Ingredients
Method
Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan.
- Bake for 8-10 minutes until the crust is golden, then set aside to cool.
Make the Cheesecake Filling:
- Beat the cream cheese with sugar until smooth.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract and pour this mixture over the cooled crust in the springform pan.
Prepare the Banana Layer:
- Slice the bananas and layer them over the cheesecake filling.
- Mix the vanilla pudding mix with milk according to the package instructions. Pour the pudding mixture over the bananas.
Top and Bake:
- Spread whipped topping over the pudding layer.
- Bake for 45-50 minutes, or until the cheesecake edges are set and the center is slightly jiggly.
- Let the cheesecake cool at room temperature before transferring it to the refrigerator. Chill for at least 4 hours or overnight.
Serve and Enjoy:
- Slice the cheesecake and serve chilled. Optionally, garnish with extra banana slices or whipped cream.
Nutrition
Notes
- For a gluten-free version: Use gluten-free graham crackers for the crust.
- Banana browning: Toss the banana slices in lemon juice to prevent browning before adding them to the cheesecake.
- Overbaking: To avoid cracks, bake at a low temperature and avoid opening the oven door during the baking process.
