Banana Cream Cheesecake made with cream cheese, ripe bananas, vanilla wafers, sour cream, eggs, and whipped cream.

Let’s talk about Banana Cream Cheesecake, because this is one of those desserts that sneaks up on you. It doesn’t scream for attention. It doesn’t come stacked with wild toppings or dripping chocolate. It just sits there—quietly confident—until someone takes a bite and suddenly the room gets very quiet. You know that moment? Fork halfway back to the plate. Slight pause. Ohhh. Yeah. That one.

This cheesecake feels like a hug you didn’t know you needed. It’s creamy, gently banana-forward, and built on a vanilla wafer crust that tastes suspiciously like childhood. If banana cream pie and classic cheesecake ever decided to collaborate on a comfort project, this would be the result. And honestly, I’m glad they did.

I didn’t plan this Banana Cream Cheesecake. It started the way a lot of good desserts do—slightly overripe bananas and a little indecision. I had two bananas on the counter that were this close to becoming banana bread, again. And I just… couldn’t. Not because I don’t love banana bread (I do), but because sometimes you want something softer. Creamier. Something you eat slowly.

I kept thinking about banana cream pie—the kind that shows up at family gatherings, the kind that disappears fast and never needs explaining. Then I looked at my springform pan and thought, What if? The first try was good, but not great. The banana flavor felt shy, like it didn’t want to commit. I wasn’t mad about it, just mildly disappointed. So I adjusted. Banana extract. Longer chill. Less rushing.

The next day, I cut a slice straight from the fridge, standing in the kitchen, still in my socks. One bite in and I knew. This was it. This was the Banana Cream Cheesecake I’d been trying to make.

Why you’ll Love this Banana Cream Cheesecake?

Here’s my honest take: Banana Cream Cheesecake works because it doesn’t try to do too much. The banana flavor is clear but not loud. The cheesecake is rich but not heavy. And the whipped cream on top? That’s what keeps everything from feeling overwhelming.

I think it’s best the day after you make it. I’m not declaring that as law—it’s just been my experience. Something about the overnight chill lets everything settle into itself. The texture smooths out. The flavors stop competing. It feels calmer. More together. Kind of like me after a good night’s sleep. Not always guaranteed, but when it happens? Nice.

Ingredient Notes

Before you start, here’s a casual walk-through of what makes this Banana Cream Cheesecake actually work.

• Vanilla Wafer Crumbs
  This crust sets the tone. Graham crackers are fine, but vanilla wafers give you that classic banana cream pie feeling right away.
• Cream Cheese
  Full-fat and softened. If it’s cold, it’ll fight you. I’ve tried to rush this. Didn’t end well.
• Ripe Bananas
  If they’re not spotted, they’re not ready. The flavor just isn’t there yet.
• Banana Extract
  This doesn’t replace real banana—it just makes sure the banana shows up.
• Sour Cream
  Adds creaminess and a little tang that keeps things balanced.
• Eggs
  Room temperature helps them blend smoothly without overmixing.
• Heavy Whipping Cream
  For that soft, cloud-like topping that makes each bite feel lighter than it actually is.

How to Make Banana Cream Cheesecake?

1. Making Banana Cream Cheesecake isn’t difficult, but it does ask you to slow down a bit. The crust comes first—vanilla wafer crumbs, sugar, butter—pressed firmly into the pan and baked until golden and fragrant. That smell alone? Worth it.
2. The filling comes together in stages. Cream cheese gets smooth first. Sugar next. Then sour cream and extracts. The banana puree goes in after that, followed by the eggs—one at a time, gently. This isn’t the place for speed. Overmixing adds air, and air leads to cracks. Cracks aren’t the end of the world, but still.
3. The water bath sounds fancy, but it’s really just protection. It keeps the cheesecake baking evenly and prevents it from drying out. After baking, the cheesecake cools slowly in the oven, then chills in the fridge for hours. Overnight is ideal. Cheesecake likes rest. Honestly? Same.

Storage Options

Once chilled, Banana Cream Cheesecake keeps well in the refrigerator for about 4–5 days, covered. I actually think the texture improves after the first day. You can also freeze it (without whipped cream) for up to two months. Thaw overnight in the fridge and top fresh before serving.

Variations & Substitutions

This cheesecake is flexible, which I appreciate.

• Swap the vanilla wafer crust for graham crackers
• Drizzle caramel or chocolate sauce on top
• Skip banana extract for a softer banana flavor
• Add sliced bananas right before serving
• Use chocolate wafer cookies for the crust

There’s no single “correct” version. Just the one you like.

What to Serve With Banana Cream Cheesecake?

This Banana Cream Cheesecake doesn’t need much help, but a little extra never hurts. Coffee balances the sweetness beautifully. Fresh berries add brightness. A drizzle of caramel makes it feel extra indulgent. Or just a fork and a quiet moment in the kitchen. That counts too.

FAQ

Does it taste like fake banana?
No. The real bananas do most of the work. The extract just supports them.

Why did my cheesecake crack?
Usually from overmixing or cooling too fast. It’ll still taste amazing.

Can I make it ahead of time?
Yes. You should. This dessert likes a little patience.

If you make this Banana Cream Cheesecake, I hope it gives you that calm, nostalgic feeling that makes you slow down for a minute. And if you end up sneaking a slice straight from the fridge the next day… I won’t tell. Let me know how it turns out—I really want to hear.

Banana Cream Cheesecake

Banana Cream Cheesecake is a rich and creamy banana-flavored cheesecake with a buttery vanilla wafer crust, finished with a light whipped cream topping and fresh banana slices.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Banana Cream Cheesecake

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Chilling Time: 12 hours hours

Total Time: 13 hours hours 50 minutes minutes

Servings: 12 slices

Ingredients

Vanilla Wafer Crust

• 2 cups Nilla Wafer cookie crumbs
• ¼ cup granulated sugar
• 10 tablespoons unsalted butter melted

Banana Cheesecake Filling

• 32 oz cream cheese 4 blocks, softened
• 1 cup granulated sugar
• ½ cup sour cream
• 1 tablespoon banana extract
• 1 teaspoon vanilla extract
• 1 cup banana purée approximately 2 ripe bananas
• 4 large eggs room temperature

Whipped Cream Topping

• 1½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For Serving (Optional)

• 1 banana sliced
• Caramel or chocolate syrup

Instructions

Prepare the Crust

• Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
• In a food processor or blender, crush the vanilla wafers into fine crumbs.
• Combine the cookie crumbs with the granulated sugar.
• Stir in the melted butter until the mixture resembles damp sand.
• Press the mixture evenly into the bottom and halfway up the sides of the prepared pan.
• Bake for 8–10 minutes, or until lightly golden and fragrant. Remove from the oven and allow to cool slightly.
• Wrap the exterior of the pan securely with aluminum foil, covering the bottom and sides to prepare for a water bath.

Prepare the Cheesecake Filling

• In a stand mixer or large mixing bowl, beat the cream cheese on medium speed for 2–3 minutes, until smooth.
• Add the granulated sugar and mix until fully incorporated.
• Blend in the sour cream, vanilla extract, and banana extract until just combined.
• Stir in the banana purée.
• Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.

Bake the Cheesecake

• Pour the cheesecake filling into the cooled crust and smooth the top.
• Tap the pan gently on the counter to release air bubbles.
• Place the springform pan into a large roasting pan. Carefully add hot water to the roasting pan until it reaches about 1 inch up the sides.
• Bake for 80–90 minutes, or until the edges are set and the center has a slight jiggle.
• Turn off the oven, crack the oven door slightly, and allow the cheesecake to rest inside for 1 hour.
• Remove from the oven and cool at room temperature for 1–2 hours.
• Cover and refrigerate for at least 6 hours or overnight.
• Run a thin knife around the edge before releasing the springform pan.

Prepare the Whipped Cream

• In a stand mixer or mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
• Beat on low speed, gradually increasing to high speed, until medium to stiff peaks form.
• Spread or pipe the whipped cream over the chilled cheesecake.

Serve

• Garnish with banana slices and drizzle with caramel or chocolate syrup if desired. Slice and serve.

Notes

To make this Banana Cream Cheesecake gluten-free, substitute the vanilla wafer cookies with certified gluten-free vanilla cookies. Ensure all other ingredients, including extracts, are labeled gluten-free to prevent cross-contamination.