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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!
How long can this cheesecake remain in the freezer?
I haven’t ever frozen a whole cheesecake, so I’m not sure.
Five Stars!
This recipe looks amazing! My husband asked for a banana cheesecake for his birthday. I always have trouble removing the cheesecake from the bottom part of the spring form pan, to transfer the cake to a nicer plate. Do you have any tips?
If you put the parchment paper in the bottom of the pan, it makes it much easier to remove. I run an offset spatula underneath the cheesecake to help loosen it from the pan bottom too.
Can the Bavarian cream custard be added the day after the cheesecake is baked. I started very late in the evening and I don’t want to wait up until the cheesecake is cooked. I thought I would make the cream in the morning and top the cake then. THanks!
That should be fine.
I’m not in love with the color of the cheesecake wondering have you tried pureeing bananas with some lemon juice. To keep the Browning of the bananas in the cheese cake
I haven’t tried adding the lemon juice to see if that would make a difference.
I’m just making this recipe for the first time. It’s late at night, so I will do the Bavarian cream and whipped topping tomorrow. For the crust, I got a bit creative and used banana flavoured cookies. I jus crushed them up and mixed in melted butter. I have company coming tomorrow for supper, fingers crossed that it turns out.
The banana flavored cookies sound delicious! I hope you enjoyed it!
Have made this twice already and it’s a real hit! I have one question re custard… when it has cooled, it’s really thick and does not fold into whipped cream, leaving little clumps of custard that u can see. It’s almost like there’s too much gelatin in it or do I let it sit too long?
I’ve so glad you’ve enjoyed it! Yes, it sounds like it might be cooling a little bit too long before adding the whipped cream. If that happens though, try grabbing a whisk and whisking it to smooth out the lumps a bit.
I just finished! But I had a problem when I combined the custard and the whipped cream. I don’t think the custard was set yet and or maybe the whipped creamed was not fully whipped. When I combined the two, it kinda of curdle. So than I just mixed heavy whipped cream with powder sugar and a little vanilla extra. What did I do wrong?
Did it curdle, or was it a bit lumpy? It’s possible that the custard had cooled a little bit too much before you added the whipped cream and so it left some lumps from the custard.
I’ll be using a 6 inch springform pan for this recipe… do you think it will work if I just half the recipe or will that not be enough for that size pan? Sorry, new to baking but very excited to try this out!! 🙂
Ok, I made this cake this weekend and it looks nothing like yours. It baked perfect, no cracks but I didn’t have enough crust to go up as high on the sides as yours. It tasted pretty good but I could taste the banana extract. It left almost an alcohol after taste in my mouth. If I make it again I would cut down the 4tsps of extract. I’ve loved all your recipes I’ve tried though! This was just a first for me not to turn out quite right.
Just to check – are you sure you used teaspoons and not tablespoons? I know in an earlier version of this cheesecake (when I was testing it) that I had added more of the banana extract and had the same result. I didn’t have that experience with it reduced to 4 teaspoons though.
Mines is in the oven and you are right, the crust did not go as high as on the picture. I even thought of doing one more cup of crust to cover the sides.
I would suggest spreading some the crust out to the sides of the pan before pressing it into the bottom, to make sure you have enough for the sides. I spread the crust loosely around the bottom and sides before pressing it down to make sure I have enough to cover all that I want covered.
Can I substitute cornstarch for the flour in the cheesecake…I want to make this gluten free
You can. You could also leave it out and it should be fine.
Hey just finished making this cake. And when i went to put the cream on top. I think the cheese cake is still to warm. And it’s starting to run. Hope it turns out ok.
Me parece encantador su manera de hacer y explicar la repostería, pero no entiendo porque el sitio al traducir al español, no me permite ver las recetas con vídeo, ojalá pueda ayudarme, se lo agradezco.
Also i forgot to add that i did freeze 2 individual slices for a week and let them thaw overnight in the fridge and they were fine..
My wife and kids love this cheesecake.. I just finished making it for the 2nd time. One thing i did notice this time is when i was done baking the crust some of the butter was dripping out the bottom of the spring form pan and smoking on the bottom of the oven.. Next time im going to put some baking sheets just below it to catch the dripping butter… Now that i thinkk about it after the firsr time i made it. It must have dripped then to cuz i noticed some thing had burned to the bottom of the oven a couple of days later and i thought it was from the kids spilling something in the oven… Lol
I’m so glad you enjoy it! As for the butter, I didn’t have that problem, but you could reduce the amount of butter in the crust a bit and that should help.
AAwhy do you put the cheese cake in water for
You can read more about water baths here.
Hi, if one were to convert this to a raspberry cream cheesecake. Would you still use 1 cup of puréed raspberries or would you reduce the amount since they do not have same consistency as banana? I guess same question with the amount of extract, but that seems more easily swapped with raspberry extract
Thanks
It’s hard to know for sure without trying it. Banana is a more subtle flavor than raspberry, so you might not need as much of the raspberry. Plus, it’s much thinner as a puree, so you might need to add a little to the baking time. I haven’t ever used raspberry extract, but I’d imagine you could get by without it.