Instructions

Step 1: Make the Crust

Preheat your oven to 325°F (165°C).
In a medium bowl, combine crushed vanilla wafers or graham crackers, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, spreading evenly. Bake for 10 minutes, then set aside to cool.
Step 2: Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream, heavy cream, vanilla extract, and banana extract (if using).
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake

Wrap the bottom of the springform pan with foil and place it in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 55–65 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight.
Step 4: Add the Banana Pudding Layer

Prepare the banana pudding by whisking the pudding mix with cold milk. Let it sit for 5 minutes to thicken.
Spread the pudding evenly over the chilled cheesecake. Top with a layer of sliced bananas.
Step 5: Whip the Cream and Assemble

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the banana pudding layer.
Step 6: Garnish and Serve

Garnish with additional vanilla wafers, crushed cookies, or banana slices.
Slice, serve, and enjoy your creamy and decadent Banana Pudding Cheesecake!

Tips:
Use fresh, firm bananas to avoid browning.
To make slicing easier, freeze the cheesecake for 20 minutes before cutting.
Store leftovers in the refrigerator for up to 3 days