Description
The Perfect Banana Cream Cheesecake combines the rich, velvety texture of classic cheesecake with the sweet, tropical flavor of bananas and creamy vanilla pudding. Layered on a buttery vanilla wafer crust and topped with whipped cream, it’s a show-stopping dessert that’s smooth, luscious, and absolutely irresistible.
Ingredients
-
- For the Crust:
- 2 cups vanilla wafer crumbs (about 50 wafers)
- 1/2 cup melted butter
- 2 tablespoons granulated sugar
-
- For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 ripe bananas, mashed
- 1 tablespoon lemon juice (to prevent browning)
-
- For the Banana Cream Layer:
- 1 (3.4 oz) box instant banana pudding mix
- 1 cup cold milk
- 1 cup heavy cream, whipped to stiff peaks
- For the Topping:
- 1 cup whipped cream
- 1 banana, sliced (for garnish)
- Vanilla wafer crumbs or caramel drizzle (optional)
Instructions
- Prepare the Crust: Preheat oven to 325°F (160°C). Mix vanilla wafer crumbs, melted butter, and sugar in a bowl until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed until just combined. Stir in vanilla, sour cream, mashed bananas, and lemon juice.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven, cool completely, then refrigerate for at least 4 hours or overnight.
- Make the Banana Cream Layer: Whisk together banana pudding mix and cold milk until thickened. Fold in the whipped cream until smooth and fluffy.
- Spread the banana cream mixture evenly over the chilled cheesecake.
- Add Topping: Spread whipped cream on top and garnish with banana slices and vanilla wafer crumbs or caramel drizzle.
- Refrigerate at least 1 more hour before serving for best texture.
Notes
- Use room temperature cream cheese to ensure a silky-smooth filling.
- For a stronger banana flavor, add a few drops of banana extract to the filling.
- To prevent cracks, bake the cheesecake in a water bath or place a pan of hot water on the lower rack.
- Store in the refrigerator for up to 4 days or freeze slices for up to 2 months.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking / Chilling
- Cuisine: American