Ingredients:
For the Crust
- 2 cups crushed vanilla wafers or graham crackers
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup sour cream
- 2 tablespoons cornstarch or all-purpose flour
- 1 teaspoon vanilla extract
For the Banana Pudding Layer
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
For Topping (Optional)
- Whipped cream
- Sliced bananas
- Crushed vanilla wafers
Instructions:
Step 1: Prepare the Crust
Preheat oven to 325°F (165°C).
In a bowl, mix crushed vanilla wafers, sugar, and melted butter until evenly combined. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing just until combined. Mix in mashed bananas, sour cream, cornstarch, and vanilla extract until smooth.
Pour the filling over the cooled crust and smooth the top.
Step 3: Bake
Bake for 55–65 minutes, or until the center is slightly jiggly but set around the edges. Turn off oven, crack the door slightly, and let cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours or overnight.
Step 4: Prepare the Banana Pudding Layer
Whisk pudding mix with cold milk until thickened. Spread evenly over chilled cheesecake.
Step 5: Garnish and Serve
Top with whipped cream, banana slices, and crushed vanilla wafers if desired. Slice and serve chilled.
Storage
Store covered in the refrigerator for up to 4 days. For best results, add banana slices just before serving.
Tips and Variations
- Use graham crackers for a less sweet crust.
- Add a thin layer of sliced bananas between the cheesecake and pudding for extra banana flavor.
- For a firmer cheesecake, bake using a water bath.