Banana Pudding Cheesecake

Ingredients:

2 cups vanilla wafer crumbs (about 50 wafers)
6 tablespoons unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
2 ripe bananas, mashed
1 (3.4 oz) package instant vanilla pudding mix
1 ½ cups whole milk
1 cup heavy cream, whipped (for topping)
2 bananas, sliced (for garnish)
Crushed vanilla wafers (for garnish)

Directions:

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, combine vanilla wafer crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool.
In a large bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract and mix until combined.
Add the eggs one at a time, mixing well after each addition. Fold in the mashed bananas and mix until smooth.
Pour the cream cheese mixture over the crust and bake for 50-60 minutes, or until the center is just set.
While the cheesecake cools, whisk together the pudding mix and milk until thickened. Spread the pudding layer evenly over the cooled cheesecake.
Refrigerate for at least 4 hours or overnight.
Before serving, top the cheesecake with whipped cream, sliced bananas, and crushed vanilla wafers.
Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 25 minutes
Kcal: 450 kcal per slice | Servings: 12 slices