Banana Pudding Cheesecake

This Banana Pudding Cheesecake Recipe is the perfect marriage of two beloved classic desserts. Creamy, tangy cheesecake gets layered with sweet banana pudding, fresh banana slices, and a crumbly graham cracker crust. This recipe transforms the traditional spoon-able pudding into a magnificent, sliceable cheesecake that is perfect for any gathering. Imagine the smooth textures and sweet banana flavor of your favorite pudding, but with the rich, indulgent structure of a baked cheesecake. This is the ultimate comfort dessert that will have everyone asking for seconds.

Difficulty: Medium Prep time: 45 minutes Cook time: 1 hour 15 minutes Chill time: 6 hours (preferably overnight) Servings: 12

Ingredients:

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs

• 2 tablespoons granulated sugar

• 1 tablespoon light brown sugar, packed

• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 4 (8-ounce) packages cream cheese, softened to room temperature

• 1 cup granulated sugar

• ¼ cup light brown sugar, packed

• 3 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• 4 large eggs, plus 2 egg yolks, room temperature

• ½ cup full-fat sour cream, room temperature

• ¼ cup heavy cream

For the Banana Pudding Layer and Assembly:

• 1 (3.4-ounce) box instant banana pudding mix

• 1 ½ cups cold whole milk

• 3-4 large, ripe bananas

• 1 cup heavy whipping cream

• ¼ cup powdered sugar

• 1 teaspoon vanilla extract

• Additional graham crackers or vanilla wafers for garnish (optional)

Equipment:

• 9-inch springform pan

• Large mixing bowls

• Electric hand mixer or stand mixer

• Measuring cups and spoons

• Spatula

• Wire rack

• A large roasting pan (for the water bath)

• Offset spatula or knife

Instructions:

1. Prepare the Springform Pan: Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, making sure to cover the bottom and sides to create a waterproof seal for the water bath. Set aside.

2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and light brown sugar. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.

3. Prepare the Cheesecake Filling: In the large bowl of your stand mixer (or using a hand mixer), beat the softened cream cheese, granulated sugar, and light brown sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl. Add the flour and vanilla extract and mix until just combined.

4. Add Eggs and Liquids: With the mixer on low speed, add the eggs and egg yolks, one at a time, mixing just until incorporated after each addition. Be careful not to overmix, as this can introduce too much air and cause the cheesecake to crack. Fold in the sour cream and heavy cream by hand with a spatula until fully combined.

5. Bake the Cheesecake: Pour the cheesecake batter over the cooled crust. Place the springform pan into the large roasting pan and carefully fill the roasting pan with hot water to reach about halfway up the sides of the cheesecake pan. This creates a water bath, which ensures even baking. Bake for 1 hour and 15-20 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven with the door cracked for 1 hour. Then, remove it from the water bath, let it cool completely on a wire rack, and chill in the refrigerator for at least 6 hours, or preferably overnight.

6. Make the Banana Pudding Layer: In a separate medium bowl, whisk together the instant banana pudding mix and cold whole milk until smooth and thickened, about 2-3 minutes. Place this in the refrigerator for at least 15 minutes to fully set.

7. Assemble the Topping: Once the cheesecake is fully chilled, prepare the whipped cream topping. In a clean, cold bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

8. Layer and Serve: Remove the cheesecake from the refrigerator and the springform pan. Spread the chilled banana pudding over the top of the cheesecake. Slice the bananas and arrange them in an overlapping layer over the pudding. Top with the prepared whipped cream, either by spreading it over the bananas or piping it decoratively. For an extra touch, garnish with crumbled graham crackers or vanilla wafers. Slice and serve!