Banana Pudding Cheesecake is a combo of 2 of my favorite desserts!
A vanilla wafer crust wìth a creamy banana fìllìng makes a delìcìous southern-style cheesecake.
These banana pudding cheesecake bars are so easy, fun, and delicious, the best part about this dessert is that the cheesecake is no-bake too!
1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
1/4 cup Granulated Sugar
1/2 cup Butter, Melted
2/3 cup Granulated Sugar
1/3 cup Flour
1 pinch Sea Salt
2 cups Milk
3 whole Egg Yolks, Whisked
1 1/2 teaspoons Vanilla Extract
16 ounces Cream Cheese, Room Temperature
4 whole Bananas, Sliced
For Serving: Whip Cream and Additional Sliced Banana
Preheat oven to 375 degrees.
In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined.
Drizzle in melted butter and mix well.
Press graham cracker mixture evenly into the bottom of a 9-inch pie plate.
Bake for 7 minutes or until light brown cool completely.
To make Vanilla Pudding: In a large saucepan whisk together 2/3 cup granulated sugar with flour and salt until well combined.
Slowly whisk in milk until smooth.
Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
Slowly stir in 2 cups of the thickened cooked milk mixture into the egg yolks. (This is not additional milk)
Add egg yolks back to the pan and continue to stir while returning the mixture to a simmer.
Cook until thickened and the consistency of pudding. It will hold constancy on spoon.
Remove from heat and stir in vanilla extract.
Beat cream cheese until smooth and creamy.
Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture.
Add sliced bananas and cover with the remaining cheesecake mixture.
Refrigerate cheesecake until cold or overnight.
Serve with whip cream and additional sliced banana.