Flip it!

Made this for my son’s birthday on Sunday. He loves banana pudding and cheesecake, so this recipe sounded like a perfect combo. We all loved this cheesecake! The consistency and banana flavor were spot on. I did use 3 very ripe bananas per other reviewers comments and the flavor came through. I received a request from my son to make this for all his future birthdays.

I made this as a tester for a baking competition and it turned out great! I always make banana pudding from scratch and I’m happy that this cheesecake use those exact ingredients without the use of instant pudding (which I am strongly against). I Could not believe how easy it was to make and decorate.

It’s also very inexpensive. I wish I could upload the picture of it. I followed the recipe exactly as above. The only emphasis I would make (and I think this was covered in the recipe actually) is use VERY ripe bananas for more banana flavor. Great Job on this recipe! All my testers loved it!

I made this for Thanksgiving and it was delicious. The only complaint that I have is the cheesecake didn’t taste like Banana pudding but more like Banana nut bread ( due to the pecans being added to the crust). I am definitely gonna make this again, I’ll just omit the pecans from the crust and add vanilla wafers to the cheesecake filling.

this recipe I made it with my girlfriend and it was our first ever and it came out delicious! We haven’t even finished the one we made and we already going to make another one. I have a question how do I make it more of a cheesier? Can I just add another cream cheese block? Oh and can I make my bananas more rip by putting heat to them


1 1/2 cups finely crushed vanilla wafers
1/2 cup finely chopped pecans

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