Description
This Banana Cream Cheesecake combines a buttery graham cracker crust with a smooth, creamy banana-infused cheesecake filling, topped with a luscious banana cream layer and whipped cream. A perfect dessert for banana lovers looking for a rich and flavorful treat with a delightful texture.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 3 ripe bananas, mashed
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup heavy cream
Banana Cream Layer
- 1 box (3.4 oz) instant banana cream pudding mix
- 1 cup whole milk
- 1 ½ cups whipped cream or whipped topping
Garnish
- Banana slices
- Optional crushed vanilla wafers
Instructions
- Prepare and bake the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until the mixture is well combined. Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust in the preheated oven for 8 to 10 minutes, then remove and let it cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the mashed ripe bananas, 1 cup granulated sugar, and vanilla extract, and continue beating until all ingredients are fully blended. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Bake the cheesecake: Pour the prepared filling over the cooled crust, smoothing the top with a spatula. Bake in the 325°F oven for 55 to 65 minutes, or until the cheesecake center is just set but still slightly jiggly. After baking, turn off the oven, slightly crack the door open, and let the cheesecake cool inside for 1 hour. Then remove from the oven and refrigerate for at least 4 hours or preferably overnight to allow it to fully set.
- Prepare the banana cream topping: In a separate bowl, whisk together the instant banana cream pudding mix and whole milk until the mixture thickens, about 2 minutes. Gently fold in the 1 ½ cups of whipped cream or whipped topping until smooth and fluffy.
- Assemble and garnish: Spread the banana cream mixture evenly over the chilled cheesecake surface. Garnish with fresh banana slices and, if desired, sprinkle with crushed vanilla wafers for added texture and flavor. Serve chilled.
Notes
- For best flavor, use very ripe bananas as they provide maximum sweetness and aroma.
- Slice fresh bananas just before serving to prevent browning and maintain a fresh appearance.
- Store any leftover cheesecake covered in the refrigerator for up to 4 days to maintain freshness.
