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Banana Cream Cheesecake

This Banana Cream Cheesecake is a luscious dessert that combines the rich creaminess of cheesecake with the sweet, comforting flavor of bananas. With its buttery vanilla wafer crust, smooth banana-infused filling, and fluffy whipped cream topping, it’s an indulgent treat that’s perfect for any occasion.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings 12

Ingredients
  

Crust

  • 1 1/2 cups crushed vanilla wafers
  • 1/3 cup melted butter
  • 1/4 cup granulated sugar

Filling

  • 3 packages 8 oz each cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup mashed ripe bananas about 2 bananas
  • 1 tsp vanilla extract

Topping

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • Fresh banana slices for garnish
  • Crushed vanilla wafers optional

Instructions
 

  • Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
  • For crust: Mix crushed vanilla wafers, melted butter, and sugar. Press into bottom of pan.
  • In a large bowl, beat cream cheese and sugar until smooth.
  • Add eggs one at a time, mixing on low speed.
  • Fold in mashed bananas and vanilla extract until combined.
  • Pour filling over crust and smooth the top.
  • Bake 70 minutes, or until center is set but slightly jiggly.
  • Turn off oven, crack door, and let cheesecake cool for 1 hour.
  • Refrigerate at least 4 hours or overnight.
  • Before serving, whip cream and powdered sugar until stiff peaks form. Spread over cheesecake.
  • Garnish with banana slices and crushed wafers.

Notes

  • Use very ripe bananas for maximum sweetness and flavor.
  • Bake the cheesecake in a water bath to prevent cracks.
  • Chill overnight for the best texture and flavor.
  • Add a drizzle of caramel or chocolate sauce for extra indulgence.