Banana Pudding Cheesecake

why make this recipe

Banana Pudding Cheesecake is a delightful dessert that combines the classic flavors of banana pudding and cheesecake. This recipe is perfect for any gathering or family dinner. With its creamy texture and delicious layers, it’s sure to impress both kids and adults alike. Plus, it combines the nostalgia of childhood treats with the elegance of cheesecake, making it a hit for any occasion.

how to make Banana Pudding Cheesecake

Ingredients

• 1 1/2 cups Nilla wafers, crushed
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 2 ripe bananas, sliced
• 1 tsp vanilla extract
• 1 (3.4 oz) package instant vanilla pudding mix
• 2 cups milk
• 1 cup whipped topping

Directions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine crushed Nilla wafers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and let cool.
3. In a large bowl, beat the cream cheese and sugar until smooth. Mix in sliced bananas and vanilla extract.
4. In another bowl, whisk the vanilla pudding mix and milk together until thickened. Fold in the whipped topping.
5. Layer the cream cheese mixture over the cooled crust, then add the pudding mixture on top.
6. Refrigerate for at least 4 hours or until set.
7. Serve chilled and enjoy!

how to serve Banana Pudding Cheesecake

Slice the Banana Pudding Cheesecake into pieces and serve chilled. You can garnish each slice with additional banana slices or whipped topping for an extra touch. It’s perfect for parties or a special treat after dinner.

how to store Banana Pudding Cheesecake

To store the Banana Pudding Cheesecake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator, where it can stay fresh for up to 3-5 days. Make sure to keep it chilled, as the creamy layers need to remain cool.

tips to make Banana Pudding Cheesecake

• For a stronger banana flavor, you can blend one of the bananas into the cream cheese mixture.
• Ensure the cream cheese is softened properly to avoid lumps in the mixture.
• If you want a crunchier crust, you can bake the Nilla wafer crust for a few extra minutes.

variation

You can add a layer of caramel sauce on top of the pudding layer for a caramel banana twist. Alternatively, use chocolate pudding instead of vanilla for a chocolaty version.

FAQs

Q: Can I make this cheesecake ahead of time?

A: Yes, this cheesecake is great for making ahead. Just prepare it a day prior and let it chill overnight.

Q: Can I use different types of cookies for the crust?

A: Yes, you can use other types of cookies like graham crackers or chocolate wafer cookies if you prefer.

Q: Is it okay to freeze Banana Pudding Cheesecake?

A: It is not recommended to freeze this cheesecake as it may change the texture once thawed. It’s best enjoyed fresh from the fridge.

Banana Pudding Cheesecake

A delightful dessert combining the flavors of banana pudding and cheesecake, perfect for gatherings or family dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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For the crust

• 1.5 cups Nilla wafers, crushed
• 0.5 cups unsalted butter, melted

For the cheesecake filling

• 2 packages cream cheese, softened (8 oz each)
• 1 cup sugar
• 2 ripe bananas sliced
• 1 tsp vanilla extract

For the pudding layer

• 1 package instant vanilla pudding mix (3.4 oz)
• 2 cups milk
• 1 cup whipped topping

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine crushed Nilla wafers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. Bake for 10 minutes and let cool.

Making the Filling

1. In a large bowl, beat the cream cheese and sugar until smooth. Mix in sliced bananas and vanilla extract.
2. In another bowl, whisk the vanilla pudding mix and milk together until thickened. Fold in the whipped topping.

Assembly

1. Layer the cream cheese mixture over the cooled crust, then add the pudding mixture on top.
2. Refrigerate for at least 4 hours or until set.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 25g

Notes

For a stronger banana flavor, blend one of the bananas into the cream cheese mixture. Ensure the cream cheese is softened properly to avoid lumps. For a crunchier crust, bake the Nilla wafer crust for a few extra minutes.

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