Ingredients
Method
- Combine the graham cracker crumbs, brown sugar, and melted butter in a bowl until evenly moistened.
- Firmly press the crumb mixture across the bottom and up the sides of a 9-inch pie dish, then chill while preparing the filling.
- Beat the softened cream cheese in a large bowl until completely smooth and creamy.
- Add the powdered sugar, pudding mix, sour cream, and vanilla extract, then beat until fully blended and lump-free.
- Pour in the heavy whipping cream and continue mixing until the filling becomes thick and fluffy.
- Arrange the banana slices in an even layer over the chilled crust.
- Spread the cheesecake filling over the bananas and smooth the top with a spatula.
- Cover the pie carefully and refrigerate for at least 5 hours or until firmly set.
- Place the whipping cream, powdered sugar, and vanilla extract into a mixing bowl and whip until stiff peaks form.
- Spread or pipe the whipped topping over the chilled cheesecake before serving.
- Finish with additional banana slices and a sprinkle of graham cracker crumbs if desired.
Nutrition
Notes
This cheesecake is pure comfort in every bite — the kind of dessert that disappears before you expect it to. Make it the night before and wake up to something worth celebrating.