Recipe: Caramelized Banana Pudding Cheesecake with Salted Cashew Praline – Vanilla Wafer Crust

Summary: SO, do you love banana pudding, the kind with the vanilla wafers (is there any other kind?)? Do you love caramel? If so, you’ll love this twist on banana pudding and vanilla wafers in a cheesecake. It’s gooey, it’s rich, it’s sinful, it’s worth the calories. Portion control are my key words for this cheesecake. In this case, TWO big slices equals one portion, k? Bananas are good for you! Potassium!


    • Toasted, Salted Cashew Praline-Vanilla Wafer Crust
    • 1 1/2 cups vanilla wafer crumbs
    • 1 stick (4 oz) butter, melted and browned
    • 2 tablespoons light brown sugar
    • 1 cup cashew praline, chopped finely (recipe follows)
    • Caramelized Banana Cheesecake Filling
    • 3 packages of cream cheese, 8 oz each (total of 24 oz) room temperature
    • 1 cup sugar
    • 3 large eggs
    • 1/2 cup heavy cream
    • 1/2 cup sour cream
    • 1 tablespoon lemon juice
    • 1 tablespoon vanilla extract (or the innards of 1 plump vanilla bean)
    • 1 tablespoon banana liqueur, optional – I didn’t use any, just giving you an option to enhance the banana flavor
    • Caramelized bananas (recipe follows)

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Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 8