Indulge in the creamy delight of a Banana Pudding Cheesecake, a fusion of two beloved desserts that guarantees to satisfy your sweet cravings.
This recipe combines the rich, velvety texture of cheesecake with the comforting flavor of banana pudding, creating a dessert that’s both decadent and nostalgic.
Whether it’s for a special occasion or a casual treat, this dessert is sure to impress your family and friends.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 ripe bananas, mashed
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Banana Pudding Layer:
- 1 (3.4 oz) package instant banana pudding mix
- 1 ½ cups cold milk
For Garnish:
- Sliced bananas
- Whipped cream
- Nilla wafer cookies
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C).
Grease a 9-inch springform pan and set aside.
Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden.
Remove from the oven and let it cool.
Prepare Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth.
Add mashed bananas, eggs, and vanilla extract, mixing until well combined.
Stir in sour cream until incorporated.
Assemble the Layers: Spread half of the cheesecake filling over the cooled crust.
In a separate bowl, whisk together banana pudding mix and cold milk until thickened.
Pour the pudding over the cheesecake layer. Top with the remaining cheesecake filling.
Bake: Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door closed for 1 hour.
Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight until completely chilled.
Serve: Garnish with sliced bananas, whipped cream, and Nilla wafer cookies before serving. Enjoy!
Nutritional Facts
- Calories: 380 per serving
- Total Fat: 24g
- Saturated Fat: 13g
- Cholesterol: 105mg
- Sodium: 300mg
- Total Carbohydrates: 36g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 6g
FAQ’s
1. Can I use a different type of cookie for the crust?
Yes, you can substitute graham crackers with other cookies like vanilla wafers or digestive biscuits for a different flavor profile.
2. Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to 1 month. Thaw it overnight in the refrigerator before serving.
3. Can I use fresh bananas instead of instant pudding?
Fresh bananas may not set properly in the cheesecake. Instant pudding provides the right consistency and flavor.
4. Can I reduce the amount of sugar in the recipe?
You can reduce the sugar, but it may affect the texture and sweetness of the cheesecake.
5. How long will this cheesecake last in the refrigerator?
Stored properly in an airtight container, this cheesecake will last for up to 5 days in the refrigerator.