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Banana Pudding Cheesecake Recipe

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★★★★★

4.3 from 83 reviews

This Banana Pudding Cheesecake is a creamy, indulgent dessert combining the rich flavors of classic cheesecake with the nostalgic taste of banana pudding. Featuring a crisp graham cracker crust, a smooth cream cheese and pudding filling layered with fresh banana slices, it’s chilled to perfection and garnished with whipped cream and extra bananas for a delightful treat that’s perfect for any occasion.

Ingredients

Scale

Crust

  • 1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
  • 1/4 cup Granulated Sugar
  • 7 tablespoons Butter, Melted

Pudding Mixture

  • 2/3 cup Granulated Sugar
  • 1/3 cup Flour
  • 1 pinch Sea Salt
  • 2 cups Milk
  • 3 whole Egg Yolks, Whisked
  • 1 1/2 teaspoons Vanilla Extract

Cheesecake

  • 16 ounces Cream Cheese, Room Temperature
  • 4 whole Bananas, Sliced

Toppings

  • Sweetened Whipped Cream
  • Additional Sliced Bananas

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the crust.
  2. Prepare Crust Mixture: In a large bowl, combine the crushed graham crackers with 1/4 cup granulated sugar. Drizzle the melted butter over the mixture and mix thoroughly until evenly combined.
  3. Bake Crust: Press the graham cracker mixture evenly into the bottom of a 9-inch pie plate. Bake for 7 minutes or until the crust turns light brown. Remove and let it cool completely to firm up.
  4. Mix Dry Ingredients for Pudding: In a large saucepan, whisk together 2/3 cup granulated sugar, flour, and a pinch of sea salt until well blended.
  5. Add Milk & Cook: Gradually whisk in the milk to the dry mixture until smooth. Place the saucepan over medium heat and bring to a simmer, stirring constantly until the mixture thickens.
  6. Temper Egg Yolks: Slowly stir about 2 cups of the thickened milk mixture into the whisked egg yolks to temper them and prevent curdling.
  7. Cook Pudding: Return the egg yolk and milk mixture back to the saucepan. Continue stirring over medium heat, bringing it to a simmer again and cooking until the pudding is thick enough to coat the back of a spoon.
  8. Finish Pudding Base: Remove the saucepan from heat and stir in the vanilla extract to enhance the flavor.
  9. Prepare Cheesecake Mixture: Beat the cream cheese in a bowl until smooth and creamy. Gradually add the pudding mixture to the cream cheese, mixing well and scraping down the sides of the bowl to incorporate all ingredients evenly.
  10. Assemble Cheesecake: Spread about one-third of the banana pudding cheesecake mixture evenly over the cooled graham cracker crust. Layer with sliced bananas, then cover with the remaining cheesecake mixture to build the layers.
  11. Chill: Refrigerate the assembled cheesecake for several hours or preferably overnight to set and chill thoroughly.
  12. Serve: When ready to serve, top with sweetened whipped cream and additional sliced bananas for garnish and extra flavor.

Notes

  • Ensure the cream cheese is at room temperature before mixing to achieve a smooth and creamy texture without lumps.
  • Tempering the egg yolks is crucial to avoid scrambling when combining with hot milk mixture.
  • Let the crust cool completely before adding the filling to prevent it from becoming soggy.
  • This cheesecake is best chilled overnight to allow flavors to meld and the filling to fully set.
  • For a firmer crust, press the crust firmly and bake until just lightly golden.

Keywords: Banana Pudding Cheesecake, Graham Cracker Crust, Cream Cheese Dessert, Banana Cheesecake, No-Bake Style Cheesecake

Find it online: https://epicrecipebox.com/banana-pudding-cheesecake-recipe/