Banana Pudding Cheesecake

Pin It

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.


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

  2. OMG - this cake looks soooooooo delicious!

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

  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!

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

    1. Thanks Martha, glad you stopped by.

  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.

  7. Your welcome, and thanks for the invite!

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

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

    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.