🍽️ Servings: 12
🕒 Prep Time: 30 min | Bake Time: 60 min | Chill Time: 4–6 hours (or overnight)
✨ Ingredients:
🧈 For the Crust:
- 2 cups vanilla wafer crumbs (about 50–60 wafers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
🍰 For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- ½ cup sour cream
- 1 tsp vanilla extract
- ¼ tsp salt
🍌 For the Banana Cream Layer (Topping):
- 1 box (3.4 oz) instant banana pudding mix
- 1 cup cold milk
- 1 cup heavy cream, whipped to stiff peaks
🍦 Optional Toppings:
- Whipped cream
- Sliced bananas
- Crushed vanilla wafers
- Caramel drizzle or white chocolate shavings
👩🍳 Instructions:
1. Make the Crust
- Preheat oven to 325°F (163°C).
- In a medium bowl, mix vanilla wafer crumbs, sugar, and melted butter until evenly combined.
- Press into the bottom (and slightly up the sides) of a 9-inch springform pan.
- Bake for 10 minutes, then remove and let cool.
2. Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each.
- Mix in the mashed bananas, sour cream, vanilla, and salt until combined and smooth.
3. Bake
- Pour filling into the cooled crust.
- Bake for 55–65 minutes, or until the center is just slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from oven and let cool to room temp, then refrigerate for at least 4 hours or overnight.
4. Make the Banana Cream Topping
- In a bowl, whisk together the banana pudding mix and milk until thickened (about 2 minutes).
- Gently fold in the whipped cream until light and fluffy.
- Spread the banana cream mixture over the chilled cheesecake.
5. Decorate & Serve
- Top with whipped cream, banana slices, crushed vanilla wafers, or caramel drizzle.
- Keep chilled until ready to serve!
📝 Tips:
- Add sliced bananas between the cheesecake layer and topping for extra banana flavor.
- For a stronger banana taste in the filling, use banana extract in addition to fresh banana.
- Store in the fridge up to 4 days or freeze slices individually for longer storage.
Let me know if you want a no-bake version, banana split style, or a chocolate swirl twist! 🍫🍌
