Description
This Banana Cream Cheesecake is a creamy, dreamy dessert with layers of smooth banana-infused cheesecake, a buttery vanilla wafer crust, and a luscious banana pudding topping. It’s like banana cream pie meets cheesecake—perfect for any occasion!
Ingredients
Units
Scale
For the Crust:
- 2 cups vanilla wafer crumbs (or graham cracker crumbs)
- 5 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 1/2 cup sour cream
For the Banana Pudding Topping:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 medium banana (sliced)
For Garnish:
- Whipped cream
- Sliced bananas
- Vanilla wafers
Instructions
Make the Crust:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix vanilla wafer crumbs, melted butter, and sugar until combined.
- Press mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then let cool while making the filling.
Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract, mashed banana, and sour cream until combined.
- Pour batter over the crust and smooth the top.
- Bake for 50–55 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours (or overnight).
Make the Banana Pudding Topping:
- In a saucepan, heat milk and heavy cream over medium heat until warm.
- In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth.
- Slowly pour warm milk into the egg mixture, whisking constantly.
- Return to saucepan and cook over low heat, stirring constantly, until thickened (2–3 minutes).
- Remove from heat, stir in vanilla, then let cool completely.
- Once cooled, spread pudding over the cheesecake and top with sliced bananas.
Final Touches:
- Garnish with whipped cream and extra vanilla wafers before serving.
Notes
- Store cheesecake in the fridge for up to 5 days.
- To prevent browning, dip banana slices in lemon juice before topping.
- For an extra banana flavor, add ½ teaspoon banana extract to the filling.