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Banana Pudding Cheesecake

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I am a big fan of my mom's banana pudding recipe, so when I came 
across this cheesecake recipe, I knew I had to try it.


I made it for Easter Sunday. IT IS TERRIFIC!

I loved the flavor and it does taste just like banana pudding.

When you take a bite, the flavor is like "Bam" in your mouth. Corny, I 
know, but I don't know how else to explain it.




Banana Pudding Cheese Cake

1 1/2 cups finely crushed vanilla wafers
1/2 cup chopped pecans
1/4 cup butter, melted
16 vanilla wafers
2 large ripe bananas, diced
1 tablespoon lime juice
2 tablespoons dark brown sugar
3 (8-oz.) packages cream cheese, softened 
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup coarsely crushed vanilla wafers
Garnishes: sweetened whipped cream, vanilla wafers, sliced bananas tossed in lime juice

Preheat oven to 350°. 

Crush vanilla wafers in a food processor, add chopped nuts and melted butter; process until combined. Press mixture onto bottom and slightly up sides of a greased and floured 8-inch springform pan (can use 9-inch). Stand 16 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).

Combine bananas and lime juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.

Bake at 350° for 40 to 50 minutes or until center is almost set. Turn off oven and leave the oven door ajar, and let the cheesecake cool for 20-25 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen and remove side of springform pan. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.

Slightly adapted from Southern Living magazine.

14 comments:

  1. Oh man, anything cheesecake, and you have me running to get the first bite. There is no question that I'm trying this

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  2. OMG - this cake looks soooooooo delicious!

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  3. this sounds like my husband's perfect cheesecake. I must try to make it!

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  4. Congrats on being the most clicked recipe from last week's Weekend Potluck! You are featured today. Please swing by and pick up your red button. Thanks for bringing such a great recipe to our party! http://www.meetpenny.com/2012/05/weekend-potluck-may-18th-may-20th/

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  5. THis cheesecake looks amazing! I just found your blog site today and love it- I plan to come back often. Martha

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    1. Thanks Martha, glad you stopped by.

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  6. Thank you so so much for bringing this great recipe to my weekend dinner party:)) you have a lovely blog. I'm looking forward to knowing you.

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  7. Your welcome, and thanks for the invite!

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  8. Looking delicious. Thank you so so much for bringing this great recipe

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  9. I see that it "looks good" but has anybody tried it?

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    1. I tried it and it was very good. I think it could use double the bananas. It was easy to make and the finished product looked very pretty.

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