1-First Step: Prepare the Oven and Pan Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper for easy removal later. This step takes about 5 minutes and ensures your cheesecake bakes evenly. For dietary adaptations, if you’re using a gluten-free crust, double-check your wafer choice here.

2-Second Step: Make the Crust Crush 3 cups of whole vanilla wafers in a food processor or blender until you get fine crumbs, which should take around 2 minutes. Mix the crumbs with ¼ cup of granulated sugar, then stir in 5 tablespoons of melted and slightly cooled unsalted butter until the mixture is moistened. Press this firmly into the bottom of your prepared pan and bake for 10 minutes; let it cool while you move on. This creates a solid base, and you can adapt by using gluten-free cookies if needed.

3-Third Step: Prepare the Water Bath Bring a large pot of water to a boil, as this will be used for the water bath that helps prevent cracks in your cheesecake. While the water heats, get your springform pan ready by wrapping it with two to three layers of aluminum foil and placing it inside an oven bag with sides folded down. This step is crucial for even baking and can be skipped for mini versions if you’re short on time.

4-Fourth Step: Mix the Filling Beat 32 ounces of softened brick-style cream cheese with a mixer until it’s smooth, about 2-3 minutes. Add 1 cup of mashed ripe banana and ½ cup of full-fat sour cream, mixing well to incorporate. Then, blend in 1 cup of granulated sugar, the dry instant banana pudding mix, and 1 teaspoon of pure vanilla extract; remember to add the pudding mix dry for the right texture. For low-calorie options, consider using a sugar substitute here while keeping the mix smooth.

5-Fifth Step: Incorporate the Eggs Lightly beat 4 large eggs in a separate bowl, then gently fold them into the cream cheese mixture to avoid overmixing, which could lead to a dense cheesecake. Pour the filling into the cooled crust and smooth the top for an even bake. This is a good point to think about vegan substitutions, like using flax eggs if adapting the recipe.

6-Sixth Step: Bake the Cheesecake Place the wrapped pan into a roasting pan and add 1 inch of boiling water around it for the water bath. Bake for 70 to 80 minutes, or until the edges are set and the center is slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes that could cause cracks.

7-Final Step: Cool and Serve Remove the cheesecake from the oven and transfer it to a wire rack to cool completely, which takes about 1-2 hours. Refrigerate for 5 to 6 hours or overnight to fully set. Before serving, run a knife around the edges and remove the springform pan, then optionally decorate with 2 cups of whipped cream, sliced bananas, and vanilla wafers for a beautiful finish. For more baking inspiration, visit our mini muffin pancake bites recipe.