Banana Cream Cheesecake
Banana cream cheesecake is a rich and decadent dessert that combines the flavors of rich and creamy cheesecake with sweet and ripe bananas.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- ¾ cup salted butter melted
Pudding Cream Layer
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 3.4 ounces vanilla instant pudding mix you can also use banana pudding
- 3 cups heavy cream divided
- 3 to 4 medium bananas
Cheesecake Layer
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 1¼ cups powdered sugar divided
Instructions
- Combine graham cracker crumbs and granulated sugar in a mixing bowl. Add melted butter and stir with a fork until combined.
- Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick baking spray. Press the graham cracker crust into the prepared pan.
- Place the pan in the freezer, allowing the crust to firm up while making the filling.
- In a medium mixing bowl, beat together 1 package of cream cheese and vanilla extract until fluffy. Add the packet of pudding mix and beat until thoroughly combined (the mixture will be thick and clumpy).
- Slowly drizzle 2 cups of the heavy cream into the mixture, beating continuously. Continue adding the cream and beating until the mixture is creamy and smooth. Set aside the remaining 1 cup of heavy cream to whip for topping the cheesecake.
- Slice the bananas and spread them in a single layer on the graham cracker crust.
- Spread half of the pudding mixture over the bananas. Place another layer of banana slices and the remaining pudding mixture over the top.
- Prepare the cheesecake layer by beating together the remaining two packages of cream cheese with 1 teaspoon of vanilla extract and sour cream. Beat until smooth and fluffy. Add in 1 cup of powdered sugar and beat until smooth.
- Spread the cheesecake filling evenly over the pudding cream layer. Use an offset spatula to smooth the top of the cheesecake.
- Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
- Whip the remaining 1 cup of heavy cream and the remaining ¼ cup of powdered sugar until stiff peaks form.
- Pipe swirls of whipped cream on top of the chilled cheesecake and sprinkle the top with a bit of graham cracker crumbs.
Notes
The cream cheese should be at room temperature so that it mixes smoothly and you don't end up with lumps in your creamy filling.
Slice the bananas immediately before layering in the crust after the pudding cream layer has been prepared. The cream layer will seal the bananas and help them to retain their freshness. Sliced bananas will otherwise turn brown when in contact with the air.
Do not overmix the heavy cream, or the whipped cream will turn to butter.