Recipe: Banana Cream Cheesecake

This past weekend I tried another recipe I found on Pinterest. I was asked to bring a dessert to a dinner party and decided to try this Banana Cream Cheesecake recipe. If you love banana cream pie, you’re going to love this! The boyfriend, who loves bananas, gave it an A+, even going as far as to say that it surpasses his current favourite dessert – rhubarb crisp. Here’s the recipe and photos.

Ingredients

Crust:

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

Filling: 

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 large tub whipped topping, thawed 
  
• 3 to 4 medium bananas, sliced
• 1 3/4 cups cold milk
• 1 package instant banana cream pudding mix

Directions

In a bowl, combine graham cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350°F for five to seven minutes. Cool.

In a bowl, beat cream cheese and sugar until smooth. Fold in two cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.

In a bowl, whisk milk and pudding mix for two minutes. Let stand for two minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for one to two hours or until set. Enjoy!