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Banana Cream Cheesecake

Banana Cream Cheesecake

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This Banana Cream Cheesecake is a luscious dessert featuring a buttery vanilla wafer crust, a smooth banana-infused cheesecake filling, and a light banana Bavarian cream topping. Each bite offers layers of creamy, dreamy banana flavor with the perfect balance of sweetness and texture.

  • Total Time: 2 hours 10 minutes
  • Yield: 12–14 servings

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) vanilla wafer crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 1/4 cup (58g) sour cream, room temperature
  • 4 tsp banana extract
  • 1 cup (240ml) pureed banana (2 medium bananas)
  • 3 large eggs, room temperature

Bavarian Cream

  • 1 tsp powdered gelatin
  • 2 tbsp (30ml) milk
  • 2 egg yolks
  • 1/2 cup (120ml) heavy whipping cream
  • 2 tbsp (26g) sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp banana extract
  • 2/3 cup (160ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar

Whipped Cream Topping

  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Fresh sliced bananas, for garnish

Instructions

  1. Crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides. Mix crumbs, sugar, and butter, then press into pan. Bake 10 minutes and cool.
  2. Cheesecake: Lower oven to 300°F (148°C). Beat cream cheese, sugar, and flour on low until smooth. Add sour cream, banana extract, and pureed bananas; mix well. Add eggs one at a time, mixing slowly. Pour into crust.
  3. Place pan in a water bath and bake 1 hour 30 minutes, until center is set but slightly jiggly. Cool gradually in the oven, then to room temperature.
  4. Bavarian Cream: Bloom gelatin in milk. Whisk egg yolks in a bowl. Heat cream, sugar, and extracts; temper yolks with warm mixture, then cook until thick. Add gelatin and stir. Cool custard over ice. Whip cream and powdered sugar to stiff peaks; fold into custard. Spread over cooled cheesecake and chill 5–6 hours.
  5. Topping: Whip cream, sugar, and vanilla to stiff peaks. Pipe swirls on top and garnish with banana slices before serving.

Notes

  • Use yellow bananas for best flavor and color — avoid overripe brown ones.
  • Cool the cheesecake slowly to prevent cracks.
  • For neat slices, dip your knife in warm water and wipe clean between cuts.
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://www.recipebyemma.com/banana-cream-cheesecake/