Go Back
The Boat Shed Kitchen

Banana Pudding Cheesecake

This banana pudding cheesecake blends two dessert classics into one irresistible treat! With a vanilla wafer crust, creamy banana-infused filling, and a buttery pecan topping, it’s rich, nostalgic, and perfect for parties or holidays.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling + Chilling 5 hours
Total Time 6 hours 20 minutes
Servings: 10 slices
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1½ cups crushed vanilla wafers
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter melted
For the Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 ripe bananas mashed
  • 3 large eggs
  • 1 tsp vanilla extract
  • ¼ cup sour cream
  • ¼ cup all-purpose flour
For the Topping
  • 1 cup crushed vanilla wafers
  • ¼ cup chopped pecans
  • 2 tbsp unsalted butter melted

Method
 

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a bowl, mix crushed wafers, sugar, and melted butter.
  3. Press evenly into the pan base.
  4. In another bowl, beat cream cheese and sugar until smooth.
  5. Add mashed bananas, eggs, vanilla, sour cream, and flour. Mix until creamy.
  6. Pour filling over the crust and spread evenly.
  7. In a small bowl, mix topping ingredients. Sprinkle over the cheesecake.
  8. Place pan on a baking sheet.
  9. See full steps with tips & photos → https://theboatshedcafe.com/banana-pudding-cheesecake-2/

Notes

  • For a stronger banana flavor, use overripe bananas with speckled skins.
  • Use a water bath to reduce cracking if preferred (wrap the pan in foil).
  • Want extra indulgence? Drizzle with caramel sauce before serving.