Description
This creamy and luscious Banana Cream Cheesecake has a buttery graham cracker crust, a light banana-flavored filling, and is topped with fresh bananas and caramel for an irresistible dessert.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 box (3.4 oz) instant banana pudding mix
- 1 cup cold milk
- 2 large bananas, mashed
- For the Topping:
- 2 bananas, sliced
- Caramel sauce
- Graham cracker crumbs
Instructions
- Prepare the Crust: Combine graham cracker crumbs and sugar. Add melted butter and mix well. Press into the bottom of a 9-inch springform pan. Chill in the fridge.
- Make the Filling: Beat cream cheese and powdered sugar until smooth. Whisk banana pudding mix with milk. Fold pudding and mashed bananas into cream cheese mixture. Whip heavy cream until stiff peaks form and fold into the filling.
- Assemble: Spread the filling over the crust and smooth the top. Chill for at least 4 hours.
- Garnish: Before serving, top with banana slices, caramel drizzle, and graham cracker crumbs.
Notes
- For best flavor, make the cheesecake a day in advance and refrigerate overnight.
- To keep bananas fresh on top, add them right before serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours (or overnight)