Prep: 40 mins | Cook: 50 mins | Additional: 4 hrs. | Total: 5 hrs. 30 mins | Servings: 10 | Yield: 10 servings
Oh my! This recipe of cheesecake is a delight! From the Oreo crust to the bananas. Everything in this cake is superb! I highly recommend it to you, my friends. Feel free to tweak it a little. Enjoy!
2 cups crushed chocolate sandwich cookies (such as Oreo®)
1 tablespoon butter, melted
3 (8 ounces) packages fat-free cream cheese, softened
¾ cup white sugar
3 large eggs
½ cup mashed banana
1 teaspoon vanilla extract
2 ½ cups cold milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 cup fat-free frozen whipped topping, thawed
1 sliced banana, or more to taste
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: In a medium mixing bowl, add in butter and cookie crumbs. Stir until well mixed. Transfer the mixture into a 9-inch springform pan. Press lightly on the bottom of the pan.
Step 3: In a medium mixing bowl, add the sugar and cream cheese. Using an electric mixer, beat until well mixed and smooth.
Step 4: Add in eggs gradually and whisk until well blended.
Step 5: Add in the mashed banana and vanilla extract. Stir until well mixed. Transfer the mixture into the pan. Spread it on top of the crust.
Step 6: Place inside the preheated oven and bake for 50 to 60 minutes or until the middle is almost done.
Step 7: Remove from the oven and let it sit for 1 hour on a wire rack.
Step 8: Remove the cake from the pan.
Step 9: In a small mixing bowl, add the pudding mix and milk. Whisk until well mixed. Spread the mixture on top of the cake.
Step 10: Place the sliced bananas over the cheesecake and spread the pudding on top of the bananas.
Step 11: Place inside the fridge to chill for at least 3 hours.
Step 12: Serve and enjoy!
Per Serving: 372 calories; protein 14.7g 29% DV; carbohydrates 57.7g 19% DV; fat 9.7g 15% DV; cholesterol 69.1mg 23% DV; sodium 776.9mg 31% DV.
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