Ingredients

45 m
6 servings
223 cals
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1 cup heavy whipping cream, chilled

1/2 cup white sugar
1/4 cup white wine
1/8 cup fresh lemon juice

1 teaspoon grated lemon zest

1/4 teaspoon ground nutmeg (or to taste)
fresh mint leaves for garnish (optional)
lemon slices for garnish

Prep
40 m

Cook
50 m

Ready In
5 h 30 m

Preheat the oven to 350 degrees F (175 degrees C).

Mix cookie crumbs and butter together in a bowl. Press mixture into the bottom
of a 9-inch springform pan.
Mix cream cheese and sugar together in a bowl using an electric mixer until
smooth and well blended. Add eggs 1 at a time, mixing after each addition. Stir in
mashed banana and vanilla extract. Pour mixture into crust in the springform pan.
Bake in the preheated oven until center is almost set, 50 to 60 minutes. Cool
completely, at least 1 hour, before removing from pan.
Whisk milk and pudding mix together in a bowl until thoroughly combined. Fold
in whipped topping.
Arrange sliced bananas on top of cooled cheesecake. Spread pudding mixture on
top. Chill at least 3 hours before serving.