Banana Pudding Cheesecake
A delicious mashup of creamy cheesecake and classic banana pudding, this dessert is rich yet light and perfect for gatherings.
Ingredients
Crust
- 2 cups graham cracker crumbs For gluten-free, use GF graham crumbs.
- 1/2 cup unsalted butter, melted Browned butter adds richer flavor.
Filling
- 3 packages (8 oz) cream cheese, softened Bring to room temperature for best texture.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups banana pudding, prepared (instant or homemade) Make sure it’s cooled before folding in.
- 1 cup whipped cream Use stabilized whipped cream for better texture.
- Banana slices for decoration Fresh banana slices to garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 8–10 minutes, then cool completely on a wire rack.
Filling
- In a large bowl, beat the softened cream cheese with the sugar and vanilla until completely smooth and no lumps remain.
- Gently fold the prepared banana pudding into the cream cheese mixture until combined. Avoid overmixing.
Baking
- Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan lightly to remove air pockets.
- Bake at 350°F (175°C) for 40–45 minutes until edges are set and center slightly jiggles.
- Turn off the oven, let the cheesecake cool inside for 30 minutes with the door slightly open.
- Transfer to a rack to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Serving
- Just before serving, spread or pipe whipped cream over the top and garnish with fresh banana slices.
Notes
Store in the refrigerator for up to 4-5 days. Can be frozen for up to 2 months. Wrap tightly to prevent freezer burn.