Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana Cheesecake with Banana Cream Pie Topping

Banana Cheesecake with Banana Cream Pie Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 40 mins
  • Cook Time: 50 mins
  • Total Time: 5 hrs 30 mins
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Low Fat

Description

This Banana Cheesecake with Banana Cream Pie Topping blends the richness of banana cheesecake with the light, creamy charm of banana cream pie. With a chocolatey Oreo® crust and a filling made from fat-free cream cheese, this dessert is both indulgent and slightly lighter. Perfect for banana lovers and a crowd-pleasing treat for any occasion.

Ingredients

Units Scale
  • 1 (14.3 ounce) package chocolate sandwich cookies (such as Oreo®), crushed
  • 3 tablespoons butter, melted
  • 3 (8 ounce) packages fat-free cream cheese, softened
  • 1 cup white sugar
  • 3 large eggs
  • 3 medium ripe bananas, mashed
  • 2 teaspoons vanilla extract
  • 1 (3.4 ounce) package instant banana cream pudding mix
  • 1 cup cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • Optional: additional whipped cream and sliced bananas for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Mix crushed chocolate sandwich cookies with melted butter in a bowl until well combined. Press mixture into the bottom of the prepared springform pan.
  3. In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Mix in mashed bananas and vanilla extract until combined.
  6. Pour cheesecake batter over the prepared crust in the springform pan.
  7. Bake in the preheated oven for 50 minutes, or until the center is set.
  8. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
  9. In a medium bowl, whisk together instant banana cream pudding mix and cold milk until thickened.
  10. Fold in whipped topping until fully combined and smooth.
  11. Spread the banana cream mixture evenly over the chilled cheesecake.
  12. Garnish with whipped cream and sliced bananas just before serving, if desired.

Notes

  • Use very ripe bananas for maximum flavor.
  • Make sure the cheesecake is completely chilled before adding the banana cream topping.
  • You can substitute graham crackers for the Oreo crust if preferred.

Nutrition

  • Serving Size: 1 slice
  • Calories: 340
  • Sugar: 26g
  • Sodium: 390mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 65mg

Find it online: https://cooktune.com/banana-cheesecake-with-banana-cream-pie-topping/