Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 2 (8 oz/227g each) packages cream cheese, softened to room temperature
  • 1 (14 oz/397g) can sweetened condensed milk
  • 1 cup (240ml) heavy cream, cold
  • 1 (3.4 oz/96g) package instant vanilla pudding mix
  • ½ teaspoon vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons (25g) powdered sugar
  • ½ teaspoon vanilla extract
  • 2 ripe bananas, sliced
  • 1 cup (100g) vanilla wafers, crushed

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the springform pan to form an even crust.
  2. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk and mix until well combined.
  3. In a separate chilled bowl, beat the cold heavy cream until stiff peaks form.
  4. Gently fold the whipped cream, instant vanilla pudding mix, vanilla extract, and mashed bananas into the cream cheese mixture until just combined. Be careful not to overmix.
  5. Pour the banana cream cheese filling over the graham cracker crust, smoothing the top with a spatula.
  6. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
  7. In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Remove the cheesecake from the springform pan. Pipe or spread the whipped cream topping evenly over the top of the cheesecake. Arrange sliced bananas on top and sprinkle with crushed vanilla wafers.
  9. Slice and serve immediately.