If you have a soft spot for all things banana and cheesecake, you are absolutely going to adore this Banana Cheesecake with Banana Cream Pie Topping Recipe. It’s the perfect blend of creamy, rich cheesecake infused with banana’s natural sweetness and crowned with a luscious banana cream pie topping that adds a delicate, custardy finish. Every bite feels like a warm hug—comforting, decadent, and irresistible. Trust me, this dessert brings a lovely twist to traditional cheesecake that’s sure to wow your family and friends!
Ingredients You’ll Need
Getting this Banana Cheesecake with Banana Cream Pie Topping Recipe just right depends on a handful of simple, thoughtfully chosen ingredients. Each one plays a key role, whether it’s building that buttery crust, creating the silky cheesecake filling, or crafting the smooth banana cream topping that steals the show.
- Crushed vanilla wafers: These form the crunchy and flavorful base for the crust, bringing a sweet and buttery note.
- Granulated sugar: Used to sweeten both the crust and the filling, helping balance the banana’s natural flavor.
- Unsalted butter: Melted butter binds the crust ingredients and gives it a rich texture.
- Cream cheese: The star of the cheesecake, softened cream cheese ensures a smooth, creamy filling.
- Eggs: They provide structure and richness while helping the cheesecake set perfectly.
- Ripe bananas: Mashed into the filling and sliced fresh for the topping, these add authentic, fresh banana flavor.
- Vanilla extract: Adds warmth and depth, elevating the overall flavor profile.
- Sour cream: Introduces a slight tanginess that balances the sweetness and gives the cheesecake a silky texture.
- Whole milk: Essential for the creamy banana cream pie topping, adding richness and a smooth finish.
- Cornstarch: Thickens the custard-like topping to perfect consistency.
- Egg yolk: Contributes to the custard’s creamy texture and color.
- Whipped cream and extra crushed wafers (optional): These final garnishes bring extra creaminess and crunch for a special finish.
How to Make Banana Cheesecake with Banana Cream Pie Topping Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil so that it’s ready for a water bath later. Mix the crushed vanilla wafers, sugar, and melted butter until well combined, then press this mixture firmly into the pan’s bottom. Bake the crust for about 8 to 10 minutes—it will set and develop a slightly toasted flavor that adds a wonderful contrast to the creamy filling. Set it aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until completely smooth and fluffy. Gradually add sugar, then beat eggs one at a time, ensuring each one is fully incorporated before adding the next. Now, gently fold in the mashed ripe bananas, vanilla extract, and sour cream. This step infuses the filling with natural banana sweetness and a touch of tang, making every bite luscious and flavorful. Pour this mixture over the cooled crust, spreading it evenly.
Step 3: Bake the Cheesecake
Place your springform pan inside a larger baking dish and carefully pour hot water into the outer dish until it reaches halfway up the pan’s sides—this water bath will gently bake the cheesecake, preventing cracks and promoting an even texture. Bake for 55 to 65 minutes until the edges look set but the center still jiggles slightly. After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. Then pop it into the refrigerator for at least four hours or, for best results, overnight.
Step 4: Prepare the Banana Cream Pie Topping
While the cheesecake chills, start the luscious banana cream pie topping. Combine milk, sugar, cornstarch, and egg yolk in a saucepan and cook over medium heat. Whisk constantly until this custard thickens beautifully. Remove from heat and stir in vanilla extract to enhance the aroma and flavor. Allow the topping to cool slightly before you spread it across the chilled cheesecake surface.
Step 5: Decorate and Serve
Once the topping is smooth and set, arrange fresh banana slices on top for that extra burst of fresh banana flavor and appealing look. For the grand finale, dollop whipped cream around the edges and sprinkle crushed vanilla wafers if you like some extra crunch. This completes the Banana Cheesecake with Banana Cream Pie Topping Recipe into a dessert masterpiece.
How to Serve Banana Cheesecake with Banana Cream Pie Topping Recipe
Garnishes
Whipped cream and freshly sliced bananas elevate the look and taste, adding airy, cool creaminess alongside the rich custard. Crushed vanilla wafers scattered on top bring delightful texture, making every bite exciting. For a touch of elegance, a light dusting of cinnamon or a drizzle of caramel sauce pairs perfectly as well.
Side Dishes
Serve this cheesecake with fresh fruit salads or a scoop of vanilla bean ice cream to complement the creamy banana notes. A cup of rich, dark coffee or spiced chai tea also works wonders to balance the sweetness and enhance the dessert experience.
Creative Ways to Present
Try presenting your Banana Cheesecake with Banana Cream Pie Topping Recipe as individual mini parfaits in clear glasses for a charming twist. Layer crushed wafers, cheesecake filling, banana slices, and topping in repeated layers. This not only looks stunning but also offers an easy-to-serve alternative for parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake keeps best stored in an airtight container in the refrigerator for up to 3 to 4 days. Cover it carefully to prevent it from absorbing any fridge odors while keeping the topping fresh and creamy.
Freezing
You can freeze this cheesecake up to a month if needed. Just wrap it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. Thaw overnight in the refrigerator before serving, and add fresh banana slices or whipped cream after thawing for freshness.
Reheating
Since this is a chilled dessert, reheating isn’t typically recommended. However, if you prefer, you can let slices sit at room temperature for 15-20 minutes before enjoying to soften the texture slightly and bring out the flavors.
FAQs
Can I use a different type of crust instead of vanilla wafer crust?
Absolutely! Graham cracker crust or even crushed shortbread cookies make excellent alternatives. Each will bring its own unique flavor and texture, so feel free to experiment to find your favorite base for this Banana Cheesecake with Banana Cream Pie Topping Recipe.
How ripe should the bananas be for this recipe?
For the best flavor and sweetness, use bananas that are ripe with brown spots. They’re softer and sweeter, which really enhances the banana flavor in both the cheesecake filling and the topping.
Can I make this recipe gluten-free?
Yes! Simply swap the vanilla wafers crust for a gluten-free cookie or crumble alternative. Just make sure all your other ingredients, like sour cream and cornstarch, are gluten-free certified to keep the dessert safe for gluten-sensitive guests.
What is the purpose of the water bath during baking?
The water bath provides gentle, even heat that prevents the cheesecake from drying out or cracking. It also helps achieve that signature creamy, smooth texture that makes this Banana Cheesecake with Banana Cream Pie Topping Recipe so special.
Can I prepare parts of the recipe ahead of time?
Definitely! You can bake the crust and prepare the cheesecake filling a day ahead, then refrigerate it. The banana cream pie topping should be prepared fresh on the day you plan to serve to keep the custard silky and the bananas fresh.
Final Thoughts
There’s something truly magical about combining the creamy richness of cheesecake with the fresh, sweet charm of banana cream pie. This Banana Cheesecake with Banana Cream Pie Topping Recipe is a delightful twist that will quickly become a favorite in your dessert repertoire. It’s perfect for special occasions or whenever you want to treat yourself to something heartfelt and delicious. Give it a try—you won’t regret it!
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Banana Cheesecake with Banana Cream Pie Topping Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Banana Cheesecake features a vanilla wafer crust and a rich, smooth banana-infused cream cheese filling. It’s topped with a luscious homemade banana cream pie custard and fresh banana slices, creating a perfect blend of cheesecake and banana cream pie flavors for a delightful dessert.
Ingredients
For the crust:
- 1 ½ cups crushed vanilla wafers
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the banana cream pie topping:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 ripe banana, sliced
Optional toppings:
- Whipped cream
- Crushed vanilla wafers
- Extra banana slices
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil to prepare for a water bath. In a bowl, combine crushed vanilla wafers, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 8–10 minutes, then set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and continue beating until creamy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in mashed bananas, vanilla extract, and sour cream until just combined. Pour this filling over the cooled crust in the springform pan.
- Bake the cheesecake: Place the springform pan into a larger baking dish. Fill the outer dish with hot water halfway up the sides of the springform pan to create a water bath. Bake for 55–65 minutes, or until the center is slightly jiggly but the edges are set. This gentle cooking method ensures a creamy texture without cracking.
- Cool the cheesecake: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for 1 hour, which helps prevent cracking. After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Prepare the banana cream pie topping: In a saucepan, combine whole milk, sugar, cornstarch, and egg yolk. Cook over medium heat, whisking constantly until the mixture thickens to a custard-like consistency. Remove from heat and stir in vanilla extract. Allow the custard to cool slightly before spreading it evenly over the chilled cheesecake.
- Finish and garnish: Top the custard layer with sliced bananas and whipped cream. Optionally, garnish with crushed vanilla wafers and additional banana slices for extra texture and flavor. Serve chilled for the best experience.
Notes
- The water bath is essential to prevent cracks and ensure a creamy cheesecake texture.
- Use ripe bananas for maximum flavor and sweetness in both the filling and topping.
- Wrap the bottom of the springform pan tightly in foil to prevent water from seeping in during the water bath.
- The banana cream pie topping can be prepared ahead and refrigerated before spreading.
- Let the cheesecake chill overnight for the best firmness and flavor development.
