I made this cheesecake to send with Jordan for dinner at a friend’s house. Since I had to work, I didn’t get to try it but Jordan said it got rave reviews. A few months later, my family came to visit and I decided to make it a second time. It was so good! If you love banana pudding or cheesecake I think you will really love this! It’s not as rich as traditional cheesecake, but slightly more rich than traditional banana pudding. I love that this recipe starts with homemade vanilla pudding rather than instant pudding mix. Trust me, it makes a huge difference in the flavor and it’s not hard at all! Give it a try and let me know what you think! Enjoy!

Banana Pudding Cheesecake

for the crust:
1-2/3 cup vanilla wafer crumbs
1/2 cup butter, melted
1/4 cup granulated sugar

for the filling:
2 cups milk
3 egg yolks, whisked
1/3 cup all-purpose flour
2/3 cup granulated sugar
dash of salt
1-1/2 tsp vanilla
16 oz cream cheese, room temperature (I used neufchatel)
3 bananas, sliced
whipped cream or cool-whip

1. Preheat oven to 375 degrees. Combine vanilla wafer crumbs, sugar, and melted butter and stir until well combined. Press mixture into 9 inch pie plate. Bake in preheated oven for 10 minutes or until lightly browned. Set aside to cool.
2. To make the vanilla pudding, whisk together sugar, flour, and salt in large saucepan until combined. Slowly whisk in milk. Bring mixture to a simmer over medium heat, whisking constantly. Cook until thickened.
3. Slowly add ~2 cups of the thickened milk mixture into the egg yolks. Add this mixture back to the saucepan. Continue to cook until mixture is thickened and the consistency of pudding, again whisking constantly to prevent lumps. Remove from heat and add vanilla.
4. In bowl of stand mixer with paddle attachment, beat cream cheese until smooth and creamy. Add pudding mixture and mix until smooth.
5. Add half the cheesecake mixture to the bottom of the crust. Top with sliced bananas and cover with remaining cheesecake mixture. Cover with plastic wrap and refrigerate until cold or overnight. Top with whipped cream before serving.
*adapted from Serena Bakes Simply From Scratch

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