Banana Cream Pie Cheesecake

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Banana_CreamPie_Cheesecake1Hands down cheesecake is my favorite dessert. It is always my go-to choice whenever we eat out at a restaurant. I love that a little goes a long way because of the richness, and it’s always satisfying. 🙂

This Banana Cream Pie Cheesecake is a mix of cream pie AND cheesecake. It all starts with a buttery graham cracker crust, sliced bananas and a layer of cheesecake. The cheesecake layer is then topped off with a banana cream pie filling. The ratio of the two are total perfection! The only bad thing I can say about it is that you can’t. stop. eating it. If that’s a bad thing.. 😉 

This wonderful dessert stays good in the fridge for up to 3 days, so it’s a great make-ahead recipe for Thanksgiving or any time you need to make a yummy treat in advance!

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Banana Cream Pie Cheesecake

A lovely banana cream pie with a layer of cheesecake!
Author Holly

Ingredients

CRUST

  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter melted

FILLING

  • 1 8 oz. package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 8 oz. container cool whip, thawed
  • 3 medium firm bananas sliced
  • 1 3/4 cups cold milk
  • 1 3.4 oz. package instant banana cream pudding mix

Instructions

  • Preheat oven to 350° F. Grease a 9-inch springform pan with cooking spray. Set aside.
  • In a small bowl, combine graham cracker crumbs, sugar and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture evenly into the bottom and 1/2 inch up sides of prepared pan. Bake 5 to 7 minues. Remove from oven and let cool completely.
  • In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in 2 cups of cool whip. Arrange half of the banana slices over the cooled crust. Top bananas with half of the cream cheese mixture. Repeat layers one more time.
  • In a small bowl, whisk milk and pudding mix together for 2 minutes. Let stand a minute or two until it slightly sets. Fold in remaining cool whip. Pour and spread evenly over cream cheese layer.
  • Sprinkle the reserved crumb mixture all over the top. Refrigerate 2 to 3 hours or until set.
  • Serve and enjoy!

Notes

Prep Time: 25 minutes + chilling time.

 

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