Banana Pudding Cheesecake Recipe

Indulge in the delightful fusion of classic banana pudding and creamy cheesecake with this irresistible dessert. Layers of velvety cheesecake, ripe bananas, and luscious pudding create a symphony of flavors that will leave your taste buds begging for more.

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy cream

For the banana pudding layer:

• 2 ripe bananas, sliced
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 1/2 cups cold milk
• 1 cup whipped cream or whipped topping

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and allow to cool.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and beat until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until the mixture is smooth and creamy.
4. Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
5. Arrange the sliced bananas evenly over the cheesecake layer.
6. In a separate bowl, prepare the instant vanilla pudding mix according to the package instructions, using the cold milk. Let it set for a few minutes, then gently fold in the whipped cream until well combined.
7. Spread the banana pudding mixture over the sliced bananas, covering them completely.
8. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
9. Turn off the oven and leave the cheesecake inside with the door closed for an additional hour to cool gradually.
10. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to chill and set completely.
11. Once chilled, carefully run a knife around the edges of the springform pan to loosen the cheesecake. Remove the sides of the pan and slice the cheesecake into servings.
12. Serve chilled and enjoy the delightful combination of creamy cheesecake and banana pudding flavors!

Note: You can garnish the cheesecake with additional sliced bananas, whipped cream, or vanilla wafers for extra flair.