Description
Southern comfort meets creamy indulgence in this banana pudding cheesecake, blending classic dessert nostalgia with rich, silky layers. Smooth cream cheese and ripe bananas create a delightful harmony that beckons you to savor each luxurious spoonful.
Ingredients
Scale
Main Ingredients:
Crust:
- 2 cups (480 milliliters) graham cracker crumbs
- 1/2 cup (113 grams) melted unsalted butter
- 1/4 cup (50 grams) granulated sugar
Cheesecake Filling:
- 3 packages (8 ounces / 226 grams each) softened cream cheese
- 2 ripe bananas, mashed
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) sour cream
Supporting Ingredients:
- 1 package (3.4 ounces / 96 grams) instant vanilla pudding mix
- 1 1/2 cups (360 milliliters) cold milk
- 1 1/2 cups (360 milliliters) whipped cream
- 1 teaspoon vanilla extract
Garnish:
- 2–3 bananas, sliced
- Additional whipped cream
- Graham cracker crumbs or vanilla wafer crumbs
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan with a light grease coating.
- Combine graham cracker crumbs, melted butter, and sugar, pressing firmly into the pan’s bottom to create a compact base.
- Bake the crust for 10 minutes, allowing it to cool completely and set a solid foundation for the cheesecake.
- In a spacious mixing bowl, thoroughly cream together cream cheese and sugar until achieving a silky, lump-free consistency.
- Incorporate sour cream and vanilla extract, blending smoothly to enhance the cheesecake’s rich flavor profile.
- Gradually introduce eggs, gently folding each into the mixture to maintain a delicate texture.
- Carefully fold mashed bananas into the cheesecake batter, distributing them evenly throughout.
- Transfer the creamy filling onto the cooled crust, using a spatula to create an even, smooth surface.
- Bake for 50-60 minutes, watching for a slightly jiggly center that indicates perfect doneness.
- Allow the cheesecake to rest in the oven with the door slightly ajar for one hour, facilitating a gradual cooling process.
- Refrigerate the cheesecake for a minimum of 4 hours to ensure complete setting and optimal flavor development.
- Whisk pudding mix and cold milk until achieving a smooth, creamy consistency, then gently fold in whipped cream.
- Spread the banana pudding mixture evenly across the chilled cheesecake surface.
- Artfully arrange fresh banana slices on top of the pudding layer.
- Finish by adding a generous dollop of whipped cream and sprinkling graham cracker crumbs for a decorative touch.
Notes
- Prevent banana browning by tossing sliced bananas in lemon juice before topping the cheesecake.
- Swap graham cracker crust with gluten-free alternatives like almond or oat cookie crumbs for a dietary-friendly version.
- Reduce sugar content by using ripe, naturally sweet bananas and cutting sugar by one-third in the recipe.
- Create a lighter version by using low-fat cream cheese and Greek yogurt instead of sour cream for added protein and reduced calories.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 364 kcal
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 80 mg