Ingredients:

  • 2 ½ cups finely crushed Vanilla Wafers (Nilla Wafers)
  • 6 Tablespoons unsalted butter, melted
  • 2 Tablespoons granulated sugar (for crust)
  • 2 blocks (16 oz / 450g total) full fat cream cheese, softened
  • 1 ½ cups sifted powdered sugar
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 ½ cups very cold heavy whipping cream
  • 2 teaspoons vanilla extract (for filling)
  • 3 large ripe bananas, sliced
  • 1 small box (3.4 oz / ~96g) instant vanilla pudding mix
  • ½ cup cold milk (2% or whole)
  • 1 cup heavy whipping cream (for topping)
  • 2 Tablespoons granulated sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)

Instructions:

  1. Prepare the Pan: Line the base of a 9-inch springform pan with parchment paper for easy release.
  2. Make the Crust: Pulse vanilla wafers in a food processor until fine crumbs form. Mix crumbs, melted butter, and 2 Tbsp sugar until uniformly moistened. Press mixture firmly and evenly into the base of the prepared pan. Chill in the freezer for 15 minutes.
  3. Prepare Pudding Base: In a medium bowl, whisk the instant pudding mix with the cold milk until slightly thickened (about 2 minutes). Set aside.
  4. Whip the Cream: In a separate, large bowl, beat 1 ½ cups of cold heavy cream with 2 tablespoons of sugar until stiff peaks form. Set aside.
  5. Create the Cheesecake Base: Beat the softened cream cheese until completely smooth and lump-free. Gradually beat in the sifted powdered sugar.
  6. Combine Wet Ingredients: Slowly pour in the sweetened condensed milk and 2 teaspoons of vanilla extract, beating until just combined and smooth.
  7. Fold in Remaining Components: Gently fold the prepared instant pudding into the cream cheese mixture. Then, gently fold the stiffly whipped cream into the filling in two additions, maintaining as much air as possible.
  8. Layer the Filling: Spread half of the cheesecake mixture over the chilled crust. Arrange half of the sliced bananas evenly over this layer. Top with the remaining cheesecake mixture, smoothing the top. Gently press the remaining banana slices decoratively onto the top layer.
  9. Chill: Cover the pan loosely with plastic wrap and refrigerate for a minimum of 6–8 hours, or preferably overnight, until fully set.
  10. Prepare Topping (Optional): Just before serving, whip the remaining 1 cup of cream with 2 Tbsp sugar and ½ tsp vanilla until soft peaks form. Dollop or pipe onto the chilled cheesecake. Garnish with crushed wafers.
  11. Serve: Carefully release the springform side and slice. Serve immediately.