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Delish Banana Cream Pie Cheesecake Recipes

Delish Banana Cream Pie Cheesecake Recipes

Ultra-creamy banana cream pie cheesecake with a vanilla wafer crust, silky banana-studded filling, and fluffy whipped cream topping. Perfect make-ahead dessert with big banana flavor and luscious texture.
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Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup vanilla wafer crumbs finely crushed
  • 0.25 cup granulated sugar for crust
  • 0.5 cup unsalted butter melted
  • 24 oz cream cheese softened to room temperature
  • 0.75 cup granulated sugar for filling
  • 0.5 cup sour cream
  • 2 tbsp all-purpose flour helps prevent cracking
  • 1 tsp vanilla extract for filling
  • 3.4 oz instant banana cream pudding mix about 1 small box
  • 2 count ripe bananas mashed very smooth
  • 2 count large eggs room temperature
  • 1 cup heavy whipping cream well chilled
  • 2 tbsp powdered sugar for whipped topping
  • 0.5 tsp vanilla extract for whipped topping
  • 1 count banana sliced for topping
  • 1 tbsp lemon juice optional, to keep banana slices from browning
  • 0.5 cup vanilla wafer crumbs for garnish, optional

Instructions

Preparation Steps

  • Preheat oven to 325°F. Grease a 9 inch springform pan and line the bottom with parchment. Wrap the outside of the pan with 2 layers of heavy-duty foil to prevent leaks.
  • Make the crust: Stir vanilla wafer crumbs, 0.25 cup sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly.
  • Beat cream cheese and 0.75 cup sugar on medium speed until completely smooth and fluffy, about 2 minutes. Scrape the bowl.
  • Mix in sour cream, flour, and 1 teaspoon vanilla until just combined.
  • Lightly beat the eggs in a small bowl, then mix into the batter on low speed just until incorporated.
  • Stir in mashed bananas and the instant banana cream pudding mix until smooth. Do not overmix.
  • Pour the batter over the crust. Tap the pan on the counter a few times to release air bubbles.
  • Bake at 325°F for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle. If using a water bath, set the wrapped pan in a larger pan and add hot water halfway up the sides before baking.
  • Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove, run a thin knife around the edge, then cool to room temperature. Cover and chill at least 6 hours or overnight.
  • Whipped topping: Beat heavy cream, powdered sugar, and 0.5 teaspoon vanilla to stiff peaks. Slice the banana and toss with lemon juice if using. Pipe or spread whipped cream over the chilled cheesecake, add banana slices, and sprinkle with extra wafer crumbs. Slice and serve.

Notes

For the smoothest texture, ensure all filling ingredients are at room temperature. A water bath helps prevent cracks, but the added flour and cool-down also provide stability. Store covered in the refrigerator for up to 3 days; add fresh banana slices just before serving.