Decadent Banana Pudding Cheesecake: A Creamy Dream Dessert

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a mixing bowl, combine crushed vanilla wafers, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
Bake for 10 minutes, then remove from the oven and set aside to cool.
Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the mashed bananas, sour cream, and flour, mixing until smooth and fully incorporated.
Pour the cheesecake batter over the cooled crust.
Step 3: Bake the Cheesecake

Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the center is set.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 30 minutes to prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight.
Step 4: Make the Banana Pudding Layer

Whisk the banana pudding mix and cold milk together until it thickens.
Fold in the whipped topping until the pudding mixture is light and fluffy.
Spread the pudding layer over the cooled cheesecake.
Step 5: Assemble & Decorate

Arrange vanilla wafers and sliced bananas on top of the pudding layer.
Drizzle the melted white chocolate over the top for a decadent finish.
Refrigerate the cheesecake for another hour before serving.
Serving and Storage Tips: