BANANA PUDDING CHEESECAKE

• In a large bowl, beat cream cheese until smooth.

• Add sugar and flour, mixing well.

• Beat in eggs, one at a time, then mix in sour cream and vanilla extract.

• Gently fold in the banana mixture.

• Bake the Cheesecake:

  • Pour filling over the cooled crust and smooth the top.

  • Bake for 1 hour or until the center is nearly set (slightly jiggly).

  • Let cool completely at room temperature.

• Add Pudding Layer:

  • Whisk banana pudding mix with milk until thickened.

  • Spread evenly over the cooled cheesecake.

• Chill & Serve:

  • Refrigerate for at least 4 hours (or overnight).

  • Before serving, top with whipped cream and a sprinkle of vanilla wafer crumbs.

Enjoy this creamy, dreamy Banana Pudding Cheesecake—a perfect fusion of two classic desserts!