A delicious banana cream cheesecake recipe that will impress any crowd. Silky, velvety and rich, this cheesecake combines layers of creamy vanilla cheesecake with a luscious banana cream topping and homemade whipped cream for a truly memorable dessert.
The base for this recipe builds on a classic vanilla bean cheesecake. Instead of a white chocolate mousse, the cheesecake is finished with a thick banana cream layer, topped with fresh banana slices and a cloud of whipped cream. The balance of light cream flavor in the filling with fresh banana on top is simply perfect.
This cheesecake is indulgent but not overpowering. The texture is smooth and dense in the best way, and the banana cream adds a sweet, fruity contrast that keeps each bite interesting. It makes a fantastic showpiece for a special occasion or holiday table, yet it is straightforward enough to prepare at home with common pantry ingredients.
Step by step instructions
Below are clear, practical steps to make this banana cream cheesecake from start to finish. Read through the instructions before you begin and allow time for chilling so the cheesecake sets properly.
Make the crust
- Preheat the oven to 320°F (160°C) and line the bottom of a springform pan with parchment paper.
- In a medium bowl, combine finely crushed graham crackers and light brown sugar. Stir in melted unsalted butter and vanilla extract until the mixture is evenly moistened.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then remove and let cool while you prepare the filling. Leave the oven on at 320°F.
Make the filling
- In a stand mixer or with a hand mixer, beat cream cheese, softened butter and granulated sugar until the mixture is light and fluffy.
- Add sour cream, corn starch and vanilla (extract or vanilla bean paste) and mix until smooth and fully incorporated.
- Pour the filling over the cooled graham cracker crust and bake at 320°F for 1 hour. The center should still be slightly jiggly when removed from the oven.
- Place the springform pan on a heat-safe surface and allow the cheesecake to cool for 1 hour without removing the pan. Transfer to the refrigerator and chill overnight, or for at least 6 hours, until fully set.
Make the banana cream topping
- In a medium bowl, beat softened cream cheese with instant banana cream pudding mix and milk until smooth and creamy. In a separate bowl, whip heavy cream to stiff peaks.
- Fold half the whipped cream into the cream cheese–pudding mixture, stirring vigorously until smooth. Gently add the remaining whipped cream and fold until evenly combined and airy.
- Spread the banana cream mixture evenly over the chilled cheesecake and refrigerate for at least 1 hour to allow the topping to firm up.
- Just before serving, garnish with fresh banana slices and additional whipped cream as desired.
Tips for success
- If you cannot find banana cream pudding mix, vanilla pudding is a suitable substitute. For extra banana flavor and texture, add a layer of sliced bananas on the cheesecake surface before spreading the pudding mixture.
- This cheesecake can be prepared up to two days in advance; keep it covered and refrigerated until serving to preserve freshness.
- Cheesecakes sometimes crack or bake unevenly. If you experience over-browning, cracking, or uneven baking, bake the cheesecake in a water bath to provide gentle, even heat. A leakproof water bath reduces temperature swings and helps prevent cracks.
How to store and freeze
Store the finished cheesecake loosely covered in the refrigerator for up to seven days. To freeze, chill the cheesecake until solid, then wrap tightly in plastic wrap and aluminum foil to protect against freezer burn. Properly wrapped, the frozen cheesecake will keep up to three months. Thaw in the refrigerator overnight before serving.
More cheesecake ideas
Looking for variety? Popular options that pair well with gatherings include lemon cheesecake, tiramisu cheesecake, key lime cheesecake, oreo cheesecake and classic vanilla bean cheesecake. Each offers a different flavor profile while preserving the creamy, indulgent texture that makes cheesecake a favorite dessert.
Banana Cream Pie Cheesecake
A smooth, velvety banana cream pie cheesecake that balances creamy vanilla filling with a luscious banana topping.
Prep Time: 15 mins • Cook Time: 1 hr • Chill Time: 7 hrs • Total Time: 8 hrs 15 mins
Servings: 12 • Calories (approx.): 460 kcal per serving
Course: Dessert • Cuisine: American
Ingredients
Graham Cracker Crust
- 1 ½ cups finely crushed graham crackers
- ¼ cup light brown sugar
- 1 stick unsalted butter, melted
- ½ teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tablespoons corn starch
- 1 tablespoon vanilla extract or vanilla paste
Banana Cream Topping
- 4 oz cream cheese, softened
- 3.4 oz instant banana cream pudding mix (see notes)
- ¼ cup milk
- 8 oz heavy whipping cream
Other Toppings
- Banana slices, for garnish
- Whipped cream, for serving
Instructions
Graham Cracker Crust
- Preheat oven to 320°F and line a springform pan with parchment paper.
- Combine crushed graham crackers and brown sugar. Stir in melted butter and vanilla until evenly moistened. Press into the bottom of the pan and bake 8–10 minutes. Remove and cool; keep oven on.
Cheesecake Filling
- Beat cream cheese, butter and sugar until light and fluffy. Add sour cream, corn starch and vanilla and mix until smooth.
- Pour filling over the cooled crust and bake at 320°F for 1 hour. The center will still jiggle slightly when done.
- Let the cheesecake cool on a heat-safe surface for 1 hour without removing the pan, then refrigerate overnight or for at least 6 hours to set.
Banana Cream Topping
- Beat cream cheese, pudding mix and milk until smooth. Whip heavy cream to stiff peaks in a separate bowl.
- Fold half the whipped cream into the pudding mixture until smooth, then fold in the remaining whipped cream gently until combined.
- Spread the banana cream over the chilled cheesecake and refrigerate at least 1 hour. Garnish with banana slices and whipped cream before serving.
Notes
- Store the cheesecake loosely covered in the refrigerator for up to seven days.
- Frozen cheesecake will keep up to three months when wrapped tightly after freezing solid.
- If banana cream pudding is unavailable, vanilla pudding can be used as a substitute; consider adding an extra banana layer beneath the pudding for more flavor.
- This cheesecake is suitable to prepare two days ahead of serving.
- If you experience cracking or uneven baking, consider using a water bath for gentler, more even heat during baking.
Originally posted December 2015, updated April 2020. No change in recipe.