Banana Pudding Crunch Cheesecake: A Delightful Recipe!

Ingredients

• Crust:
• 2 cups vanilla wafer crumbs
• ½ cup unsalted butter, melted
• 2 tbsp sugar
• Cheesecake Filling:
• 3 8 oz packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 package 3.4 oz instant banana pudding mix
• ½ cup milk
• Topping:
• 2 cups whipped cream or whipped topping
• 2 bananas, sliced
• ½ cup crushed vanilla wafers

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Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix vanilla wafer crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Set aside.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
4. Stir in sour cream and vanilla extract.
5. In a separate bowl, whisk together banana pudding mix with milk until smooth, then fold into the cheesecake batter.
6. Pour batter over the crust. Place pan in a water bath and bake for 50–60 minutes, until edges are set but center is slightly jiggly.
7. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then refrigerate at least 4 hours or overnight.
8. Before serving, top with whipped cream, banana slices, and crushed vanilla wafers.

Notes

• For best results, refrigerate the cheesecake overnight.
• Ensure cream cheese is softened for easier mixing.
• Use ripe bananas for better flavor.