If you love classic southern desserts you'll want to make this soon!
Table of Contents
🗝️ Key takeaways
- All the great flavors of two classic desserts in one!
- This is a showstopper dessert (but it's so easy!) that's perfect for Easter, Mother's Day, and other Spring events.
- Unlike other cheesecake recipes, this one never cracks or curdles when you follow my instructions carefully.
This banana pudding cheesecake recipe is the perfect dessert for, well, just about everything! The bourbon maple pecan topping is one of my family's favorite things ever—seriously.
With fresh bananas, a sweet/salty topping, and a never-fail cheesecake worthy of the Cheesecake Factory, it's so good you might actually go bananas.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Vanilla wafers bring the classic banana pudding flavor through, but you can use graham cracker crumbs for the crust if you really want to.
- Bourbon vanilla refers to where the vanilla comes from. If you can't find it, another good-quality vanilla extract or vanilla bean paste will work.
- Swap the pecans for walnuts if you prefer.
- If you don't like bourbon or maple you could make a regular caramel to go on top.
- Don't forget to serve each slice with a dollop of whipped cream or cool whip!
🔪 Instructions for banana pudding cheesecake
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Mix the vanilla wafer crumbs and melted butter.
- Press the crumb mixture into the bottom of a springform pan.
- Blend the cream cheese and eggs. Add sour cream and vanilla extract.
- Layer the cheesecake mixture, bananas, chopped wafers, and more of the cheesecake filling into the vanilla wafer crust. Bake cheesecake.
- Simmer the brown sugar, bourbon, and maple syrup.
- Whisk, letting the mixture thicken.
- Remove the cheesecake from the refrigerator.
- Pour the bourbon/sugar mixture over the top of the cheesecake, then sprinkle with pecans.
🥫 How to store leftovers
Because of the high dairy content in this creamy banana pudding cheesecake, it's best to keep it refrigerated at all times. Don't leave it out more than 2 hours.
The cheesecake leftovers will last for up to four days when covered with plastic wrap or portioned into an airtight container. However, the vanilla wafer cookies will continue to soften a little bit.
You can freeze individual slices for up to 3 months.
I like to make banana pudding cheesecake one day before we plan to eat it. That seems to be the "sweet spot" for this tasty treat.
Expert Tip:
The water bath (or bain-marie) ensures that your banana pudding cheesecake cooks slowly and evenly. This makes the final result extra creamy and delicious.
💭 Things to know
- The bain-marie also prevents the dreaded cracks!
- Make sure to wrap the outside of your springform pan tightly with foil. Don't skip the bottom of the pan, either! Otherwise, water could seep in and make your crust mushy.
- Put the vanilla wafers in a food processor for easy prep. Just a few pulses will chop them, and, after a few more pulses, you'll have fine crumbs for the crust.
- Don't whip too much air into the cream cheese mixture. It tastes best when it's mixed just on low speed to combine everything together.
- If using a stand mixer, use the paddle attachment instead of the whisk.
- If using an electric hand mixer, use the beaters instead of the whisks.
- Real bananas taste best in this dessert, so don't try to swap them with banana flavoring or banana pudding mix.
- You can use a banana slicer to make prep faster.
- Sliced bananas turn brown once exposed to air, so don't let them sit out for too long before you get started baking.
👩🍳 FAQs
A springform pan (or, cheesecake form) has removable sides. This way, you can easily lift away the outer ring (the outer edges/side of the pan) and display your beautiful cheesecake on a stand or platter.
Oh, you're missing out! (And, I'll assume, not from the south!) Classic banana pudding is a layered dessert made of fresh banana slices, vanilla wafer cookies, and vanilla pudding or custard (though, some use banana cream pudding mix.)
I haven't tested the baking time for bars, but you probably could make banana pudding bars with this recipe. The cheesecake is done cooking when the internal temp is 145-150 degrees F, and the time will depend on the shape of the pan you use. However, keep in mind, too, that the water bath is important, so don't skip that.
Nope, this cheesecake gets baked in the oven. I think it's extra delicious that way. However, if you're looking for a no-bake banana recipe, try this one instead.
📚 Related recipes
- From-scratch Banana Pudding is comforting and delicious like nothing else! With real ingredients and optional meringue, it's a classic that everyone should make at least once (or, once a month!)
- Nutter Butter Banana Pudding is a fun twist on the classic southern dessert. If you love peanut butter and bananas, this is a must-try!
- Bananas Foster Cheesecake is another dessert combo that brings together elegant flavors with Southern classics—pull this one out for a special occasion and prepare for the highest of praise!
📞 The last word
There's nothing like a creamy cheesecake to make people's eye's light up. This is so easy but it looks fancy!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Southern Banana Pudding Cheesecake
Print Pin Recipe Rate RecipeIngredients
Cheesecake
- 1 package 'Nilla Wafers, half turned to crumbs in the blender, half broken into large chunks
- ¼ cup unsalted butter, melted
- 3 bananas, peeled and sliced
- 32 ounces cream cheese, room temperature
- 2 cups sugar
- 6 eggs, room temperature
- 1 tablespoon vanilla
- 16 ounces sour cream
Bourbon Pecan Maple Glaze
- ¼ cup brown sugar
- ⅛ cup bourbon
- ¼ cup maple syrup
- ½ pound pecans, chopped
Instructions
Cheesecake
- Preheat the oven to 375F.
- Mix Nilla Wafers crumbs and butter and press into bottom and partly up sides of a 10-inch springform pan with high sides.
- Wrap the bottom and sides of the springform with aluminum foil to seal out water.
- Put the paddle attachment on the mixer.
- 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
- My springform pans are a couple of decades OLD. It seems that the sides are higher than normal. I've changed the instructions to call for a 10-inch springform pan with high sides if possible.
- The bain-marie prevents the dreaded cracks!
- Make sure to wrap the outside of your springform pan tightly with foil. Don't skip the bottom of the pan, either! Otherwise, water could seep in and make your crust mushy. It's ok if a little water seeps in.
- Don't whip too much air into the cream cheese mixture. It tastes best when it's mixed just on low speed to combine everything together.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published November 30, 2009. Last updated March 8, 2024 for improved instructions and editorial content. Pan size changed from 9" to 10".
Rebecca says
This is a fantastic recipe but I do have to say that I had to use a 10 inch spring form pan and it was filled right to the brim of the pan. I prepared crust in a 9 inch and when I finished the batter I knew it would not all fit so redid the crust in the 10 inch. To make up for the bigger pan I used the entire package of Nilla wafers and 1/2 cup of butter to fit. Thankfully my 5 year old loves Nilla wafers because I had extra on hand.
Catherine says
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 says
You had me at Bourbon Maple Glaze. Wow. Definitely putting this one on the "Must Make" list. Thank you!
Jennifer A Stewart says
Who in world thought that you could improve on banana pudding? Then this doozy comes along! YES!!
Kathy Hester says
I'm down with banana pudding everything, but your cheesecake may be what I dream about tonight. It looks amazing!
Marlynn @ UrbanBlissLife says
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 says
Now THAT looks incredible!!!! I wish I had it for breakfast.
allie @ Through Her Looking Glass says
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 says
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