Description
Indulge in the deliciousness of this Banana Cheesecake with a luscious Banana Cream Pie Topping. Creamy cheesecake with a banana twist, topped with a delightful banana cream layer – a perfect dessert for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup mashed ripe bananas (about 2 bananas)
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the banana cream topping:
- 1 (3.4-ounce) package instant banana pudding mix
- 1 1/4 cups cold milk
- 1 cup heavy cream, whipped to soft peaks
- 2 ripe bananas, sliced
- whipped cream for garnish (optional)
- vanilla wafer crumbs for topping (optional)
Instructions
- Preheat the oven: Preheat oven to 325°F (163°C). Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Prepare the filling: Beat cream cheese until smooth, then add sugar, mashed bananas, eggs, sour cream, and vanilla. Pour into the crust.
- Bake: Create a water bath for the springform pan and bake the cheesecake until set but slightly jiggly. Cool and chill.
- Make the topping: Whisk pudding mix and milk until thickened, then fold in whipped cream. Spread over the chilled cheesecake and top with bananas, whipped cream, and wafer crumbs.
Notes
- To prevent browning, brush banana slices with lemon juice.
- You can make the cheesecake and topping a day ahead for easier assembly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 30g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
