Banana Pudding Cheesecake Recipe

Notes

This Banana Pudding Cheesecake is a rich, satisfying dessert that combines all the favorite flavors of banana pudding with the indulgence of cheesecake. If you prefer a less sweet crust, you can reduce the brown sugar slightly, or use digestive biscuits instead of graham crackers for a slightly different flavor. The chocolate layer adds a luxurious depth to the dessert, but you can omit it if you prefer a more traditional banana pudding flavor.

Make-Ahead Tips

• This cheesecake can be made up to 2 days ahead of time, making it a perfect option for parties or gatherings where you want to prepare in advance. Just make sure to store it covered in the fridge until ready to serve.
• The chocolate layer can also be made a day ahead. If it hardens too much in the fridge, simply let it sit at room temperature for a few minutes before spreading it onto the crust.

Storage and Reheating

• Store leftover Banana Pudding Cheesecake in an airtight container in the refrigerator for up to 3 days. The cheesecake will stay fresh and creamy, though it may soften slightly over time.
• For best texture, serve the cheesecake cold directly from the refrigerator. The layers will remain firm and the banana slices will stay fresh.