Banana cream cheesecake is three desserts in one slice: a buttery graham cracker crust, a rich baked cheesecake layer and a light, fluffy banana cream topping, finished with fresh banana and a little whipped cream. It is a make-ahead showpiece for a birthday, Easter or a family get-together.
How to make banana cream cheesecake: Bake a graham cracker crust in a springform pan. Beat cream cheese, butter and sugar with sour cream, cornstarch and vanilla, pour over the crust and bake at 320°F for 1 hour. Cool, then chill at least 6 hours. Spread on a banana cream pudding topping, chill 1 hour more and garnish with banana slices.
Why You’ll Love It
- Banana cream pie meets cheesecake. A real baked cheesecake under a banana pudding cream.
- No water bath. The cheesecake bakes in the oven by itself.
- Made the day before. All the chilling means it is done before the party.
- Twelve slices. One cheesecake serves a crowd.
Ingredient Notes
Graham crackers. One and a half cups, finely crushed, mixed with 1/4 cup of light brown sugar for the crust.
Unsalted butter. One stick, melted, for the crust, and 2 sticks, softened, for the cheesecake layer.
Cream cheese. Sixteen ounces, softened, for the cheesecake, and another 4 ounces, softened, for the banana cream layer.
Sour cream and cornstarch. One cup of sour cream and 2 tablespoons of cornstarch go into the cheesecake layer.
Instant banana cream pudding mix. One 3.4-ounce box. Use banana cream, and be sure it says instant.
Heavy whipping cream. Eight ounces, whipped until stiff.
Banana. Sixteen slices, added at serving time.
Ingredients
For the crust
- 1 1/2 cups graham crackers, finely crushed
- 1/4 cup light brown sugar
- 1 stick unsalted butter, melted
- 1/2 teaspoon vanilla extract
For the baked cheesecake layer
- 16 ounces cream cheese, softened
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
For the banana cream layer and garnish
- 4 ounces cream cheese, softened
- 3.4 ounces instant banana cream pudding mix
- 1/4 cup milk
- 8 ounces heavy whipping cream
- 16 slices banana, for serving
- Whipped cream, for serving
How to Make Banana Cream Cheesecake
1. Bake the crust. Heat the oven to 320°F and line a springform pan with parchment paper. Mix the crushed graham crackers and brown sugar with a fork, then mix in the melted butter and 1/2 teaspoon vanilla extract. Press into the pan and bake for 8 to 10 minutes. Let the crust cool and leave the oven on.
2. Mix the cheesecake layer. Beat the 16 ounces cream cheese, softened butter and granulated sugar until light and fluffy. Mix in the sour cream, cornstarch and 1 tablespoon vanilla extract until smooth and creamy.
3. Bake and cool. Pour the cheesecake mixture over the crust and bake at 320°F for 1 hour. The center will still jiggle when it comes out of the oven. Leave it in the springform pan to cool on a heat-safe surface for 1 hour, then refrigerate for at least 6 hours or overnight.
4. Make the banana cream layer. Beat the remaining 4 ounces cream cheese, the instant banana cream pudding mix and the milk until smooth. In another bowl, whip the heavy whipping cream until stiff. Stir half the whipped cream into the pudding mixture until smooth, then stir in the rest.
5. Top and chill again. Spread the banana cream mixture over the chilled cheesecake and refrigerate for at least 1 hour.
6. Garnish and serve. When ready to serve, garnish with banana slices and whipped cream.
When Do the Banana Cream Layer and the Bananas Go On?
In two separate steps, both after the cheesecake is cold. The banana cream topping goes onto a fully chilled cheesecake, and the fresh banana slices wait until the moment you serve.
| Step | When | Wait afterward |
|---|---|---|
| Bake the cheesecake | Day one | 1 hour cooling in the pan |
| First chill | Right after cooling | At least 6 hours, or overnight |
| Spread on the banana cream layer | Once the cheesecake is cold | At least 1 hour more in the refrigerator |
| Add the banana and whipped cream garnish | When ready to serve | None |
Do not put the banana cream on a warm cheesecake. It is made with whipped cream, and it needs a cold base.
Leave the banana slices for last. Slice them right before the cake goes to the table and lay them on top with the whipped cream.
Tips for Success
How do I know the cheesecake is baked?
