Banana Pudding Cheesecake Recipe

This Banana Pudding Cheesecake combines the classic flavors of banana pudding with the creamy texture of cheesecake, making it a delightful dessert for any occasion. The recipe is straightforward and perfect for those who enjoy desserts that are both rich and refreshing.

Delicious Banana Pudding Cheesecake

This Banana Pudding Cheesecake features a buttery graham cracker crust, a smooth banana-flavored cheesecake filling, and is topped with whipped cream and banana slices. It serves about 8 people and is sure to impress at gatherings.

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup mashed ripe bananas (about 2 bananas)
1 cup heavy cream
1/4 cup powdered sugar
Banana slices for garnish
Whipped cream for topping

Instructions

Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the vanilla extract and mix well. Incorporate the eggs one at a time, mixing well after each addition. Finally, fold in the mashed bananas.
Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Chill: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
Prepare the Topping: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Spread the whipped cream over the chilled cheesecake and garnish with banana slices.
Serve: Carefully remove the sides of the springform pan. Slice and serve the cheesecake chilled.