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Banana Pudding Cheesecake

Banana Pudding Cheesecake

This Banana Pudding Cheesecake combines creamy cheesecake with a luscious banana pudding layer, topped with fresh bananas and crunchy crumbs for a delightful Southern-inspired dessert.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course cake, Dessert
Cuisine American
Servings 12 people
Calories 450 kcal

Equipment

  • 1 9-inch springform pan for baking the crust and cheesecake
  • 2 medium bowls for crust and pudding mixture
  • 1 large bowl for cheesecake filling
  • 1 hand mixer or stand mixer for mixing cheesecake filling
  • 1 spatula for spreading fillings

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 ripe banana mashed
  • 2 cups banana pudding mix
  • 3 cups whole milk
  • 2 bananas sliced
  • 1/4 cup crushed graham crackers or vanilla wafers
  • Whipped cream optional, for serving

Instructions
 

  • Preheat oven to 325°F (160°C).
  • In a medium bowl, combine graham cracker crumbs, melted butter, and sugar; mix until evenly coated.
  • Press crumb mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes; let cool.
  • In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
  • Add vanilla extract and eggs one at a time, mixing well after each addition.
  • Mix in sour cream and mashed banana until combined.
  • Pour cheesecake filling over the cooled crust and spread evenly.
  • Bake for 50-60 minutes until edges are firm but center is slightly jiggly.
  • Turn off oven and leave cheesecake inside with the door slightly open for 1 hour to cool.
  • Remove cheesecake and chill in the refrigerator for at least 4 hours or overnight.
  • In a large bowl, whisk banana pudding mix with whole milk until thickened.
  • Pour the banana pudding layer over chilled cheesecake and spread smooth.
  • Refrigerate cheesecake with pudding layer for an additional hour.
  • Before serving, top with sliced bananas, crushed graham crackers or vanilla wafers, and optional whipped cream.
  • Slice, serve chilled, and enjoy your Banana Pudding Cheesecake.

Notes

  • Let cream cheese soften before mixing for smoother texture.
  • Avoid overmixing after adding eggs to prevent cracks.
  • Add banana toppings just before serving to avoid sogginess.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • For a tropical twist, add crushed pineapples to the pudding layer.