For the crust: – 1 1/2 cups graham cracker crumb – 1/4 cup granulated sugar – 1/2 cup unsalted butter, melted
For the cheesecake filling: – 3 ripe bananas, mashed – 3 (8-ounce) packages cream cheese, softened – 1 cup granulated sugar – 3 large egg – 1 teaspoon vanilla extract – 1/2 cup sour cream – 1/4 cup all-purpose flour
For the banana pudding layer: – 1 (3.4-ounce) package instant banana pudding mix – 1 1/2 cups cold milk – 1 cup whipped cream or whipped topping
For garnish (optional): – Sliced banana – Whipped cream – Crushed vanilla wafer
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper. 2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly onto the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool.
1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the mashed bananas, eggs, and vanilla extract, and beat until well combined. Mix in the sour cream and flour until smooth. 2.
1. Pour the cheesecake filling over the cooled crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles. 2. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.
1. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set. 2. In a small bowl, whisk together the instant banana pudding mix and cold milk until thickened. Gently fold in the whipped cream or whipped topping until well combined.
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