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Creamy Banana Cream Cheesecake Recipe with Vanilla Wafer Crust

Creamy Banana Cream Cheesecake

A baked banana cheesecake with a crisp vanilla-wafer crust, creamy banana filling, and fresh whipped cream topping. This elegant dessert serves 10–12 and is ideal for holidays, birthdays, and family gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 6 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups Vanilla wafer crumbs
  • 5 tablespoons Unsalted butter, melted
  • 2 tablespoons Granulated sugar
Cheesecake Filling
  • 24 ounces Full-fat cream cheese, softened
  • 1 cup Granulated sugar
  • 3 eggs Large eggs, room temperature
  • 3 bananas Medium ripe bananas, mashed
  • 1 cup Sour cream
  • 2 teaspoons Vanilla extract
  • 2 tablespoons All-purpose flour
  • 1/4 teaspoon Salt
Topping
  • 1 cup Cold heavy whipping cream
  • 2 tablespoons Confectioners’ sugar
  • 1/2 teaspoon Vanilla extract
  • 2 bananas Firm ripe bananas, sliced shortly before serving
  • Optional for garnish Extra vanilla wafer crumbs

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the base with parchment if desired.
  2. Combine vanilla wafer crumbs, melted butter, and granulated sugar. Press the mixture firmly over the bottom of the pan and bake for 8–10 minutes, then cool slightly.
  3. Reduce the oven temperature to 325°F (165°C). Beat softened cream cheese and sugar on medium-low speed until smooth, taking care not to whip in excess air.
  4. Mix in the mashed bananas, sour cream, vanilla, flour, and salt. Add the eggs one at a time, mixing only until each egg is incorporated.
  5. Pour the filling over the crust and bake for 55–70 minutes, until the edges are set and the center still has a slight wobble.
  6. Turn off the oven, crack the door, and leave the cheesecake inside for about 30 minutes. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  7. Whip the cold heavy cream, confectioners’ sugar, and vanilla to medium-stiff peaks. Spread or pipe the whipped cream over the fully chilled cheesecake.
  8. Slice the firm ripe bananas shortly before serving and arrange them over the whipped cream. Add extra vanilla wafer crumbs if desired.

Notes

Use very ripe bananas that smell sweet and fruity, but avoid watery or fermented-smelling fruit. For less browning, brush banana slices lightly with lemon juice, understanding that it adds a small amount of tartness. Keep the finished cheesecake refrigerated and add fresh banana slices just before serving.