• 28 vanilla wafer cookies
  • 5 Tbs butter
  • 5 Tbs sugar


  • 1 ½ lb cream cheese softened
  • 1 cup sugar
  • 3 Tbs flour
  • 3.4 oz package dry banana cream pudding mix
  • 3 eggs
  • 1 cup bananas mashed
  • 1/2 tsp vanilla extract


  • Sliced bananas
  • Mini vanilla wafers
  • Whipped cream



  • Heat oven to 325F

  • In a food processor, crush the cookies until they become crumbs.

  • Melt the butter the add to the crushed cookies with the sugar, and mix well.

  • Press into the bottom and a little wayup the sides of a 9-inch springform pan.

  • Bake crust for 10 minutes then remove, and cool.

Cheesecake filling

  • Reduce oven temp to 300F.

  • Using an electric mixer with the paddle attached, mix the cream cheese, sugar, flour and pudding mix with an electric mixer until combined.

  • Add eggs one at a time, beating slowly and scraping the sides of the bowl after each.

  • Add the mashed banana and vanilla. Mix on low speed until well combined, but still lumpy.

  • Pour the filling into the cooled crust.

  • Wrap outside of pan in a double layer of foil, covering the underside and extending all the way to the top.

  • Set wrapped pan in a large roasting pan, and pour hot water into roasting pan—to a depth of 2 inches or about halfway up the sides of cheesecake pan.

  • Bake for 90 minutes. Turn off heat and leave in oven with door closed for 20 minutes.

  • Crack open the oven and leave the cheesecake in the oven for another 20 minutes or until set.

  • Remove from oven and chill overnight.

To Serve

  • Slice and decorate as desired – with bananas, extra vanilla wafers and cream.

  • Devour.

  • Hide the leftovers.


Calories: 369kcal | Carbohydrates: 48g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 432mg | Potassium: 211mg | Sugar: 37g | Vitamin A: 530IU | Vitamin C: 1.1mg | Calcium: 91mg | Iron: 0.4mg

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