Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
1 (3.4 oz) package instant vanilla pudding mix
2 ripe bananas, sliced
1/2 cup whipped cream (for topping)
1/4 cup crushed vanilla wafers (for topping)
Directions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully combined.
Sprinkle the instant vanilla pudding mix over the mixture and beat again until smooth.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, arrange the sliced bananas on top of the cheesecake.
Top with whipped cream and crushed vanilla wafers. Slice and serve your creamy, delicious Banana Pudding Cheesecake!
