Banana Pudding Cheesecake

The banana pudding cheesecake has a vanilla wafer crust and a creamy banana filling flavored with fresh banana and brown sugar. Makes a must-have dessert.

Banana Pudding Cheesecake

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 big fan of banana pudding.

Banana Pudding Cheesecake starts with a vanilla wafer crust – because it’s not banana pudding without a nilla wafer. Just to make sure there is enough Nilla Wafer goodness, a ring of whole vanilla chips is placed along the circumference of the springform pan. If you wanted even more vanilla wafers in your banana pudding cheesecake, you can also make a layer in the middle of the filling.

Tips for making a banana pudding cheesecake:

The original recipe, which came from Southern Living, called for baking the crust before adding the garnish, but I skipped this step and it went well. No need to do any extra work :). In addition, I find that the crusts made with vanilla wafers can be a little difficult to cut if they are precooked.

It is best to use ripe bananas but not overripe for this cheesecake.

The filling is creamy and rich with just the right amount of banana flavor. Top the cheesecake with whipped cream and vanilla wafers and you have a dessert from the south that will be perfect for serving for Easter.

Banana Pudding Cheesecake

The banana pudding cheesecake has a vanilla wafer crust and a creamy banana filling flavored with fresh banana and brown sugar. Makes a must-have dessert.

Ingredients

  • 1 1/2 cups finely crushed vanilla wafers
  • 1/2 cup finely chopped pecans
  • 1/4 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-ounce) packages Challenge 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

  • If you’re a huge fan of vanilla wafers, try adding 1/2 cup coarsely chopped vanailla 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.

Nutrition

  • Calories: 354kcal

Source: Spicysouthernkitchen

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