Banana Pudding Cheesecake

Delight in this luscious Banana Pudding Cheesecake that combines classic banana pudding flavors with rich, creamy cheesecake layers, all resting on a buttery graham cracker crust.

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Prep Time 30

Cook Time 10

Total Time 4

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Crust

1.5 cups graham cracker crumbs For the base crust.
0.5 cups unsalted butter, melted To bind the crust.

Filling

2 packages cream cheese, softened Must be at room temperature for easy blending.
1 cups sugar Sweetens the filling.
1 tsp vanilla extract Adds flavor.
1 package instant banana pudding mix For banana flavor and texture.
2 cups milk To mix with pudding.
2 cups heavy whipping cream For the airy whipped layer.
3 pieces ripe bananas, sliced For layering and garnish.

Method

Preparation

Preheat your oven to 325°F (165°C).
In a bowl, mix the graham cracker crumbs and melted butter until crumbly.
Press the mixture firmly into the bottom of a springform pan.
Bake for 10 minutes and let it cool completely.

Filling Preparation

In another bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
In a separate bowl, whisk the banana pudding mix with milk until it thickens.
Fold the pudding mixture into the cream cheese until well combined.
In a third bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the banana mixture until fully incorporated.

Assembly

Layer the sliced bananas over the cooled crust, then pour the cheesecake mixture on top.
Chill in the refrigerator for at least 4 hours, preferably overnight.

Serving

Serve chilled and enjoy every creamy bite.

Notes

Use room temperature cream cheese for smoother blending. Opt for ripe bananas for a richer flavor. Chill longer for better flavor. Can top with additional banana slices or caramel sauce for extra flavor.