Combining two of my favorite decadent recipes into one is the ultimate of deliciousness. This recipe for banana pudding cheesecake with Chessmen cookies is truly one of the best creations you will ever taste. A traditional cheesecake with just enough banana flavor and the addition of the tasty cookies is a perfect choice for any occasion. This dish will satisfy a pudding lover and cheesecake lover both!
Banana Pudding Cheesecake
This cheesecake is a great choice for serving to guests because it presents so beautifully. Chessman cookies are a perfect touch with their classic design. Adding them on top with a bit of whipped cream piped into a rosette is a traditional decoration that makes a simple dessert look fancier and beautiful to serve. I love the slight banana flavor, and how creamy this cheesecake is once fully chilled.
I love this the combination of banana and cream cheese. They go together wonderfully. This moist cheesecake banana bread is a great choice for an easy breakfast or dessert, but if you want a little more upscale recipe, then this cheesecake is the one to choose!
Why Do You Add Sour Cream to Cheesecake?
Sour cream serves to help soften the cream cheese and add moisture to the cake. It also adds a bit of sourness or tang that can cut through what otherwise might be an overly sweet creation. While not found in all cheesecake recipes, it is a great addition to this where the banana adds even more natural sweetness to the recipe.
Do I Have to Use a Springform Pan?
You do not have to use a springform pan for making cheesecake. This can be baked in any deep-dish pie plate or traditional 8″ round cake pan. However, when not making in a springform pan, you will find that it is more difficult to serve. The outside of the pan removes easily making it simple to slice and serve what otherwise would be a messier cake to cut and serve out of a traditional pan.
Do I Have to Use Chessman Cookies?
You do not have to use Chessman cookies. They are a traditional cookie used with banana pudding, but they are not necessary. You can, instead, use any mild cookie for this. Graham crackers, shortbread cookies, sugar cookies, vanilla wafers, and similar are all great. Just use a hard cookie that can be made into crumbs easily for the best crust.
How do I Add More Banana Flavor?
Since this only includes one banana, it may not have the strongest banana flavor. A good ripe banana would give off enough of that essence and flavor to satisfy, but you may want to add more for a boost. Rather than adding another banana to the mixture and change the balance of texture and moisture, I recommend adding a teaspoon of banana flavoring instead. While not as natural a flavor, it will be bright and recognizable.
Why is My Cheesecake Runny?
A cheesecake can be runny if it is over mixed, under baked, or just doesn’t have the correct ratio of wet ingredients. Be careful when mixing to not overbeat the cheese. It can separate and not form into the cake as you want. Additionally, when removing from the oven, you want the middle to be set rather than jiggly. It doesn’t have to be solid, but not too jiggly when you pull from the oven to cool. Remember that the cheesecake will set up more as it cools.
Can I Freeze Cheesecake?
Yes! To freeze a cheesecake, allow it to cool completely first. Then wrap in plastic wrap, and place into a large Ziploc bag that has been labeled and dated. I use the 2-gallon bags and put the entire thing into the freezer.
You can also slice into individual pieces, wrap them in wax paper, then plastic wrap, and then place them into a freezer container or storage bag so you can remove only one at a time as desired. Regardless of the method used, it is good for generally 3-4 months in the freezer. Just thaw overnight in the refrigerator before serving.
- Chessman cookies
- Unsalted butter
- Granulated sugar
- Cream cheese
- Vanilla extract
- Sour cream
How to Make a Banana Pudding Cheesecake
Preheat the oven to 350°F.
Place cookies into a food processor and pulse until crumbs.
In a medium bowl, mix together the cookie crumbs, melted butter, and 1/2 cup sugar until combined.
Press the cookie mixture into the bottom of a 9″ spring form pan.
Bake for 8 minutes then remove and set aside. Leave the oven at temperature.
In a large bowl, beat the cream cheese until smooth.
Add in the sugar, salt, and vanilla extract and beat until just combined.
To the mixture, add eggs one at a time until just combined.
Fold in the sour cream and mashed bananas until no streaks remain.
Pour the cheesecake batter into the prepared baked crust, and bake for 20-25 minutes until the center is set.
Cool to room temperature for no longer than 1 hour then refrigerate for at least 4 hours.
When ready to serve, top with whipped cream and additional cookies.
Refrigerate leftovers for up to 3 days.
More Cheesecake Recipes
If you adore cheesecake as much as I do, then you know you’ll want more than one recipe under your belt. I love both baked and no baked versions, and cheesecake in the middle of other dishes. Below are my favorites and I know you will love them just as much as I do!
- The Perfect New York Style Cheesecake Recipe
- Roasted Blueberry Cheesecake with Candied Meyer Lemon
- The Best Chocolate Cheesecake with Ganache Topping
- White Chocolate OREO Cheesecake Truffles
- The Best No Bake OREO Cheesecake Recipe
If making a cheesecake, a quality springform pan is your best friend. The average pan is 9″, but you can also find them in 7″ sizes for use inside the Instant Pot, as well as in 8″ and 10″ sizes. This recipe uses the 9″ pan. I prefer the non-stick springform pan for making it simple to remove after the cheesecake cools.
Ingredients for Crust
- 20 Chessman cookies, crushed
- 8 tbsp unsalted butter, melted
- 1/2 cup granulated sugar
Ingredients for Cheesecake Filling
- 16 oz. cream cheese, room temperature
- 1 1/3 cup granulated sugar
- 1/8 tsp salt
- 2 tsp vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 1 ripe banana, mashed
- 12 Chessman cookies
- 1 banana
- 1 cup whipped cream
- Preheat the oven to 350°F.
- Place cookies into a food processor and pulse until crumbs.
- In a medium bowl, mix together the cookie crumbs, melted butter, and 1/2 cup sugar until combined.
- Press the cookie mixture into the bottom of a 9" springform pan.
- Bake for 8 minutes then remove and set aside. Leave the oven at temperature.
- In a large bowl, beat cream cheese until smooth.
- Add in the sugar, salt, and vanilla extract and beat until just combined.
- To the mixture, add eggs one at a time until just combined.
- Fold in the sour cream and mashed bananas until no streaks remain.
- Pour the cheesecake batter into the prepared baked crust, and bake for 20-25 minutes until the center is set.
- Cool to room temperature for no longer than 1 hour then refrigerate for at least 4 hours.
- When ready to serve, top with whipped cream and additional cookies.
If Chessman cookies are not available, you may use vanilla wafers, shortbread, or Graham crackers instead.
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Amount Per Serving: Calories: 793Total Fat: 46gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 132mgSodium: 420mgCarbohydrates: 91gFiber: 2gSugar: 62gProtein: 9g