Ingredients
Scale
- For the crust:
- 1 ½ cups crushed graham crackers
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- For the banana pudding layer:
- 1 package (3.4 ounces) instant banana pudding mix
- 2 cups cold milk
- 1 cup whipped topping
- For the crunch topping:
- 1 cup crushed vanilla wafers
- ½ cup chopped pecans or walnuts
- 2 tablespoons melted butter
Instructions
- Preheat oven to 325°F (160°C). Combine graham crackers, sugar, and melted butter; press into a 9-inch springform pan. Bake for 10 minutes and cool.
- Beat cream cheese and sugar until smooth; add eggs, vanilla, and bananas. Pour over crust and bake for 50 minutes. Cool in the oven for 1 hour.
- Whisk banana pudding mix and milk until thick; fold in whipped topping. Spread over cooled cheesecake.
- Combine vanilla wafers, nuts, and melted butter; sprinkle over the pudding layer.
- Refrigerate for at least 2 hours. Remove sides of the springform pan, slice, and serve chilled.
Notes
- Ensure cream cheese is at room temperature for easier mixing.
- For a sweeter flavor, adjust the sugar in the crust and filling to taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian