Banana Cream Cheesecake

There’s something so comforting about the creamy sweetness of bananas—and when you marry that with the richness of cheesecake, the result is pure dessert magic! Today, I’m sharing my heartfelt favorite: Banana Cream Cheesecake. This is not just another cheesecake recipe; it’s a luscious, velvety treat that combines layers of banana flavor, creaminess, and crunch.

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Why You’ll Love This Banana Cream Cheesecake

Cheesecake already holds a special place in dessert lovers’ hearts, but when you add bananas to the mix, you get something extraordinary. Here’s why this recipe will become a keeper in your kitchen:

• It’s indulgent yet fresh. The banana flavor lightens the richness of the cheesecake.
• Perfect texture balance. Silky cream cheese filling meets a buttery crust.
• Crowd-pleaser. Whether for birthdays, potlucks, or a Sunday treat, it never fails to impress.
• Make-ahead friendly. Cheesecake is one of those desserts that tastes even better the next day.

What Does Banana Cream Cheesecake Taste Like?

Imagine the nostalgic comfort of banana cream pie combined with the dense, smooth luxury of cheesecake. The crust gives a hint of crunch, while the creamy banana-infused filling feels both dreamy and decadent. Top it off with whipped cream, banana slices, and maybe a caramel drizzle, and you’ve got a dessert that feels bakery-worthy but made with love right at home.

Benefits of Making This Cheesecake

• Banana power. Bananas add natural sweetness and potassium.
• Make it your own. It’s versatile enough to add your favorite mix-ins.
• Special occasion ready. This cheesecake looks as stunning as it tastes.
• Freezer friendly. Yes—you can freeze slices for future cravings!

Ingredients for Banana Cream Cheesecake

For the crust:

• 2 cups crushed vanilla wafers or graham crackers
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar

For the filling:

• 3 ripe bananas, mashed
• 24 oz cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 2 tsp vanilla extract
• 2 tbsp cornstarch

For topping:

• Whipped cream (store-bought or homemade)
• Banana slices (fresh, for garnish)
• Optional: caramel drizzle or crushed vanilla wafers

Tools You’ll Need

• 9-inch springform pan
• Food processor or rolling pin (to crush cookies)
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Cooling rack

Ingredient Additions & Substitutions

• No sour cream? Swap with plain Greek yogurt.
• Gluten-free? Use gluten-free cookies for the crust.
• Love chocolate? Add chocolate chips to the filling or a drizzle on top.
• Nutty twist. A layer of crushed pecans or walnuts adds depth and crunch.

How to Make Banana Cream Cheesecake

Step 1: Prepare the crust

Mix crushed wafers, melted butter, and sugar until combined. Press firmly into the bottom of a greased springform pan. Bake at 325°F (160°C) for 10 minutes. Cool.

Step 2: Make the filling

In a large bowl, beat cream cheese and sugar until smooth. Add mashed bananas, sour cream, cornstarch, and vanilla. Mix well. Beat in eggs one at a time until fully incorporated.

Step 3: Bake

Pour the filling over the cooled crust. Bake at 325°F (160°C) for 60–70 minutes, or until the center is almost set. Turn off the oven, crack the door, and let cheesecake sit inside for 1 hour to prevent cracks.

Step 4: Chill

Remove from oven, let cool completely, then refrigerate for at least 4 hours (overnight is best!).

Step 5: Decorate and serve

Top with whipped cream, fresh banana slices, and optional caramel drizzle. Slice and serve chilled.

What to Serve with Banana Cream Cheesecake

This cheesecake is delightful on its own, but it pairs beautifully with:

• A hot cup of coffee or espresso
• Fresh berries on the side for a tangy contrast
• A drizzle of chocolate or salted caramel sauce
• Toasted coconut flakes for tropical flair

Tips for Success

• Use ripe bananas. The riper, the sweeter and more flavorful.
• Avoid overmixing. Too much air causes cracks.
• Water bath optional. If you want a perfectly smooth top, bake the cheesecake in a water bath.
• Chill fully. Don’t rush this step—cheesecake firms up as it chills.

Storage Instructions

• Refrigerator: Store covered in the fridge for up to 5 days.
• Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions

Can I make this ahead of time?

Yes! Cheesecake is actually best made a day in advance so the flavors have time to meld.

How do I prevent cracks in the cheesecake?

Bake at a low temperature, avoid overmixing, and allow it to cool gradually in the oven before refrigerating.

Can I use banana pudding mix in this recipe?

You could! Stirring in a little banana pudding mix will give a stronger banana flavor and a creamier texture.

How do I keep bananas from browning on top?

Brush banana slices with a little lemon juice before adding them as garnish.

Conclusion

This Banana Cream Cheesecake is everything I adore in a dessert—comforting, indulgent, and unforgettable. With its velvety banana filling and dreamy toppings, it’s sure to become a highlight at your table. The best part? It’s easier to make than it looks, and you can prepare it ahead of time for stress-free entertaining.

If bananas make your heart sing, don’t stop here—try my Banana Bread Muffins or Banana Cream Pie next for even more sweet inspiration!

And please—if you make this cheesecake, I’d love for you to share a photo on Pinterest and leave me a review. Seeing your recreations is the sweetest reward.

Nutritional Information (per slice, approx. 12 servings)

• Calories: 420
• Fat: 26g
• Saturated Fat: 15g
• Carbohydrates: 40g
• Sugar: 27g
• Protein: 7g
• Fiber: 2g