Banana Cheesecake Recipe

This creamy cheesecake is the perfect way to use up ripe bananas! Delectable!

This is my last bit of "business" to wrap up before we head out for our yearly family waterpark vacation. We all look forward to this trip and it always seems to fly by. I intend to savor every moment with my boys! Just like I savored every bite of this cheesecake! Elijah was flipping through my foodie calendar early in January and happened to notice that January 20th was Cheese Lover's Day. This boy loves cheese more than he loves a giant bag filled with Halloween candy, so he requested a cheesecake for this special day...along with cheese sticks, cottage cheese, a grilled cheese sandwich and milk. When I asked the boys what kind of cheesecake I should make, Sammy blurted out, "BANANA!" while Elijah said, "CARAMEL!" So there you go. Introducing a super yummy boy-inspired banana caramel cheesecake on this bitterly cold Valentine's Day!

Before I dive in, I absolutely have to share a few of my other banana-themed desserts such as these Banana Chocolate Chip Cookies and these Banana Bars with Maple Brown Sugar Frosting (these are MY FAVORITE).

Add 2 cups of Nilla Wafer crumbs to a bowl (this took about 50 cookies; you can use a food processor to create crumbs or put them into a Ziploc bag and pound away with a rolling pin or large spoon) along with melted butter.

Stir until crumbs are moist.

And press them into the bottom of a greased 9-inch springform pan.

Bake at 350 degrees F for 8 minutes.

In a small bowl, combine mashed bananas with a bit of lemon juice. Set aside.

In a large bowl combine sugar and cream cheese.

Beat on medium speed until smooth (2-3 minutes).

Add sour cream and vanilla.

Beat again until smooth and add eggs.

Mix until eggs are incorporated and fold in the bananas. Pour over the prepared crust and bake for 60-70 minutes (mine took exactly 67). You'll know it's done when the center of the cheesecake is jiggly when shaken gently. Is shaken a word? I don't have time to look it up, so please have grace.

Top with banana slices, Nilla Wafers and caramel! Happy belated cheese lover's day!

I'm off to enjoy the weekend with my funny, handsome men! I hope you all have a great one planned, as well. HAPPY VALENTINE'S DAY!

Banana Cheesecake

The perfect, most deliciously creamy way to use up ripe bananas!

Contributed by Megan Porta from

Published Feb 14, 2015

Print Friendly and PDF

Serves: 12

Total time: 1 hr, 20 min (plus 1 hr chilling)



  • 2 cups Nilla Wafer crumbs (approximately 50 cookies)
  • 6 tablespoons butter, melted
  • 2 ripe bananas, mashed
  • 2 tablespoons fresh lemon juice
  • Two 8-oz. packages cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 3 large eggs
  • Extra Nilla Wafers and banana slices for garnish, if desired
  • Caramel sauce for topping, if desired
  1. Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray and set aside. In a medium bowl, combine the Nilla Wafer crumbs (use a food processor to form crumbs or put them into a large ziploc bag and break them down using a heavy spoon) and the butter. Stir until crumbly. Press firmly into the bottom of the prepared pan and bake for 8 minutes in the preheated oven.
  2. In a small bowl, combine the mashed bananas and lemon juice. Set aside. In a large bowl, combine the cream cheese and sugar. Mix on medium speed (hand-held or stand-up mixer) for 2-3 minutes, or until mixture is smooth.
  3. Add the sour cream and vanilla and mix on medium speed for another 2-3 minutes, or until smooth and creamy. Add the eggs and mix until fully incorporated. Fold in the banana mixture. Pour the mixture over the prepared crust and bake for 60-70 minutes in the preheated oven, or until center is cooked through (the center should jiggle with a gentle shake).
  4. Cover and chill for a minimum of 1 hour. Cut into slices and top with Nilla wafers, banana slices and caramel sauce (if desired).