Nanner Puddin’ Cheesecake Recipe

Name: Nanner Puddin’ Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Nilla Wafers (crushed); 1/4 cups Pecans, Chopped; 1/4 cups Butter, Melted; 2 whole Ripe Bananas, Diced; 2 Tablespoons Brown Sugar; 1 whole Lemon, Juiced; 3 whole Packages Cream Cheese, 8 Oz. Each; 1 cup Sugar; 3 whole Eggs; 1 Tablespoon Coffee Liqueur; 2 teaspoons Vanilla; 3 whole Cold Egg Whites (for Meringue); 6 Tablespoons Sugar; 1 teaspoon Cream Of Tartar

Servings: persons

1-1/2 cup Nilla Wafers (crushed)
1/4 cups Pecans, Chopped
1/4 cups Butter, Melted
2 whole Ripe Bananas, Diced
2 Tablespoons Brown Sugar
1 whole Lemon, Juiced
3 whole Packages Cream Cheese, 8 Oz. Each
1 cup Sugar
3 whole Eggs
1 Tablespoon Coffee Liqueur
2 teaspoons Vanilla
3 whole Cold Egg Whites (for Meringue)
6 Tablespoons Sugar
1 teaspoon Cream Of Tartar

1
Preheat oven to 350 degrees F. Grease a 9 inch springform pan.
2
Crush wafers and nuts in a food processor. Mix the crumbs with melted butter and press into the bottom of your springform pan.
3
Bake at 350F for 10-12 minutes. Set aside.
4
In a small pot, combine diced bananas, brown sugar and lemon juice. Cook over medium heat, just until the sugar melts. Set aside.
5
Take out your favorite red Kitchen-aid mixer. Combine cream cheese, and sugar until well blended. Add eggs one at a time. Beat in liqueur and vanilla. Pour into prepared pan on top of the crust.
6
Gently spoon tablespoonfuls of your caramelized banana mixture over your cheesecake filling, and swirl it in using a knife. Bake for 30 minutes, until set.
7
While baking, prepare your meringue. Using a cold bowl, and cold egg whites, beat your 3 egg whites together with 6 Tablespoons of sugar, and then add in cream of tartar. Beat until you have soft peaks.
8
Gently spoon your meringue over your HOT cheesecake, this cooks the underside of the meringue so it will not weep. Brown the meringue at 400 degrees F for 10 minutes.

992

kcal

Calories

Fat

100

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

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 14 ingredients. The key ingredients include: 1-1/2 cup Nilla Wafers (crushed), 1/4 cups Pecans, Chopped, 1/4 cups Butter, Melted, 2 whole Ripe Bananas, Diced, and more.

Yes, Nanner Puddin’ 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!

Nanner Puddin’ Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions