A delicious banana cream cheesecake recipe that’s guaranteed to impress. Smooth, velvety and rich, this cheesecake combines a classic vanilla bean filling with a fluffy banana cream layer and fresh whipped topping for a dessert you’ll want to repeat again and again.
Layers of creamy vanilla cheesecake, pillowy banana cream and homemade whipped cream create an elegant, indulgent treat. The cheesecake base starts with a buttery graham cracker crust and the filling uses a vanilla bean approach for depth of flavor. A thick banana cream topping, fresh banana slices and a final dollop of whipped cream complete the presentation.
This recipe is exceptionally creamy and satisfying—everything you expect from a cheesecake, only better. It’s rich without feeling heavy, and the banana layer adds bright, fresh flavor that balances the tangy cream cheese.
The method follows a classic cheesecake technique adapted from a vanilla bean cheesecake, but the banana cream topping replaces a white chocolate mousse for an extra-special twist. The finished cake is best when chilled overnight so the layers set perfectly.
Step by step instructions
Follow these clear steps to make banana cream cheesecake at home.
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, brown sugar, melted butter and vanilla until evenly moistened.
- Press the mixture into the bottom of the prepared pan and bake for 8–10 minutes. Remove and let cool while you prepare the filling. Keep the oven on at 320°F.
Make the filling
- In a stand mixer, beat the softened cream cheese, softened butter and granulated sugar until light and fluffy. Add the sour cream, cornstarch and vanilla (extract or paste) and mix until smooth and well combined.
- Pour the filling over the cooled crust and bake at 320°F for about 1 hour. The center will still be slightly jiggly when you remove it from the oven.
- Place the pan on a heat-safe surface and let cool for 1 hour (do not remove the springform ring). Then refrigerate overnight or at least 6 hours to fully set.
Make the banana cream pie topping
- In a medium bowl, beat the softened cream cheese with the instant 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–pudding mixture until smooth, then gently fold in the remaining whipped cream until fully incorporated.
- Spread the banana cream evenly over the chilled cheesecake and refrigerate for at least 1 hour to firm the topping.
- When ready to serve, garnish with banana slices and a generous lift of whipped cream.
Tips for success
If you can’t find banana cream pudding mix, vanilla pudding works well as a substitute; add an extra layer of sliced bananas between the cheesecake and pudding layer for stronger banana flavor. This cheesecake can be made up to two days ahead—keeping it chilled helps the flavors meld.
To avoid over-baking, uneven cooking or cracks, consider using a water bath while baking. A water bath gently regulates oven temperature and reduces the chance of cracking; allow the cake to cool slowly before chilling.
How to store and freeze
Store the cheesecake loosely covered in the refrigerator for up to 7 days. For longer storage, freeze the cheesecake for up to 3 months: freeze it solid, then wrap tightly in plastic wrap and foil to prevent freezer burn.
Other cheesecake ideas to try
- Lemon Cheesecake
- Tiramisu Cheesecake
- Key Lime Cheesecake
- Oreo Cheesecake
- Vanilla Bean Cheesecake
Banana Cream Pie Cheesecake
Amy Duska
15 mins
1 hr
7 hrs
8 hrs 15 mins
Dessert
American
12
460 kcal
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
- Sliced bananas for garnish
- Whipped cream
Instructions
Graham Cracker Crust
- Preheat oven to 320°F and line a springform pan with parchment paper.
- Combine graham cracker crumbs and brown sugar. Mix in melted butter and vanilla, press into the pan and bake 8–10 minutes. Let cool and leave oven on at 320°F.
Cheesecake Filling
- Beat cream cheese, butter and sugar until light and fluffy. Add sour cream, cornstarch and vanilla and mix until smooth.
- Pour filling over crust and bake at 320°F for 1 hour. The center will be slightly jiggly when done.
- Cool on a heat-safe surface for 1 hour, then refrigerate (do not remove the pan ring) overnight or at least 6 hours to set.
Banana Cream Topping
- Beat cream cheese, pudding mix and milk until smooth. Whip heavy cream to stiff peaks.
- Fold half the whipped cream into the cream cheese mixture until smooth, then fold in the rest. Spread 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 up to 3 months. Freeze solid, then wrap tightly in plastic and foil to prevent freezer burn.
- If banana cream pudding isn’t available, substitute vanilla pudding and add an extra banana layer under the pudding.
- This cheesecake can be prepared two days ahead of serving.
- To reduce cracking and ensure even baking, bake the cheesecake in a water bath if needed and allow it to cool gradually before chilling.
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Originally posted in December 2015; updated April 2020. No changes to the recipe.