Ingredients
For the Crust:
- 2 cups crushed vanilla wafers
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe bananas (about 1 large banana)
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Banana Pudding Layer:
- 1 package (3.4 oz) instant banana pudding mix
- 2 cups cold milk
- 1–2 ripe bananas, sliced
For the Crunch Topping:
- 1 cup crushed vanilla wafers
- 1/4 cup brown sugar
- 3 tablespoons unsalted butter, melted
For the Garnish (Optional):
- Whipped cream
- Additional vanilla wafers
- Banana slices
Instructions
Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a bowl, mix the crushed vanilla wafers and melted butter until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, mashed banana, sour cream, and heavy cream until fully incorporated.
- Pour the cheesecake filling over the prepared crust.
Bake the Cheesecake:
- Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight.
Add the Banana Pudding Layer:
- In a bowl, whisk the banana pudding mix with cold milk until thickened. Spread the pudding evenly over the chilled cheesecake.
- Arrange banana slices on top of the pudding layer.
Make the Crunch Topping:
- In a small bowl, mix the crushed vanilla wafers, brown sugar, and melted butter. Sprinkle the mixture over the banana pudding layer.
Garnish and Serve:
- Top with whipped cream, additional vanilla wafers, and banana slices if desired. Serve chilled.