Creamy Banana Pudding Cheesecake

Instructions

1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
2. Prepare the crust: In a medium bowl, combine crushed vanilla wafers, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
3. Prepare the cheesecake filling: In a large bowl with an electric mixer (stand mixer or handheld), beat softened cream cheese and 1 cup sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl.
4. Add flour, vanilla extract, and banana extract (if using) to the cream cheese mixture and beat until just combined.
5. Add eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.
6. Stir in sour cream and mashed banana until fully combined. Pour the cheesecake filling over the cooled crust in the springform pan.
7. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
8. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, before adding the topping.
9. Prepare the banana pudding topping: In a medium bowl, whisk together instant vanilla pudding mix, cold milk, and 1 teaspoon vanilla extract for 2 minutes until thickened. Let stand for 5 minutes.
10. Once the cheesecake is thoroughly chilled, spread the banana pudding topping evenly over the top. Arrange fresh banana slices over the pudding layer.
11. Chill for at least 30 minutes more to allow the topping to set. Garnish with whipped cream and extra vanilla wafers, if desired, before serving.

Tips

• Ensure your cream cheese is at room temperature for a smooth, lump-free cheesecake batter. Cold cream cheese can lead to a lumpy texture.
• Do not overmix the cheesecake filling once the eggs are added. Overmixing can incorporate too much air, leading to cracks in the cheesecake.
• For best results, bake the cheesecake in a water bath to prevent cracks and ensure an extra creamy texture. Wrap the bottom of your springform pan with heavy-duty foil before placing it in a larger pan filled with hot water.
• Always chill the cheesecake thoroughly (at least 4 hours, preferably overnight) before adding the pudding topping. This allows it to set properly and makes slicing much easier.
• To prevent bananas from browning on the topping, you can lightly brush them with a small amount of lemon juice or glaze right before serving, or add them just before serving.