Description
This Banana Cheesecake with Banana Cream Pie Topping is a luscious dessert combining a creamy banana-infused cheesecake with a smooth banana cream pie custard topping. It features a buttery vanilla wafer crust and is finished with fresh banana slices, whipped cream, and optional crushed wafers for added texture. Perfect for banana lovers looking for a rich yet refreshing 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
- Preheat and prepare crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and wrap the bottom in foil to secure it for a water bath later.
- Create the crust: In a bowl, mix the crushed vanilla wafers with sugar and melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake it for 8 to 10 minutes, then remove and set aside to cool.
- Beat the cream cheese: Using a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar and continue beating until fully incorporated and creamy.
- Add eggs and banana mixture: Add eggs one at a time, beating well after each addition to maintain a smooth batter. Fold in mashed ripe bananas, vanilla extract, and sour cream until everything is just combined.
- Pour and prepare for baking: Pour the cheesecake filling over the cooled crust. Place the springform pan inside a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the springform pan to create a water bath.
- Bake the cheesecake: Bake for 55 to 65 minutes at 325°F, or until the center is slightly jiggly but the edges are set. The water bath helps to bake it gently and prevent cracking.
- Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Then, refrigerate it for at least 4 hours or preferably overnight to set fully.
- Prepare the banana cream pie topping: In a saucepan, combine whole milk, sugar, cornstarch, and egg yolk. Cook over medium heat, whisking constantly until the mixture thickens into a custard. Remove from heat and stir in vanilla extract.
- Assemble the topping and chill: Allow the custard to cool slightly, then spread it evenly over the chilled cheesecake. Arrange sliced bananas on top, add whipped cream if desired, and garnish with crushed vanilla wafers for extra crunch.
- Final refrigeration and serving: Refrigerate the cheesecake until ready to serve. For best results, consume within 24 hours to enjoy the freshest topping texture.
Notes
- Using a water bath is essential for even baking and to prevent the cheesecake from cracking.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
- Do not overbake; the cheesecake should still have a slight jiggle in the center when done.
- Cool the banana cream topping slightly before spreading to avoid melting the cheesecake surface.
- Consume within 24 hours after adding the topping to maintain freshness and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
