This creamy Banana Cream Cheesecake blends pureed bananas, banana extract, a vanilla wafer crust, and fluffy Bavarian cream for a dreamy dessert.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Okay, so here’s the thing—I didn’t grow up making fancy cheesecakes. Heck, the closest I got to anything homemade was a box mix pie that my mom would whip up when she was feeling particularly ambitious. But something about bananas always reminds me of home. Maybe it’s because my mom was obsessed with banana pudding. Like, if there was a family gathering, you could count on her bringing that giant bowl of pudding layered with vanilla wafers and sliced bananas. It was her signature move.
But this cheesecake? This was pure accident. I had bananas about to turn into fruit flies on the counter and a serious craving for something decadent. And honestly, it was one of those days where everything was just… off. The kitchen was a mess, I couldn’t find my springform pan for a solid ten minutes, and somehow, I cracked an egg on the floor. Twice.
But when that cheesecake finally came out of the oven, golden and gorgeous, I couldn’t help but smile. It’s not my mom’s banana pudding, but it feels like a grown-up tribute to those familiar flavors. And you know what? I think she’d love it. Especially with that Bavarian cream layer—oh, she’d be all over that.
Why You’ll Love This Banana Cream Cheesecake Recipe?
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Total Banana Bliss: If you’re a banana lover, this one’s for you. That combo of pureed bananas and banana extract? Pure magic.
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Creamy Overload: We’re talking cheesecake so rich and creamy it’s practically velvet. You know, the kind that just melts in your mouth? Yeah, that.
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Layers of Flavor: Between the buttery vanilla wafer crust, banana-packed filling, and that luscious Bavarian cream topping… it’s like a banana dessert dream come true.
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Make-Ahead Magic: Cheesecakes are best when made ahead, so you’ve got one less thing to stress about before your guests arrive. Unless you’re me and realize you forgot to buy vanilla wafers. Again.
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Crowd-Pleaser: I mean, unless someone’s got a banana aversion, this dessert is practically foolproof when it comes to impressing people.
Ingredient Notes:
Let’s be real, the ingredients are the true stars here. Here’s why:
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Vanilla Wafer Crumbs: Seriously, why aren’t more crusts made with these? They add this sweet, buttery crunch that just can’t be beat.
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Cream Cheese: Full fat, please. This is cheesecake, after all. Go big or go home.
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Pureed Bananas: Adds natural sweetness and flavor. Also, great for using up bananas that are a day away from turning into mush.
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Banana Extract: Is it essential? Maybe not. But it sure amps up that banana flavor and makes it feel more dessert-y.
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Bavarian Cream: This part is a little extra, but isn’t that the whole point? It’s rich, fluffy, and takes this cheesecake to a whole new level.
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Whipped Cream Topping: Because why not? Plus, it looks fancy even if you’re just shoveling forkfuls straight from the pan.
How To Make Banana Cream Cheesecake?
Alright, buckle up. This one’s a bit of a process, but it’s so worth it.
Step 1. Make the Crust
Preheat your oven to 325°F (163°C). In a bowl, mix vanilla wafer crumbs, melted butter, and sugar. Press it into a 9-inch springform pan and bake for 10 minutes. Let it cool while you work on the filling.
Step 2. Prepare the Cheesecake Filling
Lower the oven temperature to 300°F (148°C). Mix cream cheese, sugar, and flour until it’s all smooth and creamy. Add in sour cream and banana extract, then gently fold in pureed bananas. Finally, mix in eggs one at a time.
Step 3. Bake the Cheesecake
Pour the filling into the cooled crust. Place the pan in a water bath—trust me, it’s worth the hassle. Bake for about 1 hour and 30 minutes. It’s done when the edges are set, but the middle still jiggles a bit. Let it cool completely.
Step 4. Make the Bavarian Cream
Want To Save This Recipe?
Sprinkle gelatin over milk and let it sit. Whisk egg yolks. Heat heavy cream with sugar and extracts until warm, then slowly mix it into the yolks. Cook until thickened, then add gelatin. Let it cool. Whip heavy cream with powdered sugar and fold it into the custard. Spread it over your cooled cheesecake and refrigerate for at least 5-6 hours.
Step 5. Add the Whipped Cream Topping
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe or spread it over the cheesecake. Top with fresh banana slices if you’re feeling fancy.
Storage Options:
Let’s be honest, this cheesecake probably won’t last long. But if you have leftovers:
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Slice and wrap each piece individually. They’ll last up to 2 months, but I bet they’re gone before then.
Variations and Substitutions:
Want to mix things up? Here are some fun ideas:
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Chocolate Crust: Swap vanilla wafers for crushed chocolate cookies. Chocolate and banana? Always a win.
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Gluten-Free: Just use gluten-free vanilla wafers or cookies for the crust. Easy fix.
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No Banana Extract?: Skip it and add extra pureed banana instead.
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Coconut Twist: Add shredded coconut to the crust or a splash of coconut extract to the filling.
What to Serve with Banana Cream Cheesecake?
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Fresh Berries: Adds a burst of freshness.
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Coffee: A strong cup of coffee balances the sweetness perfectly.
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Caramel Drizzle: Because why not?
Frequently Asked Questions:
Can I make this cheesecake without banana extract?
Absolutely. Just use more pureed bananas for extra flavor.
How do I prevent cracks in my cheesecake?
A water bath is your best bet. Keeps things moist and crack-free.
Can I freeze this cheesecake?
Yes! Just wrap individual slices and store them for up to 2 months.
So, there you have it. Banana Cream Cheesecake in all its messy, creamy glory. It’s the kind of dessert that feels fancy but also totally casual if you end up eating it straight from the pan at midnight. Trust me, I’ve been there.
Give it a try and let me know how it goes. And if you end up eating the whole thing in one sitting… hey, I won’t judge.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Banana Cream Cheesecake
Ingredients
CRUST:
- 2 1/4 c 302 grams vanilla wafer crumbs
- 10 tablespoon 140 grams salted butter, melted
- 3 tablespoon 39 grams sugar
CHEESECAKE FILLING:
- 24 oz 678 grams cream cheese, room temperature
- 1 c 207 grams sugar
- 3 tablespoon 24 grams all-purpose flour
- 1/4 c 58 grams sour cream, room temperature
- 4 teaspoon banana extract
- 1 c 240 ml pureed banana (2 medium-sized bananas)*
- 3 large eggs room temperature
BAVARIAN CREAM:
- 1 teaspoon powdered gelatin
- 2 tablespoon 30 ml milk
- 2 egg yolks
- 1/2 c 120 ml heavy whipping cream
- 2 tablespoon 26 grams sugar
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon banana extract
- 2/3 c 160 ml heavy whipping cream, cold
- 5 tablespoon 36 grams powdered sugar
WHIPPED CREAM TOPPING:
- 1/2 c heavy whipping cream cold
- 1/4 c powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh sliced bananas
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl mix together vanilla wafer crumbs, melted butter and sugar. Press this mixture into a 9-inch springform pan.
- Bake the crust for 10 minutes and let it cool.
- Now let's prepare the cheesecake filling. Reduce the temperature to 300°F (148°C).
- In a bowl blend cream cheese, sugar and flour until it becomes smooth. Then mix in cream and banana extract.
- Next, add the banana puree followed by adding eggs one at a time while gently mixing everything together.
- Pour this filling into the crust. Bake it in a water bath, for approximately 1 hour and 30 minutes.
- While the cheesecake is baking we'll prepare the Bavarian Cream.
- Start by sprinkling gelatin over milk.
- In another bowl whisk egg yolks.
- Heat half a cup of cream along with sugar and extracts until warm. Gradually add this mixture to the egg yolks.
- Return this combined mixture to heat until it thickens. Then add gelatin. Allow it to cool.
- Whip two-thirds cup of cream with sugar separately. Fold this whipped cream into custard.
- Once your cheesecake has cooled completely after baking spread the Bavarian Cream over it evenly. Chill this for about five to six hours.
- Lastly we'll add a whipped cream topping!
- Whip some cream with powdered sugar and vanilla.
- Use a piping bag or spoon, to pipe or spread this whipped cream onto your chilled cheesecake.
- You can also garnish it with some slices of banana.
- And there you have it a delicious banana cheesecake ready to be enjoyed!
- After the cheesecake has completely set carefully take it out of the pan.
- Slice the cheesecake, into portions serve them and relish each bite that is filled with the goodness of bananas.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
I made this for my son‘s birthday in October and I work with a five star chef. He said it was absolutely perfect and my son has requested me to make it for Easter. When I tell you this cheesecake is delicious. It is amazing.