Banana Pudding Cheesecake Delightful and Easy Recipe

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar
• 0.5 cups unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cups powdered sugar
• 1 tsp vanilla extract
• 2 ripe bananas mashed
• 1 cups whipped cream
• 1 cups banana pudding, prepared
• 0.5 cups mini vanilla wafers, for topping
• as needed sliced bananas, for garnish

Instructions

1. Prepare the Crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Set aside.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and continue to mix until well blended.
3. Incorporate Banana Flavors: Add the vanilla extract and mashed bananas to the cream cheese mixture. Mix on low speed until the bananas are fully incorporated.
4. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix; you want to keep it light and airy.
5. Combine with Pudding: Carefully stir the prepared banana pudding into the cream cheese mixture until just combined.
6. Layer the Filling: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula to create an even layer.
7. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let it set perfectly.
8. Garnish: Once the cheesecake is set, remove it from the springform pan. Top the cheesecake with mini vanilla wafers and sliced bananas just before serving for freshness.