Banana Pudding Cheesecake

Instructions:

1. Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of the pan to form the crust. Set aside.
3. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and fluffy, scraping down the sides as needed.
4. Add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air.
5. Stir in the sour cream and vanilla extract until well blended.
6. Fold in the prepared banana pudding, mixing until fully incorporated.
7. Pour half of the cheesecake batter into the prepared crust and spread it evenly.
8. Arrange the sliced bananas in a single layer over the batter.
9. Pour the remaining cheesecake batter on top and smooth out the surface with a spatula.
10. Bake for 55–65 minutes, or until the edges are set and the center has a slight jiggle.
11. Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
12. Remove the cheesecake and refrigerate for at least 4 hours or overnight for best results.
13. Before serving, top with whipped cream, fresh banana slices, and a generous drizzle of caramel sauce.

Variations:

• Crust upgrade: Swap graham crackers with crushed vanilla wafers or butter cookies for a more classic banana pudding flavor.
• Mini cheesecakes: Use a muffin tin lined with cupcake liners to make individual banana pudding cheesecakes.
• Chocolate twist: Add a layer of melted chocolate or chocolate chips between the banana layer and the top batter.
• Tropical version: Mix in a bit of crushed pineapple or shredded coconut to give it a tropical edge.

Tips:

• Use ripe but firm bananas to prevent them from turning mushy or overly brown inside the cheesecake.
• Let all cold ingredients come to room temperature before mixing to ensure a smooth, even filling.
• Don’t skip the cooling and chilling steps—these are key to getting the right texture and structure.
• For a cleaner cut, dip a sharp knife into hot water and wipe it dry between slices.
• Store leftovers covered in the refrigerator for up to 4 days.