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Banana Cream Cheesecake

A rich and creamy banana-infused cheesecake with vanilla wafer crust, fresh banana layers, and whipped cream topping.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours 45 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups vanilla wafer crumbs
  • 0.5 cup unsalted butter melted
  • 2 tbsp granulated sugar
Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 ripe bananas mashed
  • 3 eggs large
  • 1 cup sour cream
  • 0.5 cup heavy cream
  • 2 tsp vanilla extract
  • 2 tbsp cornstarch
Topping
  • 1.5 cups heavy whipping cream
  • 0.33 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Springform pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (163°C). Prepare springform pan and crust.
  2. Mix crust ingredients and press into pan. Bake for 8 minutes.
  3. Beat cream cheese and sugar until smooth.
  4. Mix in bananas, sour cream, heavy cream, vanilla, and cornstarch.
  5. Add eggs one at a time.
  6. Layer filling and banana slices in crust.
  7. Bake in water bath for 60–70 minutes.
  8. Cool gradually, refrigerate, top with whipped cream, and garnish before serving.

Notes

For best flavor, use ripe bananas and chill overnight before serving.