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Delicious homemade Banana Pudding Cheesecake with layers of flavor

Banana Pudding Cheesecake

A delightful twist on a classic dessert combining creamy cheesecake and banana pudding flavors on a buttery graham cracker crust.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs Substitute with digestive biscuits for a different flavor.
  • 1/2 cup unsalted butter, melted Coconut oil can work as a tasty alternative.
  • 1/4 cup granulated sugar Feel free to replace it with brown sugar for a deeper flavor.
For the Cheesecake Filling
  • 4 packages (8 oz) cream cheese, softened A low-fat variant can also be used.
  • 1 cup powdered sugar Sifted before mixing helps avoid lumps.
  • 1 teaspoon vanilla extract Pure vanilla gives the best taste.
  • 1 cup heavy cream Half-and-half works if you want a lighter version.
  • 1 cup banana pudding mix Alternatives include homemade banana pudding or instant vanilla pudding.
  • 1 1/2 cups milk Almond milk can substitute for a dairy-free version.
  • 3 ripe bananas, sliced fresh bananas Avoid mushy, overripe bananas.
For Topping
  • 1 cup whipped cream for topping A must-have finishing touch.
  • to taste crushed vanilla wafers for garnish Optional; provides additional crunch when sprinkled on top.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of a 9-inch springform pan.
  3. Bake for 8-10 minutes, then let cool.
Filling
  1. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  2. In another bowl, whisk together the banana pudding mix and milk until thickened, then fold into the cream cheese mixture gently.
  3. In a separate bowl, whip the heavy cream until soft peaks form, then fold into the banana pudding mixture gently.
Assembly
  1. Layer the sliced bananas over the cooled crust, then spread the banana pudding cheesecake mixture evenly on top.
  2. Chill in the refrigerator for at least 4 hours or until set.
  3. Before serving, top with whipped cream and crushed vanilla wafers.

Notes

Make it a day ahead for better flavor. Experiment with different toppings like toasted coconut or chocolate shavings.