This post may contain affiliate sales links. Please read my disclosure policy.
This Banana Cream Cheesecake recipe is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy and full of the most amazing banana flavor!
This cheesecake recipe is my new favorite and might just stay that way forever. It combines two of my favorite things – banana flavor and cheesecake. It’s no secret that the hubs and I have a love of banana flavored dessert. And ever since I was a kid, I have loved cheesecake. So when I first discovered the banana cream cheesecake at The Cheesecake Factory, I knew I was in heaven. The only regret I have in regards to this cheesecake is that it has taken me so long to create it at home!
So let’s not waste any more time. You need to make this ASAP so to get started, we’ve got the crust. I like to use vanilla wafers in a lot of my crusts, rather than graham cracker crumbs, but it’d be an easy swap to use graham crackers too. I personally like that vanilla wafers are a little sweeter and have more flavor. It really compliments this particular cheesecake too.
For the cheesecake filling, we’ve got banana flavor from both fresh bananas and banana extract. I played around with just fresh bananas and just banana extract, but you really need both to get that smooth banana flavor that I love in the banana cream cheesecake. The fresh bananas give it that real banana flavor and the banana extract enhances the flavor and makes it even better!
To bake the cheesecake, you’ll want to use a water bath. I know it’s a few extra step and seems to be a pain, but it’s really not hard and it definitely makes a better cheesecake. Without it, this cheesecake will fall in the center while cooling, brown around the edges and potentially crack. So definitely take the time to do the water bath and if you’d like to see how I set mine up, you can check that out here. I like to use a slow cooker liner to make sure water doesn’t get in. It’s quite handy.
While the cheesecake cools, the bavarian cream topping is made. This is one of my favorite parts of the cheesecake and totally sets it apart from others! The smooth, creamy texture and amazing taste are worth every second of making it. In fact, I wanted to just eat it all with a spoon!
The bavarian cream is similar to a pastry cream, with the main difference being that pastry cream is thickened with cornstarch and bavarian cream uses gelatin. Also, just before the cream sets, whipped cream is added to bavarian cream to lighten it. Once it’s made, spread it evenly on top of the cheesecake and then let the whole thing cool completely and set.
Top the finished cheesecake with a little whipped cream and then add some fresh sliced bananas when serving! The cheesecake is sure to be a hit! I shared it with family and everyone fell in love. In fact, my brother liked it so much that after he finished his piece, he started stealing bites from his daughter (my niece). Now you know when you start to steal food from your kids, it’s good!
Watch How To Make It
Banana Cream Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Banana Cream Cheesecake Recipe is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy & full of banana flavor!
Ingredients
CRUST
- 2 1/4 cups (302g) vanilla wafer crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
CHEESECAKE FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1/4 cup (58g) sour cream, room temperature
- 4 tsp banana extract
- 1 cup (240ml) pureed banana (2 medium sized bananas)*
- 3 large eggs, room temperature
BAVARIAN CREAM
- 1 tsp powdered gelatin
- 2 tbsp (30ml) milk
- 2 egg yolks
- 1/2 cup (120ml) heavy whipping cream
- 2 tbsp (26g) sugar
- 3/4 tsp vanilla extract
- 1/4 tsp banana extract
- 2/3 cup (160ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
WHIPPED CREAM TOPPING
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Fresh sliced bananas
Instructions
CRUST
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and banana extract and mix on low speed until well combined.
- Add the pureed bananas and mix on low speed until combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour the cheesecake batter into the crust.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour 30 minutes. The center should be set, but still jiggly.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
BAVARIAN CREAM
- While the cheesecake finishes cooling, make the bavarian cream. In a small bowl, sprinkle the gelatin onto the milk and set aside.
- In a medium bowl, whisk the egg yolks together and set aside.
- Add the 1/2 cup of heavy cream, sugar, vanilla extract and banana extract to a large saucepan and heat over medium heat until warm.
- Remove the cream mixture from heat and slowly pour the hot cream into the eggs to temper them.
- Add the egg and cream mixture back into the saucepan and return to the heat. Continue cooking over medium heat until the mixture is thick enough to coat the back of a spoon, or reaches about 160°F. It should happen fairly quickly.
- Add the gelatin mixture to the hot cream and stir until smooth.
- Pour the custard into another bowl and set that bowl inside another bowl over ice. Allow to cool to room temperature.
- While the custard cools, add the 2/3 cup of heavy whipping cream and powdered sugar to a large mixer bowl and whisk on high speed until stiff peaks form.
- When the custard is ready, gently fold the whipped cream into the custard. Be sure it’s at least room temperature, so the whipped cream doesn’t wilt/melt.
- Remove the water bath wrapping from the cheesecake, then spread the bavarian cream evenly over the top of the cheesecake. Refrigerate cheesecake until completely cool and firm, 5-6 hours.
TOPPING
- When the cheesecake is cool and firm, remove it from the springform pan.
- Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl and whisk on high speed until stiff peaks form.
- Pipe swirls of whipped cream around the edge of the cheesecake, then serve with sliced bananas.
Cheesecake should be stored in the fridge. Best if eaten within 3-4 days.
Notes
* I recommend using fresh, yellow bananas. Not ones that are ripe and brown. I prefer the color and flavor of the fresh bananas in this particular cheesecake.
Nutrition
- Serving Size: 1 Slice
- Calories: 504
- Sugar: 36.4 g
- Sodium: 315.5 mg
- Fat: 32.3 g
- Carbohydrates: 46.6 g
- Protein: 8.3 g
- Cholesterol: 156.7 mg
Enjoy!
Why did mine come out so dense
Cheesecake is typically quite dense. Does it seem more dense than usual?
Can you please tell me how to make this recipe in a 6 inch springform instead of a 9 inch. I want a smaller cheesecake
Here is my guide to adjusting cheesecake sizes, which should be helpful.
Hello! I have a couple questions please. How did you get the Bavarian cream so precise when you put on top of cheesecake. Because as the cheesecake cools to room temp it will start to pull away from springform. Your recipe for Bavarian cream will be thick enough not to drip down as it sets? Do you not strain your cream mixture after adding your gelatin before folding in whipped cream? Can you chill your cheesecake then add an acetate collar pour Bavarian cream chill overnight? Thank you.
Correct, it should be thick enough that it stays in place. But you could always add it later if you prefer. You still shouldn’t need an acetate collar. And I did not strain the cream mixture, but you certainly can if you’d like to.
I made this was very good. I used my go to cheesecake recipe added mashed bananas as well as the vanilla and banana extract. Used this as a reference. I strained my cream mixture before adding the gelatin. As it cooled I do believe it cooled to quickly had lumps from gelatin. Overall very good recipe thanks for cheesecake inspiration!
The printed version of the directions are different than the video version. When I printed out the directions and followed the steps, it was a big disappointment the bavarian cream turned into soup. The directions indicated after heating the egg mixture, to put the bowl on ice, which I did. The rest of the directions said it should be at room temperature and it was colder than room temperature. The printed version did not note to put the cooked egg mixture in the fridge. This is where it all went wrong. I whipped up the whip cream/powdered sugar and combined it with the cool, cooked egg mixture. This is where the entire thing collapsed on me. The video on the other hand, says to put the cooked egg mixture in the fridge. The printed version of the recipe needs to indicate the mixture needs refrigeration and the amount of time; instead of indicating the egg mixture should be at room temperature. I love all of your recipes and everyone raved about your eggnog cheesecake recipe.
Hi Marie, I’m sorry you had trouble with it. I’ll try to clarify and help. The video doesn’t show refrigerating the custard. If you look closely, the bowl that the custard is poured into is over ice, so when it says “chill”, that’s what it was referring it. It does look like the cream was a good bit cooler in the video when being added to the whipped cream. I have someone who creates videos for me and that can sometimes mean the videos aren’t as perfect as if I did them myself. That said, the written instructions are correct. While you could chill the cream fully before adding it to the whipped cream, I did not. Did the cooled custard look like it was thickening as it cooled? You’re basically making a pastry cream, which people sometimes have trouble with thickening properly. So it’s possible that wasn’t thick enough/cooked properly and that actually caused the problem. Assuming the custard was cooked properly, the whipped cream would only deflate if added to the custard when it’s too warm, or wasn’t folded gently and therefore deflated. As long as the custard is at least room temperature, temperature shouldn’t be the issue. I hope that helps clarify things.
I’m glad you enjoy the recipes!
Can I make this cheesecake a day or two ahead of time?
Yes, it’ll hold up well.
How do you keep the bananas from browning?
You’ll want to add the ones on top just before serving, so they aren’t brown when you serve it.
Can this cheesecake be frozen?
The cheesecake itself can be frozen. I’m not sure about the Bavarian cream. I haven’t tried it. Generally speaking gelatin can break down after being frozen though.
I want to make this using gluten free golden oreos and flour, do you think that will have a huge change on the recipe? Will I need to do any additional changes to your recipe?
If using Oreos, I’d use my oreo crust, which uses less butter. The golden Oreos are fine. And gluten free flour should be fine. You can also use cornstarch in half the amount.
I think I forgot to add stars to my last comment. I’d give it 10 stars if that were an option!
For some reason I’m not seeing the other comment. Thank you so much for the stars though! So glad you enjoyed the cheesecake!
I love cheesecake, the Bavarian cream takes it over the top. It is the best cheesecake I have ever had. I make a lot of your recipes, thank you so much for sharing your great great recipes
I’m so glad you enjoyed it and the other recipes you’ve tried!
Can I use gluten free flour?
Sure. You can also use cornstarch in half the amount.
Just made this and oh it is amazing. Thank you so much for this. This was my first time making a cheesecake, mine seemed a little less firm than store bought ones, did I make a mistake?
I’m so glad you enjoyed it! It would be hard to say since I’m not sure what the store-bought one was like. It’s possible that you could have baked it a little longer for a firmer texture. But if you liked it how it was, then I’d say it was fine.
how do you keep the bananas from turning brown on top of the cake?
Add those just before serving.
Can I use an 8 in pan?
It would be a little tall. Not sure if all the batter would fit or not, but if so, it’d be fine. It would just take longer to bake.
I wish I could show you a picture of this cheesecake. It was a hit!!! I made it for thanksgiving dessert and will be making it again for Christmas. It freezes beautifully
Do you really have to crack open the oven door because mines an old oven not sure if I’ll find a replacement that easily
So glad it was a hit!
Hi, I would love to try to make this recipe into cupcakes. How long would you think I should bake? Has anyone tried this? Thank u!
It would be similar to baking my mini cheesecakes, but the bake time will probably be a few minutes longer.