Desserts

Banana Pudding Cheesecake

Banana Pudding Cheesecake has a Vanilla Wafer crust and a creamy banana filling flavored with fresh bananas and brown sugar

  • Serves 16
  • Prep 25 minutes
  • Cook 1 hour
  • Total 2 hours

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Banana Pudding Cheesecake

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 cheesecake, you could also do a layer of them in the middle of the filling.

Slice of Banana Pudding Cheesecake on a plate.

How To Make

(More detailed instructions in recipe card below.)

  1. Make the crust.
    Making the crust.
  2. Arrange Vanilla Wafers around the edge.
    Vanilla wafers arranged around edge.
  3. Make the banana mixture. Let it cool.
    Making the banana mixture.
  4. Beat cream cheese until smooth and then gradually add sugar.
    Mixing in the sugar.
  5. Beat in the eggs one at a time.
    Adding the eggs.
  6. Beat in vanilla.
    Adding the vannilla.
  7. Stir in banana mixture and pour filling into pan.
    Pouring batter into pan.
  8. Bake.

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.

How To Store

This cheesecake can be stored for 4 to 5 days in the refrigerator.

More Banana Pudding Recipes

Cheesecake with a slice cut out.

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Recipe Source: adapted from Southern Living

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Recipe

Banana Pudding Cheesecake

Banana Pudding Cheesecake is a combo of 2 of my favorite desserts! A vanilla wafer crust with a creamy banana filling makes a delicious southern-style cheesecake.

  • Serves 16
  • Prep 25 minutes
  • Cook 1 hour
  • Total 2 hours

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

  1. 1

    Preheat oven to 350 degrees.

  2. 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. 3

    Stand 17 vanilla wafers around edge of pan with rounded sides facing outward. Press them gently into the crust.

  4. 4

    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.

  5. 5

    Using an electric mixer, beat cream cheese at medium speed until smooth, about 3 minutes.

  6. 6

    Gradually add granulated sugar.

  7. 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. 8

    Beat in vanilla extract.

  9. 9

    Stir banana mixture in until evenly mixed. Pour batter into springform pan on top of crust.

  10. 10

    Bake for 45 to 55 minutes, until center is almost set. Jiggle the pan to check.

  11. 11

    Turn oven off, open door about 6 inches and leave cheesecake in oven to cool for about 1 hour.

  12. 12

    Remove cheesecake to counter to cool for another 30 minutes. Cover with plastic wrap and refrigerate for 8 hours before serving.

  13. 13

    Garnish with whipped cream and vanilla wafers.

Notes

If you’re a huge fan of vanilla wafers, try adding 1/2 cup coarsely chopped vanilla wafers to the batter. You can leave the pecans out of the crust if you wish. Add maybe 1/4 cup more vanilla wafer crumbs.

Equipment

  • 9-Inch Springform Pan
  • Electric Mixer

Nutrition

  • Calories361 kcal
  • Carbohydrates37 g
  • Protein6 g
  • Fat22 g
  • Saturated Fat11 g
  • Polyunsaturated Fat2 g
  • Monounsaturated Fat6 g
  • Trans Fat0.1 g
  • Cholesterol81 mg
  • Sodium227 mg
  • Potassium170 mg
  • Fiber1 g
  • Sugar29 g
  • Vitamin A720 IU
  • Vitamin C2 mg
  • Calcium51 mg
  • Iron0.5 mg

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