Banana Pudding Cheesecake Decadent + Easy
Creamy and Delicious Banana Pudding Cheesecake is a mix of homemade vanilla pudding, graham cracker crust and fresh cut bananas! !
If you love cheesecake, you’ll love this rich and delicious Banana Pudding Cheesecake! It’s so easy to make and I find it best to keep it in the fridge overnight. For more decadent cheesecake recipes, try Cherry Cheesecake Cupcakes, Jelly Cheesecake, and White Chocolate Raspberry Cheesecake.
Banana + Cheesecake
If you can imagine how delicious a cheesecake can be, take it up a notch with this rich and creamy banana pudding cheesecake. Cheesecake is a very popular dessert and I have to say this Banana Pudding Cheesecake will not disappoint anyone.
This concoction of homemade vanilla pudding, graham cracker crust, and fresh-cut bananas will put you at the top of the dessert hall of fame. One slice is enough because it’s so rich and creamy, but it’s worth every bite. If you need a cheesecake that is both pleasing and appetizing.
Every bite will keep you coming back for more. While it’s rich, it’s not overly sweet, and if you want to please your favorite sweet tooth, with whipped cream, I promise this Banana Pudding Cheesecake is just the dessert to make.
Make Banana Pudding Cheesecake
Prepare. Preheat oven to 375 degrees.
Graham cracker crust. Add graham cracker crumbs and ¼ cup sugar to a large bowl and toss to combine. Drizzle with melted butter and mix well. Press the graham cracker mixture evenly into the bottom of a 9-inch pie pan. Bake for 7 minutes or until light brown and cool completely. (This can be done the night before).
Pudding stuffing. In a large saucepan, whisk together ⅔ cup granulated sugar, flour, and salt. Slowly add milk and whisk until smooth. Bring the mixture to a boil while stirring over medium heat. Cook until thickened.
Slowly whisk 2 cups of thick cooked milk mixture into egg yolks. (This is not the extra milk) Return the egg yolks to the pot and continue whisking while the mixture comes to a boil. Cook until thick and the consistency of pudding. Remove from heat and stir in vanilla extract.
Beat cream cheese until smooth and creamy. Add the pudding mixture to the cream cheese and toss to combine, scraping down the sides of the bowl.
banana. Cover bottom of graham cracker crust with ⅓ banana pudding cheesecake mixture. Add banana slices and cover with remaining cheesecake mixture.
enjoy! ! Refrigerate cheesecake until cold or overnight. Serve with cool whip and extra sliced bananas.
Tips + Variations
Crispy: For more crust options, use vanilla wafers instead.
Pot size: We made this ourselves in a simple pie pan, but if you want to slice like a traditional cheesecake, you can use 9” springform pan This will allow the bottom to pop out easily. We just didn’t think it was necessary as it was more of a pudding pie than a traditional cheesecake.
- more banana chips
- Vanilla Wafers
- whipped cream or cold whip
- caramel sauce
- chocolate chips
Leading and storing
This is the perfect dessert Do it in advance. You can make it 2-3 days in advance, just cover it tightly (as tightly as possible) and store in the refrigerator. Add toppings before serving.
arrive shop Cover tightly and store in the refrigerator for up to 5 days. This Banana Pudding Cheesecake can be frozen.
it will freeze up to 3 months. After the cheesecake has cooled in the refrigerator, cover tightly with plastic wrap and foil or an airtight container and freeze. Thaw and let it sit in the refrigerator overnight. I don’t recommend freezing it with any of the ingredients, I’ll wait until just before serving.
And more cheesecake recipes:
Prep time 10 minutes
Cook Time 20 minutes
2 hours cooldown
Total time 2 hours 30 minutes
Serving Size 12
Calories 417 kcal
by Lil’ Luna
For the crust:
- 12 graham crackers crushed (about 1 2/3 cups)
- 1/4 cup sugar
- 1/2 cup melted butter
- 2/3 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 2 cups 2% milk
- 3 whole egg yolks
- 1 1/2 teaspoons vanilla
- 16 oz cream cheese softened
- 4 bananas sliced
- 1-2 cups whipped cream or cold whip
- 1 banana sliced
Preheat oven to 375°F.
In a medium bowl, combine graham crackers, sugar and butter. Press the mixture evenly into a 9-inch pie pan, pressing the crumbs onto the sides of the pie pan. Bake for 7-8 minutes, until golden brown and cool completely.
While the crust is cooling, whisk together the sugar, flour, and salt in a medium saucepan. Add milk and mix well. Reduce heat to medium and cook until slightly thickened and bubbling.
Pour about ½ cup of the milk mixture into the egg yolks and whisk quickly to combine. Return the egg yolks to the skillet and whisk, stirring constantly, until the pudding thickens. Remove from heat and stir in vanilla. Let the pudding cool for 10-15 minutes, until slightly warm.
Add the cream cheese to a medium bowl and beat until smooth. Add the pudding to the cream cheese and toss to combine.
Pour ⅓ of the pudding mixture into the pie crust and spread evenly. Top with sliced bananas and pour the remaining pudding mixture on top. Chill in the refrigerator for at least 2 hours, until completely chilled.
To serve, top with whipped cream or cool whip and garnish with sliced bananas.
Want more inspiration?
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