Go Back
Delicious banana pudding cheesecake topped with fresh bananas and whipped cream
Print Recipe

Banana Pudding Cheesecake

A delightful fusion of creamy cheesecake and nostalgic banana pudding, this dessert is perfect for any occasion.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time4 hours 10 minutes
Course: Dessert, Sweet
Cuisine: American
Keyword: banana dessert, Banana Pudding Cheesecake, cheesecake, Easy Dessert, No-Bake Cheesecake
Servings: 12 servings
Calories: 450kcal

Ingredients

For the crust

  • 2 cups graham cracker crumbs Provides a sweet, crunchy crust.
  • 1/2 cup melted unsalted butter Adds richness and helps bind the crust.
  • 1/4 cup white sugar Balances the flavor of the crust.

For the cheesecake filling

  • 3 large eggs Essential for smooth texture.
  • 1 cup sour cream Adds tangy flavor and enhances creaminess.
  • 1 cup white sugar Sweetens the filling.
  • 2 ripe bananas, mashed Natural sweetness and moisture.
  • 1 tsp vanilla extract Enhances the overall flavor.
  • 24 oz cream cheese, softened The star ingredient, ensures richness.

For the pudding layer

  • 1.5 cups cold milk Needed for the pudding mix.
  • 3.4 oz instant vanilla pudding mix Creates a thick layer.
  • 1.5 cups whipped cream Lightens the pudding texture.

For decoration

  • 2-3 ripe bananas, sliced For decorating.
  • Whipped cream, for decorating Finishes the dessert beautifully.
  • Crushed graham crackers or vanilla wafers For sprinkling on top.

Instructions

Preparation

  • Preheat the oven to 325°F (163°C).
  • In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly coated. Press into a greased 9-inch springform pan. Bake for 10 minutes and set aside to cool.
  • In a large bowl, beat the softened cream cheese and white sugar until smooth. Add sour cream and vanilla extract. Mix in eggs one at a time, folding in mashed bananas gently. Pour over the cooled crust.

Baking

  • Bake cheesecake for 50-60 minutes until set but slightly jiggly in the center. Turn off the oven, leave the door ajar, and cool for 1 hour. Refrigerate for at least 4 hours or overnight.

Pudding Layer

  • In a medium bowl, whisk together instant vanilla pudding mix and cold milk until thickened. Gently fold in whipped cream. Spread pudding mixture over the chilled cheesecake.

Decoration

  • Top the cheesecake with sliced bananas, a swirl of whipped cream, and a sprinkle of crushed graham crackers or vanilla wafers.

Notes

Consider adding caramel sauce for a decadent twist or a splash of lemon juice for added flavor. For a crunchy texture, use vanilla wafers in the crust.