Banana Cream Cheesecake is smooth, creamy, and filled with fresh banana flavor on a buttery crust. Topped with whipped cream, itโs a decadent dessert everyone will love.
This Banana Cream Cheesecake combines a smooth, velvety filling with the natural sweetness of ripe bananas. Each slice sits on a buttery crust that perfectly balances the creamy texture.
Topped with a light layer of whipped cream, this dessert is both elegant and comforting. Itโs perfect for special occasions or whenever you want a sweet, indulgent treat.
If you love banana flavor, also try Banana Bundt Cake and Banana Bars Recipe
Table of contents
Why We Love This
- Creamy and Smooth: The cheesecake filling is rich and velvety, making every bite indulgent.
- Fresh Banana Flavor: Real bananas add natural sweetness and a delightful fruit flavor.
- Buttery Crust: The crisp, buttery crust provides the perfect base for the creamy filling.
- Whipped Topping: A light layer of whipped cream adds elegance and a soft, fluffy contrast.
- Perfect for Any Occasion: Whether itโs a celebration or a simple dessert, itโs always a crowd-pleaser.
Ingredients
Crust
- Nilla Wafer Crumbs: Crushed Nilla Wafers create a sweet, slightly crunchy base for the cheesecake.
- Sugar: Adds a touch of sweetness to balance the flavors.
- Melted Butter: Binds the crumbs together and gives the crust a rich, buttery flavor.
Cheesecake Filling
- Cream Cheese: Softened cream cheese creates a rich and creamy base for the cheesecake filling.
- Granulated Sugar: Sweetens the cheesecake for a perfectly balanced flavor.
- Sour Cream: Adds tanginess and a smooth texture to the filling.
- Banana Extract: Enhances the natural banana flavor in the cheesecake.
- Vanilla Extract: Provides a warm, complementary flavor to the banana.
- Banana Puree: Fresh blended bananas give the cheesecake its signature fruity taste.
- Eggs: Help set the cheesecake and create a smooth, custard-like texture.
Whipped Cream Topping
- Heavy Whipping Cream: Whipped to soft peaks, it creates a light and fluffy topping for the cheesecake.
- Powdered Sugar: Sweetens the whipped cream without adding grittiness.
- Vanilla Extract: Adds a subtle, warm flavor that complements the banana filling.
Garnish
- Banana Slices: Fresh banana slices add a natural sweetness and a visually appealing garnish.
- Mini Nilla Wafers (Optional): Adds a crunchy texture and extra sweetness for decoration.
Variations
Chocolate Swirl: Gently fold melted chocolate or chocolate ganache into the cheesecake batter before baking for a rich, chocolatey twist.
Caramel Drizzle: Add a layer of caramel sauce on top of the baked cheesecake or drizzle over slices before serving for extra sweetness.
Nutty Crunch: Sprinkle chopped toasted pecans, walnuts, or almonds on top of the whipped cream for added texture.
Banana Foster: Sautรฉ banana slices in butter and brown sugar, then place on top of the cheesecake for a warm, caramelized flavor.
Mini Cheesecakes: Use a muffin tin or silicone molds to make individual banana cream cheesecakes, perfect for parties or portion control.
Graham Cracker Crust: Swap the Nilla wafer crust for a classic graham crackers crust for a different flavor profile. It’s just as easy to use graham cracker crumbs.
Step By Step Instructions
- Step 1. Start by preheating the oven to 350ยฐF. Then line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides.
Step 2. Place the Nilla Wafers into a food processor and crush into fine crumbs. You can also use a blender.
Step 3. Once crushed, add sugar and melted butter. Combine until the mixture resembles wet sand.
Step 4. Spread the mixture into the pan. Press firmly so it covers the bottom and slightly up the sides. Then bake for 8โ10 minutes, until lightly golden. Allow to cool slightly and then wrap the pain in foil for the water bath.
Step 5. While the crust cools, make the filling. Use an electric mixer to beat the softened cream cheese until smooth in a large bowl. Then add the sugar. Combine and mix for 2โ3 minutes until creamy and fluffy.
Step 6. Then mix in the sour cream, banana extract, and vanilla extract until combined. Mix on low to combine the banana puree and then add eggs one at a time.
Step 7. Spread the crem cheese mixture evenly into the cooled crust and smooth out the top. I like to tap the pan gently on the counter to release any air bubbles. Then place the springform pan in a large roasting pan to create a water bath. Pour hot water into the roasting pan until it comes about 1 inch up the sides of the cheesecake pan.
