Banana pudding cheesecake: 7 soothing bites of bliss

Name: Banana pudding cheesecake: 7 soothing bites of bliss
Prep time: 20 min
Cook time: 50 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 cups crushed graham crackers; 1/2 cup unsalted butter, melted; 1 cup sugar; 2 (8 oz) packages cream cheese, softened; 1 cup sour cream; 3 large eggs; 1 teaspoon vanilla extract; 2 ripe bananas, mashed; 1 cup banana pudding mix; 1 cup whipped topping

April 22, 2025

By:

Julia marin

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Oh my goodness, let me tell you about this banana pudding cheesecake! It’s the perfect marriage of two classic desserts that I absolutely adore. Imagine a creamy, dreamy cheesecake that’s bursting with the delightful flavors of banana pudding—trust me, it’s as delicious as it sounds! The smooth texture just melts in your mouth, and those ripe bananas bring a natural sweetness that makes each bite feel like a warm hug. I love how this banana pudding cheesecake not only satisfies my sweet tooth but also brings back nostalgic memories of family gatherings. It’s easy to whip up, and the combination of the rich cheesecake and the comforting banana pudding layers is just heavenly. You’re going to want to make this one again and again!

Ingredients List

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups crushed graham crackers
1/2 cup unsalted butter, melted
1 cup sugar
2 (8 oz) packages cream cheese, softened
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
2 ripe bananas, mashed
1 cup banana pudding mix
1 cup whipped topping

How to Prepare Instructions

Preheat and Prepare the Crust

First things first, let’s get that oven preheating to 350°F (175°C). The smell of baking is going to be heavenly! While that’s heating up, grab a mixing bowl and combine those crushed graham crackers with the melted butter. I like to use my hands to really mix it together until it’s all crumbly and coated. Once it’s ready, press this mixture firmly into the bottom of a springform pan. Make sure it’s nice and even—this crust is going to hold all that creamy goodness together, so we want it to be sturdy!

Prepare the Cheesecake Filling

Now, onto the filling! In a large mixing bowl, beat the softened cream cheese and sugar together until it’s super smooth and creamy. You’ll want to scrape down the sides of the bowl to make sure everything’s incorporated. Next, add in the sour cream, eggs, and vanilla extract—mixing until just combined. This is where the magic happens! Stir in those mashed ripe bananas and the banana pudding mix. The banana flavor will really shine through, trust me! Mix it until everything is well blended, but don’t overdo it; we want a lovely, creamy texture!

Baking the Cheesecake

Time to pour that luscious filling over your crust in the springform pan! Spread it out evenly with a spatula. Pop it into your preheated oven and bake for 45-50 minutes. You’ll know it’s ready when the center is set—just a little jiggle is okay, but it shouldn’t be liquidy. I like to keep an eye on it during the last few minutes to avoid overbaking. It’s so easy to get distracted when you’re dreaming of that cheesecake!

Cooling and Serving

Once it’s baked, remove it from the oven and let it cool at room temperature for about an hour. Then, refrigerate it for at least 4 hours—overnight is even better for that perfect texture! Before serving, top with a generous layer of whipped topping and maybe some extra banana slices if you’re feeling fancy. Slice it up, and get ready for a deliciously creamy experience that’s sure to impress your family and friends. Trust me, they won’t be able to resist coming back for seconds!

Why You’ll Love This Recipe

It’s a delightful fusion of two beloved desserts—banana pudding and cheesecake!
Quick preparation means you can whip this up in no time, perfect for last-minute gatherings.
The creamy texture will have everyone swooning with every bite.
Using ripe bananas enhances the flavor, giving it that authentic banana pudding taste.
It’s a crowd-pleaser, guaranteed to impress family and friends at any event.
Top it with whipped cream and fresh banana slices for a beautiful presentation.
This cheesecake can be made ahead, making it an ideal make-ahead dessert.
Each slice is rich and satisfying, perfect for those sweet cravings!

Tips for Success

To make sure your banana pudding cheesecake turns out absolutely perfect, I’ve got some tried-and-true tips that I swear by! Trust me, these little nuggets of wisdom will elevate your dessert game.

Use Fresh Ingredients: Always go for ripe bananas! The riper they are, the sweeter and more flavorful your cheesecake will be. You want that natural banana flavor to shine through!
Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps everything blend together smoothly, resulting in a lump-free filling. Nobody wants a chunky cheesecake!
Don’t Overmix: When you’re combining your ingredients, mix just until everything is combined. Overmixing can introduce too much air and cause the cheesecake to crack while baking. We want a smooth, creamy texture, not a bumpy one!
Watch the Baking Time: Ovens can be tricky, so keep an eye on your cheesecake as it bakes. Start checking around the 45-minute mark. Remember, the center should be set but still have a slight jiggle. It’ll firm up as it cools!
Chill Time is Key: Patience is a virtue when it comes to cheesecakes! Refrigerating overnight is ideal, as it allows the flavors to meld and gives you that perfect creaminess. You’ll be rewarded for your wait, I promise!
Topping Options: Feel free to get creative with your toppings! While whipped topping is a classic, you can also add crushed vanilla wafers, a drizzle of caramel, or fresh berry compote for an extra pop of flavor.
Springform Pan Trick: To prevent leaks, wrap the outside of your springform pan with aluminum foil before adding the crust and filling. This little trick will keep your cheesecake safe while it bakes!

