Ingredients :
2 cups of vanilla waffle crumbs
6 tablespoons of unsalted butter.
4 ripe bananas , mashed
1 tablespoon of lemon juice
3 packs of cream cheese rolled in
1 1/2 cups of granulated sugar
1/4 cup all-purpose flour
4 large eggs
1 cup of sour cream
2 teaspoons of vanilla extract
1 box (3.4 oz) instant banana pudding mix
2 cups of whole milk
Whipped cream and extra vanilla waffle crumbs for topping
Instructions :
Preheat your oven to 325°F (160°C) and grease a 9-inch spring skillet with a nonstick cooking spray.
In a medium bowl, combine vanilla waffle crumbs and melted butter. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from oven and let cool.
In another bowl, mix the mashed bananas with lemon juice and set aside.
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and flour and mix until well
Beat eggs, one at a time, then add sour cream and vanilla extract.
Fold in the banana mixture
Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.
Bake the cheesecake for 1 hour or until the center is almost ready.
Remove the cheesecake from the oven and let it cool completely to room temperature.
Meanwhile, prepare banana pudding mix according to package instructions using 2 cups of whole milk.
Spread the pudding mixture over the chilled cheesecake and refrigerate the cheesecake for at least 4 hours or overnight.
To serve, top the cheesecake with whipped cream and vanilla waffle crumbs.
