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Banana Cream Cheesecake That Melts in Your Mouth
Caroline

Banana Cream Cheesecake That Melts in Your Mouth

This decadent banana cream cheesecake features a buttery graham cracker crust, silky banana-infused cheesecake filling, a creamy banana pudding layer, and a fluffy whipped topping. Rich, smooth, and irresistibly delicious.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 5 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 3 tbsp granulated sugar
  • 3 packages (8 oz) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup mashed ripe bananas
  • 1 package (3.4 oz) instant banana pudding mix
  • 1 1/2 cups cold milk
  • 1 1/2 cups whipped cream or whipped topping
  • 2–3 bananas, sliced
  • 1 crushed graham crackers

Equipment

  • 9-inch springform pan
  • Large mixing bowls
  • electric mixer or stand mixer
  • measuring cups and spoons
  • Rubber spatula
  • whisk
  • oven

Method
 

  1. Preheat the oven to 350°F (175°C). Stir together graham cracker crumbs, melted butter, and sugar until blended. Press the mixture firmly into a 9-inch springform pan. Bake for 8–10 minutes, then cool completely.
  2. Reduce oven temperature to 325°F (163°C). Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently after each addition. Blend in vanilla and mashed bananas. Pour filling into the cooled crust. Bake 50–60 minutes, until center is just set. Cool fully, then refrigerate at least 4 hours or overnight.
  3. Whisk banana pudding mix with cold milk until thickened. Spread evenly over the chilled cheesecake.
  4. Spread whipped cream over the pudding layer, then top with sliced bananas and crushed graham crackers.
  5. Refrigerate until ready to serve. Slice cold for the cleanest cuts and best texture.

Notes

  • For a firmer pudding layer, refrigerate for 10 minutes before spreading.
  • Use very ripe bananas for deeper flavor in the cheesecake filling.
  • To prevent sticking, run a warm knife around the edge of the pan before releasing.