Who can resist the creamy, dreamy delight of a Banana Cream Cheesecake? This show-stopping dessert combines the richness of cheesecake with the classic flavors of banana cream pie, creating a luscious treat that’s perfect for any occasion. With a buttery graham cracker crust, fluffy cream cheese filling, and layers of fresh bananas, it’s a dessert that will leave everyone asking for seconds. Whether it’s a birthday celebration, a holiday gathering, or just a weekend treat, this Banana Cream Cheesecake is sure to impress.
What You’ll Love About This Recipe
- Irresistible flavor: The combination of bananas and creamy cheesecake is a match made in dessert heaven.
- Beautiful presentation: Layers of banana and cream cheese create a visually stunning dessert.
- No-bake option: This cheesecake can be made without baking, making it easy to whip up.
- Perfect for any occasion: Whether it’s a casual get-together or a fancy dinner, this cheesecake fits right in.
- Make-ahead friendly: It’s perfect for preparing in advance, allowing you more time to enjoy the festivities.
The Ingredient Lineup
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup salted butter, melted
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3.4 ounces vanilla instant pudding mix (or banana pudding)
- 3 cups heavy cream, divided
- 3 to 4 medium bananas
- 16 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup powdered sugar, divided
Equipment & Tools
- 9-inch springform pan: Perfect for creating beautiful cheesecakes.
- Mixing bowls: Essential for mixing your ingredients thoroughly.
- Electric mixer: For achieving light and fluffy cream cheese filling.
- Rubber spatula: Great for folding ingredients without deflating the mixture.
- Measuring cups and spoons: Ensure accuracy in your ingredient measurements.
- Whisk: For mixing the pudding and cream together.
Mastering Banana Cream Cheesecake: How-To
Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then let it cool completely.
Step 2: Make the Cream Cheese Filling
In a large mixing bowl, beat 8 ounces of softened cream cheese with 1 teaspoon of vanilla extract until smooth. Gradually add in the vanilla pudding mix, mixing until well combined. In another bowl, whip 1 ½ cups of heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Step 3: Layer the Bananas
Slice the 3 to 4 medium bananas into thin rounds. Spread a layer of the cream cheese filling over the cooled crust, followed by a layer of sliced bananas. Repeat the layers, finishing with the remaining cream cheese filling on top.
Step 4: Prepare the Topping
In a clean mixing bowl, beat the remaining 1 ½ cups of heavy cream with the ½ cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Spread the whipped cream topping over the cheesecake for an extra touch of sweetness.
Step 5: Chill
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the flavors to meld and the cheesecake to set properly.
International Equivalents
- 1 cup = 240 mL
- 1 teaspoon = 5 mL
- 8 ounces = 227 grams
- 3.4 ounces = 96 grams
- 1 cup powdered sugar = 120 grams
Method to the Madness
Creating the perfect Banana Cream Cheesecake is all about layering and patience. Start with a solid base using graham cracker crumbs, which provide a delightful crunch that contrasts with the creamy layers above. The filling is key; by incorporating whipped cream and making sure to fold gently, you’ll ensure a light texture that melts in your mouth. Don’t forget the bananas! They should be placed in layers to ensure each slice of cheesecake is full of delicious fruit flavor. Finally, a generous topping of whipped cream not only adds a beautiful finish but also enhances the overall creaminess of the dessert.
Freezer-Friendly Notes
If you want to make this Banana Cream Cheesecake ahead of time, it can be frozen! After the cheesecake has set in the refrigerator, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To serve, simply transfer it to the refrigerator to thaw overnight before serving. Note that fresh bananas do not freeze well, so it’s best to add them just before serving.
Your Top Questions
Can I use different flavors of pudding?
Absolutely! While vanilla and banana pudding are preferred, you can experiment with other flavors like chocolate or butterscotch for a unique twist.
How do I prevent my bananas from browning?
To slow down the browning, you can toss the banana slices in a little lemon juice before layering them in the cheesecake.
Can I make this cheesecake without a springform pan?
Yes, you can use a regular pie dish or a square baking pan. Just be sure to serve it carefully to keep the layers intact.
What should I serve with Banana Cream Cheesecake?
This cheesecake pairs beautifully with whipped cream, a drizzle of chocolate sauce, or even a scoop of vanilla ice cream for an extra indulgent treat.
Serve with These
The Last Word
This Banana Cream Cheesecake is more than just a dessert; it’s a celebration of flavors and textures that will make any gathering memorable. The creamy filling, fresh bananas, and crunchy crust come together in perfect harmony, ensuring that each bite is as delightful as the last. With its make-ahead convenience and stunning presentation, this cheesecake is bound to be a favorite in your dessert repertoire. Don’t wait for a special occasion; treat yourself and your loved ones to this indulgent dessert today. Enjoy the process, savor the flavors, and most importantly, relish every bite of your homemade Banana Cream Cheesecake!
Banana Cream Cheesecake
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup salted butter melted
For the Filling:
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 3.4 ounces vanilla instant pudding mix or banana pudding
- 3 cups heavy cream divided
- 3 to 4 medium bananas sliced
- 16 ounces cream cheese softened
- ½ cup sour cream
- 1 cup powdered sugar divided
Instructions
Instructions:
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then let it cool completely.
- In a large mixing bowl, beat 8 ounces of softened cream cheese with 1 teaspoon of vanilla extract until smooth. Gradually add in the vanilla pudding mix, mixing until well combined. In another bowl, whip 1 ½ cups of heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Slice the 3 to 4 medium bananas into thin rounds. Spread a layer of the cream cheese filling over the cooled crust, followed by a layer of sliced bananas. Repeat the layers, finishing with the remaining cream cheese filling on top.
- In a clean mixing bowl, beat the remaining 1 ½ cups of heavy cream with the ½ cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Spread the whipped cream topping over the cheesecake.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric Mixer
- Rubber Spatula
- Measuring cups and spoons
- Whisk
Notes
- For a no-bake version, skip the baking step for the crust.
- Use ripe bananas for optimal flavor and sweetness.
- Chill the cheesecake overnight for the best texture.
