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Banana Cream Cheesecake Recipe

Banana Cream Cheesecake Recipe
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★★★★★

4.7 from 21 reviews

This Banana Cream Cheesecake is a luscious dessert combining a buttery vanilla wafer crust with a creamy banana-infused cheesecake filling, topped with fluffy whipped cream and fresh banana slices. The water bath baking method ensures a silky, smooth texture while the optional caramel drizzle adds an indulgent finish, perfect for banana and cheesecake lovers alike.

Ingredients

Scale

For the Crust:

  • 1 ½ cups vanilla wafer crumbs (or graham cracker crumbs)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 24 ounces (675 g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • ½ cup sour cream
  • 1 tablespoon cornstarch (optional, for extra firmness)

For the Banana Cream Topping:

  • 1 cup heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, sliced

For Garnish:

  • Crushed vanilla wafers
  • Caramel drizzle (optional)
  • Fresh banana slices

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix vanilla wafer crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and continue mixing until fully blended. Add eggs one at a time, mixing on low speed. Mix in vanilla extract, mashed bananas, sour cream, and cornstarch until smooth and creamy.
  3. Bake the Cheesecake: Pour the batter over the cooled crust. Place the springform pan in a larger roasting pan and pour about 1 inch of hot water into the outer pan to create a water bath. Bake for 60–70 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Remove from oven, cool completely, and refrigerate for at least 4 hours or overnight.
  4. Prepare the Banana Cream Topping: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep cold until ready to use.
  5. Assemble the Cheesecake: Once chilled, spread the whipped cream evenly over the top of the cheesecake. Layer with sliced bananas for a fresh, creamy finish.
  6. Decorate: Sprinkle crushed vanilla wafers on top and drizzle lightly with caramel sauce for extra indulgence. Add a few banana slices for a beautiful garnish.
  7. Serve: Slice and serve chilled. Each bite delivers creamy cheesecake, sweet banana, and a buttery vanilla crust — pure banana cream bliss!

Notes

  • For best results, use ripe bananas as they provide maximum sweetness and flavor.
  • If you prefer a firmer cheesecake, include the optional tablespoon of cornstarch in the filling.
  • The water bath prevents cracking and ensures an even, creamy texture.
  • Allow the cheesecake to chill overnight for optimal flavor and texture.
  • Caramel drizzle is optional but adds a lovely complimentary sweetness to the banana flavor.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Banana Cream Cheesecake, Banana Dessert, Homemade Cheesecake, Creamy Banana Dessert, Vanilla Wafer Crust, Water Bath Cheesecake

Find it online: https://maicook.com/banana-cream-cheesecake-recipe-2/