Description
Luscious banana cheesecake brings Caribbean sweetness to classic dessert lovers. Creamy layers of ripe bananas and velvety cream cheese create an irresistible slice that transports you to tropical paradise with each delightful bite.
Ingredients
Scale
Roasted Bananas:
- 2 medium bananas
- 1 tablespoon firmly packed light brown sugar
Main Ingredients:
- 32 ounces (900g) full-fat block cream cheese, room temperature
- 4 large eggs, room temperature
- 1 to 2 medium bananas
- 1 cup (200g) granulated sugar
- 8 ounces (226g) full-fat sour cream, room temperature
Crust and Additional Ingredients:
- 1.5 cups (155g) Nilla Wafer crumbs (about 32–34 cookies)
- 4 tablespoons (57g) unsalted butter, melted
- 0.25 cup (50g) granulated sugar
- 1 tablespoon vanilla extract
- 0.5 box (1.7 ounces/48g) instant vanilla pudding
- 1 cup (240 milliliters) cold milk
Whipped Cream Topping:
- 0.5 cup (120 milliliters) heavy cream
- 0.5 tablespoon granulated sugar
- 0.5 teaspoon vanilla extract
Instructions
- Transform ripe bananas into a caramelized delight by arranging them cut-side up on a lined baking sheet, generously dusting with brown sugar. Roast in a preheated 400ºF oven until they develop a rich, golden-brown caramelization.
- Gently crush Nilla wafers into fine crumbs, blending them with melted butter and a touch of sugar to create a robust crust foundation. Press the mixture firmly into the base of a springform pan, creating an even layer.
- Reduce oven temperature to 325ºF and prebake the crust until lightly golden, ensuring a crisp and stable base for the cheesecake.
- In a spacious mixing bowl, whip cream cheese until velvety smooth, gradually incorporating sugar to create a luxurious texture. Fold in sour cream, mashed roasted bananas, and fragrant vanilla extract.
- Introduce eggs one at a time, gently folding to maintain the batter’s delicate consistency. Carefully layer the mixture, interspersing sliced fresh bananas between two batter portions.
- Prepare a water bath to ensure uniform, gentle baking, protecting the cheesecake from harsh direct heat. Bake until the center maintains a subtle wobble, indicating perfect creamy consistency.
- While the cheesecake cools, prepare a silky vanilla pudding by whisking pudding mix with milk until thickened and chilled.
- Craft a cloud-like whipped cream by beating heavy cream with sugar and vanilla, achieving medium-stiff peaks that will crown the dessert.
- Once completely cooled, spread the chilled vanilla pudding across the cheesecake’s surface, creating a smooth canvas for the whipped cream topping.
- Garnish with a final flourish of whipped cream, perhaps adding additional banana slices or a sprinkle of crushed Nilla wafers for textural contrast.
Notes
- Roasting bananas intensifies their natural sweetness and adds deep caramel undertones to the cheesecake’s flavor profile.
- Using a water bath prevents cracks and ensures a silky, smooth cheesecake texture by creating gentle, even heat.
- Nilla Wafer crust provides a nostalgic, buttery crunch that perfectly complements the creamy banana cheesecake filling.
- Layer sliced bananas between cheesecake batter for surprise bursts of fruit and a visually appealing presentation.
- Chilling the cheesecake overnight allows flavors to meld and helps achieve the ideal firm yet creamy consistency.
- Vanilla pudding layer adds an extra luxurious touch and creates a beautiful, professional-looking dessert topping.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 34g
- Sodium: 230mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg