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Delicious slice of Banana Pudding Cheesecake with whipped cream and banana slices
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Banana Pudding Cheesecake

This Banana Pudding Cheesecake combines the creamy indulgence of cheesecake with the nostalgic flavors of banana pudding, offering an extraordinary and comforting dessert.
Prep Time30 minutes
Cook Time1 hour
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: banana pudding, cheesecake, dessert, easy recipe, Family-Friendly
Servings: 12 servings
Calories: 380kcal

Ingredients

For the crust

  • 2 cups graham cracker crumbs Golden and slightly crunchy, they create the perfect base.
  • 1/2 cup melted unsalted butter Adds richness and moisture to the crust.
  • 1/4 cup white sugar Sweetens the crust, giving it a delightful flavor.

For the cheesecake filling

  • 3 large eggs Provide structure and stability to the cheesecake filling.
  • 1 cup sour cream Adds creaminess and a hint of tanginess.
  • 1 cup white sugar Enhances the sweetness of the cheesecake mixture.
  • 2 ripe bananas mashed Imparts luscious banana flavor throughout.
  • 1 tsp vanilla extract Enriches the overall flavor profile.
  • 24 oz cream cheese The star ingredient, providing smoothness and richness.

For the pudding layer

  • 1.5 cups cold milk Needed for the pudding layer.
  • 3.4 oz instant vanilla pudding mix For the creamy, dreamy topping.
  • 1.5 cups whipped cream Lightens the pudding layer, creating an airy texture.

For decoration

  • 2-3 bananas sliced For topping and adding natural sweetness.
  • Whipped cream Perfect for that extra touch of indulgence.
  • Crushed graham crackers or vanilla wafers For a final crunchy garnish.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C). This is vital for ensuring even baking of the cheesecake.
  • In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Make sure it’s well combined and resembles wet sand. Press this mixture into the bottom of a greased 9-inch springform pan.
  • Bake for 10 minutes until golden, then remove and let it cool.
  • In a mixing bowl, beat the softened cream cheese and sugar until smooth. Gradually add in the sour cream and vanilla extract.
  • Add the eggs one at a time, mixing gently to maintain the airiness of the mixture. Carefully fold in the mashed bananas, ensuring they’re evenly distributed.
  • Pour this creamy filling over the cooled crust, smoothing the top with a spatula.

Baking

  • Cook in the preheated oven for 50 to 60 minutes or until it’s mostly set but has a slight jiggle.
  • Turn off the oven and let the cheesecake cool inside for an hour with the door ajar to prevent cracking.
  • Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow it to firm up completely.

Final Assembly

  • In a separate bowl, whisk together the pudding mix and cold milk until thickened.
  • Gently fold in the whipped cream until it’s light and airy.
  • Spread this mixture evenly over the chilled cheesecake.
  • Decorate with sliced bananas on top of the pudding layer. Add a generous dollop of whipped cream and sprinkle crushed graham crackers or vanilla wafers for a decorative touch.

Notes

Make ahead for a better-set texture and enhanced flavors. Serve slightly chilled for the best flavor and texture.