Caramel Banana Pudding Cheesecake Recipe

Crust:

1 1/2 cups graham cracker crumbs

1/3 cup melted butter

Cheesecake:

4 packages (8 ounces each) cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1 teaspoon vanilla extract

4 large eggs

2 ripe bananas, mashed (ensure they are not overly ripe for a lighter color)

1 box banana cream pudding mix (3.4 ounces)

Topping:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Nilla wafers for garnish

Caramel sauce for drizzling

Instructions:

Crust:

Preheat your oven to 325°F (163°C).

Combine graham cracker crumbs, melted butter, and sugar in a bowl.

Press into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then set aside to cool.

Cheesecake:

Beat cream cheese and sugar until smooth.

Mix in sour cream and vanilla extract.

Add eggs one at a time, mixing just until incorporated.

Fold in mashed bananas and pudding mix.

Pour mixture over crust and smooth the top.

Bake for 55 minutes or until set.

Allow to cool, then refrigerate for at least 4 hours.

Topping:

Whip heavy cream with powdered sugar and vanilla until stiff peaks form.

Spread or pipe onto the cheesecake.

Decorate the edge with Nilla wafers, standing them vertically.

Drizzle with caramel sauce before serving.