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
– 2 cups ripe bananas, mashed (about 4 bananas)
– 1 cup heavy whipping cream
– 1 box (3.4 oz) instant vanilla pudding mix
– 2 cups cold milk
– 1 teaspoon lemon juice
– Additional banana slices and whipped cream for topping
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– Whisk
– Plastic wrap or aluminum foil
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C) and prepare your springform pan by greasing it lightly. Then, combine the graham cracker crumbs and melted butter in a bowl until well combined. Press this mixture firmly into the bottom of the springform pan. I love using the back of a measuring cup to get an even layer. Bake this crust for about 10 minutes until it’s slightly golden. The aroma of baked graham crackers filling the kitchen at this stage is simply divine! After baking, let it cool while you work on the cheesecake filling. (See the next page below to continue steps…)