Banana Cream Cheesecake

Quick Benefits

Banana Cream Cheesecake is a dreamy fusion of creamy cheesecake, fresh banana flavor, and a silky layer of Bavarian cream, all nestled on a vanilla wafer crust. It’s a show-stopping dessert that’s perfect for celebrations or when you want to treat yourself to something truly special. With layers of texture and flavor, it balances sweet, tangy, and fruity notes in each bite — plus, it can be made ahead for convenience!

Essential Ingredients

For the Crust:

  • 2¼ cups vanilla wafer crumbs
  • 10 tbsp salted butter, melted
  • 3 tbsp sugar

For the Cheesecake Filling:

  • 24 oz cream cheese, room temperature
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • ¼ cup sour cream, room temperature
  • 4 tsp banana extract
  • 1 cup pureed banana (approx. 2 ripe bananas)
  • 3 large eggs, room temperature

For the Bavarian Cream Layer:

  • 1 tsp powdered gelatin
  • 2 tbsp milk
  • 2 egg yolks
  • ½ cup heavy whipping cream
  • 2 tbsp sugar
  • ¾ tsp vanilla extract
  • ¼ tsp banana extract
  • ⅔ cup heavy whipping cream (cold)
  • 5 tbsp powdered sugar

For the Whipped Cream Topping:

  • ½ cup heavy whipping cream (cold)
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • Fresh banana slices (for garnish)

Preparation Steps

1. Prepare the Crust:

  • Preheat oven to 325°F (160°C).
  • Mix wafer crumbs, melted butter, and sugar.
  • Press firmly into a springform pan.
  • Bake for 10 minutes, then let cool.

2. Make the Cheesecake Filling:

  • Lower oven to 300°F (150°C).
  • Beat cream cheese, sugar, flour, sour cream, and banana extract until smooth.
  • Add pureed bananas and eggs, mixing just until combined.
  • Pour over crust and bake in a water bath for 1 hour 30 minutes.
  • Let cool at room temp, then refrigerate until firm.

3. Prepare the Bavarian Cream:

  • Sprinkle gelatin over milk and let sit.
  • Whisk egg yolks in a bowl. In a saucepan, heat cream and sugar.
  • Temper egg yolks with the warm mixture, then return to pan and cook until thickened.
  • Stir in gelatin mixture until dissolved. Let cool.
  • Whip ⅔ cup heavy cream with powdered sugar until stiff peaks form, then fold into custard.
  • Spread Bavarian cream over cooled cheesecake and refrigerate.

4. Finish with Whipped Cream Topping:

  • Whip ½ cup cream, powdered sugar, and vanilla until soft peaks form.
  • Decorate cheesecake and garnish with fresh banana slices.

Health Benefits

While this cheesecake is certainly a decadent treat, it offers some satisfying benefits:

  • Bananas provide potassium, fiber, and natural sweetness.
  • Cream cheese and sour cream add calcium and protein.
  • You can adjust sweetness or use reduced-fat dairy to lighten it up.
  • It’s rich and filling, so smaller servings still satisfy dessert cravings.

Enjoy in moderation for a deliciously balanced indulgence.

Serving Suggestions

  • Chill well before slicing for clean layers. Use a sharp knife wiped clean between slices.
  • Serve with:
  • A dollop of whipped cream
  • A dusting of powdered sugar
  • Optional drizzle of caramel or chocolate sauce
  • Pair with:
  • Fresh berries for color contrast
  • Hot coffee or tea to balance richness
  • Ideal for:
  • Birthdays
  • Brunches
  • Holiday dessert tables
  • Banana lovers everywhere!

Creative Variations

  • Use a graham cracker crust or even Oreo crust for a twist.
  • Add a layer of sliced bananas under the Bavarian cream for more banana flavor.
  • Swirl in chocolate ganache or peanut butter drizzle for indulgent variations.
  • Make mini cheesecakes in muffin tins for individual servings.

Storage Tips

  • Store in the refrigerator for up to 5 days, tightly covered.
  • Best enjoyed within 48 hours for freshest banana slices.
  • You can freeze the cheesecake (without whipped topping and bananas) for up to 1 month. Thaw in the fridge overnight.
  • Add fresh banana garnish just before serving to prevent browning.

Pro Tips

  • Always use room temperature ingredients for a smooth, lump-free filling.
  • Don’t overmix the eggs — mix until just combined to avoid cracks.
  • Bake in a water bath to ensure even cooking and a creamy texture.
  • Let the cheesecake chill overnight for best flavor and texture.
  • Use ripe bananas for naturally sweet and flavorful puree.

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes! It’s even better when made the day before — just wait to garnish with bananas until serving.

Q: What’s the purpose of the water bath?
A: It provides gentle, even heat and prevents the cheesecake from cracking.

Q: Can I skip the Bavarian cream layer?
A: You can, but it adds a unique light texture and elegance that sets this cheesecake apart.

Q: Can I use banana pudding mix instead of banana extract?
A: Banana extract gives a stronger banana flavor without altering texture. Pudding mix might change the consistency.

Q: How do I keep the banana garnish from browning?
A: Brush slices with lemon juice before placing them on top.

Nutrition Facts (Per slice, approx. 12 servings)

  • Calories: ~480
  • Total Fat: ~34g
  • Saturated Fat: ~20g
  • Cholesterol: ~140mg
  • Carbohydrates: ~35g
  • Sugar: ~28g
  • Protein: ~6g

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