Banana Pudding Cheesecake
Banana Pudding Cheesecake is a delightful fusion of creamy cheesecake and classic banana pudding, creating a dessert that’s both nostalgic and indulgent. With layers of rich cream cheese, fresh bananas, and a crunchy graham cracker crust, this treat is perfect for any occasion. Whether you’re hosting a gathering or treating yourself, this easy-to-make cheesecake is sure to impress and leave everyone asking for seconds.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Serves about 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 3 ripe bananas, sliced
- 3.4 oz instant vanilla pudding mix
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan to form the crust. Bake for about 10 minutes until golden. Cool completely.
- In a mixing bowl, beat softened cream cheese until smooth; gradually add sugar and mix until fluffy. Stir in vanilla extract.
- In another bowl, whip heavy cream until stiff peaks form. Fold half into cream cheese mixture. Add pudding mix and sliced bananas; gently fold in remaining whipped cream.
- Spread half of the filling over the cooled crust; layer with more banana slices, then top with remaining filling. Smooth the top and refrigerate for at least four hours or overnight.
- Serve chilled, garnished with extra banana slices or crushed wafers.
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 24g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg