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!
Banana Pudding Cheesecake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: Dessert
Cuisine: American
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.
Recipe Notes
Top each slice with a little squirt of whipped cream and a slice of banana and vanilla wafer on top.
My Daddy would love this, maybe I will make it for Father's Day
This looks wonderful! I wish I had a piece right now!
Hello do you have to put banana pudding cheesecake in the oven
Hi Ameisha – yes you do. It’s in the directions 🙂
Lol. I kept scrolling and I found out where I asked the same thing last time. Forgive me, I am forgetful. However I did not forget how great this cheesecake is so I’m making it again!
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
yumm! your cheesecake looks so good!!!
Looks delicious! My family would love this too.
Hmm, I JUST bought Vanilla Wafers on a whim at the store Monday. Coincidence?! I THINK NOT!
Perfect way to combine to incredible desserts!
What about the eggs? They are not cooked and could be a problem for some people.
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 – this is a baked pie so the eggs are cooked.
Great combination of 2 yummy desserts. This is a keeper.
Mouth-watering Goodness!
Oh, my! You may have just come up with my all time favorite comfort dessert!
How am I ever going to lose weight if you keep posting these amazing recipes? I love you, Brandie. Pinning… of course!
Call this lazy baking? HA!Congratulations on making the foodbuzz Top 9!
Oh my goodness! This sounds like one heck of a cheesecake =) Congrats on the Top 9!
Just made this recipe and put it in the oven. Hope it turns out as great as yours looks 🙂
Just pulled it out of the oven! Can't wait for my husband to try it! Looks so good!
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.
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!
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
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. 🙂
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?
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!
Made this last night, and its AMAZING! Thank you! LOVE your recipes 🙂
Made it. Gonna eat it.
Awwwwwwwwwesome!!! My hubby is gonna go nuts over this one!
This is delicious! Thanks for such an awesome recipe. Everyone loved it.
My daughter made this and it was soooooooo good.
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.
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.
It Looks Yummy..!!
I couldn't find what temp to bake it at…….?? 🙂
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!
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.
If I omit the bananas, should I also omit the lemon juice?
Can this cheesecake be frozen after it is baked for use about 5-6 days later??
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.
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!
How ripe should the bananas be? Black like for banana bread?
How ripe should the bananas be? Black like for banana bread?
I loved it and my kids and friends as well
What is the lemon juice for?
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. 🙂
How many bananas should you use if you put them in it. I have made this before and thought the directions were listed.
Hi Maegan! Just one banana. 🙂
NO BANANAS ARE REQUESTED AND CAN YOU TELL NEW COOKS ABOUT THE LEMON JUICE ???
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?
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 🙁