Some desserts transcend taste. They carry with them the warmth of family, the laughter of shared meals, and the joy of comforting, familiar flavors. Banana Cream Cheesecake is one of those desserts. It’s not just a sweet treat—it’s a memory in the making.
The first time I had banana cream cheesecake was at my grandmother’s Sunday brunch. Her kitchen always smelled of cinnamon and baked fruit, and that day was no exception. Nestled among the casseroles and warm muffins sat a dessert unlike any I had seen. Golden and glowing under a crown of whipped cream and sliced bananas, the cheesecake was the centerpiece, and rightfully so. With one bite, I understood why. Creamy, silky, and kissed with the sweetness of ripe bananas, it was both decadent and light—a harmony of textures and flavors.
Over the years, this cheesecake became our family’s go-to dessert for celebrations and comfort alike. Birthdays, baby showers, or simply a rainy Saturday afternoon—this banana cream cheesecake was there for it all. Today, I’m thrilled to share that very recipe with you, steeped in tradition and perfected for the modern home baker.
Why You’ll Love This Recipe
- Combines the richness of classic cheesecake with the comforting flavor of banana cream pie
- Features a buttery vanilla wafer crust that melts in your mouth
- Made with real banana purée and a touch of banana extract for full-bodied flavor
- Beautiful layers make it stunning enough for special occasions
- Easily made a day ahead—ideal for stress-free hosting
Banana Cream Cheesecake: A Creamy Slice of Nostalgia
Description
Some desserts transcend taste. They carry with them the warmth of family, the laughter of shared meals, and the joy of comforting, familiar flavors. Banana Cream Cheesecake is one of those desserts. It’s not just a sweet treat—it’s a memory in the making.
The first time I had banana cream cheesecake was at my grandmother’s Sunday brunch. Her kitchen always smelled of cinnamon and baked fruit, and that day was no exception. Nestled among the casseroles and warm muffins sat a dessert unlike any I had seen. Golden and glowing under a crown of whipped cream and sliced bananas, the cheesecake was the centerpiece, and rightfully so. With one bite, I understood why. Creamy, silky, and kissed with the sweetness of ripe bananas, it was both decadent and light—a harmony of textures and flavors.
Over the years, this cheesecake became our family’s go-to dessert for celebrations and comfort alike. Birthdays, baby showers, or simply a rainy Saturday afternoon—this banana cream cheesecake was there for it all. Today, I’m thrilled to share that very recipe with you, steeped in tradition and perfected for the modern home baker.
Ingredients
- For the Crust:
-
2¼ cups vanilla wafer crumbs (approx. 302 g)
-
10 Tbsp unsalted butter, melted (approx. 140 g)
-
3 Tbsp granulated sugar (approx. 39 g)
- For the Cheesecake Filling:
-
24 oz cream cheese, softened (approx. 678 g)
-
1 cup granulated sugar (approx. 200 g)
-
3 Tbsp all-purpose flour (approx. 24 g)
-
¼ cup sour cream (approx. 58 g)
-
4 tsp vanilla extract
-
1 cup banana purée (from 2 ripe, firm bananas)
-
3 large eggs, room temperature
- For the Banana Cream Topping:
-
1 tsp powdered gelatin
-
2 Tbsp milk
-
2 egg yolks
-
½ cup heavy cream (approx. 120 ml)
-
2 Tbsp granulated sugar (approx. 26 g)
-
¾ tsp vanilla extract
-
¼ tsp banana extract
-
⅔ cup cold heavy cream (approx. 160 ml)
-
5 Tbsp powdered sugar (approx. 36 g)
- For Whipped Cream Topping:
-
½ cup heavy cream (approx. 120 ml)
-
¼ cup powdered sugar
-
½ tsp vanilla extract
-
Fresh banana slices, for garnish
Instructions
1. Make the Crust
Start by preheating your oven to 325°F (160°C). Combine vanilla wafer crumbs, melted butter, and sugar in a bowl until evenly moistened. Press this mixture firmly into the base and up the sides of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Prepare the Cheesecake Filling
Lower the oven temperature to 300°F (150°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth—avoid overmixing to prevent cracks. Blend in sour cream, vanilla extract, and banana purée. Add the eggs one at a time, mixing just until incorporated.
Pour the filling into your cooled crust. Wrap the outside of the pan with foil and place it in a larger roasting pan. Fill the outer pan with hot water halfway up the sides of the springform. Bake for 90 minutes, or until just set with a slight wobble in the center. Turn off the oven, let the cheesecake sit inside for 30 minutes, then crack the door and cool another 30 minutes. Refrigerate until fully chilled—preferably overnight.
3. Create the Banana Cream Topping
Sprinkle powdered gelatin over 2 tablespoons of milk and let it bloom for 5 minutes. In a small bowl, whisk the egg yolks. In a saucepan, heat ½ cup cream, sugar, vanilla, and banana extract until warm. Slowly pour a bit into the yolks to temper them, whisking constantly, then return the mixture to the saucepan. Cook over low heat until thickened. Stir in the gelatin and cool over an ice bath.
Meanwhile, whip ⅔ cup heavy cream and powdered sugar to stiff peaks. Once the custard is completely cooled, gently fold the whipped cream into it. Spread this luxurious topping over your chilled cheesecake and refrigerate for at least 5 hours, or until set.
4. Add the Finishing Touch
Whip remaining heavy cream with powdered sugar and vanilla until stiff. Pipe decorative swirls or rosettes around the edge. Just before serving, add fresh banana slices for a classic, elegant finish.
Notes
-
Can be made 1–2 days in advance.
-
For smaller gatherings, reduce recipe by half and use a 7-inch pan.
-
Store leftovers in the fridge or freezer for future cravings.
INGREDIENTS YOU’LL NEED:
For the Crust:
- 2¼ cups vanilla wafer crumbs (approx. 302 g)
- 10 Tbsp unsalted butter, melted (approx. 140 g)
- 3 Tbsp granulated sugar (approx. 39 g)
For the Cheesecake Filling:
- 24 oz cream cheese, softened (approx. 678 g)
- 1 cup granulated sugar (approx. 200 g)
- 3 Tbsp all-purpose flour (approx. 24 g)
- ¼ cup sour cream (approx. 58 g)
- 4 tsp vanilla extract
- 1 cup banana purée (from 2 ripe, firm bananas)
- 3 large eggs, room temperature
For the Banana Cream Topping:
- 1 tsp powdered gelatin
- 2 Tbsp milk
- 2 egg yolks
- ½ cup heavy cream (approx. 120 ml)
- 2 Tbsp granulated sugar (approx. 26 g)
- ¾ tsp vanilla extract
- ¼ tsp banana extract
- ⅔ cup cold heavy cream (approx. 160 ml)
- 5 Tbsp powdered sugar (approx. 36 g)
For Whipped Cream Topping:
- ½ cup heavy cream (approx. 120 ml)
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- Fresh banana slices, for garnish
How to Make Banana Cream Cheesecake
STEP-BY-STEP INSTRUCTIONS:
1. Make the Crust
Start by preheating your oven to 325°F (160°C). Combine vanilla wafer crumbs, melted butter, and sugar in a bowl until evenly moistened. Press this mixture firmly into the base and up the sides of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Prepare the Cheesecake Filling
Lower the oven temperature to 300°F (150°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth—avoid overmixing to prevent cracks. Blend in sour cream, vanilla extract, and banana purée. Add the eggs one at a time, mixing just until incorporated.
Pour the filling into your cooled crust. Wrap the outside of the pan with foil and place it in a larger roasting pan. Fill the outer pan with hot water halfway up the sides of the springform. Bake for 90 minutes, or until just set with a slight wobble in the center. Turn off the oven, let the cheesecake sit inside for 30 minutes, then crack the door and cool another 30 minutes. Refrigerate until fully chilled—preferably overnight.
3. Create the Banana Cream Topping
Sprinkle powdered gelatin over 2 tablespoons of milk and let it bloom for 5 minutes. In a small bowl, whisk the egg yolks. In a saucepan, heat ½ cup cream, sugar, vanilla, and banana extract until warm. Slowly pour a bit into the yolks to temper them, whisking constantly, then return the mixture to the saucepan. Cook over low heat until thickened. Stir in the gelatin and cool over an ice bath.
Meanwhile, whip ⅔ cup heavy cream and powdered sugar to stiff peaks. Once the custard is completely cooled, gently fold the whipped cream into it. Spread this luxurious topping over your chilled cheesecake and refrigerate for at least 5 hours, or until set.
4. Add the Finishing Touch
Whip remaining heavy cream with powdered sugar and vanilla until stiff. Pipe decorative swirls or rosettes around the edge. Just before serving, add fresh banana slices for a classic, elegant finish.
Helpful Tips:
- Use room temperature ingredients for a smooth, lump-free batter.
- Don’t skip the water bath—it’s the secret to a creamy texture and smooth top.
- Refrigerate thoroughly before slicing for clean, defined layers.
- Fresh bananas on top should be added just before serving to prevent browning.
Details:
- Prep Time: 40 minutes
- Cook Time: 90 minutes
- Total Time: ~8 hours (including cooling and chilling)
- Yield: 12 to 14 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Notes:
- Can be made 1–2 days in advance.
- For smaller gatherings, reduce recipe by half and use a 7-inch pan.
- Store leftovers in the fridge or freezer for future cravings.
Nutritional Information (per slice):
Calories: ~500 | Fat: 32 g | Carbohydrates: 46 g | Protein: 8 g
Frequently Asked Questions:
Can I make this without banana extract?
You can, but the banana flavor will be more subtle. The extract helps intensify the taste.
How do I prevent the cheesecake from cracking?
Bake low and slow, avoid overmixing, and use a water bath.
How long can it be stored?
It keeps well in the refrigerator for up to 3 days, and can be frozen for up to 3 months.
Storage Instructions:
- Refrigerator: Store covered in the fridge for up to 3 days.
- Freezer: Freeze individual slices wrapped in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Toffee Banana Rum Bread
- Vegan Banana Cream Pie
- A Warm Slice of Home: The Story Behind These Banana Bread Brownies
- Whipped Coconut Cream
Conclusion:
There’s something incredibly soothing about baking a banana cream cheesecake. From the buttery crunch of the crust to the smooth banana-infused filling and cloud-like topping, every layer tells a story. It’s a dessert made with intention, shared with love, and remembered long after the last bite. Whether you’re making it for a birthday, brunch, or just because—it’s bound to become a cherished tradition in your kitchen too.