Have a Happy National Cheesecake Day with Banana Pudding Cheesecake!

When I was trying to figure out what kind of cheesecake to make for National Cheesecake Day, I was throwing all kinds of suggestions out to my co-workers. I got instant "no way's", "um, no", and even a couple of sideward glances that told me to keep looking. When I was going toward banana cream pie, I had a taker, but then I said banana pudding cheesecake. My friend (1st), boss (2nd), Debbie, said "I can taste that." So I decided that she needed to taste it. She will tell you she is on a diet (she doesn't need to be), but she is a trooper when it comes to my food. And I appreciate all the help she is to me. So, this is for Debbie!! Enjoy, my dear friend!


Banana Pudding Cheesecake

by Traci
adapted from a recipe posted by JFitz

1 11-ounce box vanilla wafers, crushed or pulverized in a food processor
1 cup graham cracker crumbs

1 1/2 sticks butter, melted

2 cups sugar, separated
4 8-ounce packages cream cheese, room temperature

2 teaspoons vanilla

4 eggs, room temperature
3 ripe bananas
juice of 1 lemon

1 3 1/2-ounce package of banana cream instant pudding
1/2 cup of milk

I like a thick cheesecake, so I prepped a 10-inch springform pan. I wrap aluminum foil around the bottom so the steam won't affect my crust. Set aside.

Take a 13 x 9 inch pan, fill it with water and put on the rack below where your cheesecake will bake.

Preheat oven to 325°F.

Reserve about a half of a cup of your wafers for a topping.

To the vanilla wafers, add graham cracker crumbs and 1 cup of sugar, and then mix in the melted butter. If it doesn't stick to the side of the bowl, you may need more butter. Form a bottom crust in your pan and go up the sides as high as you want. Place in the refrigerator to chill.

Mix the cream cheese and the remaining cup of sugar until combined. Add vanilla and eggs. Mix well.
In a separate bowl, mash your bananas and squeeze the lemon juice over the top. Mix together.

Add in the packet of pudding to the cream cheese mixture. Add milk and combine well. Add bananas and mix until distributed. The mixture will seem a bit thick for cheesecake.

Take your crust out of the refrigerator and pour in cheesecake mixture, smoothing out the top.

Place into the oven. Bake about 25 minutes, then place the reserved vanilla wafers on the top of the cheesecake. Continue baking for about 30 minutes.

Take out and place on a cooling rack. Take a sharp knife and go around the rim to prevent cracking. When the top is cool to the touch, release the spring and take the pan off. Place into the refrigerator to cool completely.

Dollop on some cool whip and some fresh bananas. Or eat it just like it is. Either way, you're gonna love this!