Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and sour cream until well combined.
In a separate bowl, whisk together the banana pudding mix and whole milk until smooth. Let it sit for a minute to thicken.
Fold the banana pudding into the cheesecake batter until evenly distributed.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan.
Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Add the Topping:
Just before serving, arrange the sliced bananas on top of the chilled cheesecake.
In a medium bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
Pipe or spread the whipped cream over the banana slices.
Garnish with crushed vanilla wafers or chopped nuts.
Serve:
Carefully remove the cheesecake from the springform pan.
Slice and serve chilled.
Enjoy your Banana Pudding Crunch Cheesecake!
