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Banana Pudding Cheesecake

Samantha
Banana Pudding Cheesecake is a delectable dessert that combines cheesecake with the luscious sweetness of bananas, creating a mouthwatering treat.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 6 hours 40 minutes
Course Dessert
Cuisine American
Servings 20
Calories 163 kcal

Ingredients
  

Crust:

Cheesecake:

  • 24 oz cream cheese room temperature
  • 1 cup sugar
  • 3.4 oz instant banana pudding mix
  • 1 tsp vanilla extract
  • 1/4 cup plain greek yogurt
  • 3 large eggs
  • 2 medium bananas mashed

Topping:

Instructions
 

Crust:

  • Preheat oven to 325 degrees F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  • Combine the crust ingredients in a small bowl. Press the mixture into the bottom and a little bit up the sides of your prepared springform pan.
  • Bake the crust for 8-10 minutes, then set aside to cool.
  • Cover the outsides of the pan with a few layers of tin foil so that the water from the water bath cannot get in. Set aside. Reduce oven temperature to 300 degrees F.

Banana Cheesecake:

  • In a large bowl, beat the cream cheese, sugar, and pudding mix on low speed until well combined and smooth. Mixture will be sticky. Scrape down the sides of the bowl.
  • Add the greek yogurt and vanilla extract, mix on low speed until well combined.
  • Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  • Add the mashed banana and mix on low speed until well combined. Mixture will be lumpy
  • Pour the cheesecake batter into your cooled crust.
  • Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  • Bake for 1 hour and 30-45 minutes or until the center is set but still slightly jiggly.
  • Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  • Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.
  • Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight.

Topping:

  • Once your cheesecake is cooled and ready to serve, remove the cheesecake from the springform pan.
  • To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
  • Optional: Place a layer of sliced bananas directly on top of cheesecake.
  • Spread your topping all over the top of your cheesecake. Add more banana slices for optional garnish.
  • Cheesecake is best when stored well covered in the fridge for 4-5 days.

Nutrition

Serving: 1sliceCalories: 163kcalCarbohydrates: 7gProtein: 4gFat: 13gFiber: 1gSugar: 4g
Keyword banana pudding cheesecake, gluten free banana pudding cheesecake
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