With these tips in your back pocket, you’re well on your way to creating the best banana pudding cheesecake ever. Enjoy the process and happy baking!

Variations

If you’re feeling adventurous and want to mix things up a bit with your banana pudding cheesecake, I’ve got some fun ideas for you! This recipe is super flexible, and you can easily personalize it to suit your taste or the occasion. Here are some delicious variations to consider:

Chocolate Banana Pudding Cheesecake: Add in some melted chocolate or cocoa powder to the cheesecake filling for a rich chocolate twist. You can also sprinkle chocolate chips over the top before adding the whipped topping—yum!
Nutty Banana Crunch: Fold in some chopped nuts like pecans or walnuts into the cheesecake mixture for a delightful crunch. You can even sprinkle some on top for added texture and flavor!
Caramel Drizzle: For a touch of indulgence, drizzle caramel sauce over the whipped topping just before serving. The combination of caramel and banana is simply irresistible!
Peanut Butter Banana Cheesecake: Swirl in some creamy peanut butter into the cheesecake filling for a deliciously nutty flavor that pairs perfectly with bananas. This one’s for all the peanut butter lovers out there!
Banana Foster Style: Add a splash of rum or rum extract to the filling for a fun, boozy twist. You can also top with a banana foster sauce made from sautéed bananas in brown sugar and butter for a decadent finish.
Berry Banana Swirl: Mix in some fresh berries like strawberries or blueberries into the filling. The tartness of the berries complements the sweetness of the bananas beautifully!
Layered Delight: Create a layered version by alternating banana pudding and cheesecake layers in a trifle dish. It’s a stunning presentation and perfect for parties!

Feel free to get creative and make this banana pudding cheesecake your own. Each variation brings something special to the table, and I can’t wait for you to try them out!

Storage & Reheating Instructions

Now, let’s talk about how to store your delicious banana pudding cheesecake and keep it tasting just as amazing as the day you made it! First off, once your cheesecake has cooled completely, you’ll want to cover it tightly. I usually use plastic wrap or aluminum foil to keep it fresh and prevent any fridge odors from creeping in.

Your banana pudding cheesecake can be stored in the refrigerator for up to 5 days. Just make sure it’s in an airtight container or well-wrapped to maintain that creamy texture. If you’re like me and can’t resist a slice every now and then, this is the perfect way to enjoy it throughout the week!

Now, if you find yourself with leftovers and want to keep them even longer, you can absolutely freeze your cheesecake. Just wrap individual slices in plastic wrap and then place them in a freezer-safe container or zip-top bag. This way, you can pull out a slice whenever those cravings hit! It will keep well in the freezer for about 2 months.

When you’re ready to enjoy a frozen slice, just transfer it to the fridge for a few hours to thaw. No need to reheat it—this cheesecake is best served chilled! If you want to add a little extra flair before serving, consider topping it with whipped cream and fresh banana slices again for that fresh taste. Trust me, it’ll be worth the wait!

Nutritional Information

It’s always good to know what you’re indulging in, right? Here’s an estimated breakdown of the nutritional information for each slice of this delightful banana pudding cheesecake. Keep in mind that these values can vary based on the specific ingredients you use, but this gives you a solid idea of what to expect:

Calories: 320
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Cholesterol: 90mg
Sodium: 250mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 18g
Protein: 4g

Remember, these are just estimates, but they can help you keep track of your delicious treats! Enjoy every creamy, dreamy bite without a worry in the world!

FAQ Section

Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese if you’re looking to cut back on calories, but keep in mind that it might not be as rich and creamy as the full-fat version. The texture will be slightly different, but it still works!

What if I can’t find banana pudding mix?
No worries! If you can’t find banana pudding mix, you can use instant vanilla pudding mix instead. Just add a bit of mashed banana to keep that delicious flavor. It won’t be exactly the same, but it’ll still be yummy!

How should I store any leftovers?
Store your banana pudding cheesecake in an airtight container in the refrigerator for up to 5 days. You want to keep it nice and fresh so you can enjoy every slice. If you’re freezing it, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container for up to 2 months.

Can I make this cheesecake ahead of time?
Absolutely! In fact, making it a day in advance is a great idea. The flavors meld together better, and it gives the cheesecake time to set up nicely in the fridge. Just remember to top it with whipped cream right before serving!

What’s the best way to serve it?
I love serving my banana pudding cheesecake with a generous dollop of whipped topping and some fresh banana slices for that extra flair. You can also sprinkle crushed graham crackers or even drizzle some caramel sauce on top for a delicious twist!

Can I add chocolate to this recipe?
Yes! If you’re a chocolate lover, feel free to mix in some chocolate chips into the filling or drizzle melted chocolate over the top before serving. It’s a delightful combo with the banana flavor!

Why did my cheesecake crack on top?
Cracks often happen if the cheesecake is overbaked or if it was mixed too much, which adds too much air. Just remember to bake until it’s set but still slightly jiggly in the center, and mix gently to avoid that issue!

Can I customize the flavor?
Definitely! This banana pudding cheesecake is super versatile. You can add different flavors like peanut butter, caramel, or even swirl in some fruit puree for a fruity twist. Get creative and make it your own!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.