Banana Cream Cheesecake Recipe

Banana Cream Cheesecake is the perfect blend of rich, velvety cheesecake and the sweet, comforting flavor of banana cream pie. This decadent dessert features a buttery graham cracker crust, a creamy banana-infused cheesecake filling, and a luscious layer of banana pudding topped with fluffy whipped cream. Whether you’re a fan of classic cheesecakes or love banana desserts, this recipe is a must-try. It’s perfect for special occasions, family gatherings, or whenever you’re craving something indulgent. Follow this simple Banana Cream Cheesecake recipe to create a show-stopping dessert that’s smooth, flavorful, and guaranteed to impress.

Ingredients

For the Crust:

2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup mashed ripe bananas (about 2 medium bananas)
1 teaspoon vanilla extract
½ cup sour cream
2 tablespoons all-purpose flour

For the Banana Cream Topping:

1 (3.4-ounce) box instant banana pudding mix
1 cup whole milk
1 cup heavy whipping cream, whipped

For Garnish:

Fresh banana slices
Whipped cream
Crushed graham crackers

Essential Kitchen Tools

9-inch springform pan
Mixing bowls
Electric mixer or stand mixer
Spatula
Measuring cups and spoons
Food processor (for crushing graham crackers)
Whisk
Offset spatula (for smoothing layers)
Baking sheet (for a water bath, if needed)
Cooling rack

Banana Cream Cheesecake Recipe Step By Step Guide

Making the Crust

Start by preheating your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set it aside. In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of the springform pan, making sure to create an even layer. Bake the crust for 8–10 minutes, then remove it from the oven and allow it to cool while preparing the cheesecake filling.

Preparing the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer on medium speed until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Next, blend in the mashed bananas and vanilla extract until fully incorporated. Stir in the sour cream and all-purpose flour, mixing just until combined. Be careful not to overmix, as this can affect the texture of the cheesecake.

Assembling and Baking the Cheesecake

Once the crust has cooled, pour the cheesecake filling over it, spreading it evenly with a spatula. Place the springform pan on a baking sheet and transfer it to the preheated oven. Bake for 50–55 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This gradual cooling helps prevent cracks. Once cooled, refrigerate the cheesecake for at least four hours or overnight for the best texture.

Making the Bavarian Cream and Layering it on the Cheesecake

Making the Bavarian Cream

In a mixing bowl, whisk together the instant banana pudding mix and whole milk until smooth and slightly thickened. Let the mixture sit for about five minutes to fully set. Meanwhile, in a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture, using a spatula to combine everything without deflating the cream. The result should be a light and airy banana-flavored Bavarian cream that adds a silky layer to the cheesecake.

Layering the Bavarian Cream on the Cheesecake

Once the cheesecake has completely chilled, carefully spread the Bavarian cream over the top in an even layer. Use an offset spatula to smooth it out, ensuring a flawless finish. Return the cheesecake to the refrigerator for another hour to allow the Bavarian cream to firm up. This extra chilling time helps the layers set properly and enhances the overall texture of the dessert.

Whipping the Cream Topping and Final Decoration

Whipping the Cream Topping

In a chilled mixing bowl, pour the heavy whipping cream and add a tablespoon of granulated sugar or powdered sugar for a touch of sweetness. Using an electric mixer, beat the cream on medium-high speed until soft peaks begin to form. Continue whipping until stiff peaks hold their shape, being careful not to overmix, as this can turn the cream grainy.

Final Decoration

Once the Bavarian cream has set, remove the cheesecake from the refrigerator. Gently spread or pipe the whipped cream topping over the surface, creating decorative swirls if desired. Garnish with freshly sliced bananas, a sprinkle of crushed graham crackers, or even a light dusting of cocoa powder for extra visual appeal. For the best presentation, serve the cheesecake chilled and slice with a warm knife for clean cuts.

Storage Instructions

To keep the Banana Cream Cheesecake fresh, store it in the refrigerator, covered with plastic wrap or an airtight container. It will stay fresh for up to four days. If you need to store it longer, freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Frozen cheesecake can last up to two months; simply thaw it in the refrigerator overnight before serving. To prevent the bananas from browning, add fresh banana slices just before serving.

FAQs

1. Can I use fresh bananas instead of banana pudding in the Bavarian cream?
Yes, but keep in mind that fresh bananas can turn brown over time. The banana pudding helps maintain a smooth consistency and enhances the flavor without the risk of discoloration.

2. How do I prevent my cheesecake from cracking?
To avoid cracks, do not overmix the batter, bake the cheesecake at a consistent temperature, and let it cool gradually inside the oven with the door slightly open before refrigerating. Using a water bath can also help.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better after chilling overnight, so making it a day ahead is a great option. Just wait to add fresh banana slices until serving to keep them from browning.

4. What can I use instead of graham crackers for the crust?
If you prefer a different base, try crushed vanilla wafers, digestive biscuits, or even Oreos for a unique twist on the crust.

5. Can I use a store-bought crust instead?
A pre-made crust can work in a pinch, but a homemade crust offers a sturdier base and better flavor. Store-bought crusts are usually smaller, so you may need to adjust the filling amount.

6. How do I get clean cheesecake slices when serving?
For neat slices, use a sharp knife dipped in warm water and wipe it clean between cuts. This helps prevent the layers from sticking and gives you smooth, even portions.

7. Can I use a different fruit instead of bananas?
Yes! You can substitute bananas with strawberries, mango, or even peaches for a different fruity flavor while keeping the same creamy cheesecake texture.

Conclusion

Banana Cream Cheesecake is the perfect combination of rich, creamy cheesecake and the nostalgic flavors of banana cream pie. With its buttery graham cracker crust, smooth banana-infused filling, and luscious Bavarian cream topping, this dessert is a true showstopper. Whether you’re making it for a special occasion or simply indulging in a sweet treat, this recipe delivers a delightful balance of flavors and textures. Enjoy it fresh, share it with loved ones, and savor every creamy, banana-filled bite.

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