Two favorite desserts are blended into one sensational Banana Pudding Cheesecake: Pudding and cheesecake! This has to be one of our favorite recipes you can easily make at home. What appeal!


  • 1 1/2 cups finely crushed vanilla wafers
  • 1/2 cup chopped pecans
  • 1/4 cup butter, melted 17 vanilla wafers
  • 2 large ripe bananas, diced
  • 1 tablespoon lemon juice
  • 2 tablespoons light brown sugar
  • 3 (8-oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup coarsely crushed vanilla wafers


Step 1:

  • Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended.
  • Press mixture onto bottom of a greased and floured 9-inch springform pan.
  • Stand 17 vanilla wafers around edge of the pan (rounded sides against pan), pressing gently into crust to secure.
  • Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).

Step 2:

  • Combine bananas and lemon juice in a small saucepan. Stir in brown sugar.
  • Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.

Step 3:

  • Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth.
  • Gradually add granulated sugar, beating until blended.
  • Add eggs, 1 at a time, beating just until yellow disappears after each addition.
  • Beat in vanilla.
  • Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.

Step 4:

  • Bake at 350° for 45 to 55 minutes or until center is almost set.
  • Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen.
  • Sprinkle top of cheesecake with coarsely crushed wafers.
  • Cool completely on a wire rack (about 1 hour).
  • Cover and chill 8 hours.

Step 5:

  • Serve Banana Pudding Cheesecake as a dessert.

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