Ingredients
Scale
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- For the Vanilla‑Wafer Crust
- 2 ½ cups crushed vanilla wafer cookies
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling & Banana‑Pudding Layers
- 24 oz (about 3 blocks) cream cheese, softened
- 1 cup mashed ripe bananas (≈ 2–3 bananas)
- ½ cup sour cream (or full‑fat yogurt)
- 1 (3.4 oz) package instant banana‑cream pudding mix (dry)
- 1 cup heavy cream (or whipping cream)
- Toppings & Garnish
- 2–3 fresh bananas, sliced
- Whipped cream (homemade or store‑bought)
- Extra vanilla wafers (whole or crushed)
- Optional: a drizzle of caramel or sprinkle of cookie crumbs
Instructions
- Prepare the crust — Preheat your oven to 350 °F (≈ 175 °C). In a bowl, mix the crushed vanilla wafers, melted butter and sugar until the crumbs are evenly moistened. Press this mixture firmly into the bottom (and a bit up the sides) of a 9‑inch (or similar) springform pan. Bake for about 8–10 minutes, then remove and let cool while you prepare the filling.
- Make the cheesecake filling — In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract and mix until creamy. Add the mashed bananas, sour cream, and pudding mix — stir until well combined. With the mixer on low speed, add the eggs one at a time, mixing gently after each until just incorporated. Finally, stir in the heavy cream until the batter is smooth and slightly fluffy.
- Assemble cheesecake — Pour the filling over the cooled crust in the springform pan, smoothing out the top.
- Bake — Place the pan in the preheated oven and bake about 1 hour 15 minutes, or until the edges are set and the center is mostly set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed for another 30 minutes (this helps prevent cracks from sudden cooling).
- Cool & chill — Remove from oven and let cool on a wire rack for ~1 hour. Then refrigerate for at least 6–8 hours (preferably overnight) so the cheesecake fully sets.
- Add toppings — Just before serving, top with a layer of sliced bananas, a generous swirl of whipped cream, and sprinkle or press extra vanilla wafers around the edge. For extra indulgence, drizzle a bit of caramel sauce or add crushed wafers on top.
- Serve — Slice and enjoy! Each bite gives you creamy cheesecake, banana‑pudding flavor, and the crunchy‑sweet crust beneath.