Description
A delicious banana cream cheesecake with a vanilla wafer crust and a crunchy topping.
Ingredients
Scale
- 2 cups crushed vanilla wafers
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 package instant banana pudding mix (3 oz)
- 1/2 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- 1 cup crushed vanilla wafers (for topping)
- 1/4 cup brown sugar (for topping)
- 2 tablespoons butter, melted (for topping)
Instructions
- Preheat oven to 350°F and line the bottom of a springform pan with parchment. Mix crushed vanilla wafers with melted butter and press into pan. Bake for 10 minutes then cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add banana pudding mix, sour cream, and vanilla; mix well.
- Add eggs one at a time, mixing on low speed until just combined. Fold in heavy cream.
- Pour filling into the crust. Bake in a water bath at 325°F for 55–65 minutes until center is nearly set. Cool completely.
- Refrigerate cheesecake for at least 4 hours or overnight for best results.
- Mix 1 cup crushed wafers with brown sugar and melted butter. Spread on a baking sheet and bake for 10 minutes until golden. Cool completely.
- Sprinkle crunch topping over chilled cheesecake. Optionally, add whipped cream or banana slices before serving.
Notes
- For best texture, allow the cheesecake to chill overnight.
- Leftover cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg