Ingredients:
For the Crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
For the Cheesecake Filling:
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup sour cream
– 1 tsp vanilla extract
– 1/2 cup mashed ripe banana (about 1 large banana)
For the Banana Pudding Layer:
– 1 package (3.4 oz) instant banana pudding mix
– 1 1/2 cups cold milk
For the Topping:
– Whipped cream
– 2-3 bananas, sliced
Directions:
1. Prepare the Crust:
– Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
– In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
– Bake for 8-10 minutes, then let cool while you prepare the filling.
2. Make the Cheesecake Filling:
– Lower the oven temperature to 325°F (160°C).
– In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
– Add eggs one at a time, mixing well after each addition.
– Mix in sour cream, vanilla extract, and mashed banana until fully incorporated.
– Pour the cheesecake filling over the cooled crust and spread evenly.
3. Bake the Cheesecake:
– Bake for 50-60 minutes, or until the center is slightly jiggly.
– Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour. This helps to prevent cracking.
– Once cooled, refrigerate for at least 4 hours or overnight.
4. Prepare the Banana Pudding Layer:
– In a medium mixing bowl, whisk together the instant banana pudding mix and cold milk until thickened.
– Spread the pudding layer evenly over the chilled cheesecake.
5. Decorate the Cheesecake:
– Top the cheesecake with whipped cream and arrange banana slices over the top.
– Serve chilled and enjoy this delightful blend of banana pudding and creamy cheesecake!
Prep Time: 20 mins
Cooking Time: 1 hr
Total Time: 5-6 hrs (including chilling)
Servings: 12
