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Classic Baked Banana Cream Cheesecake with Vanilla Wafer Crust

A delicious slice of banana cream cheesecake featuring a graham cracker crust, creamy filling, yellow topping, and whipped cream.
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Make this rich, creamy banana cream cheesecake featuring a buttery vanilla wafer crust and a light whipped topping. This recipe delivers a show-stopping dessert perfect for celebrations.

Ingredients

Scale
  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 2 ripe bananas, thinly sliced
  • 1 teaspoon lemon juice (for bananas)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the vanilla wafer crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt with an electric mixer until smooth. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Pour half of the cream cheese mixture over the cooled crust.
  6. In a separate bowl, whip the heavy cream and powdered sugar until medium peaks form. Gently fold half of the whipped cream into the remaining half of the cream cheese mixture.
  7. Layer the sliced bananas (tossed lightly with lemon juice to prevent browning) over the first layer of filling. Top with the remaining cream cheese mixture.
  8. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan, creating a water bath.
  9. Bake for 60 to 70 minutes, or until the edges are set and the center has a slight jiggle.
  10. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  11. Remove the cheesecake from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  12. Before serving, top the chilled cheesecake with the remaining whipped cream and extra banana slices if desired. Remove the springform sides before slicing.

Notes

  • For a no-bake option, skip the water bath and oven steps. Chill the filling mixture for at least 8 hours until firm.
  • Use firm, ripe bananas for the best flavor and texture in the layers.
  • If you prefer a graham cracker crust, substitute 1 1/2 cups graham cracker crumbs for the vanilla wafers.

Nutrition

Find it online: https://delishcraze.com/banana-cream-cheesecake-recipe/