Description
Indulge in the creamy and luscious delight of Banana Cream Cheesecake. This decadent dessert combines the richness of cheesecake with the tropical sweetness of ripe bananas, all topped with a light and fluffy banana cream layer. Perfect for any occasion or simply to satisfy your sweet cravings!
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup mashed ripe banana (about 1 large banana)
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
For the banana cream topping:
- 1 (3.4 oz) package instant banana pudding mix
- 1 cup cold milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 banana, sliced (for garnish)
- Whipped cream (for topping)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Mix crust ingredients and press into a pan. Bake and set aside to cool.
- Prepare the filling: Beat cream cheese, sugar, banana, sour cream, and vanilla. Add eggs and mix. Pour filling over crust and bake.
- Cool and chill: Cool the cheesecake in the oven, then refrigerate for at least 4 hours or overnight.
- Make the topping: Whisk pudding mix with milk. Whip cream with sugar. Fold whipped cream into pudding.
- Finish and serve: Spread the topping over the cheesecake and garnish with sliced bananas and whipped cream.
Notes
- To prevent cracking, use room-temperature ingredients and avoid overmixing.
- Add lemon juice to banana slices to keep them from browning.
- Cheesecake can be made a day ahead for best texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 310mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
