Banana Cream Cheesecake

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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!

Banana Cream Cheesecake
Best Banana Cream Cheesecake

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!

Banana Cream Cheesecake recipe
Banana Cream Cheesecake with slice missing angled view

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!

Whole Banana Cream Cheesecake
Banana Cream Cheesecake slice

Watch How To Make It

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slice of Banana Cream Cheesecake
Recipe

Banana Cream Cheesecake

  • Author: Life, Love and Sugar
  • 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

  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
  4. 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

  1. Reduce oven temperature to 300°F (148°C).
  2. 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.
  3. Add the sour cream and banana extract and mix on low speed until well combined.
  4.  Add the pureed bananas and mix on low speed until combined.
  5. 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.
  6. Pour the cheesecake batter into the crust.
  7. 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.
  8. Bake for 1 hour 30 minutes. The center should be set, but still jiggly.
  9. 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.
  10.  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

  1. While the cheesecake finishes cooling, make the bavarian cream. In a small bowl, sprinkle the gelatin onto the milk and set aside.
  2. In a medium bowl, whisk the egg yolks together and set aside.
  3. 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.
  4. Remove the cream mixture from heat and slowly pour the hot cream into the eggs to temper them.
  5. 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.
  6. Add the gelatin mixture to the hot cream and stir until smooth.
  7. Pour the custard into another bowl and set that bowl inside another bowl over ice. Allow to cool to room temperature.
  8. 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.
  9. 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.
  10. 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

  1. When the cheesecake is cool and firm, remove it from the springform pan.
  2. 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.
  3. 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

Categories

Enjoy!

Banana Cream Cheesecake - a creamy banana cheesecake with banana bavarian cream! Amazing!

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414 Comments
  1. Sandy

    Love this cheesecake! Such great flavors! My new favorite, until I try another of your recipes, of course! My last favorite was the vanilla bean cheesecake! Everything I have tried is a winner!






  2. Jeff

    This was the best cheesecake I have ever made!  It takes some effort; however it is totally worth it!  If you need to speed up cooling time- the freezer can help.






  3. Nina

    I forgot to ask another question. I would like to make this in a 6″ or 7″ pan. Do I need to adjust any ingredients?






    1. Lindsay

      I haven’t ever made a cheesecake that size. I would guess that you do need to adjust the ingredients but I’m not sure how to suggest you do that.

  4. Nina

    Can Greek yogurt be used instead of sour cream? I make my own yogurt and would prefer to use that instead of buying sour cream.

  5. Katrina

    WOW. Made this last night, I was trying to find a recipe close to the Cheesecake factories banana cream cheesecake and this seriously surpassed even their cheesecake. Very good, it’ll be a hit at any party.






  6. tori

    my cheesecake, while delicious, turned out a wild gray color. definitely from the little brown fibers in the flesh of the banana, but the pictures you have portray a soft creamy yellow. how can i achieve a banana cheesecake that looks as good as it tastes??






    1. Lindsay

      My bananas weren’t brown yet. If you use bananas that are ripe, and not over ripe, you’ll get a better color.

  7. Robin

    This cheesecake is absolutely amazing everyone again went crazy over this recipe. Absolutely delicious thanks for this awesome recipe.

  8. Jenny

    Does anyone have a recipe with a pre made crust? Or a recipe with a smaller cheesecake version? For a 9inch crust?

  9. Wade

    Everything came out delicious! Only problem I experienced was with the crust of all things. It was very dark and hard. Maybe I packed it too hard? 






    1. Lindsay

      I’ve never had that happen, so I’m not sure. I don’t know if you can really pack them too hard or not. Maybe it was a little over baked?

  10. Wade

    This is so delicious! Everything turned out great except the crust of all things. It came out dark and really, really hard. Maybe I packed the crumbs too hard? 

  11. Elisha Korbe

    AMAZING!

    I am literally the WORST baker EVER! Everyone knows it and I sing like a canary about how awful I am. This recipe TURNED OUT A-AMAZING. I gave some to friends and family who also said it might be the best cheesecake they have ever made. Totally worth the time it takes to put it in it.

    Creamy, no cracking (i followed the water bath technique), right the right amount of banana!!!!! Will absolutely make this again.






  12. Rani

    Hello! Do you think it would be fine to omit the fresh pureed bananas altogether? I’m making this today for Father’s Day for a man who loves banana flavor but not the texture. lol Go figure!? TIA for your response.

  13. Lee

    I am a beginner at making cheesecakes and made this for a friend. I was intimidated because I was not familiar with the water bath and had read comments about the cheesecake possibly falling in the center, etc. But, I decided to give it a go. It was a lot of work, but worth it because it came out perfect and was a huge hit! (I added extra banana extract to the Bavarian cream because I wanted the flavor to ‘pop’ and it did.) My friend took it to work and said they raves about it. I was asked this evening to consider baking them for profit.” 

    Thanks for the recipe and super detailed steps! 






  14. Breanne

    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!! 🙂

    1. Lindsay

      I haven’t ever made a 6 inch cheesecake to know for sure, but I would think cutting it in half would be good.

Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

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“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29