Description

A luscious hybrid dessert combining creamy cheesecake with the nostalgic flavors of banana pudding—layered with vanilla wafers, banana slices, and velvety cream cheese for a show-stopping treat.

Ingredients

1 ½ cups vanilla wafer crumbs (about 40 wafers)

4 tablespoons unsalted butter, melted

2 (8 oz) packages cream cheese, softened

¾ cup granulated sugar

2 large eggs

½ cup sour cream

1 teaspoon vanilla extract

1 teaspoon banana extract (optional)

2 ripe bananas, thinly sliced

1 cup prepared banana pudding (store-bought or homemade)

Optional garnish: extra wafer crumbs, banana slices, whipped cream

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Instructions

Preheat oven to 325°F (165°C). Combine vanilla wafer crumbs and melted butter; press into bottom of a 9-inch springform pan to form crust.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Add sour cream, vanilla, and banana extract if using.
Layer half the banana slices over crust. Pour in half the cheesecake batter. Spoon half the banana pudding on top. Repeat with remaining bananas, batter, and pudding.
Bake for 45–55 minutes until edges are set but center slightly jiggles. Cool on rack for 30 minutes.
Cover and refrigerate at least 4 hours or overnight.
Top with whipped cream, banana slices, and wafer crumbs before serving.

Notes

Use Greek yogurt instead of sour cream for tangier flavor.

Add mini chocolate chips or drizzle chocolate for a twist.

Try individual servings in jars or muffin tins.

Make gluten-free by using GF vanilla wafers.

Top with caramel or coconut for variation.

Prep Time: 20 minutes
Cook Time: 45–55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 25g
Sodium: 280mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg