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
- 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:
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Banana Cream Cheesecake
For the Graham Cracker Crust:
- 2 cups Nilla Wafer Cookie Crumbs
- 1/4 cup granulated sugar
- 10 TBS melted butter
For the Cheesecake Filling:
- 32 oz cream cheese (4 blocks, softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 TBS banana extract
- 1 tsp vanilla extract
- 1 cup pureed banana (about 2 bananas, blended to puree)
- 4 large eggs (room temperature)
For the Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 banana (sliced)
- caramel, or chocolate syrup (optional)
For the Nilla Wafer Crust:
- Preheat the oven to 350 degrees Fahrenheit. Line a 9inch springform pan with a round of parchment paper on the bottom and grease the sides.
- Crush up the Nilla Wafer Cookies in a blender or food processor till a nice fine crumb is formed.
- Mix the crumbs together with the sugar.
- Mix the butter into the crumbs until you have a nice crumbly texture like wet sand.
- Add the crumbs to the prepared pan and press them evenly around the bottom and half way up the sides.
- Bake for 8 to 10 minutes until the crust is fragrant and golden.
- Let the crust cool slightly. Then wrap the pan with aluminum foil covering the sides and bottom completely.
For the Banana Cheesecake Filling:
- Mix the cream cheese in a stand mixer, or large mixing bowl for a couple minutes until smooth.
- Add in the sugar and beat for 2 to 3 minutes.
- Add in the sour cream, vanilla extract, and banana extract and stir until just combined.
- Add in the pureed banana and stir it into the cheesecake.
- Add in the eggs, one at a time, mixing after each addition until they are just blended in.
For the Cheesecake Assembly:
- Pour the filling into the cooled crust, and smooth it out evenly over the top.
- Tap the pan on the counter a couple times to release air bubbles, then smooth the top out again.
- Bring a medium sized pot of water to boil.
- Add the cheesecake to a large roasting pan, and fill the pan with about 1 inch of the hot water. **
- Bake the cheesecake in the preheated oven for 80-90 minutes, or until the sides are completely set and the center is slightly jiggle.
- Turn the oven off and crack the door open slightly, leaving the cheesecake in the warm oven for 1 hour.
- Remove the cheesecake from the oven and let it cool completely to room temperature for about 1 to 2 hours.
- Cover the cheesecake and place it in the fridge to chill for at least 6 hours, overnight is preferred.
- Run a thin knife around the edges of the cheesecake to loosen it from the pan, then carefully release the springform pan.
For the Whipped Cream Topping:
- Add all the ingredients to a stand mixer or large mixing bowl and beat them starting at slow speed, and raising to high speed until you have medium to stiff peaks.
- Scoop about 1/2 of the whipped cream on top of the cheesecake and spread it evenly over the top to create a frosted layer look.
- Pipe dollops of whipped cream around the edges of the cheesecake. Top each with a slice of banana, or a mini Nilla Wafer Cookie. Slice the cheesecake and enjoy with caramel syrup or chocolate syrup if desired.