Banana Pudding Cheesecake
Banana Pudding Cheesecake
Sweet Fusion: Experience the Bliss of Banana Pudding and Cheesecake in One
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
For the Banana Pudding Layer:
- 1 box (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions:
1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar for the crust. Press into the bottom of the prepared pan.
3. In a large bowl, beat the softened cream cheese and sugar until smooth.
4. Add mashed bananas, eggs, vanilla extract, flour, and salt. Mix until well combined.
5. Pour the cheesecake filling over the crust, spreading it evenly.
6. Bake for 50-55 minutes or until the center is set and the top is lightly browned.
7. While the cheesecake cools, prepare the banana pudding layer by whisking together instant banana pudding mix and cold milk. Let it set for a few minutes.
8. Spread the banana pudding over the cooled cheesecake.
9. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Dollop the whipped cream over the banana pudding layer.
11. Refrigerate the Banana Pudding Cheesecake for at least 4 hours or overnight before serving.
Experience the bliss of Banana Pudding and Cheesecake in one - a sweet fusion that captivates your taste buds.
Prep Time: 30 minutes | Baking Time: 50-55 minutes | Chilling Time: 4 hours | Total Time: 5 hours and 25 minutes
Servings: 12