After 1 hour at 320°F it comes out with a center that still jiggles. That is correct. It firms up as it cools and chills.
Can I cool it on the counter all afternoon?
No. Cool it in the pan for 1 hour, then move it to the refrigerator. Perishable food should not sit out for more than 2 hours.
How do I mix the banana cream layer so it stays fluffy?
Whip the cream until stiff in its own bowl. Stir half of it into the pudding mixture until smooth, then stir in the other half.
Should I use vanilla pudding or banana pudding?
This recipe uses instant banana cream pudding mix for the topping.
What pan do I need?
A springform pan, lined with parchment paper. The recipe does not give a pan size.
How Long Does It Take?
Plan for two days. The hands-on prep is about 15 minutes and the cheesecake bakes for 1 hour, but the waiting is the long part: 1 hour of cooling, at least 6 hours of chilling and at least 1 more hour after the topping goes on. That is 555 minutes at the very least. Do not count on the shorter total of 495 minutes that you may see printed for this style of recipe.
Storage & Reheating
This cheesecake is served cold and is never reheated. Keep it in the refrigerator, at 40°F or below. USDA FSIS gives 3 to 4 days for refrigerated leftovers. Discard any that sits at room temperature for more than 2 hours, or more than 1 hour when it is above 90°F.
What to Serve With It
For more cheesecake, try pecan cheesecake bars, the no-bake mini egg cheesecake or the 4-ingredient slow cooker strawberry cheesecake dip. If you have bananas to use up, bake chocolate banana bread or salted caramel banana bread. And for an extra topping, there is cream cheese whipped cream.
Frequently Asked Questions
Should I use vanilla pudding or banana pudding for banana cream pie?
For this cheesecake, use instant banana cream pudding mix. It is what flavors the topping.
When do the fresh bananas go on?
At serving time. Add them, along with the whipped cream, when you are ready to cut the cake.
Can I make banana cream cheesecake ahead?
Yes. It has to be made ahead. The baked layer chills for at least 6 hours or overnight before the topping goes on.
How many slices does it make?
Twelve.
Final Notes
I bake the cheesecake the night before, add the banana cream in the morning and slice the bananas at the table. If you make it, leave a comment to tell me how it turned out or ask a question.
Banana Cream Cheesecake
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 1/2 cups graham crackers finely crushed; for the crust
- 1/4 cup light brown sugar for the crust
- 1 stick unsalted butter melted; for the crust
- 1/2 teaspoon vanilla extract for the crust
- 16 ounces cream cheese softened; for the baked cheesecake layer
- 2 sticks unsalted butter softened; for the baked cheesecake layer
- 1 cup granulated sugar for the baked cheesecake layer
- 1 cup sour cream for the baked cheesecake layer
- 2 tablespoons cornstarch for the baked cheesecake layer
- 1 tablespoon vanilla extract for the baked cheesecake layer
- 4 ounces cream cheese softened; for the banana cream layer
- 3.4 ounces instant banana cream pudding mix for the banana cream layer
- 1/4 cup milk for the banana cream layer
- 8 ounces heavy whipping cream whipped; for the topping
- 16 slices banana for serving
- whipped cream for serving
Instructions
- Heat the oven to 320°F and line a springform pan with parchment paper. Mix the crushed graham crackers and brown sugar with a fork, then mix in the melted butter and 1/2 teaspoon vanilla extract. Press into the pan and bake for 8 to 10 minutes. Let the crust cool and leave the oven on.
- Beat the 16 ounces cream cheese, softened butter and granulated sugar until light and fluffy. Mix in the sour cream, cornstarch and 1 tablespoon vanilla extract until smooth and creamy.
- Pour the cheesecake mixture over the crust and bake at 320°F for 1 hour. The center will still jiggle when it comes out of the oven. Leave it in the springform pan to cool on a heat-safe surface for 1 hour, then refrigerate for at least 6 hours or overnight.
- Beat the remaining 4 ounces cream cheese, the instant banana cream pudding mix and the milk until smooth. In another bowl, whip the heavy whipping cream until stiff. Stir half the whipped cream into the pudding mixture until smooth, then stir in the rest.
- Spread the banana cream mixture over the chilled cheesecake and refrigerate for at least 1 hour.
- When ready to serve, garnish with banana slices and whipped cream.
