Description
A delightful blend of creamy cheesecake and nostalgic banana pudding, topped with whipped cream and fresh bananas.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup banana pudding mix
- 1/2 cup milk
- 2 bananas, sliced
- Whipped cream for garnish
- Crushed vanilla wafers for garnish
Instructions
- Preheat your oven to 325°F (165°C).
- Prepare your muffin tin by lining each cup with cupcake liners.
- Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl.
- Stir until the crumbs are evenly coated with butter.
- Spoon about 1 tablespoon of this crust mixture into each muffin cup, pressing it down firmly.
- Beat the softened cream cheese and sugar together in a large bowl until smooth.
- Add the eggs, one at a time, and beat well after each addition.
- Stir in the vanilla extract and sour cream.
- Whisk together the banana pudding mix and milk until thickened, about 2 minutes.
- Fold the pudding mix into the cream cheese mixture until well combined.
- Spoon the cheesecake batter into the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes until set and lightly browned on top.
- Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Top each cheesecake with sliced bananas, whipped cream, and crushed vanilla wafers before serving.
Notes
Ensure cream cheese is at room temperature for a smooth batter. Store in refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg