Ingredients
1⅔cupgraham crackers,(about 12 whole crackers), crushed
6tspsugar splenda blend
½cupbutter,melted
⅓cupsugar splenda blend
¼cupwhite whole wheat flour
1pinchsea salt
2cups2% milk
3whole egg yolks,whisked
1½tspvanilla extract
16ozcream cheese,⅓ less fat, or regular fat cream cheese, room temperature
4whole bananas,sliced
cool whip,for serving
banana slices,additional, for serving
Preparation
Preheat oven to 375 degrees F.
In a large bowl add graham cracker crumbs and ¼ cup sugar, mix until well combined. Drizzle in melted butter and mix well.
Press graham cracker mixture evenly into the bottom of a 9-inch pie plate.
Bake for 7 minutes or until light brown, cool completely.
In a large saucepan whisk together ⅔ cup granulated sugar with flour and salt until well combined. Slowly whisk in milk until smooth.
Bring mixture to a boil while stirring over medium heat. Cook until thickened.
Slowly stir in 2 cups of thickened cooked milk mixture into the egg yolks. Add egg yolks back to the pan and continue to stir while returning mixture to a subtle boil. Cook until thickened and the consistency of pudding.
Remove from heat and stir in vanilla extract.
Beat the cream cheese until smooth and creamy. Add the pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
Cover the bottom of the graham cracker crust with ⅓ banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
Refrigerate the cheesecake until cold or overnight.
Serve with cool whip and additional sliced banana, and enjoy!
