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Banana Cream Cheesecake

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Banana Cream Cheesecake is the perfect mash-up of rich, creamy cheesecake and nostalgic banana cream pie. With a graham cracker crust, velvety banana-flavored cheesecake, and a dreamy whipped topping, this dessert is sure to steal the show at any gathering!

Ingredients

Scale

For the Crust:

  • 1 1/2 cups vanilla wafer crumbs (or graham cracker crumbs)

  • 1/4 cup granulated sugar

  • 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) blocks cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1/2 cup mashed ripe banana (about 1 medium banana)

  • 1/2 cup sour cream

  • 1 tbsp cornstarch

For the Topping:

  • 1 cup heavy whipping cream

  • 2 tbsp powdered sugar

  • 1/2 tsp vanilla extract

  • Sliced bananas (for garnish)

  • Optional: crushed vanilla wafers for crunch

Instructions

1. Prepare the Crust:

Preheat oven to 325°F (163°C). Mix crushed wafers, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then cool slightly.

2. Make the Cheesecake Filling:

Beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing gently. Stir in vanilla, mashed banana, sour cream, and cornstarch until fully combined.

3. Bake:

Pour filling over crust. Place pan in a water bath (wrap bottom in foil if needed). Bake for 55–65 minutes or until the center is nearly set but still slightly jiggly. Turn off oven, crack the door, and let cool inside for 1 hour.

4. Chill:

Refrigerate cheesecake for at least 4 hours, preferably overnight.

5. Whip the Cream:

Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over chilled cheesecake.

6. Garnish & Serve:

Top with banana slices and crushed wafers just before serving.

Serving Suggestions:

  • Drizzle with caramel or chocolate sauce

  • Top each slice with a mini vanilla wafer

  • Serve with fresh berries for color contrast

Notes

Pro Tips:

  • Use room temperature ingredients for a smooth batter

  • Wrap your pan tightly with foil to prevent water bath leaks

  • Add a banana-flavored pudding layer on top for extra creaminess

Common Mistakes to Avoid:

  • Overmixing the batter – it can cause cracking

  • Skipping the water bath – helps avoid sinking and cracking

  • Adding bananas too early – mash just before mixing to prevent browning

Storage Instructions:

  • Store covered in the fridge for up to 4 days

  • Can be frozen (without whipped cream topping) for up to 2 months

  • Thaw overnight in the fridge and add fresh toppings before serving

 

Enjoy every creamy, banana-packed bite of your Banana Cream Cheesecake! 

Find it online: https://bakesbliss.com/banana-cream-cheesecake/