Description
A comforting Banana Pudding Cheesecake that layers rich, creamy cheesecake with soft banana goodness, perfect for gatherings or cozy nights.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1 cup vanilla pudding mix
- 2 cups milk
- Whipped cream for topping
- Additional banana slices for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Mix together the graham cracker crumbs and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10 minutes, then let cool.
- Beat the cream cheese and powdered sugar until smooth and fluffy.
- Add in the heavy cream and vanilla extract, and continue to beat until soft peaks form.
- Prepare the vanilla pudding according to the package instructions using the milk.
- Fold the pudding into the cream cheese mixture until fully combined.
- Stir in the sliced bananas gently to avoid breaking them.
- Pour the filling over the cooled crust and smooth out the top.
- Refrigerate for at least 240 minutes or until set.
- Top with a generous layer of whipped cream and additional banana slices before serving.
Notes
This cheesecake can be made a day in advance for stress-free entertaining. Store covered in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg