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Banana Cream Cheesecake

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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

Crust:

  • 2 cups crushed Nilla Wafers about 60 wafers
  • ½ cup unsalted butter melted
  • 2 tbsp granulated sugar

Cheesecake Filling:

  • 3 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup mashed ripe banana about 2 bananas
  • 3 large eggs room temp
  • 1 tsp vanilla extract
  • ¼ cup sour cream

Banana Cream Layer:

  • 1 3.4 oz box instant banana pudding mix
  • ¾ cup cold milk
  • ½ cup heavy cream

Whipped Topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • Banana slices + crushed wafers for garnish

Instructions
 

  • 1️⃣ Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment.
  • 2️⃣ Mix crushed Nilla Wafers, sugar, and melted butter. Press into pan bottom. Bake 8–10 mins and cool.
  • 3️⃣ Beat cream cheese and sugar until smooth. Add mashed banana and mix well. Add eggs one at a time, then stir in vanilla and sour cream. Pour over crust.
  • 4️⃣ Bake 55–65 mins until just set. Turn off oven and let cool inside for 1 hour. Chill at least 4 hours or overnight.
  • 5️⃣ Beat pudding mix with cold milk and cream until thickened. Spread over chilled cheesecake.
  • 6️⃣ Whip heavy cream with powdered sugar until soft peaks form. Dollop or pipe on top. Add banana slices and crushed wafers before serving.

Notes

  • You can make this 1–2 days ahead — it gets better as it chills.
  • Keep banana slices fresh with a little lemon juice if prepping in advance.