Banana Cream Cheesecake

The sweet aroma of ripe bananas fills the air as you pull a slice of this luscious dessert from the fridge, ready for a special occasion or a delightful everyday treat. Banana Cream Cheesecake combines the rich flavors of cream cheese and banana in a smooth, creamy texture, finished off with a delightful whipped topping. This recipe takes about 2 hours to prepare, with a chilling time to let all the flavors meld beautifully.

This recipe is perfect for those who love banana desserts and want to impress friends and family. It’s great for celebrations, potlucks, or just a weekend indulgence. You can make it a day ahead and store it in the fridge, allowing the flavors to intensify overnight.

Why You’ll Love This Recipe

• The crust has a perfect crunch that complements the creamy filling.
• The cheesecake sets beautifully, creating a rich texture.
• Banana extract enhances the flavor for an authentic taste.
• It’s layered with a light whipped cream topping for added elegance.

What You’ll Need

Gather the following ingredients to create this delightful dessert:

For the Crust

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

For the Cheesecake

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all-purpose flour
• 1/4 cup (58g) sour cream, room temperature
• 4 tsp banana extract
• 1 cup (240ml) pureed banana (2 medium sized bananas)*
• 3 large eggs, room temperature
• 1 tsp powdered gelatin
• 2 tbsp (30ml) milk

For the Bavarian Cream

• 2 egg yolks
• 1/2 cup (120ml) heavy whipping cream
• 2 tbsp (26g) sugar
• 3/4 tsp vanilla extract
• 1/4 tsp banana extract

For the Topping

• 2/3 cup (160ml) heavy whipping cream, cold
• 5 tbsp (36g) powdered sugar
• 1/2 cup heavy whipping cream, cold
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• Fresh sliced bananas

*Banana purity is key for flavor.

Note: For a gluten-free option, use gluten-free vanilla wafers.

Substitutions & Swaps

• Use unsalted butter if preferred.
• Substitute Greek yogurt for sour cream.
• Any other ripe fruit can replace bananas.
• Choose sugar alternatives as needed.

How to Make It

Prepare your kitchen for a delicious baking experience with these straightforward steps.

1. Make the crust

Combine the vanilla wafer crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan, forming an even layer.

2. Bake the crust

Preheat your oven to 350°F (175°C). Bake the crust for 10 minutes, then let it cool completely.

3. Blend the cheesecake filling

In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and flour, mixing until well combined. Incorporate the sour cream, banana extract, and pureed banana.

4. Incorporate eggs

Add the eggs one at a time, mixing well after each addition. Blend until velvety, ensuring no lumps remain.

5. Prepare gelatin mixture

In a small saucepan, heat the milk until just warm. Dissolve the powdered gelatin in the warm milk, stirring constantly. Allow it to cool slightly before adding it to the cheesecake mix.

6. Pour filling into crust

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

7. Bake the cheesecake

Bake the cheesecake for about 60 minutes or until the edges are set, and the center is slightly jiggly. Turn off the oven and let the cheesecake sit for an additional hour.

8. Chill the cheesecake

Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

9. Prepare the Bavarian cream

In a bowl, combine the egg yolks, 2 tbsp sugar, vanilla extract, and banana extract. In another bowl, whip 1/2 cup heavy whipping cream until soft peaks form. Fold the whipped cream into the egg yolk mixture.

10. Frost with Bavarian cream

Spread the Bavarian cream evenly over the chilled cheesecake, creating an elegant finish.

11. Whip topping

In a clean bowl, whip the remaining 2/3 cup heavy whipping cream with the powdered sugar until fluffy. Spread this over the Bavarian cream layer.

12. Garnish and serve

Top with fresh sliced bananas just before serving to add a fresh touch.

How to Store It

Fridge: Store for up to 5 days in an airtight container.
Freezer: No, it doesn’t freeze well.
Reheat: N/A, serve cold.

Tips for Best Results

• Ensure all dairy products are at room temperature for a smoother batter.
• Don’t overmix after adding the eggs to prevent cracks.
• Use ripe bananas for the best flavor and sweetness.
• Add the banana slices right before serving to avoid browning.

Serving Suggestions

• Serve after a summer lunch for a refreshing dessert.
• Pair with a cup of coffee or tea for afternoon treats.
• Perfect for birthday celebrations or special occasions.