This weeks Sunday Supper theme is a Big Virtual Picnic and I couldn't think of something better to bring to a picnic than a Banana Pudding Cheesecake.

For the the banana cream pie lover I don't think dessert gets much better than this. Banana cream pie meets cheesecake. Colt said it's so good it doesn't even need the whip cream.

Just for the record Colt already put in his order for another Banana Pudding Cheesecake for our Birthday, it's that amazing! Since we share a Birthday it was a huge relief we both agreed on dessert this year.

In a large bowl combine 12 whole graham cracker crumbs and 1/4 cup sugar. Mix until well combined.

Add 7 tablespoons melted butter and stir until combined.

Press graham cracker mixture evenly across the bottom and up the sides of the pie plate. I find a measuring cup works well for pressing the crumbs evenly into the bottom and sides. Bake crust in a 375 degree oven for 7 minutes or until lightly brown.

Cool completely. 

To make Vanilla Pudding: Whisk together 3 egg yolks in a medium sized bowl and set aside.

To make filling: In a large sauce pan whisk together 2/3 cup sugar, 1/3 cup flour and a pinch of salt until well combined.

Slowly whisk in 2 cups milk. Bring mixture to a simmer and cook until mixture thickens over medium heat.

Stir mixture continually until thickened.

Slowly add 2 cups of the thickened cooked milk mixture to the egg yolks while mixing to temper egg yolks.

This prevents the eggs from curdling.

Pour egg yolk mixture back into milk mixture and return to a simmer, cook an additional 3-5 minutes while stirring until thick enough to hold it's shape on spoon.

Remove from heat and whisk in 1 1/2 teaspoons vanilla extract.

Cream 16 ounces room temperature cream cheese until smooth and creamy.

Add vanilla pudding and mix until well combined.

Scrapes sides of bowl well.

Add enough pudding cheesecake mixture to cover the bottom of the crust.

Add 3-4 sliced bananas to the bottom of the crust.

Cover with remaining cheesecake mixture and refrigerate until cold or overnight.

Another one of my favorite things! 

Yield: 12 ServingsAuthor: Serena Bakes Simply From ScratchPin it

Banana Pudding Cheesecake

Banana Pudding Cheesecake is an easy to make no bake dessert recipe for Easter, 4th of July, Thanksgiving, or Christmas! One of the most popular recipes on Serena Bakes Simply From Scratch.

Rated 4.95 based on 1262 customer reviews

prep time: 20 MINScook time: 30 MINStotal time: 50 mins

ingredients:

Graham Cracker Crust

• 1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
• 1/4 cup Granulated Sugar
• 7 tablespoons Butter, Melted

Banana Pudding Cheesecake Filling

• 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

Serving

• Whip Cream and Additional Sliced Banana

instructions

Graham Cracker Crust

1. Preheat oven to 375 degrees.
2. 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.

Banana Pudding Cheesecake Filling

1. In a large saucepan whisk together 2/3 cup granulated sugar with flour and salt until well combined. Slowly whisk in milk until smooth.
2. Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
3. Slowly stir in 2 cups of thickened cooked milk mixture into the egg yolks. (This is not additional milk.)
4. 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. It will hold consistency on spoon.
5. Remove from heat and stir in vanilla extract.
6. Beat cream cheese until smooth and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
7. Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
8. Refrigerate cheesecake until cold or overnight.

Serving

1. Serve with whip cream, and additional sliced banana.

calories
359

fat (grams)
23

carbs (grams)
34

protein (grams)
5

sugar (grams)
25

https://www.serenabakessimplyfromscratch.com/2014/06/banana-pudding-cheesecake-sundaysupper.html

©2014 Serena Bakes Simply From Scratch

Created using The Recipes Generator

Check out these other favorite desserts:

Creamy Lemon Cheesecake Crumb Bars

Key Lime Cheesecake Crumb Bars

Coconut Pudding Cheesecake

Make sure to stop by and check out all this other Sunday Supper Virtual Picnic Recipes! 

Beverages

• Orange Blossom Iced Tea by girlichef
• Red, White, and Blue Sangria by Hezzi-D's Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy's Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Stilton Potato and Stilton Pies by Jane's Adventures in Dinner
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking
• Scotch Eggs by Small Wallet, Big Appetite

Salads

• Caprese Pasta Salad by La Bella Vita Cucina
• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Layered Chicken Salad by Nosh My Way
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Loaded Potato Salad by Granny's Down Home Sassy Southern Cooking
• Mexican 3 Bean Salad by Bobbi's Kozy Kitchen
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Pizza Pasta Salad by Curious Cuisiniere
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Tomato Bean Salad by Family Foodie
• Tuna Noodle Salad by Hot Momma's Kitchen Chaos
• Vegetable Salad by Magnolia Days
• Veggie Pasta Salad by Pescetarian Journal
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor's Adventures
• Panino con la Salamella by Manu's Menu
• Roast Beef Wraps by Cookin' Mimi

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Chip Blossom Cupcakes by NinjaBaking.com
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida's Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S'mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue's Nutrition Buzz