Chocolate Banana Cheesecake

The ginger in the crust makes a great addition to bring out the banana flavor. This is very easy to make and very delish to eat :)

Rating:

☆☆☆☆☆ 0 votes

Comments:

4 Comments

Serves:

8-10

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

13 oz: package of graham cracker crumbs. this equals roughly 3 cups
8 oz: unsalted butter, melted
2 Tbsp: white sugar
1/4 tsp: ginger powder
16 oz: cream cheese
1: vanilla bean
1 pkg: instant banana pudding powder
7 oz: sweetened condensed milk
8 oz: chocolate (any kind) - chilled in fridge. this makes it easier to grate.

1In large bowl, mix together graham cracker crumbs with sugar and ginger. Add butter and mix well until all is incorporated.
2Butter a baking dish (I used a 9x13). Pour in graham cracker mixture and press it down tightly and along the sides, trying to be as even as possible.
3Store this in the freezer while you prepare the cheesecake filling.
4Beat the cream cheese until fluffy. Cut open vanilla bean and scrape out the insides into the cream cheese. Beat until incorporated.
5Add the pudding mix (add as powder, not as prepared pudding). Beat until mixed together. Pour in the condensed milk and beat for 3-4 minutes.
6Scoop cheese into baking pan. Spread it out evenly. Cover with plastic wrap and chill in fridge overnight.
7When ready to serve, grate chocolate over the top.