Zero Point Banana Pudding Cheesecake

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray.
   • In a bowl, combine crushed graham crackers, applesauce, and cinnamon until the mixture resembles wet sand.
   • Press the mixture into the bottom of the prepared pan evenly. Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
   • In a food processor or blender, puree the 3 ripe bananas until smooth.
   • In a large mixing bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, pureed bananas, sweetener, vanilla extract, banana extract (if using), cornstarch, and salt. Beat until well combined and smooth.
3. Prepare the Banana Pudding Layer:
   • In a separate bowl, whisk together the instant pudding mix, almond milk (or skim milk), and vanilla extract until smooth and slightly thickened.
   • Fold in the thinly sliced bananas.
4. Assemble the Cheesecake:
   • Spread half of the cheesecake filling over the cooled crust in the springform pan.
   • Layer half of the banana pudding mixture over the cheesecake filling.
   • Repeat with the remaining cheesecake filling and banana pudding mixture, smoothing the top with a spatula.
5. Chill and Serve:
   • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.
   • Before serving, optionally garnish with additional banana slices or a sprinkle of cinnamon.

Nutritional Information