Description
This Banana Cream Cheesecake is a luscious and creamy dessert featuring a buttery Nilla Wafer crust, a smooth banana-infused cream cheese filling, and a topping of whipped cream garnished with fresh banana slices and mini Nilla Wafers. Perfectly baked in a water bath for a silky texture and a slight jiggle in the center, it’s an irresistible treat for banana lovers and cheesecake enthusiasts alike.
Ingredients
Crust
- 2 1/2 cups Nilla Wafer cookie crumbs
- 1/4 cup granulated sugar
- 6 Tbsp unsalted butter, melted
Filling
- 32 oz cream cheese (4 blocks), softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 Tbsp banana extract
- 1 tsp vanilla extract
- 1 cup banana puree (2-3 bananas, blended smooth; 3 bananas recommended)
- 4 large eggs, room temperature
Topping
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Garnish
- 1 banana, sliced
- Mini Nilla Wafers (optional)
Instructions
- Preheat and prepare pan: Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Make crust: Crush Nilla Wafers into fine crumbs using a food processor or blender. Stir in granulated sugar and melted butter until the mixture resembles wet sand. Press the mixture firmly into the prepared pan covering the bottom and slightly up the sides.
- Bake crust: Bake the crust for 8–10 minutes until it’s lightly golden and fragrant. Let it cool slightly, then wrap the pan with foil to prepare for a water bath.
- Prepare filling: In a large bowl, beat the softened cream cheese until smooth, about 2 minutes. Add sugar and beat for an additional 2–3 minutes until creamy and fluffy. Mix in sour cream, banana extract, and vanilla extract until combined. Blend in the banana puree on low speed.
- Add eggs: Add the eggs one at a time, mixing on low speed just until incorporated, being careful not to overmix. Scrape down the bowl as necessary.
- Assemble cheesecake: Pour the filling into the cooled crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
- Set up water bath and bake: Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan so it comes about 1 inch up the sides of the cheesecake pan. Bake for 70–85 minutes, or until the edges are set but the center still jiggles slightly. Cover the cheesecake if it begins to brown too much on top.
- Cool in oven: Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour.
- Cool and chill: Remove the cheesecake from the oven and cool completely at room temperature for 1–2 hours. Cover and refrigerate for at least 6 hours or overnight.
- Make whipped cream topping: In a stand mixer, beat heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until medium to stiff peaks form.
- Decorate cheesecake: Spread about half of the whipped cream over the cheesecake for a smooth frosted look. Pipe the remaining whipped cream around the edges for decoration.
- Garnish and serve: Garnish the top with banana slices and mini Nilla Wafers if desired. Slice, plate, and enjoy your banana cream cheesecake!
Notes
- Use room temperature eggs and cream cheese to ensure a smooth filling.
- Wrapping the pan in foil prevents water from seeping into the crust during the water bath.
- The water bath baking method helps avoid cracks and gives a creamy texture.
- Do not overmix the batter to prevent incorporating too much air which causes cracks.
- Allow ample chilling time for best texture and flavor development.
- Mini Nilla Wafers garnish is optional but adds a fun crunchy contrast.
- Adjust banana puree amount based on your banana size and sweetness preference.
- Use banana extract for extra banana flavor without adding too much moisture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
