Banana Cream Cheesecake

A Silky, Banana-Infused Layered Dessert with Fluffy Topping

This Banana Cream Cheesecake is a creamy, rich dessert that layers buttery vanilla wafers with a smooth banana-infused cheesecake filling and a light, whipped banana cream topping. With a crisp crust, velvety custard-like texture, and a sweet finish—this cake is perfect for banana lovers, potlucks, or whenever you want to impress with something indulgent yet easy to make.

A modern twist on two American classics—cheesecake and banana pudding—in one irresistible slice!

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Why You’ll Love This Recipe:

• 🍌 Banana Base Magic: Ripe mashed bananas infuse the cheesecake layer with natural sweetness and depth.
• 🧈 Vanilla Wafer Crust: Sweet, crunchy, and holds up perfectly under the soft filling.
• 🥣 Cheesecake Perfection: Smooth, dense, and baked just until set—no cracks, no fuss.
• 🧁 Whipped Banana Topping: Light and airy, it lifts the whole dessert into cloud-like territory.
• ⏱️ Easy Assembly: From fridge to oven to chilled perfection in under 4 hours.

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Ingredients (Makes 12 servings):

For the Crust:

• 2 cups crushed vanilla wafers or graham crackers (about 30–40 cookies)
• ⅓ cup (65g) granulated sugar (or coconut sugar for deeper flavor)
• 6 tbsp (85g) unsalted butter , melted (or coconut oil for dairy-free version)

For the Cheesecake Filling:

• 3 (8 oz / 680g) packages cream cheese , softened (or vegan cream cheese)
• 1 cup (200g) sugar (or powdered erythritol for low-sugar option)
• 3 large eggs , room temperature (or flax eggs for vegan alternative)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup mashed ripe bananas (about 2 medium – ripe for more flavor)
• ½ cup sour cream (or full-fat Greek yogurt for tangy richness)
• 1 tbsp cornstarch (to prevent cracking and improve setting)

For the Banana Cream Topping:

• 1 (3.4 oz) box instant banana pudding mix (or homemade banana mousse for advanced bakers)
• 1½ cups cold milk (whole or almond/coconut milk for lighter version)
• 1 cup (240ml) heavy whipping cream (or chilled coconut cream for vegan option)
• 2 tbsp powdered sugar (or maple syrup for vegan sweetening)
• 1 tsp vanilla extract

Optional Garnish:

• Sliced fresh bananas (added before serving to prevent browning)
• Extra whipped cream
• Crushed vanilla wafers or graham cracker crumbs

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Instructions:

Step 1: Make the Crust

Preheat oven to 325°F (160°C) .

In a bowl, mix:

• Crushed vanilla wafers or graham crackers
• Granulated sugar
• Melted butter

Press firmly into the bottom of a 9-inch springform pan using the back of a spoon or glass.

Bake for 10 minutes , then let cool slightly while preparing the filling.

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Step 2: Mix the Cheesecake Filling

In a large bowl, beat cream cheese until smooth (2–3 minutes ) with a mixer.

Gradually add sugar , mixing until fluffy.

Add eggs one at a time , beating on low speed after each addition.

Stir in:

• Mashed bananas
• Sour cream
• Cornstarch
• Vanilla extract

until fully combined.

Pour over cooled crust and smooth the top.

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Step 3: Bake in Water Bath

Wrap the bottom of the springform pan tightly in aluminum foil to prevent water from seeping in.

Place the pan inside a larger roasting dish and pour hot water halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 60–70 minutes , or until center is only slightly jiggly.

Turn off the oven, crack the door open, and let cheesecake cool slowly inside for 1 hour .

Remove and refrigerate for at least 6 hours , or overnight for best texture.

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Step 4: Prepare the Banana Cream Topping

In a bowl, whisk the banana pudding mix with 1½ cups cold milk for 2 minutes until thickened.

Refrigerate for 10 minutes to firm up slightly.

