Ingredients
Scale
- 1 1/2 packages of graham crackers – pulsed into crumbs
- 1 Tablespoon of sugar
- 6 Tablespoons of butter – melted
- 4 – 8 ounce packages of cream cheese – softened
- 1/4 cup of sour cream
- 4 eggs
- 2 cups of sugar
- 1/4 cup of flour
- 1 Tablespoon of vanilla
- 2 ripe bananas – mashed
- 1 box of Jello brand banana pudding – 6.3 ounce
- 2 cups of milk
- 1 box of vanilla wafers
- 1 12 ounce container of Cool Whip – thawed
- 1 banana sliced
Instructions
- Prepare the springform pan by cutting parchment paper to fit the bottom and brushing it with butter.
- Pulse graham crackers into fine crumbs, mix with sugar and melted butter, then press into the bottom of the pan.
- Line the sides of the pan with vanilla wafers.
- Mash bananas in a small bowl and set aside.
- Combine banana pudding mix and milk in a bowl and refrigerate.
- In a stand mixer, beat cream cheese and sour cream until smooth, then add sugar and eggs gradually.
- Mix in vanilla, mashed bananas, and flour until just combined.
- Pour half of the batter into the pan, followed by half of the chilled banana pudding, swirling it together.
- Add the remaining cheesecake batter and bake at 325°F for 1 hour.
- Turn off the oven and leave the cheesecake inside for another hour to cool.
- Cool completely, then refrigerate overnight.
- Pipe Cool Whip on top, decorate with sliced banana and additional pudding.
Notes
Ensure ingredients are at room temperature for best results. The cheesecake should be refrigerated overnight for clean slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg