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.
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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.