Banana Cream Cheesecake
Ingredients:
For the Crust:
2 cups vanilla wafer crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup mashed ripe bananas (about 2 bananas)
1/2 cup sour cream
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 banana, sliced (for garnish)
Crushed vanilla wafers or cookie crumbs (for garnish)
Directions:
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
In a bowl, mix vanilla wafer crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, then beat in eggs one at a time.
Mix in mashed bananas and sour cream until fully incorporated. Pour filling over cooled crust.
Bake for 50–60 minutes, or until the center is set and slightly jiggly. Turn off oven and leave cheesecake inside with door cracked for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
Before serving, whip heavy cream and powdered sugar until stiff peaks form. Spread or pipe on top of cheesecake.
Garnish with fresh banana slices and cookie crumbs.
Prep Time: 25 minutes | Bake Time: 60 minutes | Cooling & Chill Time: 5 hours | Total Time: 6.5 hours
Kcal: 430 kcal per slice (approx.) | Servings: 12 slices
Tips:
Dip banana slices in lemon juice to prevent browning before garnishing.
Use ripe bananas for the best flavor and sweetness.
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