Homemade Banana Pudding Cheesecake Delight
A luscious dessert that combines the rich flavors of banana pudding and creamy cheesecake, perfect for any occasion.
Equipment
- Mixing Bowl
- Springform Pan
- Handheld Mixer
Ingredients
Graham Cracker Crust
- 2 cups Graham cracker crumbs
- 0.5 cup Melted butter
Cheesecake Filling
- 16 ounces Cream cheese Softened
- 1 cup Granulated sugar
- 2 cups Milk
- 3.4 ounces Instant vanilla pudding mix
- 1 cup Whipped topping
- 3-4 medium Bananas Sliced, plus extra for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until crumbs resemble wet sand.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- In a large bowl, beat softened cream cheese until creamy. Add sugar and mix until fluffy.
- Gradually add milk while mixing on low speed.
- Mix in the vanilla pudding until thickened, about 2 minutes.
- Fold in whipped topping gently.
- Fold in sliced bananas, reserving some for garnish.
- Pour the cheesecake filling into the cooled crust and smooth the top.
- Cover and refrigerate for at least 4-6 hours, or overnight.
- Remove from the springform pan, garnish with whipped topping and banana slices, and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.