Introduction

This Banana Cream Cheesecake is a luscious dessert that combines a creamy banana-flavored cheesecake base with a smooth bavarian cream topping. Finished with whipped cream and fresh banana slices, it’s perfect for banana lovers looking for a rich yet refreshing treat.

A slice of banana cheesecake with three distinct layers is placed on a white plate with a delicate lace-like edge. The bottom layer is a golden brown crumb crust, slightly rough in texture. The middle layer is a thick, creamy beige cheesecake filling with a smooth surface. The top layer is a thinner, pale yellow banana-flavored topping, smooth and even. On top of the slice, there are two banana slices resting on small swirls of white whipped cream. Surrounding the slice on the plate are three more banana slices and a small swirl of whipped cream. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

3 tbsp (39g) sugar
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

2 egg yolks
1/2 cup (120ml) heavy whipping cream
2 tbsp (26g) sugar

3/4 tsp vanilla extract
1/4 tsp banana extract
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 (for topping)

Instructions

Step 1: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.

Step 2: Combine vanilla wafer crumbs, melted butter, and 3 tbsp sugar in a small bowl. Press this mixture evenly into the bottom and up the sides of the springform pan.
Step 3: Bake the crust for 10 minutes, then remove and set aside to cool.
Step 4: Wrap the outside of the springform pan with aluminum foil to protect it from water during the water bath. Set aside.

Step 5: Reduce oven temperature to 300°F (148°C).
Step 6: In a large bowl, beat cream cheese, 1 cup sugar, and flour on low speed until smooth and well combined, scraping down the sides as needed.
Step 7: Add sour cream and banana extract, mixing on low speed until combined.

Step 8: Stir in pureed bananas on low speed until evenly mixed.
Step 9: Add eggs one at a time, mixing slowly after each addition until fully incorporated. Scrape down the sides as needed.
Step 10: Pour cheesecake batter into the prepared crust.

Step 11: Place the springform pan inside a larger pan. Fill the larger pan with warm water halfway up the sides of the springform pan, ensuring water doesn’t touch the foil edge.
Step 12: Bake for 1 hour 30 minutes until the center is set but still slightly jiggly.
Step 13: Turn off oven and keep the door closed for 30 minutes to allow gentle cooking and cooling.

Step 14: Crack the oven door open and let the cheesecake cool another 30 minutes to prevent cracking.
Step 15: For the bavarian cream, sprinkle gelatin over milk in a small bowl and set aside.
Step 16: Whisk egg yolks in a medium bowl.

Step 17: In a saucepan, heat 1/2 cup heavy cream, sugar, vanilla extract, and banana extract over medium heat until warm.
Step 18: Slowly pour the hot cream mixture into the eggs to temper them, then return everything to the pan and cook until thickened and coating the back of a spoon (about 160°F).
Step 19: Stir in the gelatin mixture until dissolved, then transfer custard to a bowl set over ice to cool, stirring occasionally.

Step 20: Whip 2/3 cup cold heavy cream with powdered sugar until stiff peaks form.
Step 21: Gently fold whipped cream into the cooled custard until combined.
Step 22: Remove foil from cheesecake and spread bavarian cream evenly over the top. Refrigerate for 5–6 hours until firm.

Step 23: Remove cheesecake from springform pan.
Step 24: Whip 1/2 cup cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe swirls around the cheesecake edge.
Step 25: Garnish with fresh sliced bananas and serve.

Tips & Variations

Use ripe bananas for a sweeter and more intense banana flavor in the cheesecake and bavarian cream.
If you don’t have banana extract, vanilla extract alone works, but the banana flavor will be milder.
Press the crust firmly and evenly to avoid cracks and to give a sturdy base.

Chilling the cheesecake overnight enhances flavor and texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other odors. Reheat is not recommended; serve chilled for best flavor and texture.

How to Serve

The image shows a round banana cream pie with a thick, golden-brown crumb crust forming the base and sides. On top, there is a smooth, pale yellow cream layer evenly spread across the surface. The top is decorated with a ring of fresh yellow banana slices, placed standing up on dollops of white whipped cream that form a neat circle. Inside this ring, a few banana slices lie flat, showing their soft texture and light specks. Around the white plate, there are extra banana slices and blurred bananas in the background. The whole scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bananas instead of banana extract?

Yes, fresh bananas are used in the puree in this recipe to provide natural banana flavor. Banana extract is added to amplify the taste, but omitting it will still yield a delicious cheesecake.

How do I prevent cracks in my cheesecake?

Mix the batter on low speed to minimize air bubbles and use a water bath while baking for gentle, even heat. Cooling the cheesecake gradually in the oven with the door cracked also helps prevent cracks.