Get ready, because I am about to share with you a recipe that will change your life! Okay, well maybe it will just make your afternoon a little sweeter, but I’ve got your attention now don’t I? Seriously though, if you are a lover of bananas and cheesecake, keep reading, because this Banana Cream Cheesecake marries them together in a blissful, silky, dessert that will leave you speechless (because as soon as that fork leaves your mouth, you will have it scooping up your next bite)!

For this recipe, you will need Nilla Wafer Cookies, melted butter, cream cheese, sugar, cornstarch, eggs, bananas, heavy whipping cream, and vanilla extract.

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To make this recipe, begin by preheating your oven to 350˚F. Prepare a 9-inch springform pan by lining it with a parchment paper round and greasing the sides (this will help to prevent your cheesecake from cracking after it is baked). Wrap the outside of pan in a double layer of aluminum foil and set it aside while you make the crust (this helps to insulate your cheesecake so it doesn’t burn while it bakes and also helps to prevent water from seeping into your springform pan from your water bath).

For the crust, combine the cookie crumbs and melted butter in a medium bowl. Then, press the crust evenly into the bottom of your prepared pan and pop your pan in the refrigerator to chill while you prepare your filling.

To make the filling, beat the cream cheese in a large bowl with an electric hand mixer until light and fluffy. Then, beat in the sugar and cornstarch. Add eggs, one at a time, mixing well after each addition. Add the bananas, whipping cream, and vanilla extract, and beat until completely combined. Pour the mixture over your prepared crust and place your pan in the bottom of a large roasting pan. Fill the roasting pan with boiling water until your springform pan is submerged halfway.

Bake at 350˚F in the water bath for 15 minutes. Then, reduce the oven temperature to 200˚F and bake an additional 75 minutes, or until the center is almost set. Remove the roasting pan from your oven and let it rest on the counter until your springform pan is cool to the touch. When you can handle your springform pan safely, without burning your hands, remove the aluminum foil from the outside of the pan and run a knife or icing spatula around the outer edge of the cheesecake to release the sides from the pan; set aside. It is important that you do not skip this step, because as your cheesecake cools, it will settle and shrink a bit. If the sides of your cheesecake are still adhered to your pan, they will pull your cheesecake apart in the center causing your cheesecake to crack (greasing the sides of your pan prior to pouring your filling in will also assist with this).

Allow your cheesecake to cool completely on your counter before you put it in the refrigerator. Just prior to serving, decorate it to your liking with my homemade Vanilla Bean Chantilly Cream (which can be found near the end of my Breakfast and Dessert Crêpes recipe), extra Nilla Wafer Cookies, and sliced bananas.

Banana Cream Cheesecake

Recipe by Sarah K. Young

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

This Banana Cream Cheesecake is silky, smooth and creamy with the perfect banana flavor. It’s delectable on it’s own, but the addition of some fresh sliced bananas, homemade Vanilla Bean Chantilly Crème and some Nilla Wafers makes it out-of-this-world delicious!

Ingredients

CRUST
1 ½ cups Nilla Wafer Cookies, finely crushed
½ cup melted butter
FILLING
4 (8 ounce) packages cream cheese, softened
2/3 cup sugar
2 Tablespoons cornstarch
3 eggs
¾ cup mashed ripe bananas
¾ cup heavy whipping cream
2 teaspoons vanilla extract
GARNISH
Vanilla Bean Chantilly Crème
Nilla Wafer Cookies
Bananas, sliced

Directions

Preheat oven to 350˚F. Prepare a 9-inch springform pan by lining it with a parchment paper round and greasing the sides. Wrap the outside of pan in double layer of aluminum foil; set aside.
Crust: In a medium bowl, combine cookie crumbs and butter; press evenly into bottom of prepared pan; chill while preparing filling.
Filling: In a large bowl, beat cream cheese with an electric hand mixer until light and fluffy. Beat in sugar and cornstarch. Add eggs, one at a time, mixing well after each addition. Add the bananas, whipping cream, and vanilla extract; beat until completely combined. Pour mixture over prepared crust. Place pan in bottom of a large roasting pan. Fill roasting pan with boiling water until springform pan is submerged halfway.
Bake at 350˚F in water bath for 15 minutes. Reduce oven temperature to 200˚F and bake an additional 75 minutes, or until center is almost set. Remove from oven and let rest until pan is cool to the touch. Remove aluminum foil from outside of springform pan and run a knife or icing spatula around the outer edge of the cheesecake to release sides from the pan; set aside. Allow to cool completely on the counter and then refrigerate uncovered for at least 6 hours.
Just prior to serving, decorate to your liking with Vanilla Bean Chantilly Crème, Nilla Wafer Cookies and sliced bananas.