Ingredients
- Vanilla Wafers: 3 cups, finely crushed, plus extra for topping
- Unsalted Butter: 1/2 cup (1 stick), melted
- Cream Cheese: 32 ounces, full fat, softened
- Granulated Sugar: 1 1/2 cups
- Large Eggs: 4, room temperature
- Instant Vanilla Pudding Mix: 1 (3.4 oz) package
- Heavy Cream: 1/2 cup
- Ripe Bananas: 3, sliced
Instructions
- Step 1: Prepare the Crust and Filling Base. Preheat oven to 325°F (160°C). Combine the crushed vanilla wafers and melted butter. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 8 minutes, then remove and let cool slightly while preparing the filling.
- Step 2: Mix and Bake the Cheesecake Layer. In a large bowl, beat the softened cream cheese and sugar until light and fluffy. Add the eggs one at a time, mixing only until just combined after each addition. Pour the filling over the prepared crust. Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (water bath).
- Step 3: Bake and Chill. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, prop the door open, and leave the cheesecake inside for 1 hour. Remove the cheesecake from the water bath, cool completely on the counter, then cover and refrigerate for at least 6 hours, or preferably overnight.
- Step 4: Create the Banana Pudding Crunch Topping. Whisk together the instant vanilla pudding mix and the heavy cream until thickened. Remove the chilled cheesecake from the springform pan. Gently spread the pudding mixture evenly over the top of the cheesecake.
- Step 5: Layer and Serve. Arrange the sliced ripe bananas over the pudding layer. Crush additional vanilla wafers (for the crunch) and sprinkle generously over the bananas. Return the cheesecake to the refrigerator for at least 1 hour before slicing and serving.
Notes
- Store leftovers tightly wrapped in the refrigerator for a maximum of 3 days, as the fresh banana topping will start to brown and deteriorate quickly after that time.
- For optimal creamy texture, remove the whole cheesecake from the fridge about 30 minutes before cutting, but wait to add the sliced bananas and wafer crunch until right before you plan to serve.
- Balance the richness of the cheesecake by pairing each slice with a small scoop of vanilla bean ice cream or a light dusting of cinnamon sugar.
- When creating the cheesecake batter, be sure to only incorporate the eggs until just combined to prevent overmixing, which introduces air and leads to frustrating cracks during baking and cooling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American