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

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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.