Southern Banana Pudding Cheesecake

I was looking for a cheesecake for Thanksgiving that would be a little different from anything else. I had some bananas and all of a sudden I thought about how much I like banana pudding.

southern-banana-pudding-cheesecke

Alot.

The idea of translating a Southern style banana pudding into a cheesecake seemed perfect to me, and with some input from the food gurus on Twitter I came up with this Southern Style Banana Pudding with Bourbon Maple Pecan Glaze.

Was it good? Absolutely!

Put the bananas and Nilla Wafers over the bottom half of the batter

Put the bananas and Nilla Wafers over the bottom half of the batter

The cheesecake is very creamy and the banana flavor, although delicate, is incredible. Allow this to sit overnight in the refrigerator because it will help it take on more flavor.

cheesecake

Southern Banana Pudding Cheesecake

  • 1 package ‘Nilla Wafers, half turned to crumbs in the blender, half broken into large chunks
  • 1/4 cup unsalted butter, melted
  • 3 bananas, peeled and sliced
  • 32 ounces cream cheese
  • 2 cups sugar
  • 6 eggs
  • 1 tbs strong bourbon vanilla
  • 16 ounces sour cream
  • Preheat the oven to 375F
  • Mix Nilla  Wafers crumbs and butter and press into a 9 inch springform
  • Wrap the bottom and sides of  the  springform with aluminum foil to seal out water
  • 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
  • about 12-16 servings

Bourbon Pecan Maple Glaze

  • 1/4 cup brown sugar
  • 1/8 cup bourbon
  • 1/4 cup maple syrup
  • 1/2 lb pecans, chopped

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.

images:marye audet

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    • Garden Goddess

      I’ve really enjoyed your blog–and your recipes! I just came across this recipe and remembered your fondness for chipotle. I knew I just had to pass this recipe along to you:

      Chipotle Peanut Brittle
      by Jackie Mills, MS, RD, Cooking Light May 2009
      Yield: 28 servings (serving size: 1 ounce)

      This smoky-sweet brittle is a great snack; substitute pecans or almonds, if you prefer.

      Cooking spray
      1 cup sugar
      1 cup light-colored corn syrup
      1 tablespoon butter
      1 (11.5-ounce) container salted, dry-roasted peanuts
      1 1/2 teaspoons baking soda
      1 teaspoon chipotle chile powder

      1. Line a large baking sheet with parchment paper; coat paper with cooking spray.

      2. Combine sugar, corn syrup, and butter in a large, heavy saucepan over medium heat. Cook 18 minutes or until a candy thermometer registers 275°, stirring frequently. Add peanuts; cook 3 minutes or until a candy thermometer registers 295°, stirring constantly. Remove from heat; stir in baking soda and chile powder. (The baking soda will cause the mixture to bubble and become opaque.)

      3. Quickly pour mixture onto prepared pan; cover with a sheet of parchment paper. Using a rolling pin, quickly roll mixture to an even thickness. Discard top parchment sheet. Cool mixture completely; break into pieces. Store in an airtight container.

      Nutritional Information
      Calories:133
      Fat:6.2g (sat 1.1g,mono 3g,poly 1.9g)
      Protein:2.8g
      Carbohydrate:18.7g
      Fiber:1g
      Cholesterol:1mg
      Iron:0.3mg
      Sodium:173mg
      Calcium:8mg

    • http://www.plainchicken.blogspot.com Stephanie

      This looks SO good. I can’t wait to make it. I might take it to my parents house for Christmas. Thanks!

    • jackie

      Hi Marye

      I was wondering if you could add a print button to your blog. Thanks

    • Pingback: Best of 2009!! | Evil Shenanigans - Baking & Cooking Blog()

    • millie

      I would like to share your recipes, but unable to print it out. It is an excellent recipes.

    • Jackie

      Hi Marye

      About the texture of the bananas in this recipe, what is the best color of the bananas, for this recipe. Green, Yellow, Yellow with browns specks or Black, ect.

    • Marye Audet

      thanks Stephanie… let me know how you like it…

    • Marye Audet

      Jackie, I would love to. I don’t “own” this blog. I blog for b5media. I have asked numerous time for a print button and they tell me they can’t do it. It is completely out of my hands…sorry. :/

    • millie

      SIMPLY A GREAT RECIPE.

    • Marye Audet

      Millie, you will have to copy the page in your browser and print. sorry. :/