Description
A creamy hybrid dessert combining banana pudding layered over a rich vanilla cheesecake base. This halal-compliant recipe balances velvety textures and banana-vanilla depth for an indulgent treat, perfect for special occasions.
Ingredients
2 cups crushed graham crackers
6 tbsp melted unsalted butter (or margarine)
450g full-fat cream cheese
1 cup sugar (can reduce to 3/4 cup)
2 tsp real vanilla extract
2 cups milk
1/2 cup cornstarch
3 large egg yolks
3 large egg whites
Instructions
Preheat oven to 350°F (180°C)
In a food processor, pulse graham crackers into fine crumbs
Mix crumbs with melted butter until fully moistened and press into the bottom of a springform pan
Bake crust for 10 minutes, let cool, and chill 20 minutes
In a large bowl, beat cream cheese with sugar on medium speed until smooth
Add 3 whole eggs one at a time, scraping bowl sides after each addition
Stir in vanilla extract
Transfer cheesecake base into the cooled crust
Bake for 40 minutes (total 50 minutes cooking time)
In a separate saucepan, combine milk, 1 cup sugar, and cornstarch
Boil over medium heat, then simmer for 3 minutes
Gradually whisk in egg yolks
Chill pudding for 30 minutes before gently layering over the cooled cheesecake base
Chill dessert for 4+ hours before serving
Notes
Use real vanilla beans if available for enhanced flavor depth
Chill crust to set before adding layers to prevent slumping
Water bath method (wrapping pan in foil and placing in a water-filled roasting pan) helps prevent cracks
Ensure pudding is fully chilled to avoid melting the cheesecake layer
Avoid overmixing the batter after egg addition to maintain a smooth texture
- Prep Time: 45
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg