Why You’ll Love This Recipe
Banana Cream Cheesecake is the perfect dessert for anyone who loves classic banana cream pie and rich, creamy cheesecake. This recipe combines a smooth cheesecake filling, fresh banana flavor, and a light, fluffy topping that makes every bite feel indulgent yet balanced. I love this recipe because it delivers big flavor without feeling overly heavy. The bananas add natural sweetness and nostalgia, while the cheesecake layer provides that signature creamy texture everyone craves. It is elegant enough for holidays and celebrations but simple enough to make for family gatherings or weekend treats. This dessert always impresses, especially when sliced to reveal its beautiful layers. If you are looking for a cheesecake that feels comforting, familiar, and crowd-pleasing, Banana Cream Cheesecake is a guaranteed hit.
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Banana Cream Cheesecake – Creamy, Dreamy, and Irresistible
- Total Time: 1 hour 20 minutes plus chilling
- Yield: 12 slices
- Diet: Vegetarian
Description
A rich and creamy Banana Cream Cheesecake with a buttery graham cracker crust, smooth banana-infused cheesecake filling, and a light whipped topping—classic comfort dessert with a tropical twist.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 banana, sliced (for topping)
Instructions
- Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter; press firmly into the bottom of the pan.
- Bake crust for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Mix in mashed bananas, sour cream, and vanilla extract.
- Pour filling over cooled crust and smooth the top.
- Bake for 50–55 minutes until center is just set.
- Turn off oven, crack the door, and cool cheesecake inside for 1 hour.
- Refrigerate at least 4 hours or overnight.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Top cheesecake with whipped cream and banana slices before serving.
Notes
- Use ripe bananas for the best flavor.
- Chill overnight for clean slices.
- Brush banana slices with lemon juice to prevent browning.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham cracker crumbs create a buttery, crisp crust that complements the creamy filling.
Butter binds the crust and adds rich flavor.
Cream cheese forms the smooth, tangy base of the cheesecake.
Granulated sugar sweetens the filling while keeping it balanced.
Eggs provide structure and help the cheesecake set properly.
Heavy cream adds richness and a silky texture.
Vanilla extract enhances the overall flavor.
Ripe bananas add natural sweetness and classic banana flavor.
Banana pudding mix intensifies the banana taste and adds creaminess.
Whipped cream creates a light, airy topping.
Fresh banana slices are optional for garnish.
Optional vanilla wafers add crunch and nostalgic appeal.
Directions
Begin by preparing the crust. Combine graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of a springform pan. Bake briefly until set, then allow to cool.
In a large bowl, beat the cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing until fully combined. Add the eggs one at a time, mixing gently after each addition. Stir in the heavy cream and banana pudding mix until smooth.
Mash the ripe bananas and fold them gently into the cheesecake batter. Pour the filling over the cooled crust and smooth the top.
Bake the cheesecake until the edges are set and the center has a slight jiggle. Turn off the oven and allow the cheesecake to cool gradually before refrigerating for several hours or overnight.
Before serving, spread whipped cream over the top and garnish with banana slices or vanilla wafers if desired.
Equipment needed
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 10 to 12 people. Preparation time is approximately 25 minutes, baking time is about 60 minutes, and chilling time is at least 4 hours or overnight.
Storage/reheating
Store Banana Cream Cheesecake covered in the refrigerator for up to four days. This cheesecake is best served chilled and should not be reheated.
Variations and Customizations
Banana Cream Cheesecake is easy to customize. For a stronger banana flavor, add banana extract along with the vanilla. I tested this with a small amount of extract, and it made the banana flavor even more pronounced without tasting artificial.
You can also add a layer of sliced bananas between the crust and cheesecake filling for extra texture. For a chocolate twist, drizzle melted chocolate over the whipped topping or add chocolate chips to the filling.
If you prefer a lighter dessert, replace part of the cream cheese with Greek yogurt. These variations allow you to tailor the cheesecake while keeping its creamy, comforting character intact.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 480 |
| Protein (g) | 8 |
| Carbs (g) | 42 |
| Fat (g) | 32 |
| Saturated Fat (g) | 18 |
| Fiber (g) | 2 |
| Sugar (g) | 30 |
| Sodium (mg) | 340 |
Expert Tips & Customizations
Use ripe bananas
Riper bananas provide better sweetness and flavor.
Do not overmix
Overmixing can introduce air and cause cracks.
Cool gradually
Slow cooling helps prevent cheesecake cracking.
Chill fully
Proper chilling ensures clean slices and best texture.
FAQs
Can I make Banana Cream Cheesecake ahead of time?
Yes, it is best made a day ahead to allow full chilling.
Can I freeze this cheesecake?
Yes, freeze without the whipped topping for up to two months.
Why did my cheesecake crack?
Cracks are usually caused by overbaking or rapid temperature changes.
Can I make this without pudding mix?
Yes, but the banana flavor will be milder.
What crust works best?
Graham cracker crust is classic, but vanilla wafer crust works well too.
How do I keep bananas from browning on top?
Add banana slices just before serving.
Conclusion
Banana Cream Cheesecake is a rich, creamy dessert that brings together the comforting flavors of banana cream pie and classic cheesecake. With its smooth texture, balanced sweetness, and beautiful presentation, it is an ideal dessert for celebrations, gatherings, or anytime you want a show-stopping treat that everyone will love.
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