Banana Pudding Cheesecake Creation

Ingredients:

Crust

• 2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted

Cheesecake Filling

• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup mashed ripe bananas (about 2–3 bananas)
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Topping (Optional but Recommended)

• 1 cup whipped topping or homemade whipped cream
• 1 banana, sliced
• Crushed vanilla wafers

Instructions:

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Combine vanilla wafer crumbs and melted butter. Press firmly into the bottom of the pan.
3. Bake crust for 10 minutes, then set aside to cool slightly.
4. In a large bowl, beat cream cheese until smooth and creamy.
5. Add sugar and mix until fully incorporated.
6. Beat in eggs one at a time, mixing just until combined.
7. Add mashed bananas, sour cream, vanilla extract, and salt. Mix on low speed until smooth.
8. Pour filling over the crust and smooth the top.
9. Bake for 55–65 minutes, until the center is mostly set with a slight jiggle.
10. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
11. Refrigerate at least 4 hours, preferably overnight.
12. Before serving, top with whipped cream, banana slices, and crushed vanilla wafers.

Serving Tips

• Slice with a warm knife for clean cuts
• Best served chilled
• Add banana slices just before serving to keep them fresh

Storage

• Refrigerate covered for up to 4 days
• Freeze without toppings for up to 2 months

Optional Variations

• Add a layer of sliced bananas between crust and filling
• Drizzle with caramel sauce before serving
• Use banana cream pudding mix (2 tablespoons) for extra banana flavor