Banana Cream Cheesecake

Crust and Topping

• 1/2 cup unsalted butter, melted
• 1 3/4 cups graham cracker crumbs (about 11 full graham crackers)
• 1/4 cup sugar

Filling

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup sugar
• 1 (8-ounce) container Cool Whip, thawed and divided (about 3 cups total)
• 4 ripe but not brown bananas, sliced
• 1 3/4 cups cold milk
• 1 (3.4-ounce) package instant banana cream pie pudding mix​

Graham crumbs, butter, and sugar form a classic, sturdy crust that holds up well under the creamy layers. Cream cheese and sugar create a simple, tangy cheesecake base that’s lightened with Cool Whip, while instant banana cream pudding and more Cool Whip make a fluffy banana layer. Sliced bananas between the layers bring freshness and flavor, so every slice has fruit all the way through.​

Step-by-Step Instructions

Make and Bake the Crust

1. Preheat oven to 350°F (175°C). Spray a 9-inch springform pan lightly with oil.
2. In a mixing bowl, stir together melted butter, graham cracker crumbs, and 1/4 cup sugar until everything is evenly moistened and the mixture resembles wet sand.
3. Remove 1/2 cup of the crumb mixture and set aside for topping.
4. Press the remaining crumb mixture firmly into the bottom and slightly up the sides of the prepared pan, making an even crust.
5. Bake for about 7 minutes, just until lightly set and fragrant. Let the crust cool completely before filling.​

Layer the Bananas and Cheesecake

6. Once the crust is cool, arrange half of the sliced bananas over the bottom of the crust in an even layer. Set aside.
7. In a large bowl, use an electric mixer to beat the softened cream cheese and 1/2 cup sugar together until very smooth and free of lumps.
8. Gently fold in about 2 cups of Cool Whip (roughly half the container) until fully combined and fluffy.
9. Spread this cheesecake mixture evenly over the banana layer in the crust.
10. Arrange the remaining banana slices over the top of the cream cheese layer.

Make the Banana Cream Layer

11. In a separate bowl, whisk together the cold milk and instant banana cream pie pudding mix for about 2 minutes, until thickened. Let stand for another 1–2 minutes to fully set.​
12. Fold the remaining Cool Whip into the pudding until the mixture is smooth and light.
13. Spread this banana cream mixture evenly over the banana layer in the pan, smoothing the top with a spatula.

Finish and Chill

14. Sprinkle the reserved 1/2 cup graham cracker crumb mixture evenly over the top as a crunchy topping.
15. Cover the pan and refrigerate for at least 4 hours, or until fully chilled and set; overnight chilling gives the cleanest slices.​
16. To serve, run a knife around the inside edge of the pan, release the springform ring, slice, and serve cold.
    
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