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A Banana Cream Cheesecake topped with sliced bananas and dollops of whipped cream, displayed on a wooden platter with whole bananas and plates in the background.
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Banana Cream Cheesecake

A delicious hybrid of Banana Cream Pie and cheesecake makes this dessert a rich, creamy, pile of cheesecake-y banana deliciousness. It's the perfect finale to any meal!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Cooling time 20 minutes
Total Time 2 hours 20 minutes
Servings 12
Calories 369kcal
Author Kylee Ayotte

Ingredients

Crust

  • 28 vanilla wafer cookies
  • 5 tablespoons butter
  • 5 tablespoons white sugar

Filling

  • 1 ½ pound softened cream cheese 3 boxes
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 3.4 oz package dry banana cream pudding mix
  • 3 large eggs
  • 1 cup mashed bananas
  • 1/2 teaspoon vanilla extract

Garnish

  • sliced bananas
  • mini vanilla wafers
  • whipped cream

Instructions

Crust

  • Heat oven to 325°F
  • In a food processor, crush 28 vanilla wafer cookies until they become crumbs.
  • Melt 5 tablespoons butter then add to the crushed cookies with 5 tablespoons white sugar, and mix well.
  • Press into the bottom and a little way up the sides of a 9-inch springform pan.
  • Bake crust for 10 minutes then remove, and cool.

Cheesecake filling

  • Reduce oven temp to 300°F.
  • Using an electric mixer with the paddle attached, mix 1 ½ pound softened cream cheese, 1 cup white sugar, 3 tablespoons all-purpose flour and 3.4 oz package dry banana cream pudding mix with an electric mixer until combined.
  • Add 3 large eggs one at a time, beating slowly and scraping the sides of the bowl after each.
  • Add the 1 cup mashed bananas and 1/2 teaspoon vanilla extract. Mix on low speed until well combined, but still lumpy.
  • Pour the filling into the cooled crust.
  • Wrap outside of pan in a double layer of foil, covering the underside and extending all the way to the top.
  • Set wrapped pan in a large roasting pan, and pour hot water into roasting pan—to a depth of 2 inches or about halfway up the sides of cheesecake pan.
  • Bake for 90 minutes. Turn off heat and leave in oven with door closed for 20 minutes.
  • Crack open the oven and leave the cheesecake in the oven for another 20 minutes or until set.
  • Remove from oven and chill overnight.

To Serve

  • Slice and decorate as desired – with sliced bananas, extra mini vanilla wafers and whipped cream.
  • Devour.
  • Hide the leftovers.

Nutrition

Calories: 369kcal | Carbohydrates: 48g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 432mg | Potassium: 211mg | Sugar: 37g | Vitamin A: 530IU | Vitamin C: 1.1mg | Calcium: 91mg | Iron: 0.4mg
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