Banana Pudding Cheesecake
A decadent Banana Pudding Cheesecake that combines the rich flavors of cheesecake with classic banana pudding, creating a nostalgic dessert.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 280 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 package (3.4 oz) instant banana pudding mix
- 2 cups milk
- 2 ripe bananas, sliced
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the crushed graham crackers with melted butter until combined. Press into a 9-inch springform pan. Bake for 8-10 minutes, then allow to cool.
- Beat the cream cheese and powdered sugar until smooth.
- Whisk together the banana pudding mix and milk until thickened.
- Fold the pudding mixture into the cream cheese mixture until combined.
- Whip the heavy cream until stiff peaks form. Gently fold into the cheesecake mixture.
- Layer the cheesecake mixture over the cooled crust, then add sliced bananas on top.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped cream and additional banana slices before serving.
Notes
Ensure the cream cheese is at room temperature for easy mixing. Be gentle when folding the whipped cream to maintain its texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/cheesecake-with-banana-pudding/