Why You’ll Love This Recipe
This Banana Cream Cheesecake is creamy, rich, and perfectly balanced. The crust adds a buttery crunch, the filling melts in your mouth, and the topping gives it a light, airy finish. It’s elegant enough for dinner parties but easy enough for weekend baking. Plus, it holds its shape beautifully and tastes even better the next day as the flavors meld together. If you’re a banana lover, this dessert is pure heaven in cheesecake form.
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How to Make the Perfect Banana Cream Cheesecake – A Lush, Dreamy Dessert That Wows Every Time
- Total Time: 6 hrs (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
The Perfect Banana Cream Cheesecake combines the rich, velvety texture of classic cheesecake with the sweet, tropical flavor of bananas and creamy vanilla pudding. Layered on a buttery vanilla wafer crust and topped with whipped cream, it’s a show-stopping dessert that’s smooth, luscious, and absolutely irresistible.
Ingredients
-
- For the Crust:
- 2 cups vanilla wafer crumbs (about 50 wafers)
- 1/2 cup melted butter
- 2 tablespoons granulated sugar
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- For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 ripe bananas, mashed
- 1 tablespoon lemon juice (to prevent browning)
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- For the Banana Cream Layer:
- 1 (3.4 oz) box instant banana pudding mix
- 1 cup cold milk
- 1 cup heavy cream, whipped to stiff peaks
- For the Topping:
- 1 cup whipped cream
- 1 banana, sliced (for garnish)
- Vanilla wafer crumbs or caramel drizzle (optional)
Instructions
- Prepare the Crust: Preheat oven to 325°F (160°C). Mix vanilla wafer crumbs, melted butter, and sugar in a bowl until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed until just combined. Stir in vanilla, sour cream, mashed bananas, and lemon juice.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven, cool completely, then refrigerate for at least 4 hours or overnight.
- Make the Banana Cream Layer: Whisk together banana pudding mix and cold milk until thickened. Fold in the whipped cream until smooth and fluffy.
- Spread the banana cream mixture evenly over the chilled cheesecake.
- Add Topping: Spread whipped cream on top and garnish with banana slices and vanilla wafer crumbs or caramel drizzle.
- Refrigerate at least 1 more hour before serving for best texture.
Notes
- Use room temperature cream cheese to ensure a silky-smooth filling.
- For a stronger banana flavor, add a few drops of banana extract to the filling.
- To prevent cracks, bake the cheesecake in a water bath or place a pan of hot water on the lower rack.
- Store in the refrigerator for up to 4 days or freeze slices for up to 2 months.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking / Chilling
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Vanilla Wafers (or Graham Crackers): Crushed for the buttery crust that pairs perfectly with banana flavor.
Butter: Binds the crust and adds rich flavor.
Cream Cheese: The heart of the cheesecake — smooth, tangy, and creamy.
Granulated Sugar: Sweetens and balances the tanginess of the cream cheese.
Sour Cream or Greek Yogurt: Adds silkiness and a subtle tang.
Eggs: Provide structure and help the cheesecake set beautifully.
Mashed Ripe Bananas: Infuse the filling with natural sweetness and authentic banana flavor.
Vanilla Extract: Enhances the flavor and aroma.
Heavy Cream: Adds richness and creates a velvety texture.
Cornstarch or Flour: Helps stabilize the filling for a perfect slice every time.
Whipped Cream: Light and fluffy topping for the final touch.
Banana Slices and Caramel Sauce (optional): For garnish and extra indulgence.
Directions
Step 1: Make the Crust
Preheat your oven to 325°F (160°C). In a bowl, combine crushed vanilla wafers with melted butter until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy. Add sour cream, mashed bananas, and vanilla extract, and mix until fully combined.
Beat in the eggs, one at a time, mixing on low speed just until incorporated (avoid overbeating). Add cornstarch and heavy cream, then stir gently until the batter is silky and uniform.
Step 3: Bake the Cheesecake
Pour the filling over the cooled crust and smooth the top. Place the pan on a baking sheet and bake for 60–70 minutes, or until the edges are set but the center still has a slight wobble.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour to prevent cracking. Then refrigerate for at least 4 hours, preferably overnight, until fully set.
Step 4: Add the Topping
Once chilled, spread a generous layer of whipped cream over the cheesecake. Decorate with banana slices and drizzle lightly with caramel sauce if desired.
Slice, serve, and enjoy this creamy, dreamy dessert that’s as beautiful as it is delicious.
Essential Equipment
Must-Have Tools to Get Rolling
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.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 10–12 slices. Prep time is 25 minutes, bake time is 1 hour 10 minutes, and chilling time is 4–6 hours, for a total of about 6½ hours (mostly cooling time).
Storage/reheating
Store cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually for up to 2 months. Thaw overnight in the fridge before serving. Keep topped with fresh bananas only before serving to prevent browning.
Variations and Customizations
Chocolate Drizzle Banana Cheesecake
Drizzle melted chocolate or add mini chocolate chips to the filling for a rich, sweet twist.
Banana Pudding Cheesecake
Layer sliced bananas and vanilla pudding between the crust and filling for a banana pudding-inspired version.
Salted Caramel Banana Cheesecake
Top with salted caramel sauce and crushed pretzels for sweet-and-salty perfection.
Peanut Butter Banana Cheesecake
Swirl peanut butter into the filling before baking for a nostalgic flavor combination.
Mini Cheesecakes
Divide the mixture into cupcake liners for individual servings — perfect for parties.
No-Bake Option
Use instant pudding mix and whipped topping for a quick, no-bake alternative (still rich and creamy).
FAQs
1. How do I keep my cheesecake from cracking?
Avoid overmixing and let it cool gradually in the oven before chilling.
2. Can I make this cheesecake without a springform pan?
Yes, use a deep pie dish — just note that slicing may be trickier.
3. Can I use frozen bananas?
Yes, thaw and drain them before mashing to remove excess liquid.
4. Can I use banana extract instead of real bananas?
You can, but real bananas give the best flavor and texture.
5. Do I need a water bath?
It’s optional but helps achieve an even, crack-free bake.
6. How long should it chill before serving?
At least 4 hours, but overnight gives the best texture.
7. Can I make this ahead?
Yes — it’s even better made a day in advance.
8. What if I don’t have sour cream?
Use Greek yogurt or an equal amount of heavy cream.
9. How do I get clean slices?
Wipe your knife with a warm, damp cloth between each cut.
10. What can I serve with it?
A cup of coffee or espresso pairs perfectly with the creamy sweetness.
Conclusion
Banana Cream Cheesecake is the perfect fusion of two beloved desserts — rich cheesecake and classic banana cream pie. Every bite is silky, smooth, and filled with that unmistakable banana flavor, topped with luscious whipped cream and a buttery vanilla crust. Whether for a celebration or just because, this cheesecake guarantees compliments and second servings. It’s creamy, dreamy, and everything a dessert should be.
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