For the Banana Cheesecake Filling

• 24 oz (about 675 g) cream cheese, softened (3 standard 8 oz blocks)
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed (optional, for deeper flavor)
• 1 cup mashed ripe bananas (about 2–3 medium bananas)
• ½ cup sour cream, at room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour (or cornstarch for a gluten-light option)
• 3 large eggs, at room temperature
• Pinch of salt

This layer is the heart of the recipe: creamy, rich, and lightly tangy from the cream cheese and sour cream, balanced by the natural sweetness of ripe bananas.

For the Banana Pudding Layer

• 1 box (3.4 oz / ~96 g) instant banana pudding mix
• 1 ½ cups cold milk (less than package directions for a thicker consistency)
• ½ cup heavy cream, whipped to soft peaks (optional, for extra fluffiness)

The banana pudding layer sits on top of the baked cheesecake, adding an ultra-creamy, fluffy cushion of banana flavor that ties the whole dessert together.

For the Whipped Topping & Garnish

• 1 ½ cups heavy cream, well chilled
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• Sliced bananas (for decorating, added just before serving)
• Extra vanilla wafer cookies (whole or crushed, for garnish)