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Creamy Banana Pudding Cheesecake Delight

Creamy Banana Pudding Cheesecake - featured image
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A smooth and luscious cheesecake that blends the creamy texture of cheesecake with the gentle banana pudding flavor, creating a comforting and indulgent homemade dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, room temperature
  • 1 cup banana pudding (store-bought or homemade)
  • ½ cup sour cream
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ripe banana, sliced
  • Optional: crushed vanilla wafers for extra crunch

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, stir together graham cracker crumbs, melted butter, and granulated sugar until the mixture looks like wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set the crust.
  4. While the crust bakes, beat the softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Scrape down the bowl sides.
  5. Add 1 cup sugar and 1 teaspoon vanilla extract to the cream cheese and mix until incorporated.
  6. Beat in the eggs one at a time, mixing just until combined after each addition.
  7. Gently fold in banana pudding and sour cream, mixing on low speed to keep the batter smooth.
  8. Pour the filling over the baked crust and spread evenly. Tap the pan lightly to release air bubbles.
  9. Bake for 50-60 minutes until the edges are set but the center still jiggles slightly.
  10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  11. Remove from oven and chill in the refrigerator for at least 4 hours or overnight.
  12. Before serving, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  13. Spread or pipe the whipped cream over the cheesecake and garnish with banana slices and optional crushed vanilla wafers.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Tap the pan after pouring filling to release air bubbles. Cool cheesecake gradually in the oven with door cracked to prevent cracks. Whip topping just before serving to keep it fresh and light. For gluten-free, substitute crust with almond or coconut flour crust. Vegan adaptations include dairy-free cream cheese, coconut cream, and flax eggs.

Nutrition

Keywords: banana pudding, cheesecake, creamy dessert, easy dessert, homemade cheesecake, banana dessert, pudding cheesecake

Find it online: https://yumnode.com/creamy-banana-pudding-cheesecake-delight-recipe-easy-homemade-dessert/