Ingredients

2 ¼ cups (302g) vanilla wafer crumbs

5 tbsp (65g) sugar

10 tbsp (140g) salted butter

24 oz cream cheese, room temperature

1 cup (207g) sugar

3 tbsp (24g) all-purpose flour

3.4 oz instant banana cream pudding mix, dry

1/4 cup (58g) sour cream

3 large eggs, room temperature

1/2 tsp vanilla extract

1 cup mashed ripe bananas (2-3 bananas)

1 ¼ cups (300ml) heavy whipping cream, cold

6 tbsp (43g) powdered sugar

1 tsp vanilla extract

2-3 medium sized bananas (for topping)

11 vanilla wafer cookies, whole (for topping)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.

Step 2: In a small bowl, combine the vanilla wafer crumbs, 5 tablespoons sugar, and melted butter. Press the mixture firmly onto the bottom and up the sides of the springform pan.

Step 3: Bake the crust for 8-10 minutes, then set aside to cool. Cover the outside of the springform pan with aluminum foil to protect it from water during the water bath step.

Step 4: Reduce oven temperature to 300°F (148°C).

Step 5: In a large bowl, beat the cream cheese, 1 cup sugar, flour, and banana pudding mix on low speed until smooth and well combined, scraping down the bowl as needed.

Step 6: Add the sour cream and mix on low speed until blended.

Step 7: Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides to ensure thorough mixing.

Step 8: Stir in the mashed bananas and vanilla extract on low speed until just combined. The batter may be slightly lumpy.

Step 9: Pour the cheesecake batter into the prepared crust.

Step 10: Place the springform pan inside a larger pan. Pour warm water into the larger pan about halfway up the sides of the springform pan, being careful not to let water enter the cheesecake.

Step 11: Bake for 1 hour 30-45 minutes until the center is set but still slightly jiggly.

Step 12: Turn off the oven and keep the door closed for 30 minutes to allow the cheesecake to cool gradually.

Step 13: Crack the oven door open and let the cheesecake cool for another 30 minutes.

Step 14: Remove the cheesecake from the oven and water bath. Refrigerate for 5-6 hours or overnight until firm and chilled.

Step 15: To make the topping, whip cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 16: Remove the cheesecake from the pan and place it on a serving plate. Arrange sliced bananas over the surface, then pipe whipped cream swirls on top.

Step 17: Garnish with additional banana slices and whole vanilla wafers just before serving for best freshness.

Tips & Variations

Use ripe bananas for the best natural sweetness and flavor in the cheesecake filling.

To prevent cracks, be sure to mix the batter on low speed and avoid overbeating.

For a tropical twist, add a teaspoon of rum extract or garnish with toasted coconut flakes.

If you don’t have instant banana pudding mix, you can substitute with vanilla pudding mix and add a little banana extract.

FAQs

Can I make this cheesecake ahead of time?

Yes, it actually tastes better after chilling overnight as the flavors meld. Just add fresh bananas and whipped cream topping before serving.

How do I prevent cracks on my cheesecake surface?

Mix the batter on low speed to avoid incorporating too much air and bake in a water bath to keep the temperature even. Also, let the cheesecake cool gradually in the oven with the door closed, then partially open to avoid sudden temperature changes.