🍰 𝐁𝐚𝐧𝐚𝐧𝐚 𝐏𝐮𝐝𝐝𝐢𝐧𝐠 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 🍰

Ingredients:

For the crust:

- 2 cups graham cracker crumbs

- 1/4 cup unsalted butter, melted

For the cheesecake:

- 24 oz (680g) cream cheese, softened

- 1 cup granulated sugar

- 1 cup sour cream

- 1 teaspoon vanilla extract

- 3 large eggs

- 2 ripe bananas, mashed

- 1/2 cup banana pudding mix

For the topping:

- 2 cups whipped cream

- Sliced bananas

- Nilla wafers

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

2. For the crust: In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.

3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in mashed bananas and banana pudding mix until fully incorporated.

4. Pour the cheesecake batter into the cooled crust, spreading evenly.

5. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

6. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.

7. Spread whipped cream over the top of the cheesecake and decorate with sliced bananas and Nilla wafers.