Ingredients
For the Vanilla Wafer Crust:
2 ½ cups crushed vanilla wafer cookies (from about 1 box)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
¼ teaspoon fine sea salt
For the Cheesecake Filling
4 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon banana extract (highly recommended for strong flavor)
2 medium ripe bananas, mashed extremely smooth
For the Banana Pudding Layer:
1 box (3.4 ounces) instant banana pudding mix
1 ¾ cups cold milk (use whole for creamier texture)
1 ½ cups whipped topping or lightly whipped cold heavy cream
For the Topping and Decoration:
2–3 medium bananas, sliced just before serving
Vanilla wafers, crushed or whole
Extra whipped topping or whipped cream (optional
instruction
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C).
Stir crushed vanilla wafers, melted butter, sugar, and salt in a bowl until combined.
Press firmly into bottom and slightly up sides of the springform pan.
Bake for 10 minutes to set. Remove and allow to cool while making filling.
A firmly packed crust prevents crumbling during slicing.
Step 2: Make the Cheesecake Filling
Beat softened cream cheese for about 2 minutes until smooth and fluffy.
Add sugar and continue beating until creamy and well blended.
Mix in sour cream, vanilla, and banana extract.
Mash bananas into a smooth puree with no visible chunks, then mix in thoroughly.
Add eggs one at a time and mix on low speed until just combined.
Tip: Avoid over-mixing once eggs are added. Extra air causes cracking.
Step 3: Bake with a Gentle Water Bath
Wrap the springform pan in two layers of foil to prevent water from seeping in.
Pour the cheesecake batter over the crust and smooth the top.
Place the wrapped pan into a larger baking dish.
Fill the dish with hot water halfway up the outside of the pan.
Bake for 55–65 minutes, until the edges are set and the center jiggles slightly.
Do not over-bake. Cheesecake firms while cooling.
Step 4: Cool and Chill
Turn oven off, crack oven door slightly, and let cheesecake rest for 1 hour.
Remove from oven and water bath. Carefully remove foil.
Let cool completely on a wire rack.
Cover and refrigerate at least 6 hours or overnight.
Proper cooling prevents cracking and ensures a creamy interior.
Step 5: Add the Banana Pudding Layer
Whisk pudding mix and cold milk until slightly thickened.
Fold in the whipped topping to create a light, mousse-like texture.
Spread gently over the chilled cheesecake to avoid pulling crumbs from the top.
Refrigerate again for 1 hour.
Step 6: Decorative Topping
Just before serving:
Add banana slices on top (dip in lemon juice if prepared early).
Garnish with whipped cream and crushed or whole vanilla wafers.
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