Ingredients
- 2 cups vanilla wafer crumbs
- 1/2 cup unsalted butter, melted
- 3 ripe bananas, mashed
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 package (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
- Whipped cream, for topping
- Banana slices, for garnish
For a gluten-free option, try using a gluten-free wafer or cookie for the crust. If you’re feeling adventurous, experiment with a chocolate crust for a unique twist!
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
- In a medium bowl, combine the vanilla wafer crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 3 minutes.
- Add the mashed bananas and vanilla extract to the cream cheese mixture, blending until well incorporated.
- Beat in the eggs one at a time, ensuring each is fully mixed in before adding the next.
- Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. My grandmother always said the jiggle was a good sign!
- Turn off the oven and let the cheesecake cool inside for 1 hour. This helps prevent cracks.
- In a separate bowl, whisk together the banana pudding mix and cold milk until thickened. Spread over the cooled cheesecake.
- Refrigerate the cheesecake for at least 4 hours or overnight to set.
- Before serving, top with whipped cream and banana slices. Enjoy every bite as a celebration of tradition and creativity!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International