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A banana cream cheesecake topped with banana slices and whipped cream, one slice cut out

Banana Cream Cheesecake

A baked cheesecake on a graham cracker crust, topped with a fluffy banana cream pudding layer and finished with banana slices and whipped cream.
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Prep Time 15 minutes
Cook Time 1 hour
Cool and chill 8 hours
Total Time 9 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 645 kcal

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.

Notes

The total time includes 1 hour of cooling, 6 hours of chilling and 1 more hour after the topping goes on. The whipped cream garnish is not included in the nutrition figures.

Nutrition

Serving: 1servingCalories: 645kcalCarbohydrates: 43.9gProtein: 5.1gFat: 51gSodium: 337mgFiber: 0.5gSugar: 33.9g
Keyword baked banana cream cheesecake, banana cream cheesecake, banana cream cheesecake with graham cracker crust, banana cream pie cheesecake, banana pudding cheesecake