Banana Cream Cheesecake (Creamy Banana Pudding Cheesecake with Vanilla Wafer Crust)
This Banana Cream Cheesecake is a rich and creamy dessert inspired by classic banana cream pie. Made with a buttery vanilla wafer crust, smooth banana cheesecake filling, and topped with fluffy whipped cream and fresh banana slices, it’s the perfect banana dessert for holidays, parties, or anytime you want an indulgent treat.
Servings 12 slices
Calories 460kcal
Cost $15 for entire recipe
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Food processor or blender (for crushing vanilla wafers)
- Roasting pan (for cheesecake water bath)
- aluminum foil
- Cooling rack
- Offset spatula (optional, for smoothing cheesecake and whipped cream)
Ingredients
Vanilla Wafer Crust
- 2 cups crushed vanilla wafers
- 6 tablespoons melted butter
- 2 tablespoons granulated sugar
Banana Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas about 2 large bananas
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- ¼ teaspoon salt
Banana Cream Topping
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 bananas sliced
- crushed vanilla wafers for garnish
Instructions
Prepare the crust
- Preheat oven to 325°F (163°C).
- Mix crushed vanilla wafers, sugar, and melted butter.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8 minutes, then let cool.
Make the cheesecake filling
- Beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing on low speed.
- Mix in mashed bananas, sour cream, vanilla, cornstarch, and salt until fully combined.
Bake
- Pour batter into prepared crust.
- Wrap the springform pan in foil and place into a roasting pan.
- Add hot water halfway up the sides (water bath).
- Bake for 60–70 minutes, until the center slightly jiggles.
Cool
- Turn oven off and crack the door.
- Let cheesecake cool inside the oven 1 hour.
- Chill in refrigerator at least 6 hours or overnight.
Make the topping
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe or spread whipped cream on cheesecake.
- Decorate with banana slices and crushed vanilla wafers.
Notes
Use very ripe bananas for the best flavor.
For the richest banana flavor in this banana cream cheesecake, use bananas that are heavily speckled or turning brown. Overripe bananas create a sweeter, stronger banana taste that makes this cheesecake taste like classic banana cream pie. Prevent cracks in your cheesecake.
A water bath helps your banana cheesecake bake evenly and prevents cracks. Wrapping the springform pan in foil and placing it in a pan of hot water creates gentle heat for a silky smooth cheesecake texture. Chill the cheesecake completely before serving.
Banana cream cheesecake needs several hours in the refrigerator to fully set. For the best texture and clean slices, chill for at least 6 hours or overnight before cutting. Add the bananas right before serving.
Fresh banana slices can brown quickly. For the prettiest banana cream cheesecake topping, add the sliced bananas just before serving or lightly brush them with lemon juice to keep them fresh. Make it taste like banana pudding cheesecake.
For an extra banana pudding flavor, garnish with crushed vanilla wafers and extra whipped cream, just like a classic banana pudding dessert. Storage tips.
Store banana cream cheesecake in the refrigerator for up to 4 days in an airtight container. Because of the fresh bananas and whipped cream topping, this dessert should always stay chilled.
For the richest banana flavor in this banana cream cheesecake, use bananas that are heavily speckled or turning brown. Overripe bananas create a sweeter, stronger banana taste that makes this cheesecake taste like classic banana cream pie. Prevent cracks in your cheesecake.
A water bath helps your banana cheesecake bake evenly and prevents cracks. Wrapping the springform pan in foil and placing it in a pan of hot water creates gentle heat for a silky smooth cheesecake texture. Chill the cheesecake completely before serving.
Banana cream cheesecake needs several hours in the refrigerator to fully set. For the best texture and clean slices, chill for at least 6 hours or overnight before cutting. Add the bananas right before serving.
Fresh banana slices can brown quickly. For the prettiest banana cream cheesecake topping, add the sliced bananas just before serving or lightly brush them with lemon juice to keep them fresh. Make it taste like banana pudding cheesecake.
For an extra banana pudding flavor, garnish with crushed vanilla wafers and extra whipped cream, just like a classic banana pudding dessert. Storage tips.
Store banana cream cheesecake in the refrigerator for up to 4 days in an airtight container. Because of the fresh bananas and whipped cream topping, this dessert should always stay chilled.