Description
Enjoy a creamy Banana Cheesecake featuring a crunchy graham cracker crust and a rich banana pudding layer. This delightful dessert combines the classic flavors of cheesecake with the sweetness of ripe bananas, making it perfect for any celebration or gathering.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ripe banana, mashed
- ¼ cup sour cream
- 1 box (3.4 oz) instant banana pudding mix
- 2 cups cold milk
- 1 ripe banana, sliced (for garnish)
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Additional banana slices
- Crushed graham crackers
- Chocolate shavings (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9×9 inch baking dish or a similar-sized pan.
- Bake the crust in the preheated oven for about 8-10 minutes, or until its lightly golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract to the cream cheese and beat until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the mashed banana and sour cream gently until well combined.
- Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.
- Bake in the oven at 350°F (175°C) for about 25-30 minutes. The edges should be set, but the center may still jiggle slightly.
- Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about an hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- In a medium bowl, whisk together the instant banana pudding mix and cold milk until smooth.
- Let the pudding sit for about 5 minutes, or until it thickens.
- Gently spread the banana pudding over the chilled cheesecake.
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Spread the whipped topping over the banana pudding layer.
- Top with additional banana slices, crushed graham crackers, and chocolate shavings if desired.
Notes
- For best results, allow the cheesecake to chill overnight to enhance the flavors.
- You can substitute the heavy cream with store-bought whipped topping if you’re short on time.
- Prep Time: 30 minutes
- Cook Time: 40 minutes