Ingredients
1 cup graham cracker crumbs
1/3 cup melted butter for crust
3 (8-ounce) packages cream cheese, softened
1 ½ cups granulated sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
2 teaspoons pure vanilla extract
3 medium ripe bananas, mashed
1 ½ cups instant banana pudding mix
3 cups whole milk
12 vanilla wafers, crushed (optional: 1/2 cup for topping)
1 cup caramel sauce (optional)
Instructions
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs and melted butter. Press into pan, bake 10 minutes, then cool.
In a blender, puree cream cheese, 1 cup sugar, eggs, sour cream, and vanilla extract until smooth.
Blend mashed bananas, pudding mix, and milk in separate bowl.
Layer half the cheesecake batter into cooled crust, followed by banana pudding mixture, then remaining cheesecake batter.
Place pan in large roasting pan filled halfway with hot water (water bath). Bake 75 minutes until center is almost set.
Chill 4 hours minimum. Top with vanilla wafers, crushed wafers, and optional caramel sauce before serving.
Notes
Use overripe bananas for maximum sweetness
Let crust cool completely before adding fillings
Chilling ensures optimal creamy texture
Water bath prevents cracking
- Prep Time: 30
- Cook Time: 75
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: One slice (1/12 of cheesecake)
- Calories: 220
- Sugar: 20g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 20mg