Banana Cream Cheesecake

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🍌 Banana Cream Cheesecake (From Scratch)

Creamy banana cheesecake on a buttery vanilla-wafer crust, topped with fresh whipped cream and bananas.

📌 Ingredients

For the Crust

  • 2 cups vanilla wafer crumbs (about 55 wafers)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling

  • 3 (8-oz) blocks cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup brown sugar (optional, adds deeper flavor)
  • 3 large eggs, room temperature
  • 1 cup mashed ripe bananas (2–3 bananas)
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch or flour (helps stabilize)
  • 1/2 tsp salt

For the Banana Cream Topping

  • 1 cup cold heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1–2 bananas, sliced (toss lightly with lemon juice to prevent browning)

Optional Extras

  • Caramel drizzle
  • Whipped cream swirls
  • Crushed vanilla wafers on top

🧁 Instructions

1. Prepare the Crust

  1. Preheat oven to 325°F (163°C).
  2. Mix wafer crumbs + sugar + melted butter until like wet sand.
  3. Press into bottom of a 9-inch springform pan (up the sides if you want).
  4. Bake 10 minutes, remove and cool.

2. Make the Cheesecake Filling

  1. Beat cream cheese until smooth (2–3 minutes).
  2. Add granulated sugar + brown sugar and beat until fluffy.
  3. Add eggs one at a time, mixing on low just until blended.
  4. Add mashed bananas, sour cream, vanilla, cornstarch, and salt.
  5. Mix on low until smooth—don’t overmix.

3. Bake the Cheesecake

  1. Pour filling over crust.
  2. Place pan in a water bath* (optional but prevents cracks):
    • Wrap pan in foil
    • Set into a larger pan
    • Pour hot water halfway up the sides
  3. Bake at 325°F (163°C) for 60–70 minutes, until the center is slightly jiggly but edges are set.
  4. Turn oven off, crack door, cool inside 1 hour.
  5. Remove from oven; cool to room temperature.
  6. Chill at least 6 hours, preferably overnight.

4. Make the Banana Cream Topping

  1. Beat heavy cream + powdered sugar + vanilla to stiff peaks.
  2. Spread or pipe on top of chilled cheesecake.
  3. Add banana slices just before serving.

🍰 Serving

  • Keep chilled.
  • Best eaten within 2 days once topped with bananas.
  • For freshness, add banana slices right before serving.

✨ Tips for the Best Banana Cheesecake

  • Use very ripe bananas for maximum flavor.
  • Don’t overbake; slightly jiggly center is perfect.
  • Chill overnight for the creamiest texture.
  • Add a drizzle of caramel for a bananas-foster vibe.

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