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RECIPES

Banana Cream Cheesecake

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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:

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  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!

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