This Banana Cream Cheesecake is a dream come true for banana lovers! Featuring a fresh banana-flavored cheesecake topped with a silky, smooth banana Bavarian cream, it’s the ultimate creamy dessert bursting with rich banana flavor.
The vanilla wafer crust adds a sweet, flavorful base that pairs perfectly with the creamy filling. To achieve that perfect banana taste, this cheesecake uses both fresh bananas and banana extract—combining the best of both for a decadent treat.
To bake the cheesecake, a water bath is a must for a smooth, crack-free finish. Don’t skip this step for the perfect texture! Once baked, top the cheesecake with the luxurious Bavarian cream, which is lightened with whipped cream for a fluffy, melt-in-your-mouth topping. Add fresh banana slices and whipped cream just before serving for the perfect touch.
This Banana Cream Cheesecake is sure to wow your family and friends—just like it did with mine!
This Banana Cream Cheesecake combines a rich, banana-flavored cheesecake with a silky banana Bavarian cream topping for the ultimate dessert. It’s creamy, smooth, and bursting with banana goodness!
Ingredients
Crust
2 1/4 cups vanilla wafer crumbs
10 tbsp salted butter, melted
3 tbsp sugar
Cheesecake Filling
24 oz cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
1/4 cup sour cream, room temperature
4 tsp banana extract
1 cup pureed banana (2 medium bananas)
3 large eggs, room temperature
Bavarian Cream
1 tsp powdered gelatin
2 tbsp milk
2 egg yolks
1/2 cup heavy whipping cream
2 tbsp sugar
3/4 tsp vanilla extract
1/4 tsp banana extract
2/3 cup cold heavy whipping cream
5 tbsp powdered sugar
Whipped Cream Topping
1/2 cup cold heavy whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Fresh sliced bananas
Directions
- Crust
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
- Combine vanilla wafer crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom and up the sides of the pan.
- Bake for 10 minutes, then set aside to cool.
- Cheesecake Filling
- Lower oven temperature to 300°F (148°C).
- Beat cream cheese, sugar, and flour on low speed until smooth and combined. Add sour cream and banana extract, mixing until combined.
- Add pureed banana and mix well. Add eggs one at a time, mixing slowly after each addition.
- Pour batter into the prepared crust.
- Water Bath
- Wrap the outside of the pan in aluminum foil to prevent water from leaking in. Place the springform pan in a larger pan and fill the outside pan with warm water, halfway up the sides of the springform pan.
- Bake for 1 hour 30 minutes, until the center is set but still slightly jiggly.
- Turn off the oven, keep the door closed for 30 minutes, then crack the door for another 30 minutes to cool slowly.
- Bavarian Cream
- Sprinkle gelatin onto milk in a small bowl and set aside.
- Whisk egg yolks in a medium bowl.
- Heat heavy cream, sugar, vanilla extract, and banana extract in a saucepan until warm.
- Slowly pour the warm cream into the egg yolks to temper. Return the mixture to the pan and cook over medium heat until thickened.
- Add the gelatin mixture and stir until smooth. Cool the custard in a bowl over ice to room temperature.
- Whip heavy cream and powdered sugar until stiff peaks form, then gently fold into the cooled custard.
- Spread the Bavarian cream evenly over the cheesecake and refrigerate for 5-6 hours to firm.
- Whipped Cream Topping
- Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Pipe whipped cream around the edge of the cheesecake and top with fresh banana slices.
- Storage
- Refrigerate the cheesecake. Best enjoyed within 3-4 days.
- Notes
- Use fresh, yellow bananas for the best color and flavor. Avoid overly ripe bananas.
- Nutrition (per serving)
- Calories: 504 | Sugar: 36.4g | Sodium: 315.5mg | Fat: 32.3g | Carbohydrates: 46.6g | Protein: 8.3g | Cholesterol: 156.7mg