Description
This Banana Cream Cheesecake is a creamy, dreamy slice of heaven that captures the sweet essence of ripe bananas paired with the tang of cream cheese and the crunch of a graham cracker crust.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 2 ripe bananas, mashed
For the Banana Cream Topping:
- 1 (3.4 oz) package instant banana pudding mix
- 1 1/2 cups cold milk
- 1 cup heavy whipping cream, whipped to stiff peaks
For Garnish:
- Whipped cream
- Sliced bananas
- Crushed graham crackers
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (165°C).
- Mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Make the Cheesecake Layer:
- Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each.
- Mix in vanilla, sour cream, and mashed bananas until fully combined.
- Pour over the crust and bake for 50–60 minutes, or until the center is set. Let cool completely.
- Prepare the Banana Cream Topping:
- Whisk together the pudding mix and cold milk until thickened. Fold in whipped cream gently.
- Spread the banana cream mixture over the cooled cheesecake layer.
- Chill and Serve:
- Refrigerate for at least 4 hours or overnight.
- Before serving, garnish with whipped cream, sliced bananas, and crushed graham crackers.