A few summers back, I was invited to speak at a local cooking club that meets every third Thursday at the community center. It’s mostly made up of retired teachers like myself, a few lively grandparents, and a couple of former students who now dabble in catering.
That evening, one of the younger members, Kara, a sweet girl who once sat in my 5th-grade classroom, brought in a banana cream pie that had everyone buzzing. Her dessert stirred up a memory I hadn’t thought of in years. Back in the day, my late Uncle Benny, who ran a tiny diner off Highway 44, used to make the fluffiest banana cream cheesecake you could ever dream of.
He called it his “Sunday special,” and only baked it if the morning crowd polished off his biscuits and gravy. It was part cheesecake, part banana pudding, and it always disappeared before noon. I asked Kara for her pudding recipe, dug up Benny’s old notes, and started mixing memories with methods. What came out of my oven that weekend was something new—comforting, creamy, and every bit as nostalgic.
A slice of this cheesecake doesn’t just taste like dessert, it feels like sitting at Uncle Benny’s counter, watching him wipe his hands on his apron, telling stories about Elvis stopping by for pie (which may or may not have been true).
Short Description
This Banana Cream Cheesecake blends a silky banana-infused filling with a crunchy vanilla wafer crust and a luscious banana pudding mousse topping. A dreamy twist on two classic desserts, all in one slice.
Key Ingredients
For the Crust
- 2 cups crushed vanilla wafers or graham crackers
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium)
- ½ cup sour cream
- 1 tablespoon cornstarch
For the Banana Cream Topping
- 1 box (3.4 oz) instant banana pudding mix
- 1½ cups cold milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnishes
- Whipped cream
- Sliced bananas (add just before serving)
- Crushed vanilla wafers or graham crumbs
Tools Needed
- 9-inch springform pan
- Hand mixer or stand mixer
- Mixing bowls (large and medium)
- Rubber spatula
- Saucepan (optional for melting butter)
- Foil for water bath
- Baking sheet for water bath
Cooking Instructions
Step 1: Make the Crust
Preheat oven to 325°F (160°C). Combine crushed wafers, sugar, and melted butter in a bowl.
Press firmly into a greased 9-inch springform pan using the bottom of a glass. Bake for 10 minutes. Let cool slightly while you make the filling.
Step 2: Prepare the Cheesecake Filling
In a large bowl, beat softened cream cheese for 2 minutes until smooth. Add sugar and mix until creamy. Add eggs one at a time, mixing on low after each.
Stir in vanilla, mashed bananas, sour cream, and cornstarch. Mix until smooth and silky. Pour over the crust in the springform pan.
Step 3: Bake the Cheesecake
Wrap the bottom of the pan in foil. Place in a water bath (set the pan inside a larger pan filled with hot water halfway up). Bake at 325°F for 60–70 minutes until the center jiggles slightly.
Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour. Refrigerate for at least 6 hours or overnight.
Step 4: Make the Banana Cream Topping
Whisk banana pudding mix with 1 ½ cups cold milk until thick (about 2 minutes). Chill.
In another bowl, whip cream, powdered sugar, and vanilla until stiff peaks form. Gently fold whipped cream into the chilled pudding until fully combined. Spread evenly over the cooled cheesecake.
Step 5: Garnish & Serve
Top with fresh banana slices, whipped cream, or crushed cookies right before serving. Use a warm knife for clean slices. Keep refrigerated.
Why You’ll Love This Recipe
Creamy & Comforting: A rich cheesecake base meets light banana mousse topping, every bite is smooth and dreamy.
Perfectly Balanced: Not overly sweet, with a gentle banana flavor that doesn’t overpower.
Make-Ahead Friendly: You can prepare it the day before, which makes entertaining a breeze.
Crowd Favorite: Kids love the banana pudding topping, adults appreciate the cheesecake depth.
Customizable: Great canvas for nuts, caramel, or even chocolate drizzle if you’re feeling fancy.
Mistakes to Avoid & Solutions
Cracked Top? That’s often from skipping the water bath. Always bake cheesecake in one to ensure even cooking.
Lumpy Filling? Make sure cream cheese is fully softened and mixed well before adding eggs.
Runny Pudding Topping? Use cold milk and whisk thoroughly until thick. Don’t skip chilling it before folding in whipped cream.
