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Delicious banana pudding cheesecake topped with whipped cream and banana slices.
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Banana Pudding Cheesecake

A delightful fusion of creamy cheesecake and classic banana pudding flavors, this Banana Pudding Cheesecake is a must-try for dessert lovers.
Prep Time30 minutes
Cook Time1 hour
Total Time5 hours
Course: Dessert
Cuisine: American
Keyword: Banana Dessert, Banana Pudding Cheesecake, cheesecake, cream cheese, Pudding
Servings: 12 servings
Calories: 350kcal

Ingredients

For the crust

  • 2 cups graham cracker crumbs Creates a crisp crust.
  • 1/2 cup melted unsalted butter Ensures the crust adheres beautifully.
  • 1/4 cup white sugar Adds sweetness to the crust.

For the cheesecake filling

  • 3 large eggs Essential for a rich and fluffy texture.
  • 1 cup sour cream Contributes creaminess and tang.
  • 1 cup white sugar Balances flavors.
  • 2 ripe bananas, mashed Infuses the cheesecake with banana flavor.
  • 1 tsp vanilla extract Enhances flavor.
  • 24 oz cream cheese, softened Provides velvety texture.

For the pudding layer

  • 1.5 cups cold milk For the pudding consistency.
  • 3.4 oz instant vanilla pudding mix Thickens the topping.
  • 1.5 cups whipped cream Lightens the final layer.

For decoration

  • 2-3 ripe bananas, sliced For fresh topping.
  • whipped cream For elegant finish.
  • crushed graham crackers or vanilla wafers Adds a crunchy touch on top.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C).
  • In a mixing bowl, combine graham cracker crumbs, melted butter, and white sugar until mixed. Press firmly into a greased 9-inch springform pan.
  • Bake the crust in the preheated oven for 10 minutes, then allow to cool.
  • In another bowl, beat the softened cream cheese and white sugar until smooth. Mix in sour cream and vanilla extract.
  • Add eggs one at a time, mixing gently. Incorporate mashed bananas and pour the filling over the cooled crust.

Baking

  • Bake for 50-60 minutes until set but slightly jiggly in the center.
  • After baking, leave the oven door ajar and cool for an hour. Refrigerate for at least 4 hours, preferably overnight.

Topping

  • Whisk pudding mix with cold milk until thick. Fold in whipped cream gently.
  • Spread over the chilled cheesecake.
  • Top with sliced bananas, a dollop of whipped cream, and crushed graham crackers or vanilla wafers.

Notes

For added flavor, use dark brown sugar in the crust. Do not skip chilling time for the best texture. Consider drizzling caramel sauce over the top.