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Banana Cream Cheesecake

A luscious dessert boasting layers of buttery graham cracker crust, creamy banana pudding, and rich cream cheese topped with whipped cream.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 3/4 cup salted butter, melted
Cheesecake Filling
  • 1 8-ounce package cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1 3.4-ounce package vanilla instant pudding mix
  • 3 cups heavy cream, divided into 2 cups and 1 cup
  • 3 to 4 medium bananas
  • 2 8-ounce packages cream cheese, softened
  • 1/3 cup sour cream
  • 1 1/4 cups powdered sugar, divided into 1 cup and 1/4 cup

Method
 

Preparation
  1. Combine cracker crumbs and granulated sugar in a mixing bowl.
  2. Add the melted butter and stir with a fork until combined.
  3. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick baking spray.
  4. Press the mixture into the prepared pan and place the pan in the freezer for about 15 minutes to firm up.
Filling Preparation
  1. In a medium mixing bowl using an electric mixer, beat together 1 package of cream cheese and 1 teaspoon of vanilla extract until fluffy.
  2. Add the packet of pudding mix and beat until thoroughly combined, the mixture will be thick and clumpy.
  3. Slowly drizzle in 2 cups of the heavy cream, beating continuously until creamy and smooth.
  4. Set aside the remaining 1 cup of heavy cream to whip for topping.
Layering
  1. Slice bananas and spread in a single layer on the prepared crust.
  2. Spread half of the pudding mixture over the bananas.
  3. Place another layer of banana slices and the remaining pudding mixture over the top.
Cheesecake Layer
  1. Beat the remaining two packages of cream cheese with 1 teaspoon of vanilla extract and sour cream until smooth and fluffy.
  2. Add 1 cup of powdered sugar and beat until smooth.
  3. Spread the cheesecake batter evenly over the pudding cream layer.
  4. Smooth the top with an offset spatula.
Setting and Serving
  1. Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
  2. Whip the remaining 1 cup of heavy cream and the remaining 1/4 cup of powdered sugar until stiff peaks form.
  3. Pipe swirls of whipped cream on top and sprinkle with graham cracker crumbs before serving.

Notes

Use bananas that are ripe but not overly mushy. Chill the crust in the freezer for quicker firming. Beat the cream cheese thoroughly to avoid lumps.