Tanja Smith’s Banana Pudding Cheesecake looks so good! 😲 FULL RECIPE below!

Ingredients for Filing:
4 8ox Pkg Cream Cheese
3 Medium Ripe Bananas
3 Large Eggs
1 Cup Sugar
1 ½ Cans of Condensed Milk
1 Cup Sour Cream
1 Tablespoon of Vanilla

Ingredients for Topping:
1/2 of 1 3oz box of Banana Pudding Mix
1 cup of milk
Pinch of Ginger Powder
1/2 Cup of Whipping Cream
1 Box Vanilla Wafers
1 Teaspoon Vanilla

Ingredients for Crust:
1 1/2 Cups graham cracker crumbs
1/4 Cup loosely packed light brown sugar
1/8 Teaspoon kosher salt
1/2 Cup (1stick) unsalted butter, melted

1. Make crust. Melt butter and pour into the graham cracker crumbs and brown sugar mixture. Add salt. Pour into a 9inch spring form pan. Spread out to line the bottom and go slightly up the sides of the pan. Wrap the bottom and sides of the pan in aluminum foil.
2. Cream ripe banana to a smooth consistency, add in cream cheese blocks and cream with the bananas. Add sugar and cream. Add eggs one at time just until blended. Add condensed milk, sour cream and vanilla. Blend well. Pour into spring form. Set wrapped spring form pan into a water bath and bake on 300 degrees for 1hour (check to see if more water is needed in the bath) and then turn off oven and leave in for another 30 minutes.
3. Cool completely. Mix banana pudding mix and milk to make pudding. Add in the pinch of ginger. Whip the whipping cream until stiff. Fold in the vanilla to the whipping cream and then fold that mixture into the banana pudding. Spread banana pudding onto center of cake; add crushed cookie crumbs and Vanilla Wafers.
4. Refrigerate for 2 hours; cut and serve.