If you love the dreamy combination of bananas and creamy desserts, then you are going to fall head over heels for this Banana Cheesecake with Banana Cream Pie Topping Recipe. This luscious treat perfectly balances the velvety texture of classic cheesecake with the sweet, fresh flavor of ripe bananas, all crowned with a silky banana cream pie topping that tastes like a piece of heaven on your plate. Whether you’re serving it at a family gathering or craving a special dessert to spoil yourself, this recipe is straightforward, fun, and utterly delicious.

Banana Cheesecake with Banana Cream Pie Topping Recipe - Recipe Image

Ingredients You’ll Need

Before diving into making this Banana Cheesecake with Banana Cream Pie Topping Recipe, it’s great to know that the ingredients are wonderfully simple yet meticulously chosen to build layers of flavor and irresistible textures. Each item brings its unique charm, from the crunchy vanilla wafer crust to the creamy filling and the smooth banana custard topping.

Crushed vanilla wafers: These add a sweet, buttery crunch that forms the perfect base for your cheesecake.
Granulated sugar: Used in the crust, filling, and topping to balance the natural fruit sweetness and add depth.
Unsalted butter, melted: Binds the crust ingredients together and adds richness without overwhelming the banana flavor.
Cream cheese, softened: The star of the cheesecake filling that gives it that rich, smooth texture.
Eggs: Provide structure and help the cheesecake set with a silky consistency.
Mashed ripe bananas: Bring natural sweetness and a fresh banana essence infused in the cheesecake.
Vanilla extract: Enhances and rounds out all the flavors with a warm, aromatic note.
Sour cream: Adds a subtle tang that balances the sweetness and keeps the filling moist.
Whole milk: Essential for creating the creamy banana cream pie topping.
Cornstarch: Helps thicken the banana custard topping to the perfect silky consistency.
Egg yolk: Enriches the topping and gives it a beautiful golden hue.
Ripe banana slices: Fresh, bright slices to decorate the top, adding texture and visual appeal.
Optional toppings: Whipped cream, extra banana slices, and crushed vanilla wafers for added indulgence and crunch.

How to Make Banana Cheesecake with Banana Cream Pie Topping Recipe

Step 1: Prepare the crust

Begin by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. Wrapping the bottom in foil is a smart move to prevent leaks when you bake your cheesecake in a water bath. Mix the crushed vanilla wafers with sugar and melted butter, then press this mixture firmly into the bottom of the pan. Bake for 8 to 10 minutes to get that buttery crust golden and slightly crisp—a lovely foundation for the creamy layers to come.

Step 2: Make the cheesecake filling

Next, take those softened cream cheese packages and beat them until wonderfully smooth and creamy. Add sugar gradually, beating it in to create a silky texture. Crack in the eggs one at a time, blending well after each addition to maintain that creamy consistency. Now for the star ingredient of this Banana Cheesecake with Banana Cream Pie Topping Recipe: the bananas. Fold in your mashed ripe bananas along with vanilla extract and sour cream, mixing everything just until combined. This keeps the filling tender and full of banana goodness.

Step 3: Bake the cheesecake

Pour the filling over your cooled crust, then nestle the springform pan inside a larger baking dish. Pour hot water into the outer pan halfway up the sides to create a gentle water bath, which helps the cheesecake bake evenly and prevents cracks. Bake for 55 to 65 minutes until the edges are set but the center still jiggles slightly—classic signs your cheesecake is perfectly baked. Turn off the oven and let it cool inside with the door slightly open for an hour before chilling it in the fridge for at least four hours or overnight to allow it to firm up beautifully.

Step 4: Prepare the banana cream pie topping

While the cheesecake chills, it’s time to make that luscious banana cream pie topping. Combine whole milk, sugar, cornstarch, and an egg yolk in a saucepan, cooking over medium heat with constant whisking until the mixture thickens into a smooth custard. Once off the heat, stir in vanilla extract for a fragrant finish. Allow the topping to cool slightly before gently spreading it in an even layer over your chilled cheesecake. Then, crown the top with fresh sliced bananas and a dollop of whipped cream, maybe even sprinkle some crushed vanilla wafers for added texture.

How to Serve Banana Cheesecake with Banana Cream Pie Topping Recipe

Garnishes

When serving, presentation truly dazzles with simple garnishes. A few extra slices of fresh banana shine with freshness, while light swirls of whipped cream add a fluffy contrast. For a bit of crunch and visual appeal, crushed vanilla wafers sprinkled on top invite a delightful textural surprise in every bite. These small touches truly elevate the Banana Cheesecake with Banana Cream Pie Topping Recipe to a show-stopping dessert.

Side Dishes

This cheesecake pairs wonderfully with light, fresh accompaniments that don’t overshadow its richness. Consider serving it alongside a vibrant berry salad or a refreshing mint-infused fruit compote. These sides add bright notes to complement the creamy sweetness of the cake, creating a balanced and memorable dessert experience.

Creative Ways to Present

Want to surprise your guests? Serve individual mini cheesecakes in clear glass jars or ramekins layered with crust, filling, and topping for an elegant touch. Another idea is to drizzle a thin ribbon of caramel or chocolate sauce over each slice to add extra indulgence. The Banana Cheesecake with Banana Cream Pie Topping Recipe also shines when plated with edible flowers or sprinkled with toasted coconut for a tropical flair.

Make Ahead and Storage

Storing Leftovers

You can safely keep your leftover Banana Cheesecake with Banana Cream Pie Topping Recipe covered in the refrigerator for up to three days. Be sure to cover it tightly to protect the topping from drying out or absorbing other fridge odors. The delicate banana topping tastes best when fresh, so try to enjoy leftovers promptly.

Freezing

Freezing whole cheesecake with the banana cream topping is not ideal, as the custard and fresh bananas may change texture upon thawing. However, if you want to freeze, it’s best to freeze just the plain cheesecake (without topping) wrapped airtight, for up to two months. Then defrost in the fridge and add fresh banana cream topping right before serving.

Reheating

This cheesecake is best served chilled, so reheating is not recommended. If you prefer a softer texture, let it sit at room temperature for 15 to 20 minutes before serving to allow the flavors to fully blossom and the cheesecake to become slightly less firm.

FAQs

Can I use frozen bananas for this Banana Cheesecake with Banana Cream Pie Topping Recipe?

Frozen bananas work fine as long as you thaw and mash them thoroughly to avoid lumps. Just make sure they are ripe and soft for the best flavor and sweetness.

Why do I need to bake the cheesecake in a water bath?

The water bath prevents the cheesecake from cracking and ensures it bakes evenly and gently, resulting in a smooth, creamy texture without dry edges.

Can I substitute the vanilla wafers crust with graham crackers?

Absolutely! Graham cracker crust is a classic alternative that works beautifully. Just adjust the sugar and butter to your taste.

How ripe should my bananas be for this recipe?

Use bananas that are very ripe with plenty of brown spots; they are sweeter and mash more easily, delivering the best flavor to your cheesecake.

Can I make this recipe dairy-free or vegan?

While this recipe relies on cream cheese and eggs for texture, you can try vegan cream cheese alternatives and egg substitutes, but results will vary. It’s great for experimenting, though!

Final Thoughts

Trust me, once you try this Banana Cheesecake with Banana Cream Pie Topping Recipe, it will become a cherished favorite in your dessert rotation. Its blend of creamy, fruity, and crunchy elements is pure magic that’s both comforting and elegant. So gather your ingredients, roll up your sleeves, and enjoy every bite of this truly special homemade cheesecake.

Banana Cheesecake with Banana Cream Pie Topping Recipe

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4.2 from 80 reviews

Author: admin
Total Time: 6 hours 45 minutes
Yield: 12 servings 1x

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Description

This Banana Cheesecake with Banana Cream Pie Topping combines a creamy, smooth cheesecake infused with ripe bananas and a luscious banana cream topping. A crunchy vanilla wafer crust adds texture, making it a delightful dessert perfect for banana lovers and special occasions.

Ingredients

Scale

For the crust:

1 ½ cups crushed vanilla wafers
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
¼ cup sour cream

For the banana cream pie topping:

1 cup whole milk
¼ cup granulated sugar
2 tablespoons cornstarch
1 egg yolk
½ teaspoon vanilla extract
1 ripe banana, sliced

Optional toppings:

Whipped cream
Crushed vanilla wafers
Extra banana slices

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Instructions

Preheat and prepare pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil to prepare for a water bath, ensuring no water seeps into the crust.
Make crust: In a bowl, combine crushed vanilla wafers, sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes until set, then remove and let cool.
Prepare cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and continue beating. Incorporate eggs one at a time, mixing well after each addition to ensure a smooth texture.
Add banana flavor: Stir in mashed ripe bananas, vanilla extract, and sour cream gently until just combined, avoiding overmixing which can cause cracking.
Bake cheesecake in water bath: Pour the filling over the cooled crust. Place the springform pan inside a larger baking dish and add hot water halfway up the sides of the pan to create a water bath. Bake for 55–65 minutes until the center is slightly jiggly but the edges are set.
Cool cheesecake: Turn off the oven, crack the oven door open, and allow the cheesecake to cool in the oven for 1 hour. Then refrigerate it for at least 4 hours or overnight to fully set and develop flavor.
Make banana cream pie topping: In a saucepan, whisk together whole milk, sugar, cornstarch, and egg yolk. Cook over medium heat, whisking constantly until the mixture thickens into a custard. Remove from heat and stir in vanilla extract.
Assemble topping: Let the custard cool slightly before spreading it evenly over the chilled cheesecake. Arrange sliced bananas on top, add whipped cream if desired, and garnish with crushed vanilla wafers for added texture.
Final chill and serve: Refrigerate the assembled cheesecake until ready to serve. Consume within 24 hours for the best freshness and optimal banana cream topping texture.

Notes

Use ripe bananas for maximum flavor and sweetness in both filling and topping.
Wrapping the springform pan bottom in foil prevents water leakage during the water bath baking.
Do not overmix the cheesecake batter to avoid cracks during baking.
Allow the cheesecake to cool gradually to prevent cracking and ensure creaminess.
The banana cream pie topping should be spread on a fully chilled cheesecake to set properly.
Consume within a day as the topping is freshest and banana slices may brown after longer refrigeration.
Optional toppings like whipped cream and extra banana slices enhance presentation and flavor.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American