Description
A luxurious banana cream cheesecake with a velvety filling and a crunchy vanilla wafer crust, topped with whipped cream and fresh banana slices.
Ingredients
Scale
- 1 1/2 cups vanilla wafer crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup ripe bananas, mashed
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Sliced bananas for topping
- Additional whipped cream for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the vanilla wafer crumbs and melted butter in a mixing bowl. Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and let it cool completely.
- Beat the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- Fold in the mashed bananas.
- Pour the mixture over the cooled crust, smoothing the top with a spatula.
- Whip the heavy cream, sugar, and remaining vanilla extract until stiff peaks form.
- Spread the whipped cream over the banana layer.
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
- Garnish with fresh banana slices and additional whipped cream before serving.
Notes
For best results, use room-temperature cream cheese and let the cheesecake chill overnight for optimal flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg