Name: Heavenly Banana Pudding Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup sugar; ½ cup butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup sugar; 3 large eggs; 2 teaspoons vanilla extract; 1 (3.4 oz) package instant vanilla pudding mix; 1 ½ cups whole milk; 2 bananas, sliced; Whipped cream, for topping (optional)

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This Heavenly Banana Pudding Cheesecake combines the best of two beloved desserts: a creamy cheesecake and the comforting layers of banana pudding. With a buttery graham cracker crust and slices of ripe banana, every bite is a melt-in-your-mouth experience that feels like a hug for your taste buds. Whether you're serving it for a special occasion or just because, this cheesecake is sure to impress.

Ingredients

1 ½ cups graham cracker crumbs

¼ cup sugar

½ cup butter, melted

3 (8 oz) packages cream cheese, softened

1 cup sugar

3 large eggs

2 teaspoons vanilla extract

1 (3.4 oz) package instant vanilla pudding mix

1 ½ cups whole milk

2 bananas, sliced

Whipped cream, for topping (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the instant vanilla pudding mix and milk until it thickens, then fold this pudding mixture into the cream cheese batter.

Pour half of the cheesecake batter over the cooled crust. Arrange a layer of sliced bananas on top, then pour the remaining cheesecake batter over the bananas.

Bake the cheesecake for 50-60 minutes, or until the center is set but slightly wobbly.

Turn off the oven and let the cheesecake cool inside the oven for 1 hour.

After cooling, chill the cheesecake in the refrigerator for at least 4 hours or overnight for the best results.

Before serving, top with whipped cream and extra banana slices, if desired.

Servings and Timing

Servings: 12 servings

Prep Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 5 hours (includes chilling time)

Variations

I can easily switch things up with this cheesecake. Here are a few variations:

Chocolate Banana Pudding Cheesecake: Add a layer of chocolate ganache or cocoa powder to the cheesecake batter for a chocolatey twist.

Caramel Banana Cheesecake: Drizzle some caramel sauce over the top before serving for added sweetness and flavor.

No-Bake Version: Skip the oven and prepare a no-bake version by using a chilled banana pudding and cream cheese mixture, setting it in the fridge overnight.

Storage/Reheating

I store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. It’s best served chilled, so no need for reheating. However, if I want to enjoy it warm, I can microwave a small portion for about 20 seconds on low heat.

FAQs

How long should I chill the cheesecake?

I recommend chilling the cheesecake for at least 4 hours, but overnight is best for the perfect texture and flavor.

Can I use a different crust?

Yes, you can use a different crust, such as an Oreo crust or even a vanilla wafer crust, if I prefer something a bit different.

Can I make this cheesecake ahead of time?

Absolutely! I often make it a day or two before I need it. Just store it in the fridge and top it with whipped cream and banana slices before serving.

Do I need to use instant pudding mix?

Yes, instant vanilla pudding mix is important because it thickens quickly and combines easily with the cream cheese to create a smooth batter. If you don’t have it, I suggest using regular pudding mix, but be sure to cook it first as directed on the package.

Can I freeze this cheesecake?

Yes, I can freeze this cheesecake. Just make sure it’s well-wrapped in plastic wrap or stored in an airtight container. To enjoy later, thaw it in the refrigerator for a few hours before serving.

Conclusion

This Heavenly Banana Pudding Cheesecake is everything I love about desserts—rich, creamy, and full of flavor. It’s an irresistible treat that blends two classic desserts into one extraordinary creation. Whether I’m making it for a holiday gathering or just a weekend treat, it never disappoints.

Recipe:

Heavenly Banana Pudding Cheesecake

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Author: Cheryl
Total Time: 5 hours (includes chilling time)
Yield: 12 servings
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the instant vanilla pudding mix and milk until it thickens, then fold this pudding mixture into the cream cheese batter.
Pour half of the cheesecake batter over the cooled crust. Arrange a layer of sliced bananas on top, then pour the remaining cheesecake batter over the bananas.
Bake the cheesecake for 50-60 minutes, or until the center is set but slightly wobbly.
Turn off the oven and let the cheesecake cool inside the oven for 1 hour.
After cooling, chill the cheesecake in the refrigerator for at least 4 hours or overnight for the best results.
Before serving, top with whipped cream and extra banana slices, if desired.