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
Scale
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.
