Description
This Banana Cheesecake with Banana Cream Pie Topping is a luscious dessert that combines a creamy banana-infused cheesecake base with a smooth banana cream custard topping. The buttery vanilla wafer crust complements the rich cream cheese filling, while fresh banana slices and optional whipped cream add extra indulgence. Perfectly baked in a water bath for a silky texture, this cheesecake is ideal for banana lovers looking for a deliciously elegant treat.
Ingredients
Scale
For the crust:
- 1 ½ cups crushed vanilla wafers
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the banana cream pie topping:
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 ripe banana, sliced
Optional toppings:
- Whipped cream
- Crushed vanilla wafers
- Extra banana slices
Instructions
- Prepare oven and pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and wrap the bottom with foil to prevent water from seeping in during the water bath baking process.
- Make the crust: In a bowl, combine crushed vanilla wafers, sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8 to 10 minutes until set, then remove from oven and allow it to cool.
- Prepare cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue beating until the mixture is light and fluffy. Beat in eggs one at a time, mixing well after each to ensure full incorporation.
- Add flavorings and bananas: Gently fold in the mashed ripe bananas, vanilla extract, and sour cream until just combined, taking care not to overmix. Pour this filling evenly over the cooled crust in the springform pan.
- Setup water bath and bake: Place the springform pan inside a larger baking dish. Carefully fill the outer pan with hot water halfway up the sides of the springform pan to create a water bath, which helps bake the cheesecake gently and evenly. Bake for 55 to 65 minutes until the edges are set and the center is slightly jiggly.
- Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and chill.
- Make the banana cream pie topping: In a saucepan, combine whole milk, sugar, cornstarch, and egg yolk. Cook over medium heat, whisking constantly to prevent lumps and curdling, until the custard thickens. Remove from heat and stir in vanilla extract.
- Assemble the topping: Allow the banana custard to cool slightly before spreading it evenly over the chilled cheesecake. Arrange sliced bananas on top, then add whipped cream and garnish with crushed vanilla wafers as desired for extra flavor and texture.
- Final chilling and serving: Refrigerate the completed cheesecake until ready to serve. For optimal freshness and texture, consume within 24 hours of adding the topping.
Notes
- Wrapping the springform pan with foil is essential to prevent water from leaking into the crust during the water bath baking.
- Use ripe bananas for maximum banana flavor and natural sweetness.
- Do not overbake the cheesecake; the center should remain slightly jiggly to ensure a creamy texture.
- Cool cheesecake gradually inside the oven to prevent cracking.
- The banana cream pie topping should be spread once slightly cooled but not completely chilled for easier spreading.
- This dessert is best served within 24 hours after adding the topping to maintain freshness and texture.