Bananas Browning Too Soon? Add slices just before serving or brush them with lemon juice.
Soggy Crust? Be sure the crust is pre-baked and that the water bath doesn’t leak. Foil the pan tightly.
Serving and Pairing Suggestions
Serve chilled, straight from the fridge.
Excellent after a light brunch or grilled summer dinner.
Pair with coffee, sweet iced tea, or a splash of banana liqueur for the adults.
Dress it up on a cake stand with piped whipped cream and a sprinkle of crushed wafers for holidays.
Storage and Reheating Tips
Refrigerate: Store covered in the fridge for up to 5 days.
Freeze: Slice and freeze individual portions wrapped tightly. Best enjoyed within a month.
Thaw: Defrost slices in the fridge overnight.
Do Not Microwave: Cheesecake texture will be ruined. Always serve cold or allow to come to room temp slightly.
FAQs
1. Can I use fresh banana slices in the filling?
No, use mashed ripe bananas for best texture and flavor. Fresh slices will not blend evenly.
2. Can I make this without a water bath?
Technically yes, but the texture might suffer and cracks are more likely.
3. Can I use Cool Whip instead of homemade whipped cream?
You can, but fresh whipped cream offers better flavor and texture.
4. What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in warm water. Wipe clean after each cut.
5. Can I make it gluten-free?
Yes, use gluten-free wafers or cookies for the crust and confirm your pudding mix is gluten-free.
Tips & Tricks
Use very ripe bananas for natural sweetness and deep flavor.
Line your pan bottom with parchment for easier removal.
Chill the cheesecake overnight for the best flavor development.
To impress guests, pipe whipped cream rosettes along the edges before serving.
Don’t rush the cooling process, let the cake settle to avoid cracks.
Recipe Variations
Chocolate Banana Cheesecake
Add ½ cup melted chocolate to the filling before baking.
Use chocolate cookie crust instead of wafers.
Top with chocolate drizzle and banana slices.
Peanut Butter Banana Cheesecake
Swirl ½ cup creamy peanut butter into the filling before baking.
Garnish with crushed peanuts and banana chips.
Mini Banana Cream Cheesecakes
Use a muffin tin with liners.
Press crust into each, bake 5 minutes, fill, and bake 20–22 minutes.
Chill, then top with mousse. Great for parties!
Final Thoughts
The last time I made this cheesecake was for a surprise gathering at our neighborhood potluck. A retired bus driver named Mr. Harold, who’d never touched a dessert he didn’t critique, took one bite and paused. Then he muttered, “That’s the kind of cake I’d marry.” His plate was clean in less than two minutes.
That’s what I love about food, it connects stories, strangers, and memories in one forkful. This Banana Cream Cheesecake doesn’t just fill the belly; it brings people closer, gets them talking, and makes a moment stick.
If you ever need a dessert to win hearts or make someone feel at home, start with this one.
Banana Cream Cheesecake
Print ThisIngredients
- For the Crust
- 2 cups crushed vanilla wafers or graham crackers
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium)
- ½ cup sour cream
- 1 tablespoon cornstarch
- For the Banana Cream Topping
- 1 box (3.4 oz) instant banana pudding mix
- 1½ cups cold milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional Garnishes
- Whipped cream
- Sliced bananas (add just before serving)
- Crushed vanilla wafers or graham crumbs
Instructions
Step 1: Make the Crust
Preheat oven to 325°F. Mix crushed wafers, sugar, and butter. Press into a greased 9-inch springform pan and bake for 10 minutes. Let cool.
Step 2: Make the Filling
Beat cream cheese until smooth. Add sugar, then eggs one at a time. Stir in vanilla, mashed bananas, sour cream, and cornstarch. Pour over crust.
Step 3: Bake Cheesecake
Wrap pan in foil. Place in a water bath and bake for 60–70 minutes until slightly jiggly. Cool in oven with door cracked for 1 hour, then chill at least 6 hours.
Step 4: Make the Topping
Whisk pudding mix with cold milk until thick; chill. Whip cream with sugar and vanilla to stiff peaks. Fold into pudding and spread over chilled cheesecake.
Step 5: Garnish & Serve
Top with bananas, whipped cream, or crushed cookies. Slice with a warm knife. Keep refrigerated.
