If you love Banana Cream Pie, then you’ll love this Banana Cream Cheesecake! It has a perfect balanced texture with the just the right amount of banana. Add a layer of fresh sliced bananas and top with crumbled vanilla wafers for a true banana cream pie presentation!
For the Crust
1 – Ruffled Apron Foods Almond Nut Crust, THAWED.
For the Cheesecake Filling
2 – 8 ounce packages of cream cheese, softened at room temp. (left about 1-2 hours out of refrigerator is typically good)
1/2 granulated sugar
1/2 Tbsp. vanilla extract
1/2 cup mashed bananas
2 tablespoons all-purpose flour
2 large eggs
For the Topping
1 – 3.4 oz. (small box) instant vanilla pudding
1 cup milk
1 container thawed Cool Whip
Preheat oven to 325F. While oven preheats, take RAF Almond Nut Crust out of the freezer to thaw. Meanwhile, make filling.
For cheesecake filling, combine softened cream cheese with sugar until very creamy. About 1-2 minutes. Add flour, vanilla, and mashed bananas and mix until thoroughly combined, about 1 minute, scraping down sides during mixing. Add eggs and mix until everything is mixed in, be careful not to over mix the batter. Pour into RAF thawed Nut Crust.
Move pie to foil liked baking sheet. Bake for 45 minutes, or until set. Center should shake like jello. Be careful not to overbake! Let cool for 1-2 hours at room temp. on a wire rack.
For topping, mix dry pudding mix and 1 cup milk together on low for about 2 minutes. Add in thawed cool whip. Blend until combined.
On top of cooled cheesecake, add layer of fresh sliced bananas. Then add pudding/cool whip mixture on top of bananas. Refrigerate overnight or 5-6 hours.
Serve as is, and/or with crushed vanilla wafers and/or whipped cream!