Banana Cream Cheesecake
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
3 ripe bananas, mashed
¼ cup all-purpose flour
½ cup heavy cream
For the Banana Cream Topping:
1 (3.4 oz) box instant banana pudding mix
2 cups cold milk
1 cup whipped topping (like Cool Whip)
Sliced bananas, for garnish
Directions:
Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared pan to form the crust.
Bake for 8-10 minutes, then remove from the oven and allow to cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract, mashed bananas, and flour until fully combined.
Finally, gently fold in the heavy cream until smooth.
Pour the cheesecake batter over the cooled crust.
Bake the Cheesecake:
Place the springform pan on a baking sheet and bake for 60-70 minutes, or until the center is set and the edges are lightly golden.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
After an hour, remove the cheesecake from the oven and let it cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, or overnight.
Prepare the Banana Cream Topping:
In a medium bowl, whisk together the banana pudding mix and cold milk until it thickens.
Gently fold in the whipped topping until smooth.
Assemble and Serve:
Spread the banana cream topping over the chilled cheesecake.
Garnish with sliced bananas just before serving.
Prep Time: 30 minutes | Cook Time: 1 hour 10 minutes | Total Time: 5 hours (including chilling time)
Kcal: Approx. 450 per slice | Servings: 12