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Banana Pudding Cheesecake

A delightful and indulgent dessert that combines the nostalgic taste of classic banana pudding with rich cheesecake, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
  • 1/4 cup Granulated Sugar Adds sweetness to the crust.
  • 7 tablespoons Butter, Melted Creates a rich base for the crust.
For the filling
  • 2/3 cup Granulated Sugar Used in the pudding mixture.
  • 1/3 cup Flour Helps to thicken the pudding filling.
  • 1 pinch Sea Salt Enhances the overall flavor.
  • 2 cups Milk A creamy base for the pudding.
  • 3 whole Egg Yolks, Whisked Incorporates richness in the filling.
  • 1 1/2 teaspoons Vanilla Extract Adds aromatic sweetness.
  • 16 ounces Cream Cheese, Room Temperature The star of the show—creamy and rich.
  • 4 whole Bananas, Sliced Provides juicy fruitiness.
  • 1 cup Sweetened Whipped Cream A fluffy topping for the cheesecake.
  • 1 cup Additional Sliced Bananas For garnishing.

Method
 

Preparation of the crust
  1. Preheat your oven to 375 degrees F.
  2. In a large bowl, combine graham cracker crumbs and 1/4 cup of sugar. Mix until homogeneous, then drizzle in the melted butter and stir well.
  3. Press the graham cracker mixture evenly into the bottom of a 9-inch pie plate. Bake for about 7 minutes, then allow it to cool completely.
Preparation of the filling
  1. In a large saucepan, whisk together 2/3 cup granulated sugar, flour, and sea salt. Gradually whisk in the milk until smooth, then bring to a simmer over medium heat, stirring frequently.
  2. Cook until the mixture thickens.
  3. Slowly stir in 2 cups of the thickened milk mixture into the whisked egg yolks to prevent curdling.
  4. Return to the saucepan and stir while bringing it back to a simmer. Cook until pudding consistency is achieved.
  5. Remove from heat and stir in the vanilla extract.
Final assembly
  1. In a separate bowl, beat the cream cheese until smooth. Gradually add the pudding mixture, mixing until well combined.
  2. Cover the bottom of the prepared crust with one-third of the banana pudding cheesecake mixture. Layer with sliced bananas, then cover with the remaining cheesecake mixture.
  3. Refrigerate until cold or overnight to set.
Serving
  1. When ready to serve, add sweetened whipped cream on top and garnish with additional sliced bananas.

Notes

Ensure your cream cheese is at room temperature for smoother blending. Consider adding a sprinkle of cinnamon for extra flavor.