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Banana Pudding Cheesecake

Banana Pudding Cheesecake is a layered dessert with a buttery wafer crust, creamy banana cheesecake, and light pudding, topped with fresh bananas and whipped cream.
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Ingredients
  

For the Vanilla Wafer Crust

  • 2 ½ cups crushed vanilla wafer cookies about 1 box
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon fine sea salt

For the Cheesecake Filling

  • 4 packages 8 ounces each cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon banana extract
  • 2 medium ripe bananas mashed extremely smooth

For the Banana Pudding Layer

  • 1 box 3.4 ounces instant banana pudding mix
  • 1 ¾ cups cold milk whole for creamier texture
  • 1 ½ cups whipped topping or lightly whipped cold heavy cream

For Topping and Decoration

  • 2 –3 medium bananas sliced just before serving
  • Vanilla wafers crushed or whole
  • Extra whipped topping or whipped cream optional

Instructions
 

  • Preheat oven to 325°F (163°C). Mix crushed vanilla wafers, melted butter, sugar, and salt; press into a springform pan. Bake 10 minutes and cool.
  • Beat cream cheese until smooth. Add sugar, sour cream, vanilla, banana extract, and mashed bananas. Mix in eggs one at a time on low speed.
  • Wrap pan in foil and place in a water bath. Pour batter over crust and bake 55–65 minutes until edges set and center jiggles slightly.
  • Let cheesecake rest in oven 1 hour, then cool completely on a wire rack. Refrigerate at least 6 hours or overnight.
  • Whisk pudding mix with milk until thickened, fold in whipped topping, and spread over chilled cheesecake. Chill 1 hour.
  • Top with banana slices, whipped cream, and crushed or whole vanilla wafers before serving.