Ingredients:
- 2 cups vanilla wafer crumbs
- 6 tablespoons unsalted butter, melted
- 4 ripe bananas, mashed
- 1 tablespoon lemon juice
- 3 (8 oz) packages cream cheese, softened
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 (3.4 oz) box instant banana pudding mix
- 2 cups whole milk
- Whipped cream and extra vanilla wafer crumbs for garnish
Directions:
1. Preheat & Prep:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Make the Crust:
Mix vanilla wafer crumbs with melted butter until combined.
Press firmly into the bottom of the pan and bake for 10 minutes. Let cool.
3. Prepare Bananas:
Mash bananas with lemon juice to prevent browning. Set aside.
4. Make Cheesecake Batter:
In a large bowl, beat cream cheese until smooth. Add sugar and flour, mix well.
Beat in eggs, one at a time, then add sour cream and vanilla extract.
Fold in the banana mixture until evenly blended.
5. Bake the Cheesecake:
Pour the batter over the cooled crust.
Bake for 1 hour, then cool completely at room temperature.
6. Top with Banana Pudding:
Prepare the banana pudding mix with milk as directed on the package.
Spread the pudding evenly over the cooled cheesecake.
7. Chill & Serve:
Refrigerate for at least 4 hours or overnight.
Top with whipped cream and extra vanilla wafer crumbs before serving.
Timing:
- Prep Time: 20 mins
- Bake Time: 1 hr
- Chill Time: 4 hrs
- Total Time: 5 hrs 20 mins
Servings: 12
Tip: Add sliced fresh bananas just before serving for an extra burst of flavor!