Banana Cream Cheesecake

This Banana Cream Cheesecake is so delicious. It’s a creamy banana flavored cheesecake, with a buttery vanilla wafer crust, all topped with whipped cream. It’s got the great flavors of a banana cream pie in a cheesecake!

This cheesecake is so smooth, creamy, tangy, and has the best banana flavor in evert bite! It has the great flavors of banana cream pie, or banana pudding, all wrapped up in a delicious cheesecake.

This cheesecake is inspired by The Cheesecake Factory’s Banana Cream Cheesecake flavor, with a few changes to make it a little easier to make.

It basically combines two of my favorite things into one – banana desserts and cheesecake. It’s a match made in heaven. It’s practically guaranteed that everyone will love this delicious, and elegant dessert.

Ingredients needed to make Banana Cream Cheesecake:

This is a quick overview of the ingredients you’ll need for this Banana Cream Cheesecake Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• vanilla wafer cookies
• unsalted butter
• granulated sugar
• cream cheese
• sour cream
• vanilla extract
• banana extract
• bananas
• eggs
• heavy cream
• powdered sugar

How to make Banana Cream Cheesecake?

Start by preheating the oven, greasing your springform pan, so and so you can make and bake your cookie crust. Blend up your Vanilla Wafers into a fine crumb in a blender or food processor. Add the Vanilla Wafer crumbs, melted butter, and sugar into a small bowl and mix them together until you have a nice sandy mixture. Press the mixture into the bottom of the prepared pan and slightly up the sides of the pan. Bake the crust for about 10 minutes until it is lightly golden and fragrant. Then set it aside to cool. Cover the outside edges of the pan in foil, or with a cheesecake liner to prevent any water from coming through.

Mix the softened cream cheese in a large bowl, preferable the bowl of a stand mixer, but using a hand mixer will work too. And mix it until the cream cheese is nice and smooth. Add in the sugar and keep mixing until that is combined. Then add in the sour cream, vanilla extract, and banana extract, and stir until combined.

Mash your bananas up into a nice puree, then add them to the cheesecake filling and mix it on low until the banana is mixed in well. Make sure to scrape the bottom and sides of the bowl as you go to make sure everything is well combined. Add in the eggs, one at a time, mixing just until each egg is blended into the mixture.

Pour the banana cheesecake batter into the prepared crust.

Place the cheesecake pan into a larger pan, and fill the outside pan with a couple inches of water, or just enough to go about halfway up the sides of the springform pan.

Bake the cheesecake until the center of the cheesecake is almost set. It’s okay if a couple inches in the middle are still a little jiggly. Turn off the oven and open the oven door slightly, but leave the cheesecake in the oven for 1 hour. Then remove the cheesecake and let it cool completely to room temperature. Then cover the cheesecake and let it cool in the fridge overnight. This process is time consuming, but should not be rushed for the best results, and to try and prevent a cracked cheesecake.

When the cheesecake is cool, carefully remove the springform pan. When you’re ready to serve the cheesecake prepare your homemade whipped cream topping. Pipe swirls of whipped cream around the edges of the cheesecake, and top with banana slices if desired.

Tips and Tricks:

• Top your cheesecake with a drizzle of chocolate or caramel sauce for some extra flavor.
• It would also be delicious topped with a variety of fresh fruits, or fruit sauces, like strawberry sauce or blueberry sauce.
• Try using a Graham Cracker Crust for the cheesecake crust instead of Nilla Wafer Cookies. Other yummy options would be classic Oreos, Golden Oreos, or Biscoff cookies.
• While I often recommend using over ripe bananas, this is one recipe where I recommend using yellow bananas. You don’t want them to be too spotted as they will change the color of the cheesecake, and it will look nicer with the fresher bananas.

How to store leftover Cheesecake?

Leftover cheesecake must be stored in the fridge. Wrap individual slices, or the remaining cheesecake in plastic wrap, or place it in a large air tight container and place it in the fridge for up to 3 days. The sliced bananas on top will go brown in this time, so remove them, and add fresh slices later when serving leftovers.

Can Banana Cheesecake be Frozen?

Cheesecake can also be frozen. I prefer to cut the cheesecake into individual portions, and wrap them well in plastic wrap, then in foil. The slices can be frozen for up to 1 month for best results. Let the slices thaw in the fridge before enjoying.

Do not freeze the cheesecake with the banana slices on top, add them fresh when you are re-serving the cheesecake. But the whipped cream topping should freeze great.

This banana cream cheesecake is such a delicious dessert. It has the best buttery graham cracker crust, smooth and creamy banana cheesecake filling, all topped with whipped cream and banana slices.

It’s such a great dessert option for a summer potluck, Thanksgiving dessert table, Christmas dinner, New Year’s Eve, etc. It’s so good you’ll want it all year long!

More Cheesecake Recipes:

• Blueberry Cheesecake
• Peanut Butter Cheesecake
• Pumpkin Cheesecake
• No Bake Cheesecake

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