Ingredients
Scale
For the Crust:
- 2 cups vanilla wafer crumbs (about 60 wafers)
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 3 ripe bananas, mashed
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 box (3.4 ounces) instant banana cream pudding mix
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Additional vanilla wafers and banana slices for garnish
Instructions
Prepare the Crust:
- Preheat the oven to 325°F (165°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the dessert out after baking.
- Mix the Crust Ingredients: In a bowl, combine the vanilla wafer crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the prepared baking dish.
- Bake for 10 minutes, then remove from the oven and allow to cool slightly.
Make the Cheesecake Filling:
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add Eggs: Beat in the eggs, one at a time, just until blended.
- Incorporate Other Ingredients: Mix in the mashed bananas, vanilla extract, sour cream, and banana cream pudding mix until well combined.
- Pour over Crust: Spread the cheesecake filling over the cooled crust.
Bake:
- Bake for 45-55 minutes, or until the center is almost set but slightly jiggly. A toothpick inserted in the center should come out mostly clean.
- Cool: Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours, or overnight.
Prepare the Topping:
- Whip the Cream: When ready to serve, beat the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
- Spread over Cheesecake: Spread the whipped cream over the chilled cheesecake.
- Garnish: Decorate with vanilla wafers and banana slices just before serving.
