Ingredients
- 1 premade large graham cracker crust (2 extra servings size)
- 2 (8 oz) blocks cream cheese, softened to room temperature
- 1 (3.4 oz) box banana cream instant pudding
- 2 eggs
- ½ cup sugar
- 15 vanilla wafers, chopped
Instructions
- Preheat oven to 300F degrees.
- In the bowl of your stand mixer (or using 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 really important that you scrape down the sides of your mixing bowl often.
- Mix until combined.
- Batter will be thick.
- Put vanilla wafers into ziploc bag, and crush using your hands or a rolling pin.
- You want to leave some of them chunky so that you'll see bits of 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 will settle down as it cools.
- Allow cheesecake to cool for several hours in the fridge before serving.