t's a uber creamy cheesecake, probably the creamiest I've ever had, so when you fold the caramelized bananas into the cheesecake batter, then bake in a water bath, it comes pretty close to a smooth, creamy banana pudding texture.
What makes this dump cake so much better than the old standby? Fresh fruit, that's what. Oh, and a juicy filling that celebrates a classic spring ingredient.
