Ingredients:
\nFor the Crust:<\/p>\n
2 cups vanilla wafer crumbs<\/p>\n
6 tbsp unsalted butter, melted<\/p>\n
For the Cheesecake Filling:<\/p>\n
4 ripe bananas, mashed<\/p>\n
1 tbsp lemon juice<\/p>\n
3 (8 oz) packages cream cheese, softened<\/p>\n
1 \u00bd cups granulated sugar<\/p>\n
\u00bc cup all-purpose flour<\/p>\n
4 large eggs<\/p>\n
1 cup sour cream<\/p>\n
2 tsp vanilla extract<\/p>\n
For the Banana Pudding Layer:<\/p>\n
1 (3.4 oz) box instant banana pudding mix<\/p>\n
2 cups whole milk<\/p>\n
For Garnish:<\/p>\n
Whipped cream<\/p>\n
Additional vanilla wafer crumbs<\/p>\n
Instructions:
\nPreheat Oven & Prepare Crust:<\/p>\n
Preheat oven to 325\u00b0F (160\u00b0C). Grease a 9-inch springform pan with non-stick spray.<\/p>\n
In a bowl, mix vanilla wafer crumbs and melted butter until combined. Press firmly into the pan\u2019s bottom.<\/p>\n
Bake for 10 minutes, then let cool.<\/p>\n
Prepare Banana Mixture:<\/p>\n
In a small bowl, combine mashed bananas and lemon juice (to prevent browning). Set aside.<\/p>\n
Make Cheesecake Filling:<\/p>\n
Read more on next page<\/p>\n
see continuation on next page<\/p>\n
In a large bowl, beat cream cheese until smooth.<\/p>\n
Add sugar and flour, mixing well.<\/p>\n
Beat in eggs, one at a time, then mix in sour cream and vanilla extract.<\/p>\n
Gently fold in the banana mixture.<\/p>\n
Bake the Cheesecake:<\/p>\n
Pour filling over the cooled crust and smooth the top.<\/p>\n
Bake for 1 hour or until the center is nearly set (slightly jiggly).<\/p>\n
Let cool completely at room temperature.<\/p>\n
Add Pudding Layer:<\/p>\n
Whisk banana pudding mix with milk until thickened.<\/p>\n
Spread evenly over the cooled cheesecake.<\/p>\n
Chill & Serve:<\/p>\n
Refrigerate for at least 4 hours (or overnight).<\/p>\n
Before serving, top with whipped cream and a sprinkle of vanilla wafer crumbs.<\/p>\n
Enjoy this creamy, dreamy Banana Pudding Cheesecake\u2014a perfect fusion of two classic desserts!<\/p>\n\n