Banana Cheesecake with Banana Cream Pie Topping
This luscious banana cheesecake with a creamy banana pie topping is an unforgettable dessert for any banana lover.
Servings: 12 slices
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup white sugar
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 1/2 cups white sugar
- 3/4 cup mashed ripe banana
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 cup all-purpose flour
- 1 (3.4 ounce) package instant banana cream pudding mix
- 2 cups cold milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 bananas, sliced
Instructions
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl; mix well. Press mixture into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Let cool while preparing filling.
- In a large bowl, beat cream cheese and 1 1/2 cups sugar until smooth. Add mashed banana and blend well.
- Beat in eggs, one at a time. Mix in heavy cream and flour until just combined.
- Pour filling over crust. Bake for 60-70 minutes, until center is set.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Whisk pudding mix and milk together until thickened. Fold in whipped topping.
- Spread pudding mixture over chilled cheesecake. Garnish with banana slices before serving.