Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup sour cream
– 2 medium ripe bananas, sliced
– 1 package of instant vanilla pudding mix
– 2 cups whole milk
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Serving platter
– Measuring cups and spoons
Step-by-Step Instructions
First, start by preheating your oven to 325°F (163°C). In my kitchen, I always enjoy making the crust first. Combine the graham cracker crumbs and melted butter in a bowl, mixing until the crumbs are evenly coated. Press the mixture firmly into the bottom of your springform pan. This crust sets the stage for our cheesecake, offering a crunchy contrast to the creaminess of the filling. Once done, bake it for about 10 minutes until it’s golden. This step is essential; it helps to hold the cheesecake together as it bakes. As the crust cools, you can prepare the filling. (See the next page below to continue steps…)
