There are few desserts as universally adored in the South as banana pudding. Creamy, nostalgic, and layered with vanilla wafers and ripe bananas, it’s been a staple at Sunday suppers and family reunions for generations. But what if we took that beloved classic and elevated it into a show-stopping cheesecake? Enter the Southern Banana Pudding Cheesecake—a decadent, layered creation with a buttery ‘Nilla Wafer crust, creamy banana-filled cheesecake, and a warm bourbon maple pecan glaze that’s nothing short of addictive.
This isn’t your average cheesecake. It’s Southern comfort meets luxurious indulgence, with every element adding its own special charm—from the silky smooth filling to the crunchy pecan topping.
Why You’ll Love This Southern Banana Pudding Cheesecake
This recipe masterfully blends the simplicity of traditional banana pudding with the creamy elegance of cheesecake. It’s the perfect balance of comfort and celebration. The bourbon-maple glaze adds a warm, rich note, and the pecans bring that classic Southern crunch. It’s ideal for special occasions, holidays, or whenever you want to wow your guests with something truly memorable.
Even better—it can (and should!) be made ahead, making it a stress-free dessert that delivers big on flavor.
Ingredients
For the Cheesecake:
- 1 package ‘Nilla Wafers
- Half turned into crumbs
- Half broken into large chunks
- ¼ cup unsalted butter, melted
- 3 bananas, peeled and sliced
- 32 ounces cream cheese, at room temperature
- 2 cups sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 16 ounces sour cream
For the Bourbon Pecan Maple Glaze:
- ¼ cup brown sugar
- ⅛ cup bourbon
- ¼ cup maple syrup
- ½ pound pecans, chopped
How to Make Southern Banana Pudding Cheesecake
Step 1: Prepare the Crust
Preheat the oven to 375°F (190°C). In a mixing bowl, combine the Nilla Wafer crumbs and melted butter. Press the mixture firmly into the bottom and partially up the sides of a 10-inch springform pan with high sides.
Wrap the outside of the pan with aluminum foil to seal out water when baking in a water bath (bain marie).
Step 2: Make the Cheesecake Filling
Using a stand mixer with a paddle attachment, beat the cream cheese on low until smooth. Gradually add the sugar and mix until well combined.
Add the eggs one at a time, mixing on low after each addition. Avoid overmixing to prevent air bubbles, which can cause cracks.
Fold in the sour cream and vanilla extract by hand for a smooth, velvety batter.
Step 3: Layer the Cheesecake
Pour half of the filling into the prepared crust. Gently layer the sliced bananas and broken ‘Nilla Wafers over the filling.
Carefully pour the remaining batter over the banana layer. Smooth the top with a spatula.
Step 4: Bake in a Water Bath
Place the cheesecake pan in a larger roasting pan. Add hot water until it reaches halfway up the sides of the cheesecake pan.
Bake for 45 minutes. Then, without opening the oven, turn off the heat and let the cheesecake sit inside for 1 hour. This gentle cooling process helps prevent cracking.
Step 5: Cool and Chill
Remove the cheesecake from the water bath and let it come to room temperature. Once cooled, refrigerate for at least 8 hours, preferably overnight, for the best texture and flavor.
Make the Bourbon Pecan Maple Glaze
In a small saucepan, combine the brown sugar, bourbon, and maple syrup. Bring to a simmer over medium heat and whisk until the sugar dissolves and the glaze thickens slightly (about 5–7 minutes).
Remove from heat and stir in the chopped pecans.
Assemble and Serve
Once the cheesecake is fully chilled, spoon the warm glaze over the top. Gently press some of the pecans into the surface so they adhere. Return to the refrigerator until ready to serve.
When serving, use a warm, clean knife for neat slices. Each bite delivers creamy banana cheesecake, crunchy pecans, and that irresistible hint of bourbon.
Tips for Success
- Use ripe but firm bananas to prevent them from becoming mushy.
- Make sure the cream cheese and eggs are at room temperature for the smoothest batter.
- For the best texture, bake the cheesecake low and slow using a bain marie.
- Refrigerate the cake overnight for optimal flavor and consistency.
- Use pure maple syrup and real bourbon for a glaze that shines.
Variations to Try
- No bourbon? Swap with vanilla extract or dark rum.
- Add a layer of banana pudding on top before chilling for a more classic flavor nod.
- Use graham crackers or pecan sandies for a crust variation.
- Add a touch of cinnamon or nutmeg to the glaze for extra warmth.
When to Serve Southern Banana Pudding Cheesecake
This cheesecake is perfect for:
- Thanksgiving and holiday dinners
- Summer BBQs and potlucks
- Birthday parties or baby showers
- Any Southern-themed gathering
Its comforting flavors and impressive presentation make it a true showstopper no matter the season.
The Goods
Southern Banana Pudding Cheesecake
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Recipes
For the Cheesecake:
- 1 package ‘Nilla Wafers
- Half turned into crumbs
- Half broken into large chunks
- ¼ cup unsalted butter melted
- 3 bananas peeled and sliced
- 32 ounces cream cheese at room temperature
- 2 cups sugar
- 6 large eggs at room temperature
- 1 tablespoon vanilla extract
- 16 ounces sour cream
For the Bourbon Pecan Maple Glaze:
- ¼ cup brown sugar
- ⅛ cup bourbon
- ¼ cup maple syrup
- ½ pound pecans chopped
Instructions
Step 1: Prepare the Crust
- Preheat the oven to 375°F (190°C). In a mixing bowl, combine the Nilla Wafer crumbs and melted butter. Press the mixture firmly into the bottom and partially up the sides of a 10-inch springform pan with high sides.
- Wrap the outside of the pan with aluminum foil to seal out water when baking in a water bath (bain marie).
Step 2: Make the Cheesecake Filling
- Using a stand mixer with a paddle attachment, beat the cream cheese on low until smooth. Gradually add the sugar and mix until well combined.
- Add the eggs one at a time, mixing on low after each addition. Avoid overmixing to prevent air bubbles, which can cause cracks.
- Fold in the sour cream and vanilla extract by hand for a smooth, velvety batter.
Step 3: Layer the Cheesecake
- Pour half of the filling into the prepared crust. Gently layer the sliced bananas and broken ‘Nilla Wafers over the filling.
- Carefully pour the remaining batter over the banana layer. Smooth the top with a spatula.
Step 4: Bake in a Water Bath
- Place the cheesecake pan in a larger roasting pan. Add hot water until it reaches halfway up the sides of the cheesecake pan.
- Bake for 45 minutes. Then, without opening the oven, turn off the heat and let the cheesecake sit inside for 1 hour. This gentle cooling process helps prevent cracking.
Step 5: Cool and Chill
- Remove the cheesecake from the water bath and let it come to room temperature. Once cooled, refrigerate for at least 8 hours, preferably overnight, for the best texture and flavor.
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