For Garnish:
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Whipped cream
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Extra vanilla wafer crumbs
👩🍳 Directions
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Prepare the Crust
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Combine the vanilla wafer crumbs and melted butter until evenly mixed. Press this mixture firmly into the bottom of your pan to create the crust. Bake for 10 minutes, then set aside to cool. -
Prepare the Banana Mix
In a small bowl, stir together the mashed bananas and lemon juice to keep them from browning. Set this aside. -
Make the Cheesecake Filling
Beat the softened cream cheese in a large bowl until smooth and creamy. Add sugar and flour, mixing well. Beat in eggs one at a time, then fold in sour cream and vanilla extract. Gently incorporate the banana-lemon mixture. -
Bake the Cheesecake
Pour the filling over the cooled crust and smooth the surface. Bake for about 1 hour, until the center is mostly set but still slightly jiggly. Remove and let cool completely at room temperature. -
Add the Pudding Layer
Whisk the instant banana pudding mix with milk until thickened. Spread this layer evenly over the cooled cheesecake. -
Chill and Garnish
Refrigerate for at least 4 hours, or overnight for best results. Before serving, top with whipped cream and a sprinkle of vanilla wafer crumbs for that extra touch.
🍽️ Enjoy!
Cut into this luscious Banana Pudding Cheesecake and savor the perfect harmony of creamy cheesecake, sweet banana, and classic pudding flavors—a guaranteed crowd-pleaser for any occasion!