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Delicious Banana Cream Cheesecake topped with fresh bananas and whipped cream in a dessert setting.

Banana Cream Cheesecake

A creamy and nostalgic dessert that combines the flavors of banana pudding with rich cheesecake, perfect for special occasions or a comforting treat at home.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups vanilla wafer crumbs (or graham cracker crumbs)
  • 6 tablespoons melted butter
  • 2 tablespoons sugar
  • 1 pinch salt
Cheesecake filling
  • 24 oz cream cheese (softened) Use room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 3 large eggs Add one at a time
  • 1 tablespoon vanilla extract
  • 2 tablespoons flour (optional) Helps stabilize if bananas are juicy
  • 2 ripe bananas (mashed) Choose ripe but not liquid bananas
Cream layer
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
Topping
  • 2 bananas (sliced) Add right before serving
  • extra crushed wafers Optional for garnish
  • optional caramel drizzle

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan. Wrap the outside bottom with foil if nervous about leaks.
  2. In a bowl, mix the vanilla wafer crumbs, melted butter, sugar, and salt. Press mixture into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then let it cool.
Mixing Filling
  1. Beat the softened cream cheese until smooth. Add sugar and mix again.
  2. Add sour cream and vanilla. Add eggs one at a time and mix just until blended. Stir in mashed bananas last.
Baking
  1. Pour the filling into the crust. Bake for about 55 to 70 minutes until the edges are set and the center is still a little wiggly.
  2. Turn off the oven, crack the door, and let it sit for 45 minutes. This helps prevent big cracks.
Chilling
  1. Cool on the counter for about 30 minutes, then refrigerate for at least 6 hours, preferably overnight.
Serving
  1. Whip the heavy cream with powdered sugar and vanilla until fluffy. Spread on top of the cheesecake.
  2. Add banana slices right before serving to keep them fresh.

Notes

Use room temperature cream cheese; don't overmix after adding eggs. Cool slowly to prevent cracks. Store covered in the fridge for up to 4 days without banana slices.