Banana Cream Cheesecake

This Banana Cream Cheesecake is a dreamy dessert that combines two classic favorites—creamy cheesecake and banana cream pie—into one luscious, crowd-pleasing treat. With a buttery vanilla wafer crust, velvety banana-infused cheesecake filling, and a fluffy banana cream topping, every slice feels indulgent yet familiar. I love making this when I want something nostalgic and impressive all at once.

Why You’ll Love This Recipe

This dessert always wins hearts wherever I take it. It’s rich without being heavy, and the banana flavor is natural and fresh, not artificial. Here’s why I keep coming back to it:

• Banana Bliss: The ripe banana flavor shines in every layer—from the cheesecake filling to the light, fluffy topping.
• Creamy and Dreamy Texture: Between the smooth cheesecake and pillowy mousse topping, the texture is absolute perfection.
• Make-Ahead Friendly: I like that it needs to chill overnight—it’s ready to serve the next day without any last-minute stress.
• Stunning Presentation: With a garnish of whipped cream, fresh banana slices, and a sprinkle of crumbs, it looks as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust
2 cups crushed vanilla wafers or graham crackers
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 medium bananas)
1/2 cup sour cream
1 tablespoon cornstarch

For the Banana Cream Topping
1 box (3.4 oz) instant banana pudding mix
1½ cups cold milk
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Optional Garnishes
Whipped cream
Sliced bananas (add just before serving)
Crushed vanilla wafers or graham cracker crumbs

Directions

Step 1: Make the Crust

I start by preheating the oven to 325°F (160°C). In a bowl, I mix the crushed wafers with sugar and melted butter, then press the mixture into the bottom of a 9-inch springform pan. I use the bottom of a glass to make sure it’s even and tight. I bake it for 10 minutes, then let it cool slightly.

Step 2: Prepare the Cheesecake Filling

In a large mixing bowl, I beat the softened cream cheese until smooth. Then I add the sugar and beat again until fully combined. I mix in the eggs one at a time on low speed, then stir in vanilla, mashed bananas, sour cream, and cornstarch until everything is smooth and creamy. I pour this mixture into the prepared crust.

Step 3: Bake the Cheesecake

I wrap the bottom of the pan with foil and place it in a water bath to prevent cracks. I bake the cheesecake at 325°F for 60–70 minutes, until the center is just slightly jiggly. After turning off the oven, I crack the door and let the cheesecake sit inside for 1 hour, then refrigerate for at least 6 hours or overnight.

Step 4: Make the Banana Cream Topping

I whisk the banana pudding mix with cold milk and chill it until thickened. In another bowl, I whip the heavy cream with powdered sugar and vanilla until stiff peaks form. I gently fold the whipped cream into the pudding to create a banana-flavored mousse, then spread it evenly over the chilled cheesecake.

Step 5: Garnish and Serve

Right before serving, I decorate the top with whipped cream, banana slices, and some crushed cookie crumbs for texture and presentation. I slice it with a warm knife to get clean, beautiful edges.

Servings and timing

Servings: 12 slices
Prep Time: 30 minutes
Bake Time: 60–70 minutes
Chill Time: 6+ hours (preferably overnight)
Total Time: About 8 hours

Variations

• Mini Cheesecakes: I use a muffin tin and reduce baking time to 20–25 minutes for individual portions.
• No-Bake Version: I use a no-bake cheesecake base and skip the oven entirely.
• Gluten-Free: I use gluten-free cookies for the crust to accommodate dietary needs.
• Tropical Twist: I sometimes add a touch of coconut extract or shredded coconut to the topping.

Storage/Reheating

• Refrigerator: I keep the cheesecake in the fridge for up to 5 days, covered tightly.
• Freezer: I freeze it without the banana garnish for up to 2 months. When ready to serve, I thaw it in the fridge overnight.

FAQs

Can I make this cheesecake ahead of time?

Yes, I always make it the day before serving so it has plenty of time to chill and set properly.

How do I prevent cracks in my cheesecake?

I use a water bath and avoid overbaking. Letting the cheesecake cool slowly in the oven also helps.

Can I use fresh whipped cream instead of pudding for the topping?

Absolutely. I’ve used plain whipped cream for a lighter finish, but the pudding adds that signature banana cream pie flavor.

Can I use bananas that aren’t fully ripe?

I don’t recommend it—ripe bananas give the best flavor and sweetness. The darker the peel, the better.

Can I skip the banana slices on top?

Yes. I often skip the fresh banana garnish if I’m serving it later or want to freeze the cheesecake. It still tastes amazing.

Conclusion

This Banana Cream Cheesecake is a showstopper dessert that blends smooth, rich cheesecake with the playful comfort of banana cream pie. Whether I’m baking for a holiday, birthday, or just because, it’s always a hit. Once I made it, it instantly earned a spot in my go-to dessert list—and I’m sure it will in yours too.

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