Indulge in the rich and creamy goodness of Banana Pudding Cheesecake, a delightful dessert that combines the classic flavors of banana pudding with the velvety texture of cheesecake. This layered dessert is perfect for any occasion, offering a unique twist that will impress family and friends alike. With a buttery graham cracker crust, creamy cheesecake filling, and topped with fresh bananas and whipped cream, this dessert is sure to be a crowd-pleaser!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 teaspoon lemon juice
For the Banana Pudding Layer:
- 2 cups milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
For the Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Additional banana slices and crushed vanilla wafers (optional for garnish)
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix 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 remove and let cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add vanilla extract, and mix until combined. Gradually add eggs, one at a time, mixing well after each addition.
- Incorporate sour cream, mashed bananas, and lemon juice, mixing until smooth and well combined.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Prepare the Banana Pudding Layer:
- In a medium saucepan, heat milk over medium heat until just boiling. In a separate bowl, whisk together instant pudding mix and vanilla extract.
- Pour hot milk into the pudding mixture, whisking continuously until thickened. Allow it to cool slightly.
- Fold in sliced bananas.
- Assemble the Cheesecake:
- Once the cheesecake has cooled completely, spread the banana pudding layer evenly on top.
- Refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Make the Whipped Cream Topping:
- In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the banana pudding layer.
- Serve:
- Remove the cheesecake from the springform pan. Garnish with additional banana slices and crushed vanilla wafers, if desired.
- Slice and enjoy your delicious Banana Pudding Cheesecake!