Ingredients
For the Crust:
2 cups crushed vanilla wafers
1/2 cup melted butter
2 tablespoons sugar
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
1/2 cup mashed ripe bananas
1 teaspoon vanilla extract
For the Layers & Topping:
2–3 ripe bananas, sliced
1 cup whipped cream or whipped topping
Crushed vanilla wafers for garnish
Instructions
Preheat your oven to 325°F (160°C). Grease a springform pan.
Mix crushed vanilla wafers, melted butter, and sugar. Press into the bottom of the pan to form the crust.
Bake the crust for 10 minutes, then set aside to cool.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing gently after each addition.
Mix in sour cream, mashed bananas, and vanilla extract until fully combined.
Pour half of the cheesecake batter over the crust. Add a layer of banana slices, then pour the remaining batter on top.
Bake for 50–60 minutes, until the center is slightly set.
Turn off the oven and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream, banana slices, and crushed wafers.
Notes
Use ripe bananas for the best flavor and natural sweetness. Avoid overmixing the batter to prevent cracks in the cheesecake.
