Banana Pudding Cheesecake: A Decadent Dessert That Combines Two Classics
If you’re a fan of both banana pudding and cheesecake, then this Banana Pudding Cheesecake recipe is a match made in heaven. The rich, creamy cheesecake filling pairs perfectly with a layer of banana pudding, topped with fresh banana slices and whipped cream. The crunchy graham cracker crust adds a delightful contrast to the smooth layers, making this dessert the ultimate treat for any occasion. Whether it’s for a family gathering, holiday, or just a sweet craving, this dessert is sure to impress.
Ingredients:
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 ripe bananas, mashed
For the Banana Pudding Layer:
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 1/2 cups whipped cream
For the Topping:
- 2-3 bananas, sliced
- Whipped cream
- Graham cracker crumbs or vanilla wafer crumbs
Instructions:
1. Prepare the Graham Cracker Crust:
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are well-coated. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake in the oven for 10 minutes, then set aside to cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing well to combine. Add the eggs one at a time, mixing just until incorporated after each addition. Be careful not to overmix. Gently fold in the mashed bananas, ensuring they are evenly distributed in the mixture. Pour the cheesecake filling over the cooled graham cracker crust and smooth the top.
3. Bake the Cheesecake:
Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and allow the cheesecake to cool inside with the door slightly open for about an hour. Once cooled, remove it from the oven and refrigerate for at least 4 hours, or overnight for best results.
4. Prepare the Banana Pudding Layer:
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture thickens and becomes smooth. Then, gently fold in the whipped cream, mixing until well combined. This will create the light, fluffy pudding layer that pairs beautifully with the cheesecake.
5. Assemble the Banana Pudding Cheesecake:
Once the cheesecake has chilled, spread the banana pudding layer evenly over the top of the 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 for extra crunch. Serve immediately or refrigerate until ready to enjoy.
Tips for the Perfect Banana Pudding Cheesecake:
- Use Room Temperature Ingredients: Make sure the cream cheese is softened before mixing. Room temperature ingredients blend more smoothly and help prevent lumps.
- Don’t Overmix: When adding eggs to the cheesecake filling, mix just until combined. Overmixing can cause cracks in the cheesecake during baking.
- Let It Chill: For the best texture, allow the cheesecake to chill for several hours or overnight. This helps the flavors meld and ensures the cheesecake sets properly.
- Banana Ripeness: The bananas used in the cheesecake filling should be ripe but not overripe. Overripe bananas may make the filling too watery.
Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 1 hour 30 minutes
Calories: Approximately 350 kcal per slice | Servings: 10-12 servings
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