★Ingredients
1/2 cup unsalted butter, melted
2 cups crushed vanilla wafers
24 ounces cream cheese, softened
3 ripe bananas, mashed
1 cup granulated sugar
4 large eggs
1/4 cup all-purpose flour
1/4 cup sour cream
1 teaspoon vanilla extract
1 package (3.4 ounces) instant banana pudding mix
2 cups cold milk
1/2 cup heavy cream
Whipped cream and banana slices for garnish
★Instructions
Preheat your oven to 325°F (160°C).
Mix the crushed vanilla wafers with melted butter and press into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Add mashed bananas, eggs, sour cream, flour, and vanilla extract. Mix until well combined.
Pour the batter over the crust and smooth the top.
Bake for 55-60 minutes or until the center is almost set.
Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
In a separate bowl, whisk together instant banana pudding mix and cold milk until thickened.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture.
Spread the pudding mixture over the chilled cheesecake.
Garnish with whipped cream and banana slices before serving.
Enjoy!