BANANA PUDDING CHEESECAKE

• 1 (3.4 oz) box instant banana pudding mix

• 2 cups whole milk

For Garnish:

• Whipped cream

• Additional vanilla wafer crumbs

Instructions:

1. Preheat Oven & Prepare Crust:

   • Preheat oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick spray.

   • In a bowl, mix vanilla wafer crumbs and melted butter until combined. Press firmly into the pan’s bottom.

   • Bake for 10 minutes, then let cool.

2. Prepare Banana Mixture:

   • In a small bowl, combine mashed bananas and lemon juice (to prevent browning). Set aside.

3. Make Cheesecake Filling:

   • In a large bowl, beat cream cheese until smooth.

   • Add sugar and flour, mixing well.

   • Beat in eggs, one at a time, then mix in sour cream and vanilla extract.

   • Gently fold in the banana mixture.

4. Bake the Cheesecake:

   • Pour filling over the cooled crust and smooth the top.

   • Bake for 1 hour or until the center is nearly set (slightly jiggly).

   • Let cool completely at room temperature.

5. Add Pudding Layer:

   • Whisk banana pudding mix with milk until thickened.

   • Spread evenly over the cooled cheesecake.

6. Chill & Serve:

   • Refrigerate for at least 4 hours (or overnight).

   • Before serving, top with whipped cream and a sprinkle of vanilla wafer crumbs.

Enjoy this creamy, dreamy Banana Pudding Cheesecake—a perfect fusion of two classic desserts!