Ingredients
Scale
- 2 cups graham cracker crumbs 🍪
- 1/2 cup granulated sugar 🧂
- 3/4 cup salted butter, melted 🧈
- 9-inch springform pan 🥧
- Parchment paper (for lining) 📜
- Non-stick spray (for sides) 🧴
- 8 oz (226 g) cream cheese, softened 🧀
- 1 tsp vanilla extract 🌼
- 3.4 oz (96 g) vanilla instant pudding mix 🥣
- 3 cups heavy cream, divided (2 cups + 1 cup) 🥛
- 3–4 medium bananas, sliced 🍌
- 16 oz (454 g) cream cheese, softened 🧀
- 1/3 cup sour cream 🥄
- 1 1/4 cups powdered sugar, divided (1 cup + 1/4 cup) 🍚
Instructions
- Prepare pan: line bottom of 9-inch springform pan with parchment and spray sides.
- Make crust: mix graham crumbs and granulated sugar, add melted butter and stir until it resembles wet sand.
- Press crust: firmly press crumbs into bottom (and slightly up sides if desired); freeze to firm.
- Pudding base: beat 8 oz cream cheese with 1 tsp vanilla until fluffy, add instant pudding mix and beat until combined.
- Lighten pudding: slowly drizzle in 2 cups heavy cream while beating until smooth and creamy; set aside remaining 1 cup heavy cream.
- Layer bananas and pudding: place a single layer of banana slices over chilled crust, spread half the pudding, add another banana layer, then spread remaining pudding.
- Cheesecake layer: beat 16 oz cream cheese with 1 tsp vanilla and sour cream until smooth, add 1 cup powdered sugar and beat until creamy.
- Assemble: spread cheesecake filling evenly over pudding layer and smooth the top.
- Chill to set: refrigerate at least 240 minutes (4 hours) or freeze at least 120 minutes for faster setting.
- Whip topping: just before serving, whip reserved 1 cup heavy cream with remaining 1/4 cup powdered sugar to stiff peaks.
- Decorate: pipe or spread whipped cream over cheesecake, sprinkle extra graham crumbs and garnish with banana slices if desired.
- Serve: remove springform ring, slice with a sharp knife (wipe between cuts) and keep leftovers covered in fridge up to 3 days.