This easy banana pudding cheesecake will get rave reviews at your next party or potluck! Rich and creamy with lots of banana pudding flavor, this cheesecake recipe never cracks or curdles - you'll love it!
Banana pudding cheesecake is nothing short of amazing — and we are big banana pudding fans around here. It is creamy and rich like banana pudding but has the tang of cheesecake as well. The cheesecake has a layer of Nilla wafers and bananas, just like the real deal.
The trick to making a good cheesecake is to make sure that you beat it slowly so no air is whipped into the cheese. It will bake up denser and richer with a much more intense taste. After all, those air molecules take up some space, right?
Give this banana pudding cheesecake recipe a try. It's best if you make it a day ahead of time but you can make it up to three or four days ahead if you want to.
Southen Banana Pudding Cheesecake Recipe
Give this Southern Banana Pudding Cheesecake recipe a try - if you like it please give it a 5 star rating! Thanks
Southern Banana Pudding Cheesecake
Print Add to CollectionIngredients
Cheesecake
- 1 package 'Nilla Wafers, , half turned to crumbs in the blender, half broken into large chunks
- 1/4 cup unsalted butter, , melted
- 3 bananas, , peeled and sliced
- 32 ounces cream cheese
- 2 cups sugar
- 6 eggs
- 1 tbs strong bourbon vanilla
- 16 ounces sour cream
Bourbon Pecan Maple Glaze
- 1/4 cup brown sugar
- 1/8 cup bourbon
- 1/4 cup maple syrup
- 1/2 lb pecans, , chopped
Instructions
Cheesecake
- Preheat the oven to 375F
- Mix Nilla Wafers crumbs and butter and press into a 9 inch springform
- Wrap the bottom and sides of the springform with aluminum foil to seal out water
- Beat the cream cheese on low speed until blended
- Add sugar and continue to beat on low
- Add the eggs one at a time
- Remove from mixer and fold in sour cream and the vanilla
- Pour half the filling into the crust. Sprinkle with sliced bananas and remaining (chopped) 'Nilla Wafers.
- Pour the remaining filling over in the prepared crust carefully
- Bake for 45 minutes in a bain marie (place cheesecake pan in another pan and add water until it comes halfway up the sides of the cheesecake pan)
- Leave oven door closed and turn off heat. Allow to stand for one hour
- Remove from oven and bain marie and allow to come to room temperature
- Chill for 8 hours
Bourbon Pecan Maple Glaze
- Bring all of the ingredients except the pecans to a simmer.
- Whisk until the sugar is dissolved and mixture is reduced by half. It should be thickened.
- Spread the glaze over the cooked cake, sprinkle on the pecans and press them in lightly.
- Refrigerate until it is time to serve
Notes
Nutrition
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Catherine
Dear Marye, this just sounds like a little slice of heaven to me! I wish I could taste this...I am sure it is absolutely divine. What a wonderful idea. xo, Catherine
Renée ♥ The Good Hearted Woman
You had me at Bourbon Maple Glaze. Wow. Definitely putting this one on the "Must Make" list. Thank you!
Jennifer A Stewart
Who in world thought that you could improve on banana pudding? Then this doozy comes along! YES!!
Kathy Hester
I'm down with banana pudding everything, but your cheesecake may be what I dream about tonight. It looks amazing!
Marlynn @ UrbanBlissLife
Would it be okay to just eat spoonfuls of that bourbon maple glaze by itself? YUM! This entire dessert looks decadent and tasty. Great tip about the secret to a great cheesecake, too!
kellie @ The Suburban Soapbox
Now THAT looks incredible!!!! I wish I had it for breakfast.
allie @ Through Her Looking Glass
Gorgeous, Marye. You always have the BEST dessert ideas. I love banana pudding and cheesecake, and this dessert is one I'd love to make.
Lisa LaRocco
I CANNOT wait to make this for Easter. All my favorite things together in one dessert--banana pudding and cheesecake! What a brilliant idea.
You photos are beyond gorgeous. I love the old fashion cake stand--looks just like something my Southern Grandma would have. Thanks for sharing,
Lisa