Banana Pudding Cheesecake

This Banana Pudding Cheesecake is an easy take on a popular and decadent, comfort food dessert that takes us back to childhood.

Course Dessert

Cuisine American

Keyword banana, cheesecake, pudding

Prep Time 25

Cook Time 2

Decorate/Chill 6

Total Time 8 25

Servings servings

Calories 580kcal

Prepare the springform pan by lining it with parchment paper on the bottom and up the sides. Set aside.
Blend the graham crackers in the food processor or blender until you have fine crumbs.
Combine the crumbs with the brown sugar and mix with a fork until evenly distributed.
Pour in the melted butter and stir again until combined.
Transfer the mixture to the prepared springform pan. Press firmly into the bottom of the pan. A flat-bottom glass works perfectly for smoothing it into an even layer.
Place it in the freezer to firm while you work on the filling.

Preheat the oven to 325 degrees Fahrenheit.
Blend the cream cheese in a large mixing bowl until smooth.
Add the sugar, pudding mix, flour, and salt. Blend again until combined.
Add the eggs, one at a time, mixing in between each addition.
On the last egg, also add the sour cream and vanilla extract. Mix one last time until smooth.
Smooth the cheesecake filling into an even layer on top of the chilled crust.
Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is still a bit jiggly. Then turn off the oven and open the oven door halfway. Let the cheesecake sit in the warm oven and finish cooking for another hour.
Remove from the oven and cover with plastic wrap. Chill the cheesecake in the refrigerator for at least 6 hours or overnight to finish setting.

Release the sides from the springform pan and remove the parchment paper.
Finish the cheesecake by adding whipped cream, banana slices, and vanilla wafers around the edge before cutting and serving.