Ingredients:
2 cups vanilla wafer crumbs
6 tablespoons unsalted butter, melted
4 ripe bananas, mashed
1 tablespoon lemon juice
3 (8 oz) packages cream cheese, softened
1½ cups granulated sugar
¼ cup all-purpose flour
4 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1 (3.4 oz) box instant banana pudding mix
2 cups whole milk
Whipped cream and extra vanilla wafer crumbs for garnish
Directions:
Preheat oven to 325°F. Grease a 9-inch springform pan.
Mix vanilla wafer crumbs and melted butter. Press into pan and bake 10 minutes. Cool.
Mash bananas with lemon juice and set aside.
Beat cream cheese until smooth. Blend in sugar and flour.
Add eggs one at a time, then sour cream and vanilla extract. Mix until smooth.
Fold in banana mixture. Pour over cooled crust. Bake 1 hour. Cool completely.
Prepare banana pudding with milk and spread over cooled cheesecake. Chill 4 hours or overnight.
Top with whipped cream and extra wafer crumbs before serving.
Prep Time: 20 mins
Bake Time: 1 hr
Chill Time: 4 hrs
Total Time: 5 hrs 20 mins
Servings: 12