In another bowl, whip:

• Heavy cream
• Powdered sugar
• Vanilla extract

until stiff peaks form.

Gently fold the whipped cream into the banana pudding until fully incorporated.

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Step 5: Spread & Garnish

Once the cheesecake is fully chilled, spread the banana cream topping evenly over the surface.

Garnish with:

• Sliced bananas (add right before serving to avoid oxidation)
• Crushed vanilla wafers or graham crumbs
• A dollop of extra whipped cream

Each bite brings together:

• Buttery, crisp wafer base
• Silky, banana-rich cheesecake center
• Airy, sweet pudding topping
• And that classic creamy dessert charm

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Tips for Success:

• 🥣 Use Ripe Bananas: The browner the better—adds natural sweetness and silkiness.
• 🧈 Room-Temperature Cheese: Ensures smooth blending—cold cream cheese can clump.
• 🥟 Water Bath Hack: Prevents cracks by baking the cheesecake gently and evenly.
• 🧁 Cornstarch Trick: Helps the cheesecake firm up without eggs alone.
• ❄️ Make Ahead Magic: Refrigerate overnight—flavors intensify beautifully.

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Serving Suggestions:

• Pair with iced coffee, tea, or a glass of dessert wine .
• Great with a drizzle of caramel sauce or chocolate shavings on top.
• Ideal for brunch, family dinners, or late-night cravings .

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Nutritional Information (per slice, makes 12 – approximate):

(With regular cream cheese and heavy cream – per serving)

• Calories: ~450 kcal
• Protein: ~7g
• Carbohydrates: ~40g
• Fat: ~30g
• Fiber: ~0.5g
• Sugar: ~25g

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This Banana Cream Cheesecake proves that desserts don’t need fancy tools to be unforgettable. With its silky cheesecake core, fluffy banana topping, and golden wafer crunch—it’s a must-bake for lovers of bold, comforting handhelds.

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Additional Notes:

• Gluten-Free Option: Use gluten-free vanilla wafers or almond flour crust.
• Vegan Swap: Replace cream cheese with cashew-based cheese , use flax eggs , and coconut cream for topping.
• Storage Tip: Store in fridge for up to 4 days—cover with plastic wrap to prevent drying.
• Flavor Hack: Add ½ tsp cinnamon or nutmeg to the filling for extra warmth.
• Meal Prep Friendly: Slice and store individually wrapped pieces for grab-and-go treats.

Pro Tip: For a caramel twist , drizzle warm salted caramel sauce over the top before serving.
Serving Idea: Layer with strawberries or toasted pecans for gourmet flair.
History Fun: Banana cream pie and New York-style cheesecake merge in this recipe—a fusion of Southern comfort and East Coast elegance .

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Common Mistakes to Avoid:

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Optional Variations:

1. Banana Nut Cheesecake

Fold in chopped walnuts or pecans with the cheesecake filling for extra crunch.

2. Chocolate Banana Cheesecake

Mix ¼ cup cocoa powder into the cheesecake batter and top with chocolate ganache .

3. Banana Split Cheesecake

Layer with cherry compote, whipped cream, and sprinkles on top.

4. No-Bake Banana Cheesecake

Replace baked filling with soaked cashew cream + banana blend , chill overnight.

5. Mini Banana Cream Cheesecakes

Fill cupcake liners with crust and filling—bake and top with mini banana cream swirl.

6. Banana Caramel Cheesecake

Drizzle salted caramel between layers for extra gooeyness.

7. Banana Coconut Cheesecake

Use coconut cream in place of sour cream and top with toasted shredded coconut .

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Final Serving Touches:

• Dust with powdered sugar
• Drizzle with honey or chocolate sauce
• Top with candied nuts or banana slices
• Serve with a side of fresh berries or mint sprig

This cheesecake isn’t just a dessert—it’s a celebration of everything banana in one elegant, creamy slice. So take your time, enjoy the process, and savor every luxurious bite.