Savor the decadence of Caramel Banana Pudding Cheesecake. Each velvety bite blends the creaminess of cheesecake with the richness of caramel and the sweetness of ripe bananas. Delight in layers of banana-infused cheesecake, silky caramel sauce, and buttery graham cracker crust. This dessert masterpiece is a symphony of flavors, a perfect harmony of indulgence that will leave you craving more.
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 large bananas)
1/4 cup caramel sauce
For the banana pudding layer:
1 (3.4 oz) package instant banana pudding mix
1 1/2 cups cold milk
1 cup whipped cream or whipped topping
For garnish:
Sliced bananas
Caramel sauce
Whipped cream
Instructions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Fold in the mashed bananas and caramel sauce until evenly distributed.
Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are slightly golden.
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to chill and set.
Prepare the banana pudding layer by whisking together the instant banana pudding mix and cold milk until thickened. Gently fold in the whipped cream.
Spread the banana pudding mixture over the chilled cheesecake layer.
Garnish the cheesecake with sliced bananas, a drizzle of caramel sauce, and dollops of whipped cream before serving.
Total Time: Approximately 5 hours (including chilling time)
Calories per serving: Approximately 350-400 calories per slice (based on 12 servings)
Caramel Banana Pudding Cheesecake
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the cheesecake filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas about 2 large bananas
- 1/4 cup caramel sauce
For the banana pudding layer:
- 1 3.4 oz package instant banana pudding mix
- 1 1/2 cups cold milk
- 1 cup whipped cream or whipped topping
For garnish:
- Sliced bananas
- Caramel sauce
- Whipped cream
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Fold in the mashed bananas and caramel sauce until evenly distributed.
- Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are slightly golden.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to chill and set.
- Prepare the banana pudding layer by whisking together the instant banana pudding mix and cold milk until thickened. Gently fold in the whipped cream.
- Spread the banana pudding mixture over the chilled cheesecake layer.
- Garnish the cheesecake with sliced bananas, a drizzle of caramel sauce, and dollops of whipped cream before serving.
