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Ultimate Baked Banana Cream Cheesecake

A perfect slice of banana cream cheesecake with a thick graham cracker crust and topped with piped whipped cream.
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Make this rich, creamy baked banana cream cheesecake featuring a vanilla wafer crust and smooth layers of banana filling. This recipe delivers a show-stopping dessert perfect for celebrations.

Ingredients

Scale
  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1/2 cup sour cream
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1/2 cup cold milk
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • Sliced bananas and extra vanilla wafers for garnish

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix vanilla wafer crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese, 1 1/2 cups sugar, 1 teaspoon vanilla extract, and salt in a large bowl until smooth. Beat in the eggs one at a time, mixing just until combined after each addition.
  4. Gently fold in the mashed bananas and sour cream until just blended. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust.
  6. Prepare the banana layer: In a small bowl, whisk together the instant vanilla pudding mix and cold milk until slightly thickened. Gently fold this mixture into the remaining half of the cheesecake batter.
  7. Pour this second layer over the first layer in the springform pan.
  8. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly.
  10. Turn off the oven, crack the door open, and let the cheesecake cool slowly in the oven for 1 hour.
  11. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  12. Prepare the topping: In a chilled bowl, whip the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  13. Before serving, carefully remove the sides of the springform pan. Spread the whipped cream topping over the chilled cheesecake. Garnish with sliced bananas and vanilla wafer pieces.

Notes

  • For the creamiest texture, ensure your cream cheese and eggs are at room temperature before starting.
  • If you prefer a graham cracker crust, substitute 1 1/2 cups graham cracker crumbs for the vanilla wafers.
  • This dessert tastes best when made a day ahead, allowing the flavors to fully set.

Nutrition

Find it online: https://cookingzenith.com/banana-cream-cheesecake-recipe/