Banana Pudding Cheesecake
A delicious blend of creamy cheesecake and classic banana pudding, layered on a buttery graham cracker crust.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 270 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups banana pudding (instant mix is fine)
- 2 cups whipped cream
- 4 ripe bananas, sliced
Instructions
- Preheat the oven to 350°F (175°C) to prepare for baking the cheesecake crust.
- Combine crushed graham crackers and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then let it cool to room temperature.
- Beat the cream cheese in another bowl until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
- Stir in the banana pudding powder and half of the whipped cream until blended smoothly.
- Pour the cheesecake mixture over the cooled crust and spread it evenly with a spatula.
- Refrigerate for at least 4 hours or until set.
- Top the cheesecake with the remaining whipped cream and sliced bananas right before serving.
Notes
Use room temperature cream cheese for a smooth filling. Ensure to chill the cheesecake long enough for it to set properly.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 14g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://doughgirlbylea.com/banana-pudding-cheesecake-recipe/