Description
A delicious fusion of banana pudding and cheesecake, this dessert is a delightful treat for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 cup banana pudding mix
- 2 cups milk
- 3 ripe bananas, sliced
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth.
- In another bowl, whisk together banana pudding mix and milk until thickened.
- Fold the banana pudding mixture into the cream cheese mixture until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the banana cheesecake mixture.
- Layer sliced bananas on top of the crust, then pour the cheesecake mixture over the bananas.
- Refrigerate for at least 4 hours or until set.
- Top with whipped cream before serving.
Notes
- For best results, use ripe bananas for maximum flavor.
- This cheesecake can be made a day in advance for convenience.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg