ADVERTISEMENT
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until well combined. Gently fold in the whipped heavy cream until fully incorporated. Spread the cheesecake filling evenly over the chilled crust.
In another bowl, whisk together the instant banana pudding mix and cold milk until thickened. Fold in the banana slices. Spread the banana pudding mixture over the cheesecake layer.
In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Spread the whipped cream over the banana pudding layer. Garnish with additional banana slices if desired.
Refrigerate the cheesecake for at least 4 hours, or until set. Slice and serve chilled.
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Calories per serving: Approximately 350 kcal | Servings: 10 servings
ADVERTISEMENT
