Banana Pudding Cheesecake

There’s a magical dessert that can transport you back to childhood with just one bite: Banana Pudding Cheesecake. Imagine creamy layers of cheesecake swirled with velvety banana pudding, all nestled on a buttery graham cracker crust. The aroma wafts through the air, teasing your senses and igniting sweet memories of family gatherings and summer picnics. creamy pasta dishes This dessert is truly the epitome of comfort food, perfect for any occasion when you want to impress friends or simply indulge yourself.

Now, let me take you down memory lane. The first time I made Banana Pudding Cheesecake was during a family reunion. My aunt, the queen of desserts, brought her famous version, and I watched in awe as everyone’s faces lit up with joy after that first heavenly bite. It was then I knew I had to recreate this masterpiece at home and share it with my loved ones. So grab your mixing bowls and let’s dive into making this delightful treat! For more inspiration, check out this banana almond butter smoothie bowl recipe.

You know what really makes this recipe special? My kids practically turn into little tornadoes of excitement every time they see it! They can’t resist sneaking spoonfuls while I’m assembling it, giggling all the while.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious mini cheesecakes.

• Graham Cracker Crumbs: Use finely crushed crumbs for an even crust; they provide that essential buttery flavor. homemade graham crackers.
• Unsalted Butter: Melted butter helps bind the crumbs together; don’t skip this step for a firm crust.
• Cream Cheese: Choose full-fat cream cheese for optimal richness and creaminess in your cheesecake layer.
• Sugar: Granulated sugar sweetens the cheesecake; adjust to taste for your desired sweetness level.
• Vanilla Extract: Pure vanilla extract adds depth and warmth; skip imitation for best flavor.
• Sour Cream: Adds tanginess and creaminess that perfectly balances the sweetness of the dessert.
• Banana Pudding Mix: Instant pudding mix is key here; it creates that smooth, luscious banana flavor without cooking.
• Milk: Use whole milk for a rich texture when mixing with the pudding powder; almond or soy milk works too!
• Bananas: Fresh bananas add natural sweetness and texture; choose ripe but firm ones for best results.
• Whipped Topping: Optional but recommended for extra fluffiness on top; homemade or store-bought works great!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Create the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter until well mixed, think wet sand! Press firmly into the bottom of a springform pan.

Bake the Crust: Bake the crust in preheated oven for about 10 minutes until set and golden brown, let it cool completely before adding any layers.

Mix the Cheesecake Filling: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy, no lumps allowed! Add vanilla extract and sour cream, blending until well combined.

Add Banana Flavoring: In another bowl, whisk together banana pudding mix and milk until thickened, this will be your secret weapon! Fold gently into the cheesecake mixture until fully incorporated.

Layer It Up!: Pour half of the cheesecake mixture onto your cooled crust. Layer sliced bananas on top followed by remaining cheesecake filling, smooth out evenly with a spatula.

Chill Out!: Cover your creation with plastic wrap and refrigerate for at least four hours or overnight if you can resist, this helps everything set beautifully!

Your kitchen will smell like heaven once you’ve completed this dessert journey!

Now you’re all set to enchant everyone at your next gathering with this fantastic Banana Pudding Cheesecake. Enjoy every creamy bite!

Perfecting the Cooking Process

Start by preparing the crust first, followed by blending the cheesecake filling. While it bakes, whip up the pudding layer and let it chill to set perfectly in harmony.

Add Your Touch

Feel free to swap out vanilla wafers for graham crackers or add chocolate chips to the cheesecake filling for an unexpected twist that brings joy to your taste buds. easy vanilla wafer treats.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For best results, enjoy chilled; no need to reheat this beauty!

Sharing this recipe always brings back fond memories of family gatherings where laughter filled the air, and my mom’s Banana Pudding Cheesecake stole the show every time.

FAQ

Can I use fresh bananas in Banana Pudding Cheesecake?

Yes, fresh bananas add great flavor but may darken quickly after slicing.

How do I prevent cracks in my cheesecake?

Bake at a lower temperature and avoid overmixing for a smooth texture.

Can I freeze Banana Pudding Cheesecake?

Yes, you can freeze it; just ensure it’s well-wrapped to maintain freshness!

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Banana Pudding Cheesecake

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Banana Pudding Cheesecake is a nostalgic dessert that combines creamy layers of cheesecake with luscious banana pudding, all resting on a buttery graham cracker crust. This delightful treat captures the essence of childhood memories, making it perfect for gatherings or a simple indulgence at home. With its rich flavors and stunning presentation, this cheesecake is sure to impress friends and family alike.

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Ingredients

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• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp pure vanilla extract
• 1 cup sour cream
• 3.4 oz instant banana pudding mix
• 2 cups whole milk
• 2 ripe bananas, sliced
• Whipped topping (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press firmly into the bottom of a springform pan.
2. Bake the crust for about 10 minutes until set and golden brown. Allow to cool completely.
3. In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add vanilla extract and sour cream; mix until combined.
4. In another bowl, whisk banana pudding mix with milk until thickened. Fold into the cheesecake mixture.
5. Pour half of the cheesecake mixture onto the cooled crust. Layer sliced bananas on top followed by the remaining cheesecake filling.
6. Cover with plastic wrap and refrigerate for at least four hours or overnight before serving.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 310
• Sugar: 22g
• Sodium: 250mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg