This Banana Cream Cheesecake recipe is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy and full of the most amazing banana flavor!
This cheesecake recipe is my new favorite and might just stay that way forever. It combines two of my favorite things – banana flavor and cheesecake. It’s no secret that the hubs and I have a love of banana flavored dessert. And ever since I was a kid, I have loved cheesecake. So when I first discovered the banana cream cheesecake at The Cheesecake Factory, I knew I was in heaven. The only regret I have in regards to this cheesecake is that it has taken me so long to create it at home!
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Banana Cheesecake Filling:
4 ripe bananas, mashed (about 2 cups)
3 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup all-purpose flour
For the Banana Cream Topping:
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 ripe bananas, thinly sliced
Lemon juice (to prevent browning)
1. Preheat the Oven:
a. Preheat your oven to 325°F (163°C).
2. Prepare the Crust:
a. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and the melted butter. Mix until the crumbs are evenly coated.
b. Press the crumb mixture into the bottom of a 9-inch springform pan. Make sure it’s evenly distributed and press it firmly. You can also press the crumbs slightly up the sides of the pan.
3. Prepare the Banana Cheesecake Filling:
a. In a separate mixing bowl, beat the cream cheese until it’s smooth and creamy.
b. Add the mashed bananas, 1 1/4 cups granulated sugar, and 1 teaspoon of vanilla extract. Mix until the ingredients are well combined.
c. Add the eggs one at a time, mixing well after each addition.
d. Stir in 1/4 cup of all-purpose flour until the batter is smooth.
4. Bake the Cheesecake:
a. Pour the banana cheesecake filling over the prepared crust.
b. Bake in the preheated oven for about 60-70 minutes or until the edges are set, and the center is slightly jiggly.
c. Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for about an hour.
5. Prepare the Banana Cream Topping:
a. In a separate mixing bowl, beat the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract until it forms stiff peaks.
b. Slice the 2 ripe bananas and toss them in lemon juice to prevent browning.
6. Assemble the Cheesecake:
a. Once the cheesecake has cooled, spread the banana slices over the top.
b. Carefully spread the whipped cream on top of the bananas.
7. Chill and Serve:
a. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set.
b. Slice and serve your delicious banana cream cheesecake. Enjoy!
This banana cream cheesecake is a creamy and fruity dessert that’s perfect for any occasion. The combination of banana and cheesecake is a delightful treat that’s sure to please your taste buds.