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2-3 bananas, sliced
Whipped cream
Graham cracker crumbs or vanilla wafer crumbs
Method:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool while preparing the filling.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the sour cream and vanilla extract, and mix until well combined.
Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
Fold in the mashed bananas gently, ensuring they’re evenly distributed.
Pour the filling over the cooled crust and smooth the top.
Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set and only slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
In a medium bowl, whisk together the pudding mix and cold milk until smooth and thickened.
Fold in the whipped cream until well combined.
Spread the banana pudding mixture over the chilled cheesecake.
Arrange the sliced bananas on top of the pudding layer. Add a dollop of whipped cream in the center and sprinkle with graham cracker crumbs or vanilla wafer crumbs.
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