Servings: 12 pieces
Calories: 350kcal
Cost: 15
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- 9-inch springform pan
- Whisk
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 2 ripe bananas mashed
- 1/2 cup crushed vanilla wafers
- 2 boxes instant banana pudding mix
- 3 cups cold milk
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- q.s. sliced bananas for decoration
- q.s. crushed vanilla wafers for decoration
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan to create an even layer and bake for 10 minutes. Let it cool.
- In a large bowl, beat cream cheese until smooth, then add sugar, sour cream, and vanilla extract. Mix in eggs one at a time, then fold in mashed bananas and crushed wafers.
- Pour the cheesecake batter over the cooled crust and smooth it out. Bake for 60-70 minutes until edges are set; the center should jiggle slightly.
- Leave the cheesecake to cool in the oven with the door ajar for about an hour, then cool completely.
- Whisk banana pudding mix with cold milk until thick, then spread over the cooled cheesecake. Chill in the fridge for at least 4 hours.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the pudding layer and decorate with sliced bananas and crushed wafers.
Notes
This recipe is loved for its creamy texture and delicious banana flavor. A dessert sure to impress your guests!
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 220mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 4mg
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