Southerners love banana pudding. We all have a traditional family recipe, even if it’s just jell-o and nilla wafers. So, when I saw this banana pudding cheesecake recipe from Southern Living, I had to try it. I tweaked it a bit, so we’ll see what the Sunday Supper crowd thinks.


1/2 box Reduced Fat Nilla Wafers, crushed
1/2 cup butter, melted
1 tbs freshly squeezed lemon juice
2 tbs light brown sugar
3 medium bananas, mashed
2 8oz packages of low-fat cream cheese
1 8 oz package of marscapone
1 cup sugar
3 large eggs
2 tsp vanilla

How I Made It:

Preheat the oven to 350 degrees. Combine the nilla wafer crumbs and melted butter and press into the bottom of a greased 9 inch springform pan.  Bake for 10 minutes, then let it cool completely.

In a saucepan, combine the brown sugar, lemon juice, and mashed bananas. Cook over medium heat, stirring constantly, until the sugar is dissolved. Set aside to cool.

Beat the cream cheese and marscapone until combined and smooth. Continue to beat at low-medium speed while adding the sugar in 1/4 cup increments, beating until combined.  Add the eggs one at a time and mix well, then add the vanilla. Finally, add the banana mixture with the mixer at the lowest speed or by stirring in by hand.  When everything is well combined, pour into the prepared pan.

Bake at 350 degrees for 40-50 minutes, until the edges are done and the middle is set.  Remove and let cool on a wire rack for an hour, then chill before serving. Garnish with nilla wafers and whipped cream.

How It Turned Out:

An intense banana taste and a creamy texture. The cheesecake, of course, cracked but I covered it up with cookies and whipped cream.