Banana Cream Cheesecake

A slice of banana cream pie cheesecake on a pie spatula.

5 from 9 votes

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!

Prep Time30

Cook Time1 30

Chilling Time12

Total Time13 50

Course: Dessert

Cuisine: American

Keyword: banana cream, Cheesecake

Servings: slices

Calories: 604kcal

Equipment

Stand Mixer
Large Mixing Bowl

Ingredients

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

For Serving:

1 banana (sliced)
caramel, or chocolate syrup (optional)

Instructions

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.

For Serving:

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.

Video

Notes

**I placed the cheesecake on a flat rack in the roasting pan to lift it out of the water. You can also wrap the cheesecake pan in an oven safe bag to prevent any water leaking.

Nutrition