Ingredients:

  • 2 cups vanilla wafer crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 32 ounces cream cheese, softened
  • 1 ½ cups granulated sugar
  • ½ cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon banana extract (optional)
  • 1 (3.4 ounce) package instant banana pudding mix
  • 2 cups cold milk
  • 2 ripe bananas, sliced
  • 1 cup coarsely crushed vanilla wafers
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

Instructions:

  1. Prepare the Vanilla Wafer Crust: Combine wafer crumbs, melted butter, and sugar. Press into the bottom of the springform pan. Pre-bake the crust. Let it cool completely.
  2. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs (one at a time), vanilla extract, and banana extract (if using). Mix until just combined.
  3. Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake in a preheated oven until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside the oven to prevent cracking.
  4. Chill the Cheesecake: Cover and refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
  5. Prepare the Banana Pudding Layer: Whisk together instant banana pudding mix and cold milk according to package directions. Gently fold in sliced bananas.
  6. Make the Vanilla Wafer Crunch Topping: Combine crushed vanilla wafers, melted butter, and sugar.
  7. Assemble the Final Dessert: Spread the banana pudding layer evenly over the chilled cheesecake. Sprinkle the vanilla wafer crunch topping over the banana pudding.
  8. Garnish (Optional): Add additional banana slices, whipped cream, and whole vanilla wafers for a truly decadent presentation.
  9. Chill and Serve: Chill for at least 30 minutes to allow the flavors to meld. Cut into slices and serve cold. Enjoy your banana pudding crunch cheesecake!