Ingredients
For the Crust:
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
For the Topping:
- 1 cup crushed vanilla wafers
- 1/4 cup chopped pecans
- 2 tbsp unsalted butter, melted
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine crushed vanilla wafers, sugar, and melted butter for the crust. Press the mixture evenly into the bottom of the prepared pan.
- In another bowl, beat softened cream cheese and sugar until smooth.
- Add mashed bananas, eggs, vanilla, sour cream, and flour to the cream cheese mixture. Beat until creamy and well combined.
- Pour the filling over the crust in the springform pan, spreading it evenly.
- For the topping, mix crushed vanilla wafers, chopped pecans, and melted butter in a small bowl. Sprinkle evenly over the cheesecake filling.
- Place the pan on a baking sheet to catch any drips, and bake for 55-60 minutes, or until edges are set and center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely, then refrigerate for at least 4 hours or overnight.
- Once chilled, carefully remove from the pan, slice, and serve.
Notes
This creamy, rich cheesecake with a banana pudding twist and a crunchy topping is a delightful dessert experience!