Ingredients
For the Crust:
5 tablespoons unsalted butter, melted
1 ½ cups graham cracker crumbs
1 tablespoon granulated sugar
For the Filling:
¾ cup granulated sugar
2 large eggs
16 oz (450g) cream cheese, softened
1 teaspoon vanilla extract
½ cup sour cream
2-3 ripe bananas, sliced
For the Topping:
1 package instant vanilla pudding mix
2 cups cold milk
Whipped cream for garnish (optional)
Mini vanilla wafers for garnish
Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until well combined.
Press the mixture into the bottom of a greased 9×9-inch baking pan to form an even crust. Bake for 8-10 minutes, then let cool.
Make the Cheesecake Layer:
In a large bowl, beat the softened cream cheese and ¾ cup of sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
Pour half of the cream cheese mixture over the cooled crust. Layer the banana slices evenly on top, then pour the remaining cream cheese mixture over the bananas.
Bake for 30-35 minutes, or until the center is set. Let the cheesecake cool to room temperature, then refrigerate for at least 3 hours or overnight.
Add the Pudding Topping:
In a medium bowl, whisk together the instant pudding mix and cold milk until it thickens (about 2-3 minutes).
Spread the pudding mixture evenly over the chilled cheesecake layer.
Enjoy.