If you love the lush flavor of bananas and a decadent cheesecake, this Banana Cream Cheesecake is about to become your new obsession. Imagine a silky, creamy cheesecake base bursting with banana flavor, nestled on a buttery graham cracker crust, and dressed up with a dreamy banana cream topping. Each slice is just the right blend of tang, sweetness, and old-fashioned comfort—basically, it’s everything you love about banana cream pie and cheesecake rolled into one irresistible dessert.

Banana Cream Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Banana Cream Cheesecake lies in its accessible, everyday ingredients, each one playing a starring role in the final flavor and texture. Here’s what you’ll need to gather before you dive in—nothing fancy, yet totally essential to hitting all those creamy, crunchy, dreamy notes.

Graham cracker crumbs: These create a sweet, slightly crunchy base that holds up beautifully under the creamy layers.
Granulated sugar: Adds just the right amount of sweetness to the crust and cheesecake filling, balancing the tang of the cream cheese.
Unsalted butter, melted: Holds the crust together and adds a rich, buttery flavor that’s sure to please.
Cream cheese, softened: The heart of your cheesecake, providing that signature velvety creaminess.
Ripe banana, mashed: Infuses the entire cake with authentic, fresh banana flavor you just can’t fake.
Sour cream: Adds a hint of tang and keeps your cheesecake from feeling too dense.
Vanilla extract: Enhances all the banana and creamy notes for a well-rounded flavor.
Large eggs: These bind everything together without adding weight, yielding a perfectly set, yet creamy center.
Instant banana pudding mix: For that silky, pudding-like banana topping that’s truly the cherry on top!
Cold milk: Helps the pudding set to the perfect consistency for spreading over the cooled cheesecake.
Heavy whipping cream: Whipped until pillowy for a luscious topping that’s irresistibly smooth.
Powdered sugar: Sweetens the whipped cream topping without any grittiness.
Banana, sliced (for garnish): Bring some gorgeous, fresh pops of banana flavor and color to every slice.
Whipped cream (for topping): Fluffy clouds to finish off this beauty and make each slice special.

How to Make Banana Cream Cheesecake

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine your graham cracker crumbs, granulated sugar, and melted butter. Mix well until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan, making sure to pack it down firmly—your hands or the bottom of a glass work perfectly! Bake the crust for 8 to 10 minutes, then set it aside to cool while you get the filling ready. This step is all about creating that sturdy, buttery foundation for your Banana Cream Cheesecake.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until it’s silky smooth and lump-free. Add the sugar and beat until fully combined and creamy. Next up, blend in the mashed ripe banana, sour cream, and vanilla extract—these not only amp up the flavor, but they give your cheesecake extra moisture and tang. Finally, add the eggs one at a time, mixing on low speed and just until each egg has blended in. This keeps the filling light and prevents overmixing, which can lead to cracks.

Step 3: Bake the Cheesecake

Pour the luscious batter over your cooled crust and smooth out the top with a spatula. Set the springform pan on a baking sheet to catch any drips. Bake for 50 to 60 minutes, until the center is just set and has a slight jiggle (don’t overbake; it’ll continue to set as it cools). Once the baking time is up, turn off the oven and crack the door. Let your cheesecake cool in the oven for one hour—this slow cool helps prevent the dreaded cracks.

Step 4: Chill the Cheesecake

After the initial cooling, transfer the cheesecake to the refrigerator. It needs at least 4 hours, or overnight if you can swing it, to set up completely. This chill time allows the flavors in your Banana Cream Cheesecake to meld perfectly and gives it that signature dense yet creamy texture.

Step 5: Make and Add the Banana Cream Topping

To create the dreamy banana cream layer, whisk together the instant banana pudding mix and cold milk until thickened—this only takes a minute or two. In a separate bowl, whip the heavy cream and powdered sugar until you get lovely, stiff peaks. Gently fold the fluffy whipped cream into your pudding mixture until silky and smooth. Spread this banana cream topping generously over the chilled cheesecake, taking it right to the edges. Garnish with fresh banana slices and even more whipped cream just before serving for that iconic bakery look.

How to Serve Banana Cream Cheesecake

Garnishes

Every Banana Cream Cheesecake deserves a beautiful presentation! Pile on clouds of whipped cream around the edges, sprinkle a few extra graham cracker crumbs for contrast, and crown each slice with perfectly fresh banana slices. To keep those bananas from browning, toss them in a little lemon juice before garnishing.

Side Dishes

While this cheesecake truly shines on its own, it pairs wonderfully with a fresh fruit salad, a scoop of vanilla ice cream, or even a drizzle of warm caramel sauce. Light coffee or a sweet dessert wine makes for a dreamy pairing, rounding out your dessert course perfectly.

Creative Ways to Present

For a playful twist, create mini Banana Cream Cheesecakes in individual ramekins—perfect for dinner parties or picnics. Alternatively, serve the cheesecake as part of a dessert buffet, with tiny bowls of caramel, hot fudge, or extra whipped cream on the side so everyone can build their own slice just how they like it.

Make Ahead and Storage

Storing Leftovers

Banana Cream Cheesecake keeps beautifully in the refrigerator. Simply wrap the pan or individual slices tightly with plastic wrap or foil and store for up to 4 days. The creamy center stays luscious, and the banana flavor gets even more pronounced.

Freezing

You can absolutely freeze this cheesecake! For best results, freeze without the banana cream topping. Wrap the plain cheesecake securely, then add the topping and fresh bananas after thawing. It’ll keep for up to 2 months—just thaw overnight in the fridge before serving.

Reheating

Cheesecake is best enjoyed chilled, so reheating isn’t necessary. If you prefer it closer to room temperature, simply let a slice sit out for 15-20 minutes before eating; this softens the texture and enhances the flavors.

FAQs

How do I keep my Banana Cream Cheesecake from cracking?

To minimize cracks, make sure all your ingredients are at room temperature before mixing and avoid overbeating, especially once you add the eggs. Allow the cheesecake to cool gradually in the oven with the door cracked for that ultra-smooth finish.

Can I use homemade banana pudding instead of instant mix?

Absolutely! If you prefer homemade pudding, just ensure it’s cooled and has a thick consistency so it spreads nicely atop your cheesecake.

How can I prevent the banana slices from turning brown on top?

Toss your banana slices in a little lemon juice before garnishing; this will help keep them fresh and vibrant for hours after slicing.

Is it possible to make this cheesecake gluten-free?

Yes—just swap out the regular graham crackers for a gluten-free version and double-check that your pudding mix contains no gluten ingredients.

Can I add more banana to the filling for extra flavor?

While it’s tempting, adding too much banana can make the filling too wet. Stick to the amount listed for best results, and rely on the topping and garnish for even more banana flavor!

Final Thoughts

If you’re searching for a show-stopping dessert that combines nostalgia, creaminess, and crowd-pleasing flavor, this Banana Cream Cheesecake is for you. It’s a labor of love, but each bite is worth every minute—and I can’t wait for you to experience its magic in your own kitchen. Give it a try and let it become your next family favorite!

Banana Cream Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 29 reviews

Author: Emma
Total Time: 6 hours (includes chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy and luscious delight of Banana Cream Cheesecake. This decadent dessert combines the richness of cheesecake with the tropical sweetness of ripe bananas, all topped with a light and fluffy banana cream layer. Perfect for any occasion or simply to satisfy your sweet cravings!

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
1/2 cup mashed ripe banana (about 1 large banana)
1/4 cup sour cream
2 tsp vanilla extract
3 large eggs

For the banana cream topping:

1 (3.4 oz) package instant banana pudding mix
1 cup cold milk
1 cup heavy whipping cream
1/4 cup powdered sugar
1 banana, sliced (for garnish)
Whipped cream (for topping)

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C). Mix crust ingredients and press into a pan. Bake and set aside to cool.
Prepare the filling: Beat cream cheese, sugar, banana, sour cream, and vanilla. Add eggs and mix. Pour filling over crust and bake.
Cool and chill: Cool the cheesecake in the oven, then refrigerate for at least 4 hours or overnight.
Make the topping: Whisk pudding mix with milk. Whip cream with sugar. Fold whipped cream into pudding.
Finish and serve: Spread the topping over the cheesecake and garnish with sliced bananas and whipped cream.