Ingredients
Scale
For the Crust:
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
For the Topping:
- 1 cup crushed vanilla wafers
- 1/4 cup chopped pecans
- 2 tbsp unsalted butter, melted
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix crushed vanilla wafers, sugar, and melted butter. Press evenly into the pan to form the crust.
- Beat cream cheese and sugar until smooth.
- Add mashed bananas, eggs, vanilla, sour cream, and flour. Beat until fully combined.
- Pour the filling over the crust and smooth the top.
- Combine topping ingredients and sprinkle evenly over the cheesecake.
- Bake for 55–60 minutes, until edges are set and center slightly jiggles.
- Turn off oven and cool cheesecake inside with door slightly open for 1 hour.
- Cool completely, then refrigerate at least 4 hours or overnight.
- Remove from pan, slice, and serve.
Notes
- This cheesecake delivers a creamy banana pudding flavor with a satisfying crunchy topping.
- Best served chilled and pairs beautifully with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American