Banana Pudding Cheesecake with Vanilla Filling and Caramel Macchiato Topping

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Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 ripe bananas, mashed
• 1 container (8 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup caramel sauce
• 1/4 cup brewed espresso or strong coffee

Instructions

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press onto bottom of prepared pan.
3. In a large bowl, beat mashed bananas, cream cheese, and sugar until creamy. Add vanilla extract and mix until combined.
4. Mix in eggs, one at a time, until well incorporated.
5. Pour mixture over the crust and bake for 40-45 minutes or until the center is almost set.
6. Cool the cheesecake completely at room temperature, then refrigerate for at least 2 hours or overnight to set.
7. In a small bowl, mix caramel sauce and brewed espresso or strong coffee until well combined. Drizzle over the cheesecake. Serve chilled.