Banana Pudding Cheesecake Recipe
Indulge in our creamy Banana Pudding Cheesecake, a delightful blend of rich cheesecake and luscious banana pudding, all atop a buttery graham cracker crust.
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Ingredients
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Filling
Method
Preparation
- 1
Make the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden. Remove from oven and let cool.
- 2
Prepare the Filling
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the vanilla extract and sour cream, mixing until combined. Stir in the mashed bananas and banana pudding mix until fully incorporated. Gradually add the milk, mixing until smooth.
- 3
Combine and Bake
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- 4
Chill and Serve
After cooling, refrigerate the cheesecake for at least 4 hours, or overnight for best results. Before serving, top with whipped cream and additional banana slices if desired.
