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Irresistible Banana Pudding Cheesecake Recipe Guide

Irresistible Banana Pudding Cheesecake Recipe Guide Made Easy

This Irresistible Banana Pudding Cheesecake Recipe Guide combines creamy cheesecake with sweet banana pudding for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Use gluten-free graham crackers for a gluten-free alternative.
  • 1/2 cup Unsalted Butter Substitute with melted vegan butter for a dairy-free option.
  • 1/4 cup Granulated Sugar Consider coconut sugar for a healthier twist.
For the Cheesecake Filling
  • 16 oz Cream Cheese Opt for vegan cream cheese for a plant-based alternative.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best results.
  • 3 large Eggs For a vegan version, use a flaxseed mixture (1 tbsp flaxseed meal + 2.5 tbsp water).
  • 1 cup Heavy Cream Coconut cream works well as a dairy-free alternative.
  • 2 large Ripe Bananas Ensure they are well-mashed for even distribution.
  • 2 tablespoons Lemon Juice Balances sweetness and enhances the flavor of bananas.
  • 1 package Instant Vanilla Pudding Mix A vegan pudding mix is also available if desired.
  • 1 cup Cold Milk Almond or soy milk can be used as a dairy-free substitute.
For Garnish
  • 1 cup Whipped Cream Use coconut whipped cream for a vegan topping.
  • 1 cup Banana Slices Use fresh slices for the best presentation.

Equipment

  • mixing bowl
  • Springform Pan
  • Electric mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (162°C). Gather your ingredients.
  2. In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until well blended. Press into the bottom of a springform pan. Bake for 10 minutes, then let it cool.
  3. Beat softened cream cheese until smooth. Gradually add granulated sugar and pure vanilla extract.
  4. Incorporate large eggs one at a time, mixing at low speed only until combined.
  5. Gently fold in well-mashed ripe bananas and fresh lemon juice.
  6. Whisk together the instant vanilla pudding mix and cold milk until thickened. Fold into the cheesecake batter.
  7. Pour the cheesecake batter over the cooled crust. Bake for 50 to 60 minutes until edges are set and center is slightly jiggly.
  8. Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about 1 hour.
  9. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
  10. Release the cheesecake from the springform pan and garnish with whipped cream and banana slices before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 600IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

Use room temperature ingredients for a smoother batter and avoid overmixing to prevent cracks.

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