Ingredients:
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:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
For the Banana Pudding Layer:
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 cup whipped topping
For Topping:
- Fresh banana slices
- Vanilla wafers
- Whipped cream (optional)
Instructions:
1. Make the Crust
Preheat oven to 325°F (165°C).
In a bowl, mix the crushed vanilla wafers, melted butter, and sugar until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
2. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth.
Mix in the eggs one at a time, then add the sour cream and vanilla.
Stir in the mashed bananas until fully incorporated.
Pour the cheesecake batter over the cooled crust.
3. Bake the Cheesecake
Place the pan in a larger roasting pan and fill halfway with hot water for a water bath.
Bake for 55–65 minutes or until the center is set but still slightly jiggly.
Turn the oven off and let the cheesecake cool inside for 1 hour.
Remove and chill in the refrigerator for at least 4 hours or overnight.
4. Make the Banana Pudding Layer
Whisk together the pudding mix and cold milk until thick.
Fold in the whipped topping until smooth.
Spread the pudding mixture evenly over the chilled cheesecake.
5. Add the Topping
Before serving, top with fresh banana slices, vanilla wafers, and whipped cream if desired.
Notes:
- For best texture, make the cheesecake a day ahead.
- Add banana slices just before serving to prevent browning.
- Crust can be made with graham crackers if preferred.