Ingredients:

  • 1.5 cups crushed Nilla Wafers
  • 4 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 0.5 cup sour cream
  • 3 large eggs
  • 1 packet (3.4 oz) instant banana pudding mix
  • 0.5 cup mashed overripe bananas
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • Nilla Wafers for garnish
  • Sliced bananas for garnish

Instructions:

  1. Combine crushed wafers, melted butter, and sugar in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup.
  3. Bake the crust at 325°F (160°C) for 8–10 minutes until fragrant and lightly golden. Set aside to cool.
  4. Beat softened cream cheese and sugar on medium-high until the texture is completely smooth.
  5. Blend in the sour cream, vanilla extract, and mashed bananas until fully integrated.
  6. Add eggs one at a time, beating on low speed just until combined.
  7. Gently fold in the instant banana pudding mix using a spatula until no dry streaks remain.
  8. Pour the batter over the cooled crust and smooth the top with a spatula.
  9. Bake at 300°F (150°C) for 55–65 minutes until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven and crack the door open slightly for 30 minutes to cool gradually.
  11. Refrigerate for at least 6 hours (preferably overnight) to set the structure.
  12. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled cake and top with fresh banana slices and wafers.