Step 8. Allow the cheesecake to bake for 70-85 minutes. The edges should be set but the center still has a slight jiggle. I covered the cheesecake because it was starting to brown on top before it was finished baking. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour. Finally, remove from the oven, cool completely at room temperature (1โ2 hours), then cover and refrigerate for at least 6 hours or overnight.
Step 9. When ready to serve, make the topping. Use a stand mixer and beat heavy cream, powdered sugar, and vanilla on medium-high speed until medium to stiff peaks form.
Step 10. Finally, spread about half of the whipped cream over the cheesecake for a frosted look. Next, pipe the rest around the edges for decoration. Garnish with banana slices and vanilla wafers before serving.
Step 11. Serve and enjoy!
Storage
Refrigerator: Store the cheesecake in an airtight container in the fridge for up to 3 days. Keep any toppings, like whipped cream or banana slices, fresh by adding them just before serving if possible.
Freezer: Wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Sliced Portions: If storing pre-sliced portions, place parchment paper between slices to prevent sticking.
Pro Tips
- Prevent Browning: If the top of the cheesecake starts to brown before itโs fully baked, gently cover it with foil to avoid over-browning.
- Room Temperature Ingredients: Make sure cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling.
- Avoid Cracks: Donโt overmix the batter and consider baking in a water bath to keep the cheesecake creamy and prevent cracks.
- Cool Gradually: Let the cheesecake cool gradually in the oven with the door slightly open after baking to avoid sudden temperature changes that can cause cracks.
- Banana Slices: To prevent fresh banana slices from browning, toss them lightly in lemon juice before garnishing the cheesecake.
- Whipped Topping: Whip the cream just until soft peaks form to avoid a grainy texture. Add sugar gradually for even sweetness.
- Make Ahead: Cheesecake often tastes better the next day, so feel free to make it ahead of time and refrigerate overnight.
More Decadent Cheesecake Recipes
- Sโmores Cheesecake
- Blackberry Cheesecake Recipe
- Honey Bun Cheesecake
- Strawberry Shortcake Cheesecake
Try this Banana Cream Cheesecake recipe today and experience the perfect balance of creamy filling, fresh bananas, and buttery crust. Donโt forget to leave a comment and star rating to share how much you loved it!
Banana Cream Cheesecake
Ingredients
For the Crust:
- 2 1/2 cups Nilla Wafer cookie crumbs
- 1/4 cup granulated sugar
- 6 Tbsp unsalted butter melted
For the Cheesecake Filling:
- 32 oz cream cheese 4 blocks, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 Tbsp banana extract
- 1 tsp vanilla extract
- 1 cup banana puree 2-3 bananas, blended smooth. I used 3.
- 4 large eggs room temperature
For the Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- For Garnish:
- 1 banana sliced
- Mini Nilla Wafers optional
Instructions
For the Crust:
- Preheat oven to 350ยฐF. Line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides.
- Crush Nilla Wafers into fine crumbs using a food processor or blender.
- Stir in sugar and melted butter until the mixture resembles wet sand.
- Press firmly into the prepared pan, covering the bottom and slightly up the sides.
- Bake for 8โ10 minutes, until lightly golden and fragrant. Let cool slightly.
- Wrap the pan in foil to prepare for a water bath.
For the Filling:
- Beat the softened cream cheese in a large mixing bowl until smooth (about 2 minutes). I used a stand mixer with paddle attachment.
- Add sugar and continue beating for 2โ3 minutes until creamy and fluffy.
- Mix in sour cream, banana extract, and vanilla extract until combined.
- Mix on low to combine the banana puree.
- Add eggs one at a time, mixing on low speed just until incorporated (avoid overmixing). Scrape the sides of the bowl as needed.
To Assemble and Bake:
- Pour the filling into the cooled crust and smooth out the top. Tap the pan gently on the counter to release air bubbles.
- Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it comes about 1 inch up the sides of the cheesecake pan.
- Bake for 70-85 minutes, or until the edges are set but the center still has a slight jiggle. I covered the cheesecake because it was starting to brown on top before it was finished baking.
- Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour.
- Remove from the oven, cool completely at room temperature (1โ2 hours), then cover and refrigerate for at least 6 hours or overnight.
For the Topping:
- In a stand mixer, beat heavy cream, powdered sugar, and vanilla on medium-high speed until medium to stiff peaks form.
- Spread about half of the whipped cream over the cheesecake for a frosted look.
- Pipe the rest around the edges for decoration.
For Serving:
- Garnish with banana slices and Nilla Wafers before serving.
- Slice, plate, and enjoy!
