Banana Cream Cheesecake Recipe

Are you craving a creamy, dreamy dessert that combines the rich taste of cheesecake with the sweet, fruity essence of bananas? Look no further than my Banana Cream Cheesecake! A luscious delight featuring a buttery vanilla wafer crust, a smooth banana-flavored cheesecake filling, and a luxurious Bavarian cream layer all topped with fluffy whipped cream and fresh banana slices! This is a dessert that will steal the spotlight when you serve it. Let’s dive in and make this show-stopping treat!

Ingredients & Essential Kitchen Tools

Before we dive into mixing and baking, let’s go over the ingredients and tools you’ll need.

Crust Ingredients

• 2 1/4 cups (302g) vanilla wafer crumbs
• 10 tbsp (140g) salted butter, melted
• 3 tbsp (39g) sugar

Cheesecake Filling Ingredients

• 24 oz (678g) cream cheese, room temperature (essential for smoothness)
• 1 cup (207g) sugar
• 3 tbsp (24g) all-purpose flour (to help set the filling)
• 1/4 cup (58g) sour cream, room temperature (adds creaminess)
• 4 tsp banana extract (for that concentrated banana flavor)
• 1 cup (240ml) pureed banana (about 2 medium ripe bananas)
• 3 large eggs, room temperature (for structure)

Bavarian Cream Ingredients

• 1 tsp powdered gelatin
• 2 tbsp (30ml) milk
• 2 egg yolks
• 1/2 cup (120ml) heavy cream
• 2 tbsp (26g) sugar
• 3/4 tsp vanilla extract
• 1/4 tsp banana extract
• 2/3 cup (160ml) heavy whipping cream, cold (for whipping later)
• 5 tbsp (36g) powdered sugar (for sweetness)

Whipped Cream Topping Ingredients

• 1/2 cup heavy whipping cream, cold
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• Fresh sliced bananas (for garnish – use just-ripe bananas for best flavor)

Kitchen Tools You’ll Need

• Springform pan (9-inch): Essential for a cheesecake to release properly after baking.
• Electric mixer or Stand mixer: Helpful for achieving a smooth and creamy consistency without lumps.
• Rubber spatula: Gentle on the delicate batter and useful for scraping bowls clean.
• Knife for slicing bananas: Go for a sharp blade to ensure clean, smooth cuts for your garnish.

Having all your ingredients prepped and tools ready will help streamline the process and ensure you produce a flawless Banana Cream Cheesecake.

Making the Crust and Cheesecake Filling

Step 1: Preparing the Crust

The base is the foundation of any great cheesecake, so let’s get that crust perfect!

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later.
2. Combine the vanilla wafer crumbs, melted butter, and sugar in a medium-sized bowl. Stir until the mixture resembles wet sand and the crumbs are fully coated with the butter.
3. Press the mixture firmly into the bottom and halfway up the sides of the prepared springform pan. Use the back of a spoon or the bottom of a glass to press it down evenly.
4. Bake for 10-12 minutes , or until the edges begin to turn golden. Remove from the oven and set aside to cool while you make the cheesecake filling.

Step 2: Making the Cheesecake Filling

Now, it’s time to make that ultra-creamy, banana-flavored cheesecake filling that’s going to have everyone coming back for seconds!

1. Beat the cream cheese in a large mixing bowl on medium speed until smooth and creamy (about 2-3 minutes). Make sure there are no lumps!
2. Add the sugar and flour , and beat until the mixture is well combined and fluffy.
3. Next, add the sour cream and banana extract , and continue beating until thoroughly mixed.
4. Puree your ripe bananas (around 2 medium bananas) until smooth. You should have about 1 cup. Add the banana puree to the cheesecake batter and mix until evenly incorporated.
5. Now, add the eggs , one at a time, beating slowly and mixing just until each egg is incorporated. Be careful not to overbeat the mixture, as we don’t want to incorporate too much air into the batter.

Step 3: Assembling and Baking the Cheesecake

1. Spread the cheesecake filling evenly over the cooled crust in your springform pan. Use a spatula to smooth the top and ensure the batter is evenly distributed.
2. Bake the cheesecake for about 65-75 minutes. The center should still have a slight jiggle when you gently shake the pan—it will firm up as it cools.
3. Once done, turn off the oven and let the cheesecake cool inside with the oven door slightly open for about 30 minutes. This helps prevent cracks on the top.
4. After the cheesecake cools, cover it with plastic wrap and refrigerate it for at least 5-6 hours , or overnight if possible. This will allow the flavors to mature and the cheesecake to fully set.

Making the Bavarian Cream and Layering it on the Cheesecake

Adding Bavarian cream to your Banana Cream Cheesecake takes it to a whole new level of indulgence. Creamy, rich, and bursting with flavor, this layer will complement the banana cheesecake perfectly.

Step 1: Prepare the Gelatin

1. Bloom the gelatin by sprinkling 1 tsp of powdered gelatin over 2 tbsp of milk in a small bowl. Let it sit for 5-10 minutes , allowing the gelatin to absorb the milk and soften. This step is crucial for a smooth, even texture.

Step 2: Make the Bavarian Cream Base

1. In a medium bowl, whisk together the egg yolks, heavy cream, and sugar . This will be the base for your Bavarian cream.
2. Cook the mixture over a double boiler or in a saucepan over low to medium heat until it thickens slightly, about 5-7 minutes . Stir constantly to prevent it from curdling. You’ll know it’s ready when it coats the back of a spoon.
3. Once thickened, remove the mixture from the heat and immediately stir in the bloomed gelatin until it completely dissolves.
4. Add the vanilla extract and banana extract to the cream mixture for that extra flavor boost. Let the mixture cool to room temperature before proceeding—this keeps the cream from melting when adding the whipped cream later.

Step 3: Whip the Cream

1. While the Bavarian cream base cools, whip 2/3 cup (160ml) heavy whipping cream with 5 tbsp powdered sugar until stiff peaks form. This will give that airy texture we’re aiming for.
2. Once you have whipped cream, gently fold it into the cooled Bavarian cream base. Be careful not to deflate the cream, as we want it light and fluffy.

Step 4: Add the Bavarian Cream Layer

1. Take your chilled cheesecake out of the refrigerator. Pour the Bavarian cream over the top of the cheesecake, using a spatula to spread it out evenly.
2. Let the cheesecake cool in the fridge for at least 1-2 hours to allow the Bavarian cream layer to set firmly.

The Bavarian cream adds such a lovely texture and flavor to this cheesecake, making each bite even more luxurious!

Whipping the Cream Topping and Final Decoration

The final touch on this Banana Cream Cheesecake is a light, sweet whipped cream topping. Plus, we’ll add some sliced bananas for extra visual (and flavor) appeal.

Step 1: Whipping the Cream

1. In a cold mixing bowl, combine 1/2 cup cold heavy whipping cream, 1/4 cup powdered sugar, and 1/2 tsp vanilla extract .
2. Using a handheld mixer or stand mixer, beat the mixture on medium-high speed until stiff peaks form. This will take about 3-4 minutes. Be careful not to over-whip, as this can turn your whipped cream into butter!

Step 2: Adding the Whipped Cream to the Cheesecake

1. Gently spread or pipe the whipped cream in an even layer over the Bavarian cream layer. You can use a piping bag fitted with a star tip or simply spoon it on and swirl for a nice homemade aesthetic.
2. To get a more professional look, smooth out the whipped cream using an offset spatula or the back of a spoon.

Step 3: Garnishing the Cheesecake with Fresh Bananas

1. Now, the final flourish—slice up some fresh bananas and arrange them beautifully over the whipped cream. You can fan them out around the edge or place them in the center for a pretty presentation.
2. Optionally, you could also drizzle some caramel sauce or sprinkle a few crushed vanilla wafers on top for extra texture and decoration, though it’s entirely up to your taste!

Step 4: Serve and Enjoy! 😍

Your stunning Banana Cream Cheesecake is now complete! Allow the entire cheesecake to chill for another 30 minutes before slicing, so the whipped cream and bananas are fully set and chilled.

Serving Tips:

• Slice the cheesecake with a sharp knife dipped in hot water for clean, smooth pieces.
• It’s best to garnish with the fresh bananas right before serving to prevent browning.
• Serve this beauty chilled and enjoy a slice of creamy banana heaven!

Storage Instructions

If you have leftover cheesecake (which is rare because it’s THAT good!), here’s what to do:

1. Refrigerator: Store the cheesecake in an airtight container for up to 3 days . It’s best to keep it in the fridge to maintain the texture and freshness of the Bavarian cream and whipped cream layers.
2. Freezer: Banana Cream Cheesecake can be frozen for up to 1 month without the whipped cream topping. To freeze, tightly wrap individual slices or the entire cheesecake in plastic wrap, then place in an airtight container. To thaw, simply leave it in the fridge overnight.

Conclusion

And that’s it, your Banana Cream Cheesecake is ready to impress! This dessert beautifully combines the richness of cheesecake with the fruity freshness of bananas and the luxurious texture of Bavarian cream. Each bite is a blast of creamy, banana-filled goodness that will leave everyone asking for seconds. Whether you’re planning to make this treat for a special occasion or just because you have a craving, this cheesecake will never disappoint!