Description
This Banana Cream Cheesecake is the ultimate blend of creamy cheesecake, fresh bananas, and velvety banana cream, layered over a buttery vanilla wafer crust. It’s nostalgic, elegant, and irresistibly smooth — perfect for special occasions or a weekend treat.
Ingredients
For the Crust:
2 cups crushed vanilla wafer cookies
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Pinch of salt
For the Cheesecake Filling:
24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
3 tbsp all-purpose flour
3/4 cup mashed ripe bananas (about 2 medium)
1/2 cup sour cream
1 tsp banana extract (optional)
3 large eggs
1/4 cup heavy cream
For the Banana Cream Layer:
3 large egg yolks
1/2 cup granulated sugar
1 tbsp unflavored gelatin
1 cup whole milk
1/2 cup mashed banana
1 cup whipped cream, folded in
For the Topping:
1 1/4 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
Fresh banana slices (for garnish)
Instructions
Make the Crust:
Preheat the oven to 325°F (163°C). Combine crushed vanilla wafers, sugar, butter, and salt until moistened. Press into a 9-inch springform pan. Bake for 10 minutes and cool.Prepare the Cheesecake Filling:
Beat cream cheese until smooth. Add sugar and flour; mix until combined. Add mashed bananas, sour cream, and banana extract. Mix in eggs one at a time, then stir in heavy cream.Bake:
Pour the batter over the cooled crust. Place pan in a water bath and bake at 300°F (150°C) for 1 hour 20 minutes, or until edges are set and center jiggles slightly.
Turn off the oven, crack the door, and cool for 1 hour. Chill completely before adding the next layer.Make the Banana Cream Layer:
In a saucepan, whisk egg yolks, sugar, and milk over medium heat until slightly thickened.
Add bloomed gelatin and mashed bananas; stir until smooth. Cool completely, then fold in whipped cream. Spread over chilled cheesecake and refrigerate for at least 6 hours or overnight.Finish with Topping:
Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over banana cream layer. Garnish with fresh banana slices before serving.
Notes
For extra banana flavor, add 1 tsp banana extract to the cheesecake layer.
To prevent browning, brush banana slices with lemon or pineapple juice before garnishing.
Cheesecake tastes best after chilling overnight for full flavor and firm texture.
To make ahead, prepare cheesecake layers up to 2 days in advance and top with whipped cream just before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 515 kcal
- Sugar: 34 g
- Sodium: 290 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 170 mg
Keywords: Banana Cream Cheesecake, Banana Cheesecake Recipe, Easy Cheesecake, Creamy Cheesecake, Banana Dessert, No-Fail Cheesecake
