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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
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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!
Made the recipe and it s amazing will definitely be making it again! Thank you for sharing
do u have this recipe same recipe but for a smaller pan size? i only have 7” springform pan to use.
I don’t. I’m sorry.
Hi, I would like to make this recipe later today. Instead of banana puree, what do you feel about the same amount of banana curd? I was thinking this may assist with color.
Do you believe this would be a poor consistency?
I would think banana curd should be ok, but am not sure if the extra eggs in there would affect anything or not.
The sides of my crust collapsed. how do I get the crust to stay all the way to the top of the pan while cooking? This is my first time baking a cheesecake
Did it collapse when the filling wasn’t in it yet? You could try adding non stop stick spray to the sides of the pan. It’ll help the cheesecake release after baking, but the moisture might help it stay in place while baking.
it slipped down the sides when I pre-baked the crust
It’s possible that you needed a little more butter in the crust so that it wasn’t so dry and holds it’s shape.
The recipe was great, but you should definitely update the time to include cooling times. Between the oven cooling off, cooling and refrigerator cooling it could add an extra 7 hours to total prep time! You may have said so in the blog, but if someone just jumps to the recipe and doesn’t read through it could be very frustrating.
Yes, I made the mistake only watching the 2min vid a few times, and then getting all my ingredients. I didn’t start it until close to 6pm, and pie was still warm around 10pm. So I ended up leaving on the counter overnight, having to do the Bavarian cream early this morning. Then put it in the fridge to set. So yes, plan at least few extra hours cooling time after you remove it from the oven. Even though you have cooled for an hour already, it still stays warm for a bit. I was really unsure, because it didn’t say exactly when to put on top. I did read some reviews from people putting it on, still too warm, and them saying the cream topping ran. So glad I waited. Mine seemed to sit well on top, completely cooled.
Yum! This looks delicious I cannot wait to try it. Heavy cream is not available in my country do you think I could use whipping cream instead?
The problem with regular whipping cream is that it has a lower fat content and doesn’t tend to hold it’s shape as well when whipped.
Can this cheesecake be frozen?
This is the first cheesecake I have made that came out perfect.
I’m so glad you were happy with it!
Hi,
Is the temperature for a fan or conventional oven?
Thanks.
I’m making this for my husband for his birthday. I’m anxious to try it as it will be my first attempt at making any type of cheesecake. However due to the distancing, we have only been shopping at our local small town store. They do not carry banana extract of any kind. Can you make this without? Would it still taste as amazing? Open to any suggestions. Thanks so much!! I will be rating this after we eat it on 4.28!!
Hi,
Is it possible I can put less cheesecake and more of the banana cream in the spring pan.
Sure, you would just need to adjust the various ingredients. But there wouldn’t be any problem that I can think of.
Hello,
trying out your recipe but i dont have the set up for bath water. Im gonna have to do with the oven alone. Should i keep the same oven temperature and duration of cooking?
thank you
You’ll keep the same oven temperature, but bake it for a little less time. I’m not sure exactly how much less. Maybe 10-20 minutes. Keep in mind that your cheesecake will brown around the edges, fall in the center and possibly crack. If you have a roasting pan you could add water to and place under your cheesecake in the oven, that would be better than nothing.
I made this cheesecake last Christmas and some said it was the best cheesecake they’ve ever had. And it was the first cheesecake I baked that didn’t crack. I even bought silicone pans to line my cheesecake pans from now, on so I can water bath them safely without using the annoying tinfoil, totally worth it! The crust was easy to make and shape. Fresh bananas and banana extract were a must, you can find the extract at Walmart and Bulk Barn, even local grocery here in Canada. This recipe might have a lot os steps but it is so good that I will be making it again 🙂 Thanks so much for posting!
I’m so glad to hear you enjoyed it!
Trying this recipe, using my phone as reference. I suggest you print it out and understanding it fully before trying. The vid made it look easy, so I rounded up the ingredients I needed. I made a dumb mistake, twice, while making the Bavarian cream. 1st time accidentally added the powdered sugar in the sauce pan. After catching that, I tried again. But both times, I didn’t realize the 2 different callouts for heavy whipping cream. One for 1/2C, the other 2/3C. Both times putting the 2/3 cup in the sauce pan, when it should be the 1/2C. I did it both times, due to quickly scrolling back to the ingredients and then the instructions on my phone. Then come time to whip up the powdered sugar, found myself unsure how much heavy cream. I immediately realized I messed up. Luckily caught early enough both times, before pouring anything on the cake. Mainly because it never got thick like the video. Had to run get more heavy whipping cream and still attempting again. 3rd times a charm haha.
* Request that you please specify and edit in the instructions, the 2 amounts of whipping cream again. Mainly for dummies like me, who don’t set out each measured ingredient and understand the entire recipe before starting. It looks amazing so far, no cracks. So from the vid,
reviews, and my love for banana cream pie + cheesecake, I know its gonna be delicious!
I just made this one and it’s OH SO GOOD!! My daughter loves bananas so I knew it would be a winner. Thank you again for such a fun and yummy recipe.
Wonderful! I’m glad it was such a hit!
can this be frozen? need to make ahead of time. i did see one comment where someone froze the cheesecake and added the barvarian cream after defrosting the cheesecake layer but no comment on how it turned out. please let me know if you have any advice on this. am looking SO forward to making this for christmas this year
Freezing should be fine, but I can’t speak from experience with this one. The cheesecake itself really should freeze well. I honestly think the cream layer would too, but I haven’t tried it to say for sure. Just wrap the cheesecake well and then thaw it in the fridge.
I made this exactly as written, but I baked them in my mini cheesecake pan. It made 36 cheesecakes, and they only took about 20 minutes to bake.
Hey! I’m new to baking cheesecakes and would love to make them mini! How did you know what time they needed in the oven, especially with the addition of turning the oven off and the cracking the oven door? I’m not sure what I’m looking for when baking them.