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Banana Pudding Cheesecake

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A rich and creamy Banana Pudding Cheesecake that combines nostalgic flavors with a velvety texture, perfect for any gathering.

Ingredients

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  • 2 cups crushed graham crackers
  • 1/2 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped topping
  • 2 bananas, sliced
  • 2 cups banana pudding mix
  • 3 cups milk

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. In a bowl, mix crushed graham crackers with melted butter. Press this buttery mixture into the bottom of a 9-inch springform pan.
  3. Beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
  4. Gently stir the whipped topping into the cream cheese mixture until well combined.
  5. Prepare the banana pudding mix with the milk according to the package instructions, whisking until smooth.
  6. Fold the prepared banana pudding into the cream cheese mixture.
  7. Scoop half of the pudding mixture into the prepared crust, smoothing it out evenly. Place a layer of sliced bananas over this creamy layer.
  8. Pour the remaining pudding mixture over the bananas, ensuring an even layer.
  9. Cover the cheesecake and chill in the refrigerator for at least 4 hours.
  10. Serve chilled and enjoy!

Notes

For enhanced sweetness, use ripe bananas. This cheesecake keeps well in the refrigerator for up to 5 days.

Nutrition

Find it online: https://doughgirlbylea.com/banana-pudding-cheesecake/

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