Classic Banana Cream Cheesecake

Pour the filling onto the cooled base.
Place the springform pan in a larger baking pan.This helps prepare for the water bath, ensuring gentle, even baking.
Add about 1 inch of hot water to the outer pan.
Bake for 60–70 minutes.The edges should appear set while the center still jiggles slightly—this ensures a creamy texture.
Turn off the oven and let it rest for 1 hour with the door slightly open.This gradual cooling reduces the risk of cracking.
Remove to room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight.Chilling fully sets the cheesecake and enhances the banana flavor.

Whisk the banana pudding mix with cold milk for 2 minutes.Allowing it to thicken slightly ensures a stable, creamy topping.
Let stand for 5 minutes to thicken.
In a separate bowl, whip the cream, powdered sugar, and vanilla until stiff peaks form.A cold bowl helps achieve better volume and structure.
Gently fold the whipped cream into the pudding mixture with a spatula.This creates a smooth, light, and velvety banana cream.

Spread the banana cream evenly over the completely cooled cheesecake.Use a spatula to create a smooth, even layer.