Caramel Banana Pudding Cheesecake Recipe

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 ripe bananas, mashed
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour

For the Banana Pudding Layer:

• 1 (3.4-ounce) package instant banana pudding mix
• 1 1/2 cups cold milk

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• Pinch of salt

Directions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove from the oven and let cool.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the mashed bananas, eggs, and vanilla extract, and beat until well combined. Gradually add the flour and mix until smooth.
4. In a separate bowl, prepare the banana pudding according to the package instructions, using the cold milk. Set aside.
5. Pour half of the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Spoon the prepared banana pudding over the cheesecake filling, spreading it evenly.
6. Pour the remaining cheesecake filling over the banana pudding layer, spreading it evenly to cover.
7. Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the cheesecake is set and the edges are lightly golden.
8. Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to chill and set.
9. While the cheesecake is chilling, prepare the caramel sauce. In a saucepan, heat the sugar over medium heat, stirring constantly with a wooden spoon until it melts and turns amber in color.
10. Add the butter to the caramelized sugar and stir until melted and combined. Slowly pour in the heavy cream, stirring constantly, until the sauce is smooth and creamy. Remove from heat and stir in a pinch of salt.
11. Once the cheesecake is chilled and set, remove it from the springform pan and transfer it to a serving platter. Drizzle the caramel sauce over the top of the cheesecake, then slice and serve.

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