A delicious banana cream cheesecake recipe that will impress any crowd. Exceptionally smooth and velvety, this cheesecake combines a classic vanilla bean filling with a rich banana cream topping for a dessert you’ll want to make again and again.
Layers of creamy vanilla-bean cheesecake, fluffy banana cream, and homemade whipped topping create a decadent treat with balanced flavors and a beautiful presentation.
This cheesecake is rich, creamy, and full of comforting banana flavor. It builds on a classic vanilla-bean cheesecake base, then adds a luscious banana cream layer and fresh banana slices for brightness. The homemade whipped cream finish makes each bite light and irresistible.
Step by step instructions
Below are clear, step-by-step instructions to make this banana cream cheesecake from start to finish.
Make the crust
- Preheat the oven to 320°F and line a springform pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs and brown sugar. Stir in the melted butter and vanilla until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan and bake for 8–10 minutes. Remove and let cool while keeping the oven set to 320°F.
Make the filling
- In a stand mixer, beat the cream cheese, butter, and granulated sugar until light and fluffy. Add the sour cream, cornstarch, and vanilla (extract or paste) and mix until completely smooth.
- Pour the filling over the cooled graham crust and bake at 320°F for 1 hour. The center should still have a slight jiggle when you remove it.
- Place the baked cheesecake on a heat-safe surface and allow it to rest for 1 hour without removing the springform pan. Then refrigerate overnight to set, or chill for at least 6 hours.
Make the banana cream topping
- In a medium bowl, beat the softened cream cheese with the banana cream pudding mix and milk until smooth. In a separate bowl, whip the heavy cream to stiff peaks.
- Fold half of the whipped cream into the cream cheese mixture until smooth, then gently fold in the remaining whipped cream until fully combined and light.
- Spread the banana cream mixture over the chilled cheesecake and refrigerate for at least 1 hour to set.
- Just before serving, top with fresh banana slices and additional whipped cream as desired.
Tips for success
If you can’t find banana cream pudding mix, substitute vanilla pudding and add an extra layer of banana slices between the cheesecake and the pudding layer for more banana flavor.
This cheesecake can be prepared up to two days in advance; store it covered in the refrigerator until ready to serve.
If you experience over-baking, uneven baking, or cracking, consider baking the cheesecake in a water bath to promote even cooking and reduce cracks.
How to store and freeze
Store the cheesecake loosely covered in the refrigerator for up to 7 days.
For freezing, freeze the cheesecake solid before wrapping tightly in plastic wrap and foil to prevent freezer burn. Frozen cheesecake can be kept up to 3 months.
Other cheesecake ideas
- Lemon Cheesecake
- Tiramisu Cheesecake
- Key Lime Cheesecake
- Oreo Cheesecake
- Vanilla Bean Cheesecake
Banana Cream Pie Cheesecake
Amy Duska
Pin Recipe
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 cornstarch
- 1 tablespoon vanilla extract or vanilla paste
Banana Cream Topping
- 4 oz. cream cheese, softened
- 3.4 oz. instant banana cream pudding mix
- ¼ cup milk
- 8 oz. heavy whipping cream
Other Toppings
- Banana slices (about 16 slices)
- Whipped cream for garnish
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. Press into the bottom of the pan and bake 8–10 minutes. Cool while leaving oven on.
Cheesecake Filling
- Beat cream cheese, butter, and sugar until light and fluffy. Add sour cream, cornstarch, and vanilla, mixing until smooth.
- Pour filling over crust and bake at 320°F for 1 hour. The center will be slightly jiggly when removed.
- Let cool on a heat-safe surface for 1 hour, then refrigerate overnight or at least 6 hours to set.
Banana Cream Topping
- Beat the cream cheese, pudding mix, and milk until smooth. Whip the heavy cream to stiff peaks in a separate bowl.
- Fold half of the whipped cream into the cream cheese mixture until smooth, then fold in the remainder. 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 7 days.
- Freeze the cheesecake solid, then wrap tightly in plastic and foil; it will keep up to 3 months.
- If banana pudding mix is unavailable, use vanilla pudding and add an extra layer of banana slices before the pudding layer.
- This cheesecake can be assembled up to 2 days ahead of serving.
- To reduce cracking and ensure even baking, consider using a water bath when baking the cheesecake.
Originally posted December 2015; updated April 2020. No changes to the recipe.