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Decadent Baked Banana Cream Cheesecake with Vanilla Wafer Crust

Close-up of a thick slice of banana cream cheesecake showing graham cracker crust, banana slices, cream cheese layers, and whipped topping.
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Make this show-stopping, creamy banana cream cheesecake featuring a buttery vanilla wafer crust and a rich Bavarian cream layer. This recipe provides simple steps for a truly indulgent dessert perfect for parties.

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 cup all-purpose flour
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar (for Bavarian cream)
  • 2 large egg yolks
  • 2 teaspoons gelatin powder
  • 1/4 cup cold water
  • 1 teaspoon banana extract
  • 1 cup sliced fresh bananas
  • 1 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Combine vanilla wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese and 1 1/2 cups sugar in a large bowl until smooth. Mix in vanilla extract and flour. Beat in eggs one at a time, mixing just until combined after each addition. Pour the filling over the cooled crust.
  4. Create a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  5. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill for at least 6 hours, or preferably overnight.
  6. Prepare the Bavarian cream: In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. In a saucepan, whisk together heavy cream, milk, cornstarch, 1/2 cup sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil). Remove from heat.
  7. Stir the bloomed gelatin mixture into the hot cream mixture until fully dissolved. Stir in banana extract. Let the Bavarian cream cool to room temperature, stirring occasionally to prevent a skin from forming.
  8. Gently fold the sliced fresh bananas into the cooled Bavarian cream. Spread this mixture evenly over the chilled cheesecake layer. Chill for another 2 hours until the Bavarian cream is set.
  9. Prepare the topping: Beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the set Bavarian cream layer.
  10. Serve the banana cream cheesecake cold. Keep leftovers refrigerated.

Notes

  • For the best texture, bring your cream cheese and eggs to room temperature before starting the filling.
  • If you do not want to use a water bath, bake the cheesecake at 325°F (160°C) for about 70 minutes, but watch carefully for cracks.
  • You can substitute graham cracker crumbs for vanilla wafers if you prefer a different crust flavor.

Nutrition

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