Banana Pudding Cheesecake

Banana pudding is a beloved classic, known for its creamy texture and rich banana flavor. When combined with the decadence of cheesecake, it creates an irresistible dessert that’s both smooth and satisfying. This Banana Pudding Cheesecake blends the best of both worlds: a crunchy graham cracker crust, a rich banana-infused cheesecake filling, and a luscious banana pudding topping. Whether you’re preparing it for a family gathering or just treating yourself, this dessert will quickly become a favorite.

Preparation Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Cooling Time: 4 hours (minimum)
• Total Time: 5 hours 20 minutes
• Servings: 12 slices

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup mashed ripe bananas (about 2 bananas)
• ½ cup sour cream
• 1 tsp vanilla extract
• ¼ cup all-purpose flour

For the Banana Pudding Topping:

• 1 box (3.4 oz) instant banana pudding mix
• 1 ½ cups cold milk
• 1 cup whipped cream or whipped topping

For Garnishing (Optional):

• Sliced bananas
• Whipped cream
• Vanilla wafers

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or nonstick spray.
2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of the prepared pan. Use the back of a spoon or a flat-bottomed glass to press it down firmly.
4. Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the mashed bananas, sour cream, and vanilla extract, ensuring everything is well combined.
4. Add the flour and mix just until incorporated. Avoid overmixing to keep the cheesecake light and creamy.
5. Pour the cheesecake filling over the cooled crust, spreading it evenly.

Step 3: Bake the Cheesecake

1. Wrap the outside of the springform pan in aluminum foil to prevent leaks.
2. Place the pan in a larger roasting pan and add hot water to the outer pan, about 1 inch deep. This water bath helps prevent cracks in the cheesecake.
3. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
4. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
5. Transfer to the refrigerator and chill for at least 4 hours (preferably overnight) before adding the topping.

Step 4: Prepare the Banana Pudding Topping

1. In a mixing bowl, whisk together the banana pudding mix and cold milk until thickened, about 2 minutes.
2. Gently fold in the whipped cream until well combined.

Step 5: Assemble the Cheesecake

1. Spread the banana pudding mixture evenly over the chilled cheesecake.
2. Garnish with sliced bananas, whipped cream, and vanilla wafers if desired.

Step 6: Serve and Enjoy!

1. Carefully remove the cheesecake from the springform pan.
2. Slice and serve chilled. Enjoy the creamy banana pudding flavor in every bite!

Banana Pudding Cheesecake is the perfect blend of two classic desserts, offering a creamy, rich cheesecake with a nostalgic banana pudding topping. This dessert is a showstopper for any occasion, from birthday celebrations to casual gatherings. Its delightful balance of textures and flavors makes it a crowd-pleaser. Serve it chilled and enjoy every indulgent bite!