Banana Cream Cheesecake

Banana Cream Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 package (3.4 oz) instant banana pudding mix
• 1/2 cup milk
• 2-3 ripe bananas, sliced

For the Topping:

• 1 1/2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Sliced bananas for garnish
• Crushed nuts or walnuts (optional)

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.
   • Press the mixture firmly into the bottom of the prepared pan to form an even crust.
   • Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.
2. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Gradually add the sugar, mixing until well combined.
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the vanilla extract, sour cream, and heavy cream until the mixture is smooth.
   • In a separate bowl, whisk together the banana pudding mix and milk until it thickens. Fold this into the cream cheese mixture.
3. Assemble the Cheesecake:
   • Pour half of the cheesecake filling over the cooled crust.
   • Arrange a layer of sliced bananas on top of the filling.
   • Pour the remaining cheesecake filling over the bananas, spreading it evenly.
   • Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.
   • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate it for at least 4 hours, or overnight.
4. Prepare the Whipped Cream Topping:
   • In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Spread or pipe the whipped cream over the chilled cheesecake.
5. Garnish and Serve:
   • Garnish the cheesecake with additional sliced bananas and crushed nuts if desired.
   • Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
   • Slice and serve chilled.

Notes:

• To prevent the bananas from browning, you can toss them in a little lemon juice before layering them in the cheesecake.
• Store the cheesecake in the refrigerator, and enjoy it within 2-3 days for the best flavor and texture.

This Banana Cream Cheesecake is a delicious blend of creamy cheesecake, rich banana flavor, and a buttery graham cracker crust. It’s perfect for special occasions or whenever you’re craving a decadent dessert! Enjoy!