Banana Pudding Cheesecake

Banana Pudding Cheesecake is a delicious dessert that combines the creamy richness of cheesecake with the sweet flavor of banana pudding. This unique treat is perfect for gatherings, celebrations, or just a cozy night at home. The layers of smooth cheesecake and fluffy banana pudding come together to create a mouthwatering dessert that everyone will love.

Why Make This Recipe

This recipe is great because it offers a delightful twist on two beloved desserts: banana pudding and cheesecake. It’s simple enough for beginners yet impressive enough to wow your friends and family. Plus, you can’t go wrong with the combination of bananas, cream cheese, and whipped cream! Whether you’re celebrating a birthday, hosting a barbecue, or just indulging in a sweet craving, this Banana Pudding Cheesecake is sure to please.

How to Make Banana Pudding Cheesecake

Ingredients:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
2 ripe bananas, mashed
1 (3.4 oz) package instant vanilla pudding mix
1 1/2 cups cold milk
1 1/2 cups whipped cream
2-3 bananas, sliced
Whipped cream for topping
Graham cracker crumbs or vanilla wafer crumbs for garnish

Directions:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool while preparing the filling.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the sour cream and vanilla extract, and mix until well combined.
Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
Fold in the mashed bananas gently, ensuring they’re evenly distributed.
Pour the filling over the cooled crust and smooth the top.
Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set and only slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
In a medium bowl, whisk together the pudding mix and cold milk until smooth and thickened.
Fold in the whipped cream until well combined.
Spread the banana pudding mixture over the chilled cheesecake.
Arrange the sliced bananas on top of the pudding layer.
Add a dollop of whipped cream in the center and sprinkle with graham cracker crumbs or vanilla wafer crumbs.

How to Serve Banana Pudding Cheesecake

To serve Banana Pudding Cheesecake, slice it into wedges and place each piece on a plate. You can add extra whipped cream or sliced bananas on top for decoration. This dessert is great for any occasion!

How to Store Banana Pudding Cheesecake

You can store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Make sure to cover it well so it doesn’t dry out.

Tips to Make Banana Pudding Cheesecake

Make sure your cream cheese is at room temperature for easy mixing.
Don’t skip the chilling time; it helps the cheesecake set properly.
Feel free to add extra bananas on top for a more pronounced banana flavor.
Use fresh bananas for the best taste and texture.

Variation

For a chocolate twist, you can add chocolate pudding instead of vanilla, or add some chocolate chips to the filling for an extra treat!

FAQs

1. Can I use regular pudding instead of instant pudding?
No, we recommend using instant pudding for this recipe as it sets up quickly and gives a smoother texture.

2. How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but still slightly jiggly. It will firm up as it cools.

3. Can I make this cheesecake a day in advance?
Yes, this cheesecake actually tastes better the next day after it has been fully chilled, making it a great make-ahead dessert!