Wednesday, June 13, 2012

Banana Pudding Cheesecake


Is there any dessert more Southern than Nanner Pudding?  Vanilla wafers, vanilla pudding, and bananas all put together to make one of the tastiest desserts you ever did put in your mouth. I can't get enough of it. I like to make it and I like to eat it.  No matter if you like meringue on top or whipped cream, it's all good in my book.  I had recently seen a recipe for Banana Pudding Cheesecake in a Southern Living cookbook.  My family is absolutely nuts about cheesecake and we are absolutely bonkers about Banana Pudding, so I knew this was the dessert for us.  But that recipe was pretty lengthy.  So I set about to making this dessert a little bit easier to make so it can be more of an everyday dessert.  We've discussed this before, y'all know I'm kind of a lazy baker.  Every now and then I get the urge to go all out and have a fun day of baking but most days I'm looking for easy but yummy.   So I'm using a store bought pie crust and a little secret ingredient to really amp up that yummy banana flavor.  I'm so pleased with how my shortcut recipe turned out.  I just know y'all are gonna love it!
Ingredients:
1 premade large graham cracker crust (2 extra servings)
2 (8 oz.) blocks cream cheese, softened to room temperature
1 (3.4 oz) box banana cream instant pudding
2 eggs
1/2 cup sugar
2 ripe bananas, mashed (see note below)
1/2 tbsp. fresh lemon juice
15 vanilla wafers
(lemon not pictured)


I'm using a larger graham cracker crust. 
You'll want to look for one that says "2 extra servings"

Directions:
Preheat oven to 300F degrees.
 In the bowl of your stand mixer (or using a handheld electric mixer), combine cream cheese
 and sugar until smooth (about 2 minutes on medium speed).
Add in eggs and mix until combined.
In a separate bowl, mash up your bananas. I just use my potato masher.
Squeeze in the juice from the lemon (watch out for the seeds!)
Stir until combined.  The lemon juice will keep your bananas from browning too quickly but also add a bit of flavor to the cheesecake.
Add the powdered instant pudding and the mashed bananas to the cream cheese mixture.  If you are using a stand mixer, it's really important that you scrape down the sides of your mixing bowl often.
Mix until combined. Batter will be thick.
Put vanilla wafers into ziploc bag, and crush using your hands or a rolling pin.
You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake when you cut into it.  Gently fold the wafers into the cheesecake batter.
Spread batter into graham cracker crust.
Bake in the oven for about 55-60 minutes. It'll be a pit puffy when you first take it out of the oven. Don't worry, it'll all settle down as it cools. Allow cheesecake to cool for several hours in the fridge before serving. A great way to serve this is to top each slice with a little squirt of whipped cream and a slice of banana and vanilla wafer on top.
Cook's Notes: This cheesecake can be made without the bananas. The instant pudding gives this cheesecake a lot of banana flavor so if you skip the mashed banana step, you'll still have a great tasting cheesecake.  Also, I looked everywhere for one of those premade Nilla Wafer crusts. None of my local stores seem to carry them right now.  But if you can find them near you, I think it would taste wonderful with this recipe. Just remember though that this recipe is made for a larger pie crust so you'll have filling leftover when you use a smaller crust.



Like this recipe?
Then check out this recipe for Southern Banana Pudding
or this one~ Easy Dreamy Cheesecake

41 comments:

BumbleBeeLane said...

Oh my goodness! Yummmmm! I have two ripe banana's here I was trying to figure out what to make now I Know.Warm Blessings!~Amy

Mom Photographer said...

yumm! your cheesecake looks so good!!!

RavieNomNoms said...

My Daddy would love this, maybe I will make it for Father's Day

Steph@PlainChicken.com said...

This looks wonderful! I wish I had a piece right now!

Brandi said...

Looks delicious! My family would love this too.

4littlefergusons said...

Hmm, I JUST bought Vanilla Wafers on a whim at the store Monday. Coincidence?! I THINK NOT!

Steph said...

Perfect way to combine to incredible desserts!

Slice of Southern said...

Yummm! I love this recipe! Can't wait to try this out.

Dawnye7 said...

Great combination of 2 yummy desserts. This is a keeper.

Anonymous said...

What about the eggs? They are not cooked and could be a problem for some people.

The Country Cook said...

Anonymous - this is a baked pie so the eggs are cooked.

Diane said...

Mouth-watering Goodness!

Anita at Hungry Couple said...

Oh, my! You may have just come up with my all time favorite comfort dessert!

Tabitha (a.k.a. Penny) said...

How am I ever going to lose weight if you keep posting these amazing recipes? I love you, Brandie. Pinning... of course!

Foodie Stuntman said...

Call this lazy baking? HA!Congratulations on making the foodbuzz Top 9!

Peggy G. said...

Oh my goodness! This sounds like one heck of a cheesecake =) Congrats on the Top 9!

Lulu said...

Just made this recipe and put it in the oven. Hope it turns out as great as yours looks :)

Anonymous said...

Just pulled it out of the oven! Can't wait for my husband to try it! Looks so good!

Maegan Trimnal said...

Made this for my husband for Father's Day. He loves banana pudding so I knew he would love this. I don't even like banana pudding and I liked this. Thank you for the recipe.

Debra Kapellakis said...

Dog gone it...out of all those things I have available only eggs, banana's and cream cheese...That is so cool that you made a long involved recipe into almost instant! BRAVO!

Anonymous said...

Just put it in the oven and would like to know if I should immediately put in the refrigerator when it comes out the oven

First Lady GooseBearie said...

I just made this last night for my husband. I used Splenda instead of regular sugar and omitted the bananas. Hubby says it delicious! I'm allergic to all things banana, so I can't taste it for myself. Thank you so much for these awesome recipes. :-)

Anonymous said...

I really love your recipes and have been subscribed for just a few months but I spend hours looking and reading and drooling. Thanks so much. I laugh out loud almost every day when I read your blog. Is there a reason the zip list save recipe function is no longer available?

The Country Cook said...

Thank you so much! That really means so much to me? Glad I could put a little giggle in your day! I'm working with Ziplist on the saving issues. I'm hoping we'll have it fixed really soon! Thanks for bearing with us while we sort it out!

Anonymous said...

Made this last night, and its AMAZING! Thank you! LOVE your recipes :)

Shiloh Barkley said...

Made it. Gonna eat it.

Lynn Vining said...

Awwwwwwwwwesome!!! My hubby is gonna go nuts over this one!

Liz J. said...

This is delicious! Thanks for such an awesome recipe. Everyone loved it.

Anonymous said...

My daughter made this and it was soooooooo good.

Zaneta said...

that looks good but I'm thinking if I try it I might make a nilla wafer crust instead of using a graham cracker crust and maybe leaving out the one that go in it since I'd have them in the crust.

Anonymous said...

Made this and brought into work....my co-workers devoured it. It was very tasty, and so simple to make. I will definitely being making it again.

Anonymous said...

It Looks Yummy..!!

Anonymous said...

I couldn't find what temp to bake it at.......?? :)

Brandie S. said...

Hi! If you look at the first line of the directions, it says to preheat the oven to 300F degrees. Hope you enjoy this one!

Lina said...

Hi, I made this recipe and have a lot of filling left over (I just started with a smaller pie shell) can I store it in refridgerater for HOW LONG. I also made this Danish, your reciped are so tasty and delicious, thank you.

Rebecca Clouse said...

If I omit the bananas, should I also omit the lemon juice?

Anonymous said...

They are cooked when pie is baked. I don't suggest eating it before being baked. Never eat anything that have eggs in it unless it is going to be cooked.

Anonymous said...

Can this cheesecake be frozen after it is baked for use about 5-6 days later??

srasmoo Rasmussen said...

Made this banana pudding cheesecake today and WOW! It's so terrific. I've never been a big fan of banana pudding (and I'm born and raised Southern) but adding the cream cheese and other extras transported into a new realm of yummyness! Thanks so much for sharing the recipe.

Amy said...

This looks and sounds amazing. I'm going to pick up some bananas today, so they'll be nice and ripe soon. I've gotta make this!

christina cortez said...

How ripe should the bananas be? Black like for banana bread?