Description
Banana cream cheesecake brings together creamy, dreamy layers of smooth cheesecake and luscious banana pudding in a dessert that’ll make your taste buds dance. Grab your fork and get ready to savor each delightful bite of this classic American sweet treat.
Ingredients
Scale
Base Ingredients:
- 10 sheets Graham Cracker or 1.5 cups Graham Cracker crumbs
- 6 tablespoons Unsalted Butter (melted)
- 3 tablespoons Granulated Sugar
Filling Ingredients:
- 1 cup Cream cheese (softened)
- 1 cup Whipping cream
- 1.5 cups 2% milk
- 3 to 4 Bananas
- 3 tablespoons Condensed milk
- 3 tablespoons Instant banana cream pudding
- 0.25 cup Granulated sugar
- 0.5 teaspoon Vanilla
Topping Ingredients:
- 2 Bananas
- 4 tablespoons Light brown sugar
- 3 tablespoons Unsalted butter
- 2 sheets Graham Cracker or 0.25 cup Graham Cracker crumbs
- 0.25 teaspoon Cinnamon powder
Instructions
- Crush 10 sheets of graham crackers into fine crumbs using a rolling pin inside a zip-lock bag.
- Preheat the oven to 350°F with the rack in the middle position.
- Combine 1 ½ cups graham cracker crumbs, 3 tbsp granulated sugar, and 6 tbsp melted unsalted butter in a medium bowl.
- Mix the ingredients until the crumbs are evenly coated and appear moist.
- Grease an 8-inch springform pan with cooking spray or butter.
- Press the crumb mixture firmly into the bottom of the pan using the back of a spoon.
- Bake the crust for 7 minutes until lightly golden.
- Remove from the oven and let cool completely at room temperature for 15 minutes.
- In a large mixing bowl, beat 1 cup softened cream cheese with ¼ cup sugar until smooth.
- Fold in 1 cup whipping cream until the mixture becomes light and fluffy.
- Whisk in 1 ½ cups cold 2% milk, 3 tbsp condensed milk, 3 tbsp instant banana cream pudding mix, and ½ tsp vanilla.
- Chill the mixture for 30 minutes if it seems too thin.
- Arrange 3 sliced bananas in a single layer over the cooled crust.
- Spread one-third of the cream cheese mixture evenly over the bananas.
- Add another layer of sliced bananas without pressing them down.
- Pour another third of the cream cheese mixture on top.
- Repeat the banana and cream cheese layering one more time.
- Sprinkle 2 sheets of crushed graham crackers over the final layer.
- Refrigerate for 2-4 hours until set and firm.
- Melt 3 tbsp unsalted butter in a pan over low heat.
- Add 4 tbsp light brown sugar and cook until it starts to bubble.
- Stir in ¼ tsp cinnamon and 2 sliced bananas.
- Caramelize the bananas for 1 minute, spooning the sugar mixture over them continuously.
Notes
- Crush graham crackers thoroughly to create a fine, even base that holds together well when pressed.
- Refrigerate the cream cheese mixture if it seems too thin, which helps maintain the cheesecake’s structure and prevents a runny texture.
- Layer bananas carefully between cream cheese mixtures to ensure each slice gets a balanced banana flavor and smooth consistency.
- When caramelizing bananas for topping, watch the heat closely to prevent burning and achieve a golden, glossy finish without turning bitter.
- Prep Time: 4 hours 45 minutes
- Cook Time: 8 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 293 kcal
- Sugar: 23 g
- Sodium: 130 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg