Banana Cream Cheesecake is a rich, creamy, and indulgent dessert that combines the flavors of classic banana cream pie with a luscious cheesecake filling. With a buttery graham cracker crust, smooth banana-infused filling, and a fluffy whipped topping, this cheesecake is a crowd-pleaser for any occasion.
Why You’ll Love This Recipe
- Perfect balance of banana and cheesecake flavors
- Smooth, creamy texture with a crunchy crust
- No need for artificial banana flavoring
- Great for gatherings, holidays, or special occasions
- Can be made ahead for convenience
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Unsalted butter
- Cream cheese
- Granulated sugar
- Brown sugar
- Ripe bananas
- Vanilla extract
- Eggs
- Heavy whipping cream
- Powdered sugar
- Banana slices (for garnish)
- Whipped cream (for topping)
Directions
- Prepare the crust: Combine graham cracker crumbs with melted butter and press into the bottom of a springform pan. Chill in the refrigerator.
- Make the filling: Beat cream cheese, granulated sugar, and brown sugar until smooth. Add mashed bananas and vanilla extract, mixing until combined.
- Add eggs: Beat in eggs one at a time, mixing just until incorporated.
- Bake: Pour the batter over the crust and bake at 325°F (163°C) for about 50-60 minutes, or until the center is set. Let cool completely.
- Chill: Refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Garnish and serve: Top with whipped cream and banana slices before serving.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Chill Time: 4 hours
- Total Time: 5 hours 20 minutes
Variations
- Chocolate Banana Cheesecake: Add melted chocolate to the filling for a rich chocolatey twist.
- Nutty Crust: Use crushed vanilla wafers or shortbread cookies instead of graham crackers.
- Dairy-Free Version: Use dairy-free cream cheese and coconut cream for a non-dairy alternative.
- No-Bake Version: Skip the eggs and bake time, and set the cheesecake in the fridge with gelatin for stability.
Storage/Reheating
- Storage: Keep refrigerated for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Not needed, as cheesecake is best served chilled.
FAQs
Can I use overripe bananas?
Yes! Overripe bananas add natural sweetness and a stronger banana flavor.
Do I need a springform pan?
A springform pan makes removal easier, but a deep pie dish can also work.
Can I make this cheesecake ahead of time?
Yes, it’s best made a day in advance for optimal flavor and texture.
How do I prevent cracks in my cheesecake?
Bake in a water bath and avoid overmixing the batter.
Can I use store-bought whipped topping?
Yes, but homemade whipped cream gives a fresher taste.
What can I use instead of graham crackers for the crust?
Vanilla wafers, shortbread cookies, or even crushed Oreos work well.
How do I keep banana slices from browning?
Lightly brush them with lemon juice to prevent oxidation.
Can I make mini cheesecakes?
Yes! Use a muffin tin with liners and adjust the baking time to 20-25 minutes.
Can I add banana extract for more flavor?
Yes, but using real bananas provides the best natural taste.
Is this cheesecake gluten-free?
Use gluten-free graham crackers or cookies for a fully gluten-free version.
Conclusion
Banana Cream Cheesecake is a delightful, creamy dessert that combines the best of banana cream pie and cheesecake into one irresistible treat. Whether you’re serving it for a special occasion or just indulging in a sweet craving, this cheesecake is sure to impress!
Print
Banana Cream Cheesecake
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 5+ hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Cream Cheesecake is a creamy, dreamy dessert with layers of smooth banana-infused cheesecake, a buttery vanilla wafer crust, and a luscious banana pudding topping. It’s like banana cream pie meets cheesecake—perfect for any occasion!
Ingredients
For the Crust:
- 2 cups vanilla wafer crumbs (or graham cracker crumbs)
- 5 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 1/2 cup sour cream
For the Banana Pudding Topping:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 medium banana (sliced)
For Garnish:
- Whipped cream
- Sliced bananas
- Vanilla wafers
Instructions
Make the Crust:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix vanilla wafer crumbs, melted butter, and sugar until combined.
- Press mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then let cool while making the filling.
Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract, mashed banana, and sour cream until combined.
- Pour batter over the crust and smooth the top.
- Bake for 50–55 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours (or overnight).
Make the Banana Pudding Topping:
- In a saucepan, heat milk and heavy cream over medium heat until warm.
- In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth.
- Slowly pour warm milk into the egg mixture, whisking constantly.
- Return to saucepan and cook over low heat, stirring constantly, until thickened (2–3 minutes).
- Remove from heat, stir in vanilla, then let cool completely.
- Once cooled, spread pudding over the cheesecake and top with sliced bananas.
Final Touches:
- Garnish with whipped cream and extra vanilla wafers before serving.
Notes
- Store cheesecake in the fridge for up to 5 days.
- To prevent browning, dip banana slices in lemon juice before topping.
- For an extra banana flavor, add ½ teaspoon banana extract to the filling.
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