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- 1 1/2 cups graham cracker crumbs - 1/3 cup granulated sugar - 1/2 cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 2 ripe bananas, mashed - 1 cup sour cream - 1 cup cold milk - 1 package (3.4 oz) instant banana pudding mix - 1 cup whipped cream (store-bought or homemade) - Fresh banana slices - Additional whipped cream for garnish - Nilla wafers or crushed graham crackers for garnish (optional) When I make this banana pudding cheesecake, I love the mix of flavors and textures. The crust starts with graham cracker crumbs. They give a sweet, crunchy base. Mix them with sugar and melted butter. Press this mix into a springform pan. It holds everything together. For the cheesecake filling, I use softened cream cheese as the star. It gets creamy and smooth when mixed with sugar and vanilla. Adding eggs one at a time keeps the batter light. Then, I fold in mashed bananas and sour cream. This makes the filling rich and tasty. The banana pudding layer is quick to make. I whisk cold milk with the instant pudding mix. It thickens fast! Then, I gently fold in whipped cream for a fluffy touch. For the final look, I top the cheesecake with fresh banana slices. A dollop of whipped cream adds extra fun. If you want, sprinkle Nilla wafers or crushed graham crackers on top. This adds a nice crunch to each bite. For the full recipe, check out the details above. Enjoy the creamy delight of banana pudding cheesecake! Start by preheating your oven to 350°F (175°C). In a bowl, mix together 1 1/2 cups of graham cracker crumbs, 1/3 cup of sugar, and 1/2 cup of melted butter. Stir until it looks crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake it for about 10 minutes until it turns golden. Remove it from the oven and let it cool completely. In a large bowl, beat 16 oz of softened cream cheese until it’s smooth. Gradually add in 1 cup of sugar, mixing well. Then, mix in 1 teaspoon of vanilla extract. Add 3 large eggs one at a time, mixing well after each. Next, mix in 2 ripe bananas that you have mashed and 1 cup of sour cream. Stir gently until the mixture is smooth. Carefully pour the cheesecake filling over your cooled crust. Smooth the top with a spatula. Bake in the oven for 45 to 50 minutes until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This trick helps prevent cracks. Once cooled, chill it in the refrigerator for at least 4 hours or overnight. In a mixing bowl, whisk together 1 cup of cold milk and 1 package (3.4 oz) of instant banana pudding mix. Whisk for about 2 minutes until it thickens. Gently fold in 1 cup of whipped cream until it is fully mixed. Once your cheesecake is completely chilled, spread the banana pudding layer evenly over the cheesecake. Place it back in the fridge for one more hour to set. Just before serving, top your cheesecake with fresh banana slices, a dollop of whipped cream, and sprinkle crushed Nilla wafers or graham crackers if you like. For an extra touch, serve slices on decorative plates and drizzle with chocolate or caramel sauce. Enjoy this creamy delight! To get the best cheesecake, use room temperature ingredients. This means your cream cheese, eggs, and sour cream should be warm. Cold ingredients can make the batter lumpy. When you add eggs, mix just until blended. Overmixing can make the cheesecake too airy, leading to cracks. A water bath is key for even cooking. It keeps the cheesecake from getting too hot. To make a water bath, wrap your pan in foil and place it in a larger pan filled with hot water. This helps the cheesecake bake slowly and smoothly. After baking, cool your cheesecake slowly. Crack the oven door and let it sit for an hour. This helps prevent cracks. You can elevate your cheesecake by adding sauces like chocolate or caramel. They add a nice touch and flavor boost. Serve it with a hot cup of coffee or tea. The warmth of the drink pairs well with the cool, creamy cheesecake. For more ideas, check the Full Recipe for serving tips. {{image_2}} You can make this cheesecake even more fun! Try adding chocolate or peanut butter. Just mix in 1/2 cup of melted chocolate or creamy peanut butter into the cheesecake filling. This twist gives a rich and tasty flavor. Using different types of pudding is another great option. You can swap the banana pudding for vanilla or butterscotch. Each choice brings a new taste to your cheesecake. Think about what flavors you like best! If you want a gluten-free crust, replace graham crackers with gluten-free cookies or almond flour. This way, everyone can enjoy the dessert. For those cutting back on sugar, you can use alternative sweeteners. Try using stevia or monk fruit sweetener. Just make sure to check the conversion scale, so you use the right amount. Baking mini cheesecakes is a fun idea! Use muffin tins instead of a springform pan. Line each cup with paper liners for easy serving. Adjust the bake time to about 20-25 minutes. Keep an eye on them, as smaller portions cook faster. Once they firm up, let them cool completely before serving. These mini treats are perfect for parties and gatherings! For the full recipe, check out the Full Recipe section! To keep your cheesecake fresh, place it in an airtight container. If you don't have one, cover it tightly with plastic wrap. Store it in the fridge. This helps maintain its creamy texture and flavor. For freezing, wrap individual slices in plastic wrap, then place them in a freezer bag. This keeps them protected from freezer burn. In the fridge, your cheesecake stays fresh for about 5 days. Check for any signs of spoilage before eating. If you see mold or if it smells off, it’s best to toss it out. Always trust your senses! When thawing frozen cheesecake, move it to the fridge for several hours or overnight. This method keeps the texture smooth. After thawing, you can serve it cold, or warm it up gently in the oven. Just be careful not to overheat it, as that can change the texture. Enjoy it with fresh toppings for a delightful treat! Yes, you can make Banana Pudding Cheesecake a day ahead. Doing this helps the flavors blend well. The cheesecake gets creamier as it chills. You can store it in the fridge overnight. Just cover it tightly with plastic wrap. This saves time for your event or dinner party. To keep your cheesecake smooth, follow these tips: - Use room temperature ingredients, especially the cream cheese. - Don’t overmix once you add eggs. This adds too much air and causes cracks. - Bake it at a lower temperature and check for doneness early. - Let the cheesecake cool slowly in the oven with the door slightly open. This helps avoid sudden temperature changes. Yes, you can swap out some ingredients: - For graham cracker crumbs, use crushed cookies or nuts for the crust. - You can use Greek yogurt instead of sour cream for a lighter option. - If you want a dairy-free version, try vegan cream cheese and coconut whipped cream. - For a sugar substitute, use stevia or monk fruit sweetener in place of granulated sugar. Here are some great ways to serve it: - Cut the cheesecake into slices and place them on nice plates. - Top with fresh banana slices and a dollop of whipped cream. - Sprinkle crushed Nilla wafers or graham crackers on top for added crunch. - Drizzle with chocolate or caramel sauce for a fancy touch. For the complete recipe, check out the Full Recipe for Banana Pudding Cheesecake . You learned how to make a tasty Banana Pudding Cheesecake. We covered the ingredients, step-by-step instructions, and helpful tips for perfecting it. Variations offer fun twists to suit different tastes or diets. Remember, proper storage keeps your leftovers fresh longer. Enjoy sharing this delightful cake with family and friends. By following these steps, you'll impress everyone with your baking skills. Happy baking!

Banana Pudding Cheesecake

Indulge in the ultimate dessert experience with this Banana Pudding Cheesecake, where creamy cheesecake meets the nostalgic taste of banana pudding. This irresistible treat is not only delicious but also simple to make! Follow our easy recipe and discover tips to achieve the perfect texture, plus fun variations to suit every palate. Click through to learn how to wow your guests with this creamy delight today!
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Ingredients
  

For the crust:

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

2 ripe bananas, mashed

1 cup sour cream

For the banana pudding layer:

1 cup cold milk

1 package (3.4 oz) instant banana pudding mix

1 cup whipped cream (store-bought or homemade)

For topping:

Fresh banana slices

Additional whipped cream for garnish

Nilla wafers or crushed graham crackers for garnish (optional)

Instructions
 

Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until lightly golden. Remove from the oven and let it cool.

    Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and continue to beat until well combined. Mix in the vanilla extract and then add the eggs one at a time, mixing well after each addition.

      Incorporate Bananas and Sour Cream: Add the mashed bananas and sour cream to the cheesecake batter. Mix gently until fully integrated, ensuring no lumps remain.

        Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes or until the center is set and slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This prevents cracking. Remove from the oven and chill for at least 4 hours or overnight.

          Prepare the Banana Pudding Layer: In a mixing bowl, combine the cold milk and instant banana pudding mix. Whisk for about 2 minutes until thickened. Gently fold in the whipped cream until fully combined.

            Assemble the Cheesecake: Once the cheesecake has chilled completely, spread the banana pudding layer evenly over the cheesecake. Place it back in the refrigerator for an additional hour to set.

              Garnish and Serve: Just before serving, top with fresh banana slices, a dollop of whipped cream, and sprinkle crushed Nilla wafers or graham crackers if desired.

                Prep Time, Total Time, Servings: 30 minutes | 6 hours 30 minutes | 10 servings

                  - Presentation Tips: Serve slices of cheesecake on decorative plates, and drizzle with a bit of chocolate sauce or caramel for an extra touch.