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The appeal of Banana Pudding Cheesecake Delight lies in its harmonious blend of textures and flavors. The smooth and creamy cheesecake filling contrasts beautifully with the light and airy banana pudding, while the crust adds a satisfying crunch. This dessert transcends the ordinary; it’s a delightful experience that brings back the warmth of childhood desserts, making it perfect for birthdays, holidays, or simply as a comforting treat after a long day.

Banana Pudding Cheesecake

Indulge in the ultimate comfort dessert with Banana Pudding Cheesecake Delight! This heavenly fusion combines creamy cheesecake with nostalgic banana pudding, all nestled on a buttery graham cracker crust. Perfect for gatherings or cozy nights in, this crowd-pleaser will have guests returning for seconds. Top it off with whipped cream and sliced bananas for a stunning presentation. Try this recipe and create delicious memories! #BananaPudding #Cheesecake #DessertRecipes #BakingJoy #ComfortFood #PartyDesserts
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

For the banana pudding layer:

2 ripe bananas, mashed

1 package (3.4 oz) instant banana pudding mix

2 cups cold milk

For the topping:

Whipped cream (store-bought or homemade)

Sliced bananas

Nilla wafers (optional)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and cool while you prepare the filling.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and fluffy (about 3 minutes). Add in the eggs, one at a time, mixing just until combined. Finally, mix in the sour cream until everything is evenly incorporated.

      Pour cheesecake into crust: Carefully pour the cheesecake mixture over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about an hour.

        Prepare the banana pudding layer: In a medium bowl, whisk together the instant banana pudding mix and cold milk. Let it sit for about 5 minutes until it starts to thicken. Gently fold in the mashed bananas until well combined.

          Assemble the cheesecake: Once the cheesecake has cooled completely, pour the banana pudding mixture on top of the cheesecake layer, spreading it evenly.

            Chill: Cover the cheesecake loosely with foil or plastic wrap and refrigerate for at least 4 hours, or preferably overnight to allow all flavors to meld.

              Serve: Before serving, top with whipped cream, additional sliced bananas, and Nilla wafers if desired. Slice and enjoy your Banana Pudding Cheesecake Delight!

                Prep Time: 20 minutes | Total Time: 6 hours | Servings: 10