Published: / Updated: by Amy / 6 Comments
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A delicious banana cream cheesecake recipe that is sure to wow any crowd. The most smooth and velvety cheesecake ever.
Layers of decadent vanilla bean cheesecake, fluffy banana cream and homemade whipped topping make this a dessert you'll want to serve over and over again!
This recipe is so rich and creamy. It's everything you would expect to find in a cheesecake but even better!
The base of this cheesecake comes from my original vanilla bean cheesecake recipe.
Instead of white chocolate mousse, it's topped with a sinfully thick banana cream layer, freshly sliced bananas and homemade whipped cream.
Not for the faint of heart!
The light cream flavor of the cheesecake and fresh bananas on top are just perfection!
Step by step instructions
Let's go over the basic instructions on how to make banana cream cheesecake.
Make the crust
- Preheatoven to 320°F andlinea spring-form pan with parchment paper.
- In a medium bowl,combinecrust ingredients and mix until fully incorporated.
- Pressinto the bottom of the spring-form pan and bake for 10 minutes.
Make the filling
- Beatthe cream cheese, butter and sugar until light and fluffy.Addthe sour cream, corn starch and vanilla bean extract/paste andmixuntil the mixture is smooth and creamy.
- Pourthe filling over the graham cracker crust andbakeat 320°F for1hour.
- Removefrom the oven and place on a heat safe surface for 1 hour.
- Placeinto the refrigerator overnight to set, or at least 6 hours.
Make the banana cream pie topping
- Beatthe cream cheese, pudding mix and milk until it is smooth and creamy. In a separate bowl,whipthe heavy cream until stiff.
- Pourhalf of the whipped cream into the cream cheese mixture andstirvigorously until fully combined and smooth.Addthe remaining whipped cream and stir until smooth.
- Spreadthe banana cream mixture on top of the cheesecake andrefrigeratefor at-least1hour.
- When you are ready to serve, garnish with banana slices and whipped cream.
Tips for success
If you can't find Banana Cream Pudding mix, you can substitute with vanilla pudding. Place an extra layer of bananas on top of cheesecake before adding the pudding layer.
This banana cream cheesecake can be made 2 days ahead of time.
If over-baking, uneven baking and/or cracking are issues when baking cheesecakes, try using a water bath. We have a tutorial on how to create a leakproof water bath that can help!
How to store and freeze
Store the cheesecake loosely covered, in the fridge for up to 7 days.
Frozen cheesecake can last up to 3 months in freezer. Freeze cheesecake solid before wrapping tightly in plastic wrap and foil to prevent freezer burn.
5 holiday cheesecake recipes to make this year
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- Vanilla Bean Cheesecake
Banana Cream Pie Cheesecake
Amy Duska
A delicious banana cream pie cheesecake recipe that is sure to wow any crowd. The most smooth and velvety cheesecake ever!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Chill Time 7 hours hrs
Total Time 8 hours hrs 15 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 460 kcal
Ingredients
Graham Cracker Crust
- 1 ½ cups finely crushed graham crackers
- ¼ cup light brown sugar
- 1 stick unsalted butter melted
- ½ teaspoon vanilla extract
Cheesecake Filling
- 16 oz. cream cheese softened
- 2 sticks unsalted butter softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tablespoons corn starch
- 1 tablespoon vanilla extract or vanilla paste
Banana Cream Topping
- 4 oz. cream cheese softened
- 3.4 oz. Instant Banana Cream pudding mix see notes
- ¼ cup milk
- 8 oz. heavy whipping cream
Other Toppings
- 16 banana slices
- whipped cream
Instructions
Graham Cracker Crust
Preheat oven to 320°F and line a spring-form pan with parchment paper.
In a medium bowl, combine crushed graham crackers and brown sugar and mix with a fork. Add the melted butter and vanilla extract and mix until fully incorporated. Press into the bottom of the lined spring-form pan and bake for 8-10 minutes. Remove from oven and let cool. Leave oven on at 320°F.
See AlsoSoft White Dinner Rolls Recipe
Cheesecake Filling
In a stand mixer, beat the cream cheese, butter and sugar until light and fluffy. Add the sour cream, corn starch and vanilla beans and mix until the mixture is smooth and creamy.
Pour the filling over the graham cracker crust and bake at 320°F for 1 hour. The filling will be jiggly in the center when you remove it from oven.
Remove from the oven and place on a heat safe surface for 1 hour. (Do not remove the spring-form pan.) Place into the refrigerator overnight to set, or at least 6 hours.
Banana Cream Topping
In a medium size bowl, beat the cream cheese, pudding mix and milk until it is smooth and creamy. In a separate bowl, whip the heavy cream until stiff.
Pour half of the whipped cream into the cream cheese mixture and stir vigorously until fully combined and smooth. Add the remaining whipped cream and stir until smooth. Spread the banana cream mixture on top of the cheesecake and refrigerate for at-least 1 hour.
When you are ready to serve, garnish with banana slices and whipped cream
Notes
- Store the cheesecake loosely covered, in the fridge forup to 7 days.
- Frozen cheesecake can last up to 3 months in freezer. Freeze cheesecake solid before wrapping tightly in plastic wrap and foil to prevent freezer burn.
- If you can’t find Banana Cream Pudding mix, you can substitute with vanilla pudding. Place an extra layer of bananas on top of cheesecake before adding the pudding layer.
- This banana cream cheesecake can be made 2 days ahead of time.
- If over-baking, uneven baking and/or cracking are issues when baking cheesecakes, try using a water bath. We have a tutorial on how to create a leakproof water baththat can help!
Keyword banana cheesecake, banana cheesecake recipe, banana cream cheesecake
Originally post in December 2015, updated April 2020. No change in recipe.
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Reader Interactions
Comments
Tanya says
My husband loves banana pudding and cheesecake, so I was excited to try this for his birthday cake. Oh my, so rich and delicious! We all loved it, and it was so easy too! I did 1 1/2 times the recipe for all the ingredients for the top (pudding) layer, because I only found banana pudding in a larger size box. But otherwise followed the recipe exactly. Definitely a keeper!Reply
June Powell says
I made this wonderful recipe and love it. I had to continue to add more milk to the topping mixture and I am wondering if the 1/4 cup in the recipe is the correct amount?
Reply
Nickie says
What size pan did you use?
Reply
Amy Duska says
9" spring-form pan.
Reply
Mimi says
Dear Amy, I just made this cheesecake last night and am enjoying a piece as I write this. It is so amazing, even though I did not have the right pan. I used a regular pie dish and a result had some leftover filling which I used to make a second one! I had to bake it a little less in order to avoid burning the crust because of my smaller pie dish, but it turned out so tasty! Thank you.Reply
Amy says
Hi Mimi, I'm so glad you loved it 🙂 It's one of my favorites! Happy New Year!
Reply
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