Description
A rich and creamy Banana Cream Cheesecake with a buttery vanilla wafer crust and whipped topping, perfect for special occasions or family desserts.
Ingredients
Scale
- 2 cups vanilla wafer crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 bananas, sliced for garnish
- Vanilla wafers (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix vanilla wafer crumbs, melted butter, and sugar; press into the bottom of the pan. Bake 10 minutes; cool.
- Beat cream cheese and granulated sugar until smooth and fluffy.
- Add mashed bananas and mix well.
- Beat in eggs one at a time.
- Add sour cream, vanilla extract, and heavy cream; mix until combined.
- Pour filling over cooled crust and bake 50–55 minutes until center is set but slightly jiggly.
- Turn oven off, crack door open, and let cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours or overnight.
- To make topping: beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
- Spread or pipe whipped cream over chilled cheesecake.
- Garnish with banana slices and optional vanilla wafers.
Notes
- Use room temperature ingredients for the smoothest texture.
- Avoid overmixing after adding eggs to prevent cracks.
- Chill overnight for best flavor and texture.
- Add fresh bananas just before serving to avoid browning.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480–520
- Sugar: 30–36g
- Sodium: 180–230mg
- Fat: 32–35g
- Saturated Fat: 18–20g
- Unsaturated Fat: 10–12g
- Trans Fat: 0g
- Carbohydrates: 45–50g
- Fiber: 1–2g
- Protein: 7–9g
- Cholesterol: 110–130mg