In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and continue to mix.
Add the eggs one at a time, mixing well after each addition. Once the eggs are incorporated, stir in the sour cream, mashed bananas, heavy cream, and instant banana pudding mix. Mix until everything is well combined.
Pour the cheesecake filling over the cooled vanilla wafer crust in the springform pan. Smooth the top with a spatula.
3. Bake the Cheesecake
Bake the cheesecake in the preheated oven at 325°F (163°C) for 45–50 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour. Afterward, move it to the counter and cool completely, then refrigerate for at least 4 hours, preferably overnight.
4. Prepare the Banana Pudding Topping
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Spread the whipped cream over the chilled cheesecake.
Top with fresh banana slices and vanilla wafer cookies for decoration.
5. Serve
Slice the cheesecake into portions and serve chilled. Enjoy the creamy, banana pudding-inspired flavor with every bite!
Serving Suggestions
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