★Ingredients
Crust*
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling*
- 1 cup powdered sugar
- 16 oz cream cheese, softened
- 2 cups heavy whipping cream
- 1 package (3.4 oz) instant banana pudding mix
- 1/2 cup granulated sugar
- 1 cup cold milk
- 1 tsp vanilla extract
- 2 large bananas, sliced
Topping*
- Sliced bananas for garnish
- Vanilla wafers for garnish
- 1 cup whipped cream
★Instructions
Prepare the Crust*
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
- Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Chill in the refrigerator while you prepare the filling.
Make the Cheesecake Filling*
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- In another bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes until it thickens.
- Add the pudding mixture and vanilla extract to the cream cheese mixture and mix until smooth.
Assemble the Cheesecake*
- Spread a thin layer of the cheesecake filling over the crust.
- Remove the crust from the refrigerator.
- Add a layer of sliced bananas on top.
- Cover and refrigerate for at least 4 hours, or until the cheesecake is set.
- Spread the remaining cheesecake filling over the banana layer, smoothing the top with a spatula.
Add the Topping*
- Before serving, spread a layer of whipped cream over the top of the cheesecake.
- Garnish with additional sliced bananas and vanilla wafers.
Serve*
- Carefully remove the cheesecake from the springform pan.
- Slice and serve chilled.