Description

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.

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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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.

Notes

For best results, chill the cheesecake overnight for the perfect texture and flavor.

You can switch up the crust with options like Oreo or vanilla wafer crust.

If you want to make it a day ahead, store it in the fridge and top it with whipped cream and banana slices just before serving.

If you don’t have instant pudding mix, you can use regular pudding mix but cook it first according to the package instructions.

This cheesecake can be frozen. Just be sure to wrap it properly and thaw it in the fridge before serving.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 220mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg