Best 6 Banana Pudding Cheesecake Recipe By Tasty Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Banana pudding and cheesecake are two classic desserts that are loved by many. What if you could combine the two into one delicious treat? This banana pudding cheesecake recipe from Tasty is the perfect solution. It's a mouthwatering combination of creamy cheesecake, fluffy banana pudding, and a crunchy graham cracker crust. With a few simple ingredients and a little bit of time, you can create this delightful dessert that will be the star of any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

BANANA PUDDING



Banana Pudding image

I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 8

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices

Steps:

  • In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

BANANA BREAD BOTTOM CHEESECAKE RECIPE BY TASTY



Banana Bread Bottom Cheesecake Recipe by Tasty image

Here's what you need: bananas, vegetable oil, egg, sugar, vanilla extract, all-purpose flour, baking powder, baking soda, salt, cinnamon, cream cheese, sugar, vanilla extract, milk, gelatin powder, caramel sauce

Provided by Alix Traeger

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 16

4 bananas, as ripe as possible
4 tablespoons vegetable oil
1 egg
½ cup sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
32 oz cream cheese, softened
½ cup sugar
1 tablespoon vanilla extract
1 cup milk
1 tablespoon gelatin powder
caramel sauce, for drizzling

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, mash the bananas with a fork.
  • Add the oil, egg, sugar, and vanilla. Stir until combined.
  • Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don't over mix.
  • Pour the banana bread batter into a greased 9-inch (22 cm) springform pan.
  • Bake for 30-40 minutes, or until the top is set.
  • In a large bowl, add the cream cheese, sugar, and vanilla. Whisk until combined.
  • Microwave the milk until hot, about 2 minutes, then add the gelatin powder. Quickly stir until gelatin is completely dissolved, about 5 minutes.
  • Pour the gelatin mixture over the cream cheese and whisk again until smooth.
  • Pour the cheesecake mixture over the baked banana bread crust.
  • Chill for 3 hours, or overnight.
  • Unmold the cheesecake, then slice and serve drizzled with caramel sauce.
  • Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 45 grams, Fat 37 grams, Fiber 2 grams, Protein 9 grams, Sugar 26 grams

BANANA CREAM CHEESECAKE



Banana Cream Cheesecake image

Here is a lovely no-bake dessert. Add a dash of cinnamon to the graham cracker crust if you'd like. -Margie Snodgrass, Wilmore, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 10 servings.

Number Of Ingredients 10

1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 to 4 medium firm bananas, sliced
1-3/4 cups cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

Nutrition Facts : Calories 436 calories, Fat 24g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 405mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

BANANA PUDDING CHEESECAKE RECIPE BY TASTY



Banana Pudding Cheesecake Recipe by Tasty image

Here's what you need: nonstick cooking spray, vanilla wafer, unsalted butter, ripe bananas, sugar, vegetable oil, large egg, vanilla extract, salt, all-purpose flour, baking powder, whole milk, gelatin powder, banana pudding mix, sugar, vanilla extract, cream cheese, large eggs, large bananas, whipped cream, vanilla wafers

Provided by Frank Tiu

Categories     Desserts

Yield 8 servings

Number Of Ingredients 21

nonstick cooking spray
11 oz vanilla wafer, 1 box, divided
1 cup unsalted butter, melted
2 ripe bananas
1 cup sugar
½ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 teaspoon salt
1 cup all-purpose flour
1 teaspoon baking powder
2 cups whole milk, hot
2 ½ teaspoons gelatin powder
3 oz banana pudding mix, 2 boxes
½ cup sugar
1 tablespoon vanilla extract
32 oz cream cheese
6 large eggs
2 large bananas, sliced
whipped cream
7 vanilla wafers

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.
  • Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.
  • Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.
  • Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.
  • In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.
  • Pour the banana bread mixture over the crust and spread evenly with a spatula.
  • Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  • Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.
  • Add the sugar, vanilla, and cream cheese, and beat again until well-combined.
  • Add the eggs, 1 at a time, beating well after each addition.
  • Pour the cheesecake filling over the banana bread crust.
  • Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.
  • Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 1297 calories, Carbohydrate 109 grams, Fat 88 grams, Fiber 3 grams, Protein 20 grams, Sugar 58 grams

DELICIOUS BANANA PUDDING CHEESECAKE WITH CHESSMEN COOKIES



Delicious Banana Pudding Cheesecake with Chessmen Cookies image

Follow this easy recipe to make a delicious banana pudding cheesceake with Chessman cookies for crust! A perfect combinatin of two of your favorite desserts!

Provided by Katie Hale

Categories     Desserts

Time 5h10m

Number Of Ingredients 13

20 Chessman cookies, crushed
2 tablespoon unsalted butter, melted
1 tablespoon granulated sugar
16 oz. cream cheese, room temperature
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
1 ripe banana, mashed
12 Chessman cookies
1 banana
1 cup whipped cream

Steps:

  • Preheat the oven to 350°F.
  • Place cookies into a food processor and pulse until crumbs.
  • In a medium bowl, mix together the cookie crumbs, melted butter, and 1 tablespoon sugar until combined.
  • Press the cookie mixture into the bottom of a 9" springform pan.
  • Bake for 8 minutes then remove and set aside. Leave the oven at temperature.
  • In a large bowl, beat cream cheese until smooth.
  • Add in the sugar, salt, and vanilla extract and beat until just combined.
  • To the mixture, add eggs one at a time until just combined.
  • Fold in the sour cream and mashed bananas until no streaks remain.
  • Pour the cheesecake batter into the prepared baked crust, and bake for 45-50 minutes until the center is set.
  • Cool to room temperature for no longer than 1 hour then refrigerate for at least 4 hours.
  • When ready to serve, top with whipped cream and additional cookies.

Nutrition Facts : Calories 793 calories, Carbohydrate 91 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 46 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 420 grams sodium, Sugar 62 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

BANANA PUDDING CHEESECAKE



Banana Pudding Cheesecake image

Real bananas and vanilla cookies fill the cheesecake, which all sits on a vanilla cookie crust and topped with fluffy whipped cream, more cookies and caramel! A total signature dessert!

Provided by Shelly

Categories     Dessert

Time 1h40m

Number Of Ingredients 15

2 cups crushed vanilla wafer cookies (approximately 60), plus 17 more to rim the pan
5 tablespoons butter, melted
¼ cup granulated sugar
1/8 teaspoon kosher salt
4 (8- ounce) blocks cream cheese, room temperature
1 cup granulated sugar
½ cup sour cream, room temperature
2 teaspoons vanilla
3 eggs, room temperature
12 coarsely chopped vanilla wafer cookies
1 large, or 2 small bananas thinly sliced
1 cup heavy cream
¼ cup powdered sugar
10 vanilla wafer cookies to decorate
¼ cup caramel sauce to drizzle

Steps:

  • Preheat oven to 350° F.
  • In a large bowl combine the crushed vanilla wafer cookies, melted butter, sugar, and salt. Stir to combine.
  • Press the mixture evenly into the bottom of a 9- inch springform pan. Press the 17 whole vanilla wafer cookies around the sides of the pan.
  • Bake for 8-10 minutes until lightly golden, and set aside while you make your cheesecake.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don't over mix. Pour half of the cheesecake over crust and spread evenly.
  • Sprinkle the coarsely chopped vanilla wafer cookies evenly on top of the cheesecake, and top with the sliced bananas. Spread the remaining cheesecake on top, and spread evenly.
  • Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
  • Place the springform pan into a larger pan and pour very hot water into the pan, until it's 3/4- inch deep, careful to make sure the water level doesn't come up higher than the foil.
  • Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
  • Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
  • When you're ready to serve the cheesecake, pour heavy cream into the bowl of your stand mixer fitted with the whisk attachment.
  • Add the powdered sugar and mix on medium-high speed for approximately 2 minutes, until cream is thickened and stiff peaks form.
  • Release the sides of the springform pan, and pat dry with a paper towel if any condensation has built up.
  • Fill a piping bag fitted with a large tip with the whipped cream. Artfully pipe the whipped cream on top of the cheesecake. Alternately, you can simply spread the whipped cream on with a spoon or offset spatula.
  • Place the remaining 10 vanilla wafer cookies into the whipped cream and drizzle with caramel sauce, if desired.

Nutrition Facts : ServingSize 1 Slice, Calories 550 calories, Sugar 49.5 g, Sodium 493.6 mg, Fat 26.1 g, SaturatedFat 12.3 g, TransFat 0.2 g, Carbohydrate 75 g, Fiber 1.5 g, Protein 6.5 g, Cholesterol 123.2 mg

Tips:

  • Use ripe bananas for the best flavor.
  • For a creamier cheesecake, use full-fat cream cheese.
  • Be sure to chill the cheesecake for at least 4 hours before serving.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate.
  • To make a gluten-free version of this cheesecake, use gluten-free graham cracker crumbs.

Conclusion:

This banana pudding cheesecake is a delicious and easy dessert that is perfect for any occasion. With its creamy cheesecake filling, sweet banana pudding layer, and crunchy graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this banana pudding cheesecake a try. You won't be disappointed!

Related Topics