Take a moment for this Crunchy Banana Cheesecake delight! 🍌🍰🤎🍯 Who could resist?
Ingredients for the Crust:
1 cup graham cracker crumbs
1/2 cup roasted peanuts, finely chopped
1/2 cup walnuts, finely chopped
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
Ingredients for the Cheesecake:
3 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
2 ripe bananas, mashed
1/2 cup banana pudding mix (dry)
1 tsp vanilla extract
A pinch of salt
1/2 cup crushed graham crackers for crunch
For the Topping:
Sliced bananas, for garnish
Additional crushed graham crackers
Chopped peanuts, for garnish
Instructions:
Preheat your oven to 350°F (175°C).
For the crust, mix graham cracker crumbs, peanuts, walnuts, sugar, and melted butter until well combined. Press into the bottom of a 9-inch springform pan and set aside.
In a large bowl, beat the cream cheese until smooth. Add sugar and continue beating.
Beat in the eggs one at a time, ensuring they are well incorporated.
Mix in the mashed bananas, banana pudding mix, vanilla extract, and a pinch of salt until the mixture is smooth.
Fold in the crushed graham crackers for that extra crunch.
Pour the filling over the crust and smooth the top with a spatula.
Bake for about 55-60 minutes or until the center is just set and the top appears slightly golden.
Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for 1 hour to prevent cracking.
Once cooled, refrigerate for at least 4 hours, preferably overnight.
Before serving, garnish with banana slices, additional crunch, and chopped peanuts.
