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
Ingredients:
1 1/2 cups finely crushed vanilla wafers
1/2 cup finely chopped pecans
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I just made this, waiting for it to finish baking. I added one cream cheese, banana flavor and came out with 12 cupcakes and the whole cake. It only took about 20 min for the cupcakes to cook so watch carefully!
I made this for my husbands birthday and everyone raved about it! It was my first time making cheesecake and I have to admit I was a little nervous, but the prep was straight forward and it turned out awesome. My hubby says this is his new favorite dessert and trust me, he’s a creature of habit so a compliment like that is huge. ❤️❤️❤️ banana pudding cheesecake!
OMG!!!! Such a great idea!!! These are two of my favorite desserts too! There is just something about vanilla wafers that I Love! And your photos are exceptional, Christin! But they always are 🙂
Ingredients:
1 1/2 cups finely crushed vanilla wafers
1/2 cup finely chopped pecans
1/4 cup Challenge butter, melted
17 vanilla wafers
2 ripe bananas, diced
1 ripe banana, mashed
1 tablespoon lemon juice
2-3 tablespoons light brown sugar
3 (8-ounce) packages Challenge cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
whipped cream and vanilla wafers for garnish
Instructions
Preheat oven to 350 degrees.
In a medium bowl, stir together crushed vanilla wafers, chopped pecans, and melted butter. Press into bottom of a greased 9-inch springform pan.
Stand 17 vanilla wafers around edge of pan with rounded sides facing outward. Press them gently into the crust.
In a small saucepan, combine bananas (both diced and mashed) and lemon juice. Stir in brown sugar, using 2 tablespoons if your bananas are super ripe and 3 tablespoons if they are medium ripe. Cook over medium heat until brown sugar dissolves, about 1 minute. Remove from heat.
Using an electric mixer, beat cream cheese at medium speed until smooth, about 3 minutes.
Gradually add granulated sugar.
Add eggs, one at a time and stopping to scrape down sides of bowl after each addition. Do not over beat. Only beat until most of yellow disappears before adding next egg.
Beat in vanilla extract.
Stir banana mixture in until evenly mixed. Pour batter into springform pan on top of crust.
Bake for 45 to 55 minutes, until center is almost set. Jiggle the pan to check.
Turn oven off, open door about 6 inches and leave cheesecake in oven to cool for about 1 hour.
Remove cheesecake to counter to cool for another 30 minutes. Cover with plastic wrap and refrigerate for 8 hours before serving.
Garnish with whipped cream and vanilla wafers.
Recipe Notes
If you’re a huge fan of vanilla wafers, try adding 1/2 cup coarsely chopped vanailla wafers to the batter.
You can leave the pecans out of the crust if you wish. Add maybe 1/4 cup more vanilla wafer crumbs.
source: cokinghappy.com