi Pat, I’ve never baked with non-dairy cream cheese so I’m not sure how it would turn out.
I just came across your recipe and it sounds delicious. I love banana pudding. I was spending if I can use non-dairy cream cheese since I am lactose intolerant?
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?
I know I am too late to help you. Haven’t ever tried the freezer, fridge thing. Did you try it?
I did not try it, I actually waited until the next day to eat it. I did make it again today and may end up trying it.
do you combine both the sliced and mashed bananas into the saucepan with the lemon?
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…
I think a meringue would be fabulous on this cheesecake. Let me know if you try it!
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?
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.
I made this yesterday and it is AMAZING!!! I must try with these fresh strawberries I have.
I bet it would be so good with fresh strawberries!
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!
You made my day Rachael with this comment! So glad your husband loved it. Wish him a Happy Birthday from me. 🙂
I absolutely love banana pudding, but Banana Pudding Cheesecake?? That is THE BOMB!! Can not wait to make it!! 🙂
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.
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.
I seriously just made banana pudding for the first time and now I need to make this cheesecake. I just have to!!
Holy moly you are a genius!!! I feel like the banana pudding gods should be singing right now as I read this post… I’m obsessed!
Looks amazing!!! Never thought of combining them but great idea!! Yummy!!