Banana Pudding Cheesecake Recipe

Indulge in the delightful fusion of two classic desserts with this Banana Pudding Cheesecake recipe. Creamy cheesecake meets the nostalgic flavors of banana pudding, creating a decadent treat that’s perfect for any occasion.

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 ripe bananas, mashed
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup all-purpose flour

For the Banana Pudding Layer:

  • 1 (3.4-ounce) package instant vanilla pudding mix
  • 1 3/4 cups cold milk
  • 1 cup whipped cream or whipped topping

For Garnish (Optional):

  • Sliced bananas
  • Whipped cream
  • Nilla wafer cookies

Instructions:

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
  3. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  4. Add the mashed bananas, eggs, vanilla extract, sour cream, and flour to the cream cheese mixture. Beat until well combined and smooth.
  5. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.
  6. In another bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Gently fold in the whipped cream or whipped topping until fully incorporated.
  7. Spread the banana pudding mixture over the top of the cheesecake layer in the springform pan.
  8. Place the springform pan onto a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  9. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
  10. Remove the cheesecake from the oven and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight until completely chilled and set.
  11. Before serving, garnish with sliced bananas, dollops of whipped cream, and Nilla wafer cookies if desired.
  12. Slice and enjoy the luscious layers of banana pudding cheesecake goodness!

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