Easy Banana Pudding Cheesecake – a delicious recipe with graham cracker crust, cream cheese, banana cream, eggs, sugar, bananas. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 degrees.
2
Cream together cream cheese and sugar until smooth (about 2 minutes at medium speed). Add in eggs and mix until combined.
3
In a separate bowl, mash up bananas. Squeeze in the juice from the lemon and stir until combined.
4
Add the instant pudding and the mashed bananas to the cream cheese mixture. Make sure you scrap down the sides of the bowl often. Mix until combined. Batter will be thick.
5
Put vanilla wafers into ziploc bag and crush. You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake. Gently fold the wafers into the cheesecake batter.
6
Spread batter in to graham cracker crust.
7
Bake in the oven for about 55-60 minutes.
8
It'll be a pit puffy when you first take it out of the oven. Don't worry, it'll all settle down as it cools.
9
Allow cheesecake to cool for several hours in the fridge before serving. A great way to serve this is to top each slice with whipped cream and a slice of banana and vanilla wafer.
10
Enjoy!
1527
kcal
Calories
25
g
Fat
94
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large prepared graham cracker crust (2 extra servings), 2 (8 ounce) packages cream cheese, softened to room temperature, 1 (3 1/2 ounce) box banana cream instant pudding, 2 eggs, and more.
Yes, Easy Banana Pudding Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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