Banana Cream Cheesecake

Why You’ll Love Banana Cream Cheesecake Recipe

This Banana Cream Cheesecake is more than just a dessert—it’s an experience. With its silky texture, real banana flavor, and elegant presentation, it’s perfect for special occasions or when you simply want to impress. The combination of a crisp crust, ultra-creamy cheesecake, and light Bavarian cream creates a harmonious balance of flavors and textures in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Vanilla wafer crumbs

• Salted butter, melted

• Sugar

For the Cheesecake Filling:

• Cream cheese, room temperature

• Sugar

• All-purpose flour

• Sour cream, room temperature

• Banana extract

• Pureed banana (from ripe bananas)

• Large eggs, room temperature

For the Bavarian Cream:

• Powdered gelatin

• Milk

• Egg yolks

• Heavy whipping cream

• Sugar

• Vanilla extract

• Banana extract

• Cold heavy whipping cream

• Powdered sugar

For the Whipped Cream Topping:

• Cold heavy whipping cream

• Powdered sugar

• Vanilla extract

• Fresh sliced bananas, for garnish

Directions

Prepare the Crust:

1. Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.

2. Combine vanilla wafer crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom and up the sides of the pan.

3. Bake for 10 minutes. Let cool. Wrap the pan’s exterior in aluminum foil for the water bath.

Make the Cheesecake Filling:
4. Lower oven temperature to 300°F (148°C).
5. Beat cream cheese, sugar, and flour on low speed until smooth.
6. Add sour cream and banana extract. Mix until combined.
7. Stir in the pureed bananas.
8. Add eggs one at a time, mixing slowly after each addition. Scrape the bowl as needed.
9. Pour the batter over the cooled crust.

Bake the Cheesecake:
10. Place the pan inside a larger roasting pan and fill with warm water halfway up the sides.
11. Bake for 1 hour 30 minutes, or until the center is set but slightly jiggly.
12. Turn off oven and let cheesecake sit inside for 30 minutes.
13. Crack the door open and allow cheesecake to cool another 30 minutes.
14. Remove from oven and water bath. Refrigerate for 5-6 hours or overnight.

Prepare the Bavarian Cream:
15. Sprinkle gelatin over milk and let sit.
16. In a separate bowl, whisk the egg yolks.
17. Heat ½ cup cream, sugar, vanilla, and banana extract until warm.
18. Slowly add the hot mixture into egg yolks, whisking constantly.
19. Return mixture to the saucepan and cook until thickened or it reaches 160°F (71°C).
20. Stir in gelatin mixture until smooth.
21. Cool the custard over an ice bath until room temperature.
22. Whip ⅔ cup cold cream and powdered sugar until stiff peaks form.
23. Fold whipped cream into cooled custard.
24. Spread evenly over the cooled cheesecake. Refrigerate until set, about 5-6 hours.

Add the Whipped Cream Topping:
25. Whip cold cream, powdered sugar, and vanilla until stiff peaks form.
26. Pipe swirls on the cheesecake and garnish with fresh banana slices.

Servings and timing

This recipe yields approximately 12 slices of cheesecake.
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Chill Time: 10-12 hours (including Bavarian cream set time)
Total Time: Around 12-14 hours including chilling

Variations

• Chocolate Banana Cheesecake: Add mini chocolate chips to the filling or drizzle with chocolate ganache.

• Nutty Crust: Use crushed graham crackers or add finely chopped pecans or walnuts to the crust mixture.

• Banana Pudding Cheesecake: Add a layer of vanilla pudding between the cheesecake and Bavarian cream for a nostalgic twist.

• Gluten-Free Version: Use gluten-free vanilla wafers or cookies for the crust.

• No Bavarian Cream: Skip the Bavarian layer and serve the cheesecake topped only with whipped cream and bananas.

Storage/Reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. If using fresh bananas as garnish, add them just before serving to prevent browning.

To freeze, wrap the cheesecake tightly (without the banana slices) in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Do not reheat this cheesecake—it is best served chilled.

FAQs

How ripe should the bananas be for the cheesecake?

Use ripe bananas with brown spots for the best natural sweetness and flavor.

Can I use fresh bananas instead of banana extract?

Banana extract is essential for a strong banana flavor, as fresh bananas alone can be too subtle in baked desserts.

Can I make this cheesecake without a water bath?

While it’s possible, a water bath helps prevent cracks and promotes even baking. It’s highly recommended.

Can I make it ahead of time?

