Banana Pudding Cheesecake Recipe

Introduction

Banana Pudding Cheesecake is a delightful twist on classic cheesecake, combining creamy texture with the sweet flavor of ripe bananas. It’s perfect for banana lovers looking for a rich, comforting dessert with a subtle graham cracker crust.

Ingredients

• 1 1/2 cups (150g) gluten-free graham cracker crumbs
• 1/4 cup (50g) firmly packed light brown sugar
• 6 tablespoons (85g) melted unsalted butter
• 16 oz. cream cheese, brought to room temperature
• 14 oz. sweetened condensed milk
• 1/2 cup (113g) sour cream, at room temperature
• 1/2 teaspoon vanilla extract
• 1 cup (227g) mashed bananas

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until the crumbs are evenly moistened.
2. Step 2: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
3. Step 3: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, mixing well after each addition.
4. Step 4: Stir in the sour cream and vanilla extract until fully combined and smooth.
5. Step 5: Fold in the mashed bananas gently, making sure the mixture is even but not overmixed.
6. Step 6: Pour the banana cheesecake batter over the prepared crust in the springform pan.
7. Step 7: Bake for 50-60 minutes or until the center is almost set but still slightly jiggly.
8. Step 8: Remove the cheesecake from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
9. Step 9: Once chilled, release the springform pan and slice to serve. Enjoy your creamy banana pudding cheesecake!

Tips & Variations

• For extra flavor, try adding a teaspoon of cinnamon to the batter.
• Use ripe but firm bananas to avoid excess moisture in the cheesecake.
• Top with whipped cream or banana slices before serving for a decorative touch.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. For best texture, bring to room temperature for 15-20 minutes before serving. You can also freeze the cheesecake for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular graham crackers instead of gluten-free?

Yes, regular graham crackers work perfectly if gluten is not a concern. Just crush them into fine crumbs the same way.

How ripe should the bananas be for this recipe?

Use bananas that are ripe with brown spots but still firm. Overripe bananas can add too much moisture and affect the cheesecake’s texture.

Banana Pudding Cheesecake Recipe

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★★★★★

4.8 from 124 reviews

A luscious Banana Pudding Cheesecake combining the creamy richness of classic cheesecake with the sweet, comforting flavors of banana pudding, all built on a gluten-free graham cracker crust for a delightful and allergy-friendly dessert experience.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups (150g) gluten-free graham cracker crumbs
• 1/4 cup (50g) firmly packed light brown sugar
• 6 tablespoons (85g) melted unsalted butter

Filling

• 16 oz. cream cheese, at room temperature
• 14 oz. sweetened condensed milk
• 1/2 cup (113g) sour cream, at room temperature
• 1/2 teaspoon vanilla extract
• 1 cup (227g) mashed bananas

Instructions

1. Prepare the crust: In a mixing bowl, combine the gluten-free graham cracker crumbs, light brown sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a springform pan to create an even crust layer. Chill the crust while preparing the filling to help it set.
2. Make the filling: In a separate large bowl, beat the cream cheese until smooth and creamy using an electric mixer. Gradually add the sweetened condensed milk, mixing continuously until fully incorporated and smooth. Then add the sour cream and vanilla extract, mixing until everything is well combined and silky.
3. Add bananas: Fold the mashed bananas gently into the cream cheese mixture, ensuring an even distribution of the banana flavor without overmixing.
4. Assemble: Pour the banana-infused cheesecake filling over the chilled crust, spreading it evenly with a spatula.
5. Chill and set: Cover the assembled cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set firmly and the flavors to meld perfectly.
6. Serve: Once fully set, remove from the refrigerator, release the springform pan, slice, and serve chilled. For an extra touch, garnish with banana slices or whipped cream if desired.

Notes

• Ensure cream cheese and sour cream are at room temperature to avoid lumps and achieve a smooth filling.
• For best results, use ripe bananas for natural sweetness and optimal flavor.
• This cheesecake does not require baking, making it an easy no-bake dessert option.
• Store leftovers covered in the refrigerator for up to 3 days.
• For a dairy-free version, substitute cream cheese and sour cream with suitable vegan alternatives.

Keywords: banana pudding cheesecake, gluten-free cheesecake, no-bake cheesecake, banana dessert, creamy cheesecake