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banana pudding cheesecake with cookies
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5 from 5 votes

Banana Cheesecake With Cookie Crust

If you like cheesecake and adore Paula Deen’s Banana Pudding, then you are bound to love this Banana Cheesecake With Cookie Crust Recipe. It combines the best of both into one delicious dessert.
Prep Time15 mins
Cook Time53 mins
Additional Time4 hrs 30 mins
Total Time5 hrs 38 mins
Course: Desserts
Cuisine: American
Keyword: banana, cheesecake, Chessman cookie, dessert, southern
Servings: 12 servings
Calories: 657kcal
Author: Chef Kim

Ingredients

Crust:

  • 2 cups crushed Chessman cookies
  • 1/2 cup granulated sugar
  • 8 tablespoons unsalted butter melted

Filling:

  • 2 8- ounce packages cream cheese at room temp
  • 1 1/3 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoon vanilla
  • 3 large eggs
  • 2/3 cup sour cream
  • 1 ripe banana mashed
  • 8 Chessman cookies garnish

Instructions

  • Preheat oven to 350 degrees. Spray 8-inch spring-form cake pan with non-stick spray.
  • Combine crushed Chessman cookies, 1/2 cup sugar, and melted butter. Press into the bottom of the prepared pan and bake for 8 minutes. Remove from oven and allow to cool.
  • While the crust is cooling, beat cream cheese for 2-3 minutes until smooth. Add sugar, salt, and vanilla extract and beat until well combined.
  • Add eggs, one at a time, until combined. Fold in the sour cream, and mashed banana until there are no streaks of cream or banana.
  • Pour cheesecake batter into cooled crust and bake for 45 minutes or until the middle is set. Remove from oven and allow to cool completely.
  • Garnish with whipped cream and Chessman cookies. Chill for 3 to 4 hours before serving. Store cheesecake in the refrigerator.

Video

Notes

To make miniature banana cheesecakes, halve the recipe and follow all of the same direction using 4-6 ramekins. Cooking them in a water bath will prevent the top from cracking during baking. Put filled ramekins into a glass baking dish and then add water filling up to halfway of the ramekins. Cook for the same amount of time as listed in the full cheesecake. The center should be set. Cool to room temperature and then chill for 3-4 hours before serving.

Nutrition

Serving: 1/12 | Calories: 657kcal | Carbohydrates: 73g | Protein: 7g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 343mg | Fiber: 1g | Sugar: 53g