Yes, this cheesecake can be made 1–2 days in advance and stored in the fridge until ready to serve.

What if I don’t have a springform pan?

A deep 9-inch cake pan may work, but it will be harder to remove the cheesecake cleanly.

How do I prevent my cheesecake from cracking?

Avoid overmixing, use a water bath, and let it cool gradually in the oven before refrigerating.

Can I use gelatin sheets instead of powdered gelatin?

Yes, just be sure to bloom the sheets in cold water and use the equivalent amount based on the brand’s instructions.

Can I skip the Bavarian cream layer?

Yes, but it adds a lovely light texture and extra banana flavor. The cheesecake will still be delicious without it.

What can I use instead of vanilla wafers?

Graham crackers, digestive biscuits, or shortbread cookies make good alternatives for the crust.

How should I serve it?

Serve chilled with a fresh slice of banana and optional whipped cream topping for the best flavor and texture.

Conclusion

Banana Cream Cheesecake is a luscious dessert that offers layers of creamy indulgence and real banana flavor. From its crisp cookie crust to the airy Bavarian cream topping, it’s a crowd-pleaser that’s well worth the effort. Whether you’re serving it for a holiday, birthday, or just because, this cheesecake is sure to become a favorite.

Banana Cream Cheesecake

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A luscious cheesecake infused with fresh banana flavor, topped with a silky banana Bavarian cream, and finished with whipped cream and fresh banana slices.

• Author: Emily
• Prep Time: 45 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 8 hours
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/4 cups (302g) vanilla wafer crumbs
• 10 tablespoons (140g) salted butter, melted
• 3 tablespoons (39g) sugar
• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tablespoons (24g) all-purpose flour
• 1/4 cup (58g) sour cream, room temperature
• 4 teaspoons banana extract
• 1 cup (240ml) pureed banana (from 2 medium-sized bananas)
• 3 large eggs, room temperature
• 1 teaspoon powdered gelatin
• 2 tablespoons (30ml) milk
• 2 egg yolks
• 1/2 cup (120ml) heavy whipping cream
• 2 tablespoons (26g) sugar
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon banana extract
• 2/3 cup (160ml) heavy whipping cream, cold
• 5 tablespoons (36g) powdered sugar
• 1/2 cup (120ml) heavy whipping cream, cold
• 1/4 cup (29g) powdered sugar
• 1/2 teaspoon vanilla extract
• Fresh sliced bananas, for garnish

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Instructions

1. Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
2. Combine vanilla wafer crumbs, melted butter, and sugar in a bowl. Press into the pan bottom and sides.
3. Bake crust for 10 minutes. Let cool. Wrap the outside of the pan with aluminum foil.
4. Reduce oven to 300°F (148°C).
5. Beat cream cheese, sugar, and flour on low speed until smooth.
6. Add sour cream and banana extract; mix until combined.
7. Mix in pureed bananas.
8. Add eggs one at a time, mixing slowly after each until just combined.
9. Pour batter into prepared crust.
10. Place springform pan in a larger pan and fill outer pan with warm water halfway up the sides.
11. Bake for 1 hour and 30 minutes. Center should be set but jiggly.
12. Turn off oven and leave cheesecake inside with door closed for 30 minutes.
13. Crack oven door and let cool for another 30 minutes.
14. Remove from oven and water bath. Refrigerate 5–6 hours or overnight.
15. Sprinkle gelatin over milk in a small bowl; set aside.
16. Whisk egg yolks in a bowl; set aside.
17. In a saucepan, heat 1/2 cup cream, sugar, vanilla, and banana extract until warm.
18. Slowly whisk warm mixture into egg yolks.
19. Return to saucepan and cook until thickened or 160°F (71°C).
20. Stir in gelatin mixture until smooth. Cool over ice bath to room temp.
21. Whip 2/3 cup cream and powdered sugar to stiff peaks. Fold into custard.
22. Spread Bavarian cream over cheesecake. Refrigerate 5–6 hours until set.
23. Whip 1/2 cup cream, powdered sugar, and vanilla extract to stiff peaks.
24. Pipe whipped cream around edges. Garnish with fresh banana slices.

Notes

• Use ripe bananas for best flavor.
• Refrigerate the cheesecake overnight for optimal texture.
• Garnish with bananas just before serving to prevent browning.
• Use a water bath to avoid cracks in the cheesecake.

Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 30g
• Sodium: 320mg
• Fat: 38g
• Saturated Fat: 22g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 160mg