Banana Pudding Cheesecake

Here’s a delicious recipe for Banana Pudding Cheesecake:

Ingredients

Crust

• 1 1/2 cups crushed vanilla wafers (about 45 wafers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour

Banana Pudding Layer

• 1 (3.4 oz) package instant banana cream pudding mix
• 1 1/2 cups cold milk
• 1 cup whipped topping (such as Cool Whip)

Topping

• 2 ripe bananas, sliced
• Additional whipped topping
• Vanilla wafer cookies

Instructions

For the Crust:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine crushed vanilla wafers and sugar.
3. Add melted butter and mix until the crumbs are evenly coated.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes. Remove from oven and let cool.

For the Cheesecake Filling:

1. Reduce oven temperature to 325°F (163°C).
2. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the mashed bananas, sour cream, and vanilla extract until well combined.
5. Add the flour and mix until just combined.
6. Pour the cheesecake filling over the cooled crust and smooth the top.
7. Bake for 60-70 minutes, or until the center is set and the top is lightly browned.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
9. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

For the Banana Pudding Layer:

1. In a medium bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.
2. Fold in the whipped topping until well combined.
3. Spread the pudding mixture over the chilled cheesecake.

For the Topping:

1. Just before serving, arrange the sliced bananas on top of the pudding layer.
2. Add dollops of whipped topping and decorate with vanilla wafer cookies.
3. Serve and enjoy!

Tips

• Ensure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
• For added banana flavor, consider adding a little banana extract to the cheesecake filling.
• Store the cheesecake in the refrigerator. If making ahead, add the banana slices just before serving to prevent them from browning.

Enjoy your Banana Pudding Cheesecake!