Tuesday, 12 January 2016

Banana Pudding Cheesecake

A no bake Banana Pudding Cheesecake is easy to make and sure to be a hit with banana cream pie and cheesecake lovers alike. Thank you Serena Bakes Simply From Scratch

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 milk mixture into the egg yolks.
  • Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. 
  • Cook until thickened and the consistency of pudding.
  • 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 remaining cheesecake mixture.
  • Refrigerate cheesecake until cold or overnight.
  • Serve with whip cream and additional sliced banana.

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