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Luscious Banana Cream Cheesecake

A luscious two-layer dessert featuring creamy banana-infused cheesecake and light banana pudding mousse, set on a buttery vanilla-wafter crust.
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Ingredients
  

For the Crust

  • 2 cups crushed vanilla wafers or graham crackers
  • ⅓½ cup granulated sugar
  • 6 tablespoons unsalted butter melted

For the Cheesecake Filling

  • 3 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas about 2 medium
  • ½ cup sour cream
  • 1 tablespoon cornstarch

For the Banana Cream Topping

  • 1 box 3.4 oz instant banana pudding mix
  • 1½ cups cold milk
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnishes

  • Whipped cream
  • Sliced bananas add just before serving
  • Crushed vanilla wafers or graham crumbs

Instructions
 

  • Preheat oven to 325°F. Mix crushed wafers, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
  • Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla, mashed bananas, sour cream, and cornstarch.
  • Wrap pan in foil. Pour filling over crust. Place in a water bath and bake for 60–70 minutes until slightly jiggly. Cool in the oven for 1 hour, then chill at least 6 hours.
  • Whisk pudding mix with cold milk. Chill until thick. Whip cream with sugar and vanilla, then fold into pudding. Spread on chilled cheesecake.
  • Top with banana slices, whipped cream, and crushed wafers before serving. Use a warm knife for clean slices.