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Banana Pudding Cheesecake
Benchi

Banana Pudding Cheesecake

A creamy, rich cheesecake inspired by classic banana pudding, with a buttery graham cracker crust, smooth banana-flavored filling, and sweet topping.
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Prep Time 4 hours
Cook Time 1 hour
Total Time 5 hours
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 3 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup mashed ripe bananas (about 1–2 bananas)
  • 1 box vanilla pudding mix (optional, for flavor)
  • 1 1/2 cups crushed graham crackers
  • 1/3 cup melted butter
  • Banana slices (for topping)
  • Whipped cream (optional)

Equipment

  • springform pan

Method
 

Instructions
  1. Preheat the oven to 325°F (160°C).
  2. Mix the crushed graham crackers with the melted butter and press the mixture into the bottom of a springform pan.
  3. Bake the crust for 10 minutes, then let it cool.
  4. In a large bowl, beat the cream cheese and sugar until smooth.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Add the vanilla extract, sour cream, mashed bananas, and pudding mix, if using. Mix until creamy.
  7. Pour the filling over the crust and smooth the top.
  8. Bake for 60 minutes, until the center is slightly set.
  9. Turn off the oven and let the cheesecake cool inside with the door slightly open.
  10. Refrigerate for at least 4 hours or overnight.
  11. Top with banana slices and whipped cream before serving.