Banana Cream Cheesecake

Indulge in the delightful flavors of this Banana Cream Cheesecake that will tantalize your taste buds with each creamy, banana-infused bite. This decadent dessert is a perfect blend of smooth cheesecake filling, luscious banana puree, and a velvety Bavarian cream topping, all nestled on a crunchy vanilla wafer crust.

Why You’ll Love This Recipe:

This Banana Cream Cheesecake is a show-stopping dessert that combines the richness of cream cheese with the tropical sweetness of bananas. The Bavarian cream layer adds a silky texture, while the whipped cream topping and fresh banana slices provide a light and refreshing finish. Perfect for any occasion, this cheesecake is a true crowd-pleaser that will leave everyone wanting more.



  • 2 1/4 cups vanilla wafer crumbs
  • 10 tbsp salted butter, melted
  • 3 tbsp sugar


  • 24 ounces 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-sized bananas)
  • 3 large eggs, room temperature


  • 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 heavy whipping cream, cold
  • 5 tbsp powdered sugar


  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Fresh sliced bananas


  1. Crust: Preheat the oven to 325°F. Mix vanilla wafer crumbs, melted butter, and sugar. Press the mixture into a springform pan and bake for 10 minutes.
  2. Cheesecake Filling: Reduce the oven temperature to 300°F. In a bowl, mix cream cheese, sugar, flour, sour cream, and banana extract until smooth. Add pureed bananas and eggs, mixing until well combined. Pour the filling into the crust and bake in a water bath for 1 hour and 30 minutes.
  3. Bavarian Cream: Sprinkle gelatin over milk and let it bloom. Whisk egg yolks in a separate bowl. Heat heavy cream and sugar in a saucepan, then temper the mixture into the yolks. Cook until thickened, then add the gelatin mixture. Allow the custard to cool. Whip cold heavy cream and powdered sugar until stiff peaks form, then fold it into the custard. Spread the Bavarian cream over the cooled cheesecake.
  4. Whipped Cream Topping: Whip cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Decorate the cheesecake with whipped cream and fresh banana slices.

Prep Time: 30 minutes | Cook Time: 1 hour 40 minutes | Total Time: 2 hours 10 minutes | Servings: 12-14


Store the Banana Cream Cheesecake in the refrigerator, covered, for up to 3-4 days. Ensure it is well wrapped to prevent any absorption of odors from other foods.

Recipe Tips:

  • For a stronger banana flavor, you can add extra banana extract to both the cheesecake filling and the Bavarian cream.
  • To achieve the perfect texture, make sure all dairy ingredients are at room temperature before mixing.
  • When slicing the cheesecake, dip the knife in hot water and wipe it clean between each cut for clean slices.

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