Indulge in a heavenly treat with our Banana Cream Cheesecake! Combining rich cheesecake with ripe bananas, this dessert offers a symphony of flavors. The buttery crust and homemade whipped cream topping complete this decadent delight. Perfect for any occasion, each bite promises pure indulgence!


For the Crust:

– 1 1/2 cups graham cracker crumbs

– 1/4 cup granulated sugar

– 1/2 cup unsalted butter, melted

For the Banana Cheesecake Filling:

– 4 ripe bananas, mashed (about 2 cups)

– 3 (8-ounce) packages cream cheese, softened

– 1 1/4 cups granulated sugar

– 1 teaspoon vanilla extract

– 3 large eggs

– 1/4 cup all-purpose flour

For the Banana Cream Topping:

– 2 cups heavy cream

– 1/4 cup powdered sugar

– 1 teaspoon vanilla extract

– 2 ripe bananas, thinly sliced

– Lemon juice (to prevent browning)


  1. Preheat the Oven:

   – Preheat your oven to 325°F (163°C).

  1. Prepare the Crust:

   – In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until evenly coated.

   – Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed and pressed firmly. You can also press the crumbs slightly up the sides of the pan.

  1. Prepare the Banana Cheesecake Filling:

   – In a separate mixing bowl, beat cream cheese until smooth.

   – Add mashed bananas, 1 1/4 cups granulated sugar, and vanilla extract. Mix until well combined.

   – Add eggs one at a time, mixing well after each addition.

   – Stir in 1/4 cup all-purpose flour until the batter is smooth.

  1. Bake the Cheesecake:

   – Pour the banana cheesecake filling over the prepared crust.

   – Bake in the preheated oven for 60-70 minutes or until the edges are set, and the center is slightly jiggly.

   – Turn off the oven and crack the door. Let the cheesecake cool in the oven for about an hour.

  1. Prepare the Banana Cream Topping:

   – In a separate mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

   – Slice 2 ripe bananas and toss them in lemon juice to prevent browning.

  1. Assemble the Cheesecake:

   – Once the cheesecake has cooled, spread banana slices over the top.

   – Carefully spread the whipped cream on top of the bananas.

  1. Chill and Serve:

   – Refrigerate the cheesecake for at least 4 hours or preferably overnight to set.

   – Slice and serve your delicious banana cream cheesecake. Enjoy!

This banana cream cheesecake is a creamy and fruity dessert that’s perfect for any occasion. The combination of banana and cheesecake is a delightful treat that’s sure to please your taste buds.


Q1: Can I use a different type of crust for this cheesecake?

A1: Yes, you can experiment with different crusts, such as a chocolate cookie crust or a vanilla wafer crust, based on your preferences.


Q2: Can I substitute the heavy cream in the topping with whipped topping from a store?

A2: While you can use store-bought whipped topping, the homemade whipped cream adds a rich and fresh flavor to the cheesecake. If using store-bought, follow the package instructions.


Q3: How do I prevent the bananas from browning in the topping?

A3: Toss the sliced bananas in lemon juice before placing them on the cheesecake. This helps prevent browning and adds a subtle citrus flavor.


Q4: Can I freeze the banana cream cheesecake?

A4: Yes, you can freeze the cheesecake without the topping. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before adding the topping.


Q5: What’s the best way to store leftovers?

A5: Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days.


Q6: Can I make this cheesecake in advance for a special occasion?

A6: Absolutely! It’s recommended to prepare the cheesecake a day before serving to allow it to chill and set properly.


Q7: Can I add other fruits to the topping for variety?

A7: Yes, feel free to customize the topping with additional fruits like strawberries, blueberries, or kiwi for a colorful and flavorful twist.


Q8: What is the purpose of cracking the oven door during cooling?

A8: Cracking the oven door allows the cheesecake to cool gradually, helping to prevent cracks on the surface.


Q9: Can I use a different pan if I don’t have a springform pan?

A9: While a springform pan is ideal, you can use a regular cake pan lined with parchment paper for easy removal.


Q10: Can I reduce the sugar for a less sweet cheesecake?

A10: Yes, you can adjust the sugar to your taste. Keep in mind that bananas also contribute sweetness to the overall flavor.


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