Banana Cream Cheesecake

I absolutely love desserts with bananas, my faves are banana pudding and banana cheesecake. My Banana Cream Cheesecake (different from NY style banana cheesecake) is the best of both world, it’s rich and creamy and soft like pudding with real slices of firm bananas. It’s super quick and easy to make and it’s something all your framily will love. Make it at home or be the talk of the cook out. Let’s dig in…

Here’s Whatcha Need:

Crust:
1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
(Or you can buy ready made crust)
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed,
divided 3 to 4 medium firm bananas, sliced
1-3/4 cups cold milk 1 package (3.4 ounces) instant banana cream pudding mix

Here’s Whatcha Do:

1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.

2. In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.

3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set. Yield: 10 servings.

Enjoy!