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
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
