BANANA PUDDING CHEESECAKE

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with non-stick cooking spray.

Step 2

In a medium bowl, combine the vanilla wafer crumbs and melted butter. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool.

Step 3

In another bowl, mix the mashed bananas with lemon juice and set aside.

Step 4

In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and flour and mix until well combined.

Step 5

Beat in the eggs, one at a time, then add the sour cream and vanilla extract.

Step 6

Fold in the banana mixture.

Step 7

Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.

Step 8

Bake the cheesecake for 1 hour or until the center is almost set.

Step 9

Remove the cheesecake from the oven and allow it to cool completely at room temperature.

Step 10

In the meantime, prepare the banana pudding mix according to package directions, using the 2 cups of whole milk.

Step 11

Spread the pudding mixture on top of the cooled cheesecake and chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Step 12

To serve, garnish the top of the cheesecake with whipped cream and additional vanilla wafer crumbs.