1 premade large graham cracker crust (2 extra servings size)
2 (8-ounce) blocks of cream cheese, softened to room temperature
3.4-ounce box of banana cream instant pudding
2 large eggs
1/2 cup sugar
15 vanilla wafers, chopped

Preheat oven to 300F degrees.
In the bowl of your stand mixer (or a handheld electric mixer), combine cream cheese and sugar until smooth (about 2 minutes on medium speed).
Add in eggs and mix until combined.
Add the powdered instant banana pudding to the cream cheese mixture.
If you are using a stand mixer, it’s essential that you scrape down the sides of your mixing bowl often. Mix until combined. The battery will be thick.
Put vanilla wafers into a Ziploc bag, and crush them using your hands or a rolling pin. You want to leave some of them chunky so that you’ll see bits of the wafer in the cheesecake when you cut into it.
Gently fold the wafers into the cheesecake batter.
Spread batter into graham cracker crust. Bake in the oven for about 55-60 minutes.
It’ll be a bit puffy when you first take it out of the oven but it will settle down as it cools. Allow the cheesecake to cool for several hours in the fridge before serving.
Top each slice with a little squirt of whipped cream and a slice of banana and vanilla wafer on top


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