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Scratch-made banana pudding cheesecake is a decadent marriage of two favorite desserts for one creamy, tasty bite!
If you love cheesecake and bananas, you will love this rich and delicious banana pudding cheesecake! For more fruity cheesecake recipes, try Cherry Cheesecake Cupcakes and White Chocolate Raspberry Cheesecake.
Banana + Cheesecake
Imagine for a moment how yummy classic cheesecake is, then kick it up a notch with this rich and creamy banana pudding!
The mixture of homemade vanilla pudding, graham cracker crust, and fresh-cut bananas will put you at the top of the dessert hall of fame. One slice will be all you need since it is so rich and creamy, but it will be worth every bite.
How to Make Banana Pudding Cheesecake
PREP. Preheat oven to 375°F.
GRAHAM CRACKER CRUST. In a large mixing bowl, add graham cracker crumbs and ¼ cup sugar. Mix until well combined. Drizzle in melted butter and mix well.
Press the graham cracker mixture evenly into the bottom of a 9-inch pie plate. Bake for 7 minutes or until light brown. Cool completely (this can be done the night before).
CHEESECAKE FILLING. In a large saucepan whisk together ⅔ cup granulated sugar with flour and salt until well combined. Slowly whisk in milk until smooth.
- Bring mixture to a boil while stirring over medium heat. Cook until thickened.
- Slowly stir in 2 cups of the thickened cooked milk mixture into the egg yolks. (This is not additional milk).
- Add egg yolks back to the pan and continue to stir while returning the mixture to a subtle boil.
- Cook until thickened and the consistency of pudding. Remove from heat and stir in vanilla extract.
- Beat cream cheese until smooth and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
BANANAS. Cover the bottom of the Graham Cracker Crust with ⅓ banana pudding cheesecake mixture. Add sliced bananas and cover with the remaining cheesecake mixture.
ENJOY!! Refrigerate cheesecake until cold, or overnight (my personal preference). Serve with Whipped Cream and some additional sliced banana for more banana flavor.
Get the perfect pudding texture or mix things up with these tips and tricks!
Crust. For more crust options, use vanilla wafers, crushed Oreos, Biscoff cookies, animal crackers, gingersnaps, or pretzels instead of the Graham Cracker Crust.
Of course, a premade crust is always a timesaver too!
Pan size. We made this banana pudding cheesecake recipe in a simple pie pan, but to slice it like a traditional cheesecake, make it in a 9’’ springform pan which will allow the bottom to pop out easily.
We just don’t find it necessary since it is more comparable to a pudding pie than a traditional cheesecake.
Additional toppings could include:
Texture. Achieve the perfect pudding texture with these tips:
- Use cream cheese that has been softened to room temperature before adding it to the other ingredients.
- Avoid over-mixing the ingredients for your filling.
- Chill your finished pie in the fridge for a minimum of 2 hours – overnight would be even better!
Making Ahead & SToring
Make ahead of time. Banana cheesecake is perfect for making ahead of time. Make it 2-3 days in advance, cover it tightly (as airtight as possible), and store it in the refrigerator. Add your toppings right before serving.
STORE. Cover tightly and store in the refrigerator for up to 5 days.
FREEZE. Banana cream cheesecake will freeze well for up to 3 months. Once the cheesecake has cooled in the refrigerator, cover it tightly with plastic wrap and foil or in an airtight container and freeze.
To thaw, let it sit in the refrigerator overnight. I don’t suggest freezing it with any toppings, I would wait to add them until right before serving.
The best way to get a perfect pudding texture is to use room-temperature ingredients and avoid overmixing. See the tips above for more info!
Yes! It can be made 2-3 days in advance. To store, cover it tightly (as airtight as possible), and keep in the refrigerator. Add your toppings right before serving.
For Even More Cheesecake Recipes:
- Cherry Cheesecake Cupcakes
- No Bake Chocolate Cheesecake
- No Bake Snickers Cheesecake
- Lemon Cheesecake
Banana Pudding Cheesecake Recipe
for the filling:
- 1-2 cups whipped cream
- 1 banana sliced
- Preheat the oven to 375° F.
- In a medium bowl, mix together the graham crackers, sugar, and butter. Press the mixture into a 9-inch pie plate in an even layer, pressing the crumbs up the sides of the pie plate. Bake for 7-8 minutes, until golden brown, then let cool completely.
- While the crust is cooling, whisk together the sugar, flour, and salt in a medium saucepan. Add the milk and mix until well combined. Turn the heat to medium and cook until slightly thickened and bubbling.
- Pour about 1/2 cup of the milk mixture into the egg yolks, and mix quickly to combine. Pour the egg yolks back into the saucepan and mix, stirring constantly, until the pudding is thickened. Remove from heat and stir in the vanilla. Let the pudding cool for 10-15 minutes, until just slightly warm.
- Add the cream cheese to a medium bowl and beat until smooth. Add the pudding to the cream cheese and mix until well combined.
- Pour 1/3 of the pudding mixture into the pie crust, spreading evenly. Top with the sliced bananas, then pour the remaining pudding mixture over the top. Chill in the refrigerator for at least 2 hours, until thoroughly chilled.
- To serve, top with whipped cream or cool whip, and garnish with sliced bananas.
Nutrition information is automatically calculated, so should only be used as an approximation.