Banana Cheesecake with Banana Cream Pie Topping

Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)

Recipe View 10 mins In a medium bowl, combine the crushed chocolate cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. (10 minutes)

Recipe View 15 mins In a large bowl, using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the mashed banana and vanilla extract until fully incorporated. (15 minutes)

Recipe View 2 mins Pour the cheesecake batter over the prepared cookie crust in the springform pan. (2 minutes)

Recipe View 55 mins Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center jiggles slightly. (55 minutes)

Recipe View 5 hrs Remove the cheesecake from the oven and let it cool completely at room temperature for at least 1 hour. Then, refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully. (5 hours)

Recipe View 5 mins In a separate bowl, whisk together the cold milk and instant vanilla pudding mix until smooth and thickened. Gently fold in the thawed whipped topping. (5 minutes)

Recipe View 5 mins Carefully remove the chilled cheesecake from the springform pan. Arrange the sliced bananas attractively on top of the cheesecake. (5 minutes)

Recipe View 3 mins Spread the banana cream pudding mixture evenly over the sliced bananas. (3 minutes)

Recipe View 30 mins Chill for at least 30 minutes before serving to allow the flavors to meld together. (30 minutes)