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
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
15 vanilla wafers
Note: 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.
Add the powdered instant pudding 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 stir 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 bit 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: 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.
Enjoy!
Homemade Southern Banana Pudding
Banana Pudding Cheesecake
Banana Pudding Cheesecake is an easy recipe with our favorite banana pudding in cheesecake form. So unbelievably yummy and a blue ribbon recipe!
Print Pin RatePrep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Ingredients
- 1 premade large graham cracker crust 2 extra servings size
- 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
- 15 vanilla wafers chopped
Instructions
- 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.
- Add the powdered instant banana pudding 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 bit puffy when you first take it out of the oven but will settle down as it cools.
- Allow cheesecake to cool for several hours in the fridge before serving.
Notes
Top each slice with a little squirt of whipped cream and a slice of banana and vanilla wafer on top.
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Lynn Vining says
Awwwwwwwwwesome!!! My hubby is gonna go nuts over this one!
Liz J. says
This is delicious! Thanks for such an awesome recipe. Everyone loved it.
Anonymous says
My daughter made this and it was soooooooo good.
Zaneta says
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 says
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 says
It Looks Yummy..!!
Anonymous says
I couldn't find what temp to bake it at…….?? 🙂
Brandie says
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 says
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 says
If I omit the bananas, should I also omit the lemon juice?
Anonymous says
Can this cheesecake be frozen after it is baked for use about 5-6 days later??
srasmoo Rasmussen says
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 says
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 says
How ripe should the bananas be? Black like for banana bread?
christina cortez says
How ripe should the bananas be? Black like for banana bread?
~*P.Y.T*~ says
I loved it and my kids and friends as well
Andrea says
What is the lemon juice for?
Brandie @ The Country Cook says
Hi Andrea! You can use bananas in this recipe (it tastes good without them too) but if you choose to add in the bananas then the lemon juice helps keep them from turning brown. 🙂
Maegan says
How many bananas should you use if you put them in it. I have made this before and thought the directions were listed.
Brandie @ The Country Cook says
Hi Maegan! Just one banana. 🙂
SANDY says
NO BANANAS ARE REQUESTED AND CAN YOU TELL NEW COOKS ABOUT THE LEMON JUICE ???
Kandice says
I’ve made this a few times and it’s always wonderful! I’m curious about freezing it to travel to family’s house for Thanksgiving. Has anyone tried freezing it for a couple days yet?
Leeny777 says
I made this for my boyfriend’s birthday and it turned out to be way too firm. I can’t figure out what I may have done wrong 🙁
Fonshell says
It may have baked too long.
Tina Mosley says
I make this all the time and I have friends calling me and asking me to make it for they . This cheesecake is a hit around my friends and family.
Jermora says
I add 2 ripe mashed bananas before removing the beater. I never realized that bananas weren’t part of this recipe but they make it taste great! I also bake it in a water bath. I have my coworkers ready to fight over slices of this cheesecake!!
Alison Roberson says
I just made this for the first time! I can’t wait to try it! Should i let it cool before i put it jib the refrigerator?!
Fonshell says
I’m going to make a nilla wafer crust and a springform pan.
Robin says
Hi. In Dec2018 I found out I am allergic to gluten! At 73 years old & Sicilian…it’s been crazy hard to live gluten free. When I found your recipe I was so excited. I made it for my husband last night. Omitted the Vanilla Wafers and after reading all the comments,I added bananas and lemon juice. Both my husband and I adored it. Fantastic recipe. Grazie grazie. Many blessings. ❤
Brandie @ The Country Cook says
Thank you so much Robin! I love that you were able to tailor this recipe to your diet. Also, I can’t even imagine how hard it would be for an Italian to cut back on carbs! Ha! 🙂