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Banana Pudding Cheesecake

Source of Recipe


Amy Sandifer



List of Ingredients



• 1 premade large graham cracker crust
  
• 2 (8 oz.) blocks cream cheese, softened to room temperature
  
• 1 (3.4 oz) box banana cream instant pudding
  
• 2 eggs
  
• 1/2 cup sugar
  
• 2 ripe bananas, mashed
  
• 1/2 tbsp. fresh lemon juice
  
• 15 vanilla wafers, chopped
  






Instructions



1. Preheat oven to 300.
   
   
   
2. Combine cream cheese and sugar until smooth (about 2 minutes on medium speed).
   
   
   
3. Add in eggs and mix until combined.
   
   
   
4. In a separate bowl, mash up your bananas.
   
   
   
5. Squeeze in the juice from the lemon. Stir until combined.
   
   
   
6. Add the powdered instant pudding and the mashed bananas to the cream cheese mixture. Mix until combined. Batter will be thick.
   
   
   
7. Put vanilla wafers into ziploc bag, and crush. You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake when you cut into it.
   
   
   
8. Gently fold the wafers into the cheesecake batter.
   
   
   
9. Spread batter into graham cracker crust.
   
   
   
10. Bake in the oven for about 55-60 minutes.
    
    
    
11. Allow cheesecake to cool for several hours in the fridge before serving.
    
    






Final Comments


Bake in the oven for about 55-60 minutes.
It'll be a little bit puffy when you first take it out of the oven. Don't worry, it'll all settle down as it cools.