Butterscotch Banana Cheesecake Recipe

Name: Butterscotch Banana Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup pecan halves; 17 honey maid graham wafers; ¼ cup brown sugar; ⅓ cup butter, melted; 1 (113 g) packagejell-o butterscotch cooked pudding and pie filling (6 serving size); ¼ cup brown sugar; ½ cup milk; 2 (250 g) packagesphiladelphia brick cream cheese, softened; 3 eggs; ½ cup mashed ripe banana; 2 teaspoons vanilla extract; 1 cup sour cream; 2 tablespoons icing sugar

Servings: persons

¾ cup pecan halves
17 honey maid graham wafers
¼ cup brown sugar
⅓ cup butter, melted
1 (113 g) packagejell-o butterscotch cooked pudding and pie filling (6 serving size)
¼ cup brown sugar
½ cup milk
2 (250 g) packagesphiladelphia brick cream cheese, softened
3 eggs
½ cup mashed ripe banana
2 teaspoons vanilla extract
1 cup sour cream
2 tablespoons icing sugar

1
Set aside 12 pecans for grnish.
2
Finely crush remaining nuts with graham wafers.
3
Combine with sugar and butter.
4
Press evenly over bottom and part way up sides of a 9-inch springform pan.
5
Bake in 350F oven for 8-10 minutes until set.
6
Combine pudding mix and brown sugar in saucepan.
7
Add milk; cook and stir over medium heat until mixture comes to a boil and is thickened.
8
Allow to cool.
9
Beat cream cheese umtil light and fluffy.
10
Add eggs, beating after each addition.
11
Stir in bananas, vanilla and cooled pudding.
12
Center springform pan on a large square piece, about 14-inch , of foil.
13
Press foil against sides of pan.
14
Set pan in large pan.
15
Pour filling into springform pan.
16
Pour hot water into large pan to come 1-inch up sides of springform pan.
17
Bake in 350F oven for 75 minutes until set but slightly jiggly in center.
18
Turn oven off and let cool in oven in water bath wirh oven door closed for 1 hour.
19
Remove springform pan from water bath.
20
Remove foil and let cake cool completely on cooling rack.
21
Spread sour cream topping evenly over top.
22
Garnish with reserved pecans and banana slices - if desired.

1899

kcal

Calories

147

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¾ cup pecan halves, 17 honey maid graham wafers, ¼ cup brown sugar, ⅓ cup butter, melted, and more.

Yes, Butterscotch Banana Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butterscotch Banana Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions