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Decadent Baked Banana Cream Cheesecake with Vanilla Wafer Crust

A thick slice of creamy baked cheesecake with a golden top and graham cracker crust, representing the banana cream cheesecake.
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Make this rich, creamy baked banana cream cheesecake featuring a buttery vanilla wafer crust and a smooth Bavarian cream topping. This is an indulgent sweet treat perfect for celebrations.

Ingredients

Scale
  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup sliced fresh bananas
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • 1/2 cup heavy cream (for topping)
  • 1/4 cup sliced almonds, toasted (optional garnish)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine vanilla wafer crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool completely.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, 1 teaspoon vanilla extract, and salt until smooth. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Arrange the sliced bananas evenly over the batter. Pour the remaining batter over the bananas.
  6. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan to create a water bath.
  7. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the Bavarian cream topping: In a small saucepan, heat 1/2 cup heavy cream until simmering. Remove from heat. In a separate bowl, whisk together the powdered sugar and 1 teaspoon vanilla extract. Slowly whisk the hot cream into the sugar mixture until smooth. Let this mixture cool slightly.
  10. In a separate bowl, whip the remaining 1/2 cup heavy cream until soft peaks form. Gently fold the cooled cream mixture into the whipped cream until just combined.
  11. Spread the Bavarian cream topping evenly over the chilled cheesecake. Garnish with toasted almonds if desired. Release the springform sides before serving.

Notes

  • For the smoothest texture, bring your cream cheese and eggs to room temperature before starting the filling.
  • If you prefer a graham cracker crust, substitute 1 1/2 cups graham cracker crumbs for the vanilla wafers.
  • This recipe makes a premium cheesecake recipe that is great for celebrations.

Nutrition

Find it online: https://cookincorner.com/banana-cream-cheesecake-